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Fluffy Pumpkin Pancake Recipe

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This pumpkin pancake recipe creates a large batch of fluffy and delicious pancakes!

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Pumpkin Pancakes Recipe
It is time to start harvesting pumpkins, and we just happen to love all things pumpkin! After I make homemade pumpkin puree, I freeze it in 2 cup portions. When I thaw a bowl of puree, I make a batch of pumpkin pancakes and a batch of pumpkin muffins since they each require 1 cup of pureed pumpkin. You can use canned pumpkin instead, just make sure that it is plain pureed pumpkin.

Fluffy Pumpkin Pancake Recipe

The extra eggs and baking powder combine to make very light and fluffy pumpkin pancakes.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon + 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 1 teaspoon cinnamon
  • 4 large eggs separated
  • 1 1/2 cups milk
  • 1 cup pureed pumpkin
  • 1/2 cup butter melted

Directions:

1. In a large bowl, combine flour, baking powder, salt, sugar, and cinnamon. Make a well in the center of the mixture.
2. In a small bowl combine egg yolks, milk, pumpkin, and butter. Add to the dry ingredients; stirring until the dry ingredients are just moistened.
3. Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold the egg whites into the pumpkin mixture.
4. Pour about 1/4 cup of batter for each pancake onto a hot, lightly greased griddle. cook until the tops are covered with bubbles and the edges look cooked; flip and cook the other side.
We enjoy using Cinnamon Apple Syrup on top of our pumpkin pancakes.

Freezing Leftover Pancakes:

This recipe makes a large batch of pancakes, so unless you are serving a large crowd, you will have leftovers.

Once the pancakes are cool, store them in an air-tight container or sealable freezer bag. Place parchment paper between the pancakes to prevent them from freezing together. Freeze for up to 3 months.

Reheating Frozen Pancakes:

Reheat a frozen pancake by placing it on a microwave safe dish. Microwave on high for 1 minute or until heated through.

You can also reheat the frozen pancakes in the oven. Place them in a single layer on a baking sheet and cover them with foil. Bake at 375 degrees for 8 to 10 minutes, or until heated through.

Printable Recipe for Pumpkin Pancakes

Print

Fluffy Pumpkin Pancakes Recipe

These pumpkin pancakes are light, fluffy, and delicious!
Course Breakfast
Cuisine American
Keyword fluffy pumpkin pancake recipe, fluffy pumpkin pancakes, pumpkin pancake recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Calories 99kcal
Author Alea

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon + 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 1 teaspoon cinnamon
  • 4 large eggs separated
  • 1 1/2 cups milk
  • 1 cup pureed pumpkin
  • 1/2 cup butter melted

Instructions

  • In a large bowl, combine flour, baking powder, salt, sugar, and cinnamon. Make a well in the center of the mixture.
  • In a small bowl combine egg yolks, milk, pumpkin, and butter. Add to the dry ingredients; stirring until the dry ingredients are just moistened.
  • Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold the egg whites into the pumpkin mixture.
  • Pour about 1/4 cup of batter for each pancake onto a hot, lightly greased griddle. cook until the tops are covered with bubbles and the edges look cooked; flip and cook the other side.

Notes

This Gluten-Free Pumpkin Pancake Recipe is a gluten-free adaptation of this recipe.

Nutrition

Calories: 99kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 144mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1771IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg

More Pumpkin Recipes

Homemade Pumpkin Muffins

Pumpkin Zucchini Muffins

15 Pumpkin Recipes

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Porch Days says

    For sure I am going to make the Cinnamon Apple Syrup to save some calories. I often have one scrambled egg with a little cheddar cheese – no toast. Keeping it low carb!

    Reply

  6. Struggler says

    How funny, I was just musing this morning that you don't post lunch plans.
    All these recipes sound wonderful; I do love pumpkin time of year even though I find dealing with them tough work.

    Reply

  9. Rebecca says

    You're making some very gourmet-sounding treats during a pantry-only week. I'm sure the older ones are pleased to "fend for themselves" with what you provide!

    Reply

  10. Amy Green says

    I am so impressed that you actually grow your own pumpkins!! Maybe I will be able to next fall. Joe and I are going to put in raised beds this fall and get them ready to plant in the spring.

    Thanks so much for participating in Slightly Indulgent Mondays! Pumpkin is so delish & so healthy.

    Amy Green
    Simply Sugar & Gluten-Free

    Reply

  12. The Thrifty Countrywoman says

    Alea, I''m going to give your apple syrup a try. Wouldn't it be good on some cinnamon French toast? We buy our maple syrup from a local guy. So much fun to go out to his sugarbush!

    Jane

    Reply

  13. SnoWhite says

    delicious! I'll have to try these with sweet potato, since my hubby is allergic to pumpkin. I'm betting these are fantastic.

    Reply

  15. mub says

    These recipes are making my stomach growl! I can't find frozen applejuice concentrate here, but I -think- I can find canned concentrate in a syrup form in the baby section so I'm going to try that in the syrup recipe and see if it works. Thanks for the ideas =)

    Typical Dutch breakfasts consist of bread and cheese (as do lunches, and sometimes dinners… can you tell I'm sick of bread and cheese hah), but I usually have oatmeal or fry up an egg. I recently discovered a really yummy muesli that they have at the grocery store, but I think I'm going to attempt to make that on my own to save a little money.

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.