Deliciously fluffy and light Pumpkin Pancakes are made with fresh homemade pumpkin puree, spices, and drizzled with pumpkin caramel.
For more pumpkin recipes try honey roasted pumpkin seeds, pumpkin jam and pumpkin bread.
Jump To
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Tips
- Flour - you can use regular flour or GF blend.
- Avoid over-mixing the batter, especially after adding the egg whites. You may end up with flat pancakes instead of light and fluffy pancakes.
- Baking powder - to make sure that the baking powder is still fresh, check the expiration date on the package before use. It can also affect the end result if not fresh.
- Sugar is optional. Every pumpkin is different and varies in flavor. I'd recommend starting with a little bit of sugar and then once the first pancake is ready, taste it and add more salt or sugar to the remaining batter as needed. Or you can use natural liquid sweeteners like honey or agave nectar.
- More topping ideas: caramel, strawberry rhubarb jam, chocolate syrup, jam, lingonberry sauce, chia seeds, flax seeds, and peanut butter (tip: mix it with a bit of coconut oil so you can evenly drizzle it on your pancakes).
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
How To Make Pumpkin Pancakes
Deliciously fluffy and light Pumpkin Pancakes are made with fresh homemade pumpkin puree, spices, and drizzled with pumpkin caramel. They are easy to make and an inexpensive breakfast option that both kids and adults will love.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 2 cup all purpose flour, or use GF blend with xanthan gum
- ½ cup oats
- 1 tablespooon baking powder
- 1 teaspoon salt or to taste
- 1 ½ cup milk
- 4 tablespoon granulated white sugar
- 3 large eggs
- 1 ½ teaspoon ground cinnamon
- 4 tablespoon butter, melted and cooled
- 1 ½ cup pumpkin puree, canned or freshly homemade
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 1 ½ tablespoon vegetable oil, I used olive oil
INSTRUCTIONS
- Separate the egg yolks (add to a separate large bowl) from egg whites.
- In a large mixing bowl add sugar to your egg yolks and blend with an electric mixer.
- Add pumpkin puree. Mix on low.
- Now add the melted butter, oil. Blend until combined. Follow with milk.
- In a separate bowl, whisk sifted flour and baking powder.
- Add oatmeal, cinnamon, nutmeg, vanilla, salt. Combine with wet ingredients and mix again on low. Let the batter sit for 5-10 minutes.
- In a separate bowl, whisk the egg whites until creamy and fluffy. It should look like whipped cream (or similar to Meringue).
- Slowly, in small quantities fold whipped egg whites to the earlier prepared batter and gently combine with a spatula (not a mixer, important) not to lose the airy texture. The pancake batter is ready!
- Heat medium size (or a pancake pan) non-stick pan over medium heat. Do not add oil to it. You will cook on a dry pan, just make sure to reduce heat if necessary.
- Cook until few bubbles start to form and the batter has slightly risen, bottom side starts to get golden brown. Flip and repeat on the other side.
- Serve while still hot with butter, Pumpkin Caramel Sauce, and other toppings of choice.https://theyummybowl.com/pumpkin-caramel-sauce/
VIDEO
NOTES
- Pancakes - to make them extra thick, simply increase the amount of batter when adding into the pan. (I usually use ¼ or ⅓ cup)
- Pancake Batter - The key here is to not over mix the batter. Very important, when adding whipped egg yolks to the batter use a light touch and stir gently.
- Ingredients - For the perfect pancake batter, make sure to have all your ingredients at room temperature.
- Pumpkin puree - In this recipe, I’ve used fresh pumpkin puree.
- For toppings - Pumpkin Caramel Sauce
- Why are my pancakes so thin? The reasons why pancakes are thin may be because of incorrect ingredients measurements, always use a kitchen scale/correct measuring cups and spoons when making the batter. Allow the cold ingredients to come to room temperature before mixing in the batter. Batter should be thick but pourable. Let the batter rest for 15-30 minutes before cooking. Heat up the skillet to medium-low and keep the temperature the same. The thick batter should be poured into a hot pan, allowing it to spread a little but not too much. Wait until bubbles will form and flip your pancake, gently press on top with a spatula to ''even'' the pancake out if needed.
- Should pancake batter be thick or runny? When making American-style pancakes, the batter should be thick but still pourable and not runny. The batter may be a bit lumpy depending on the ingredients used and it is fine.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 170kcal
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
How To Make Pumpkin Pancakes
- Separate the egg yolks (add to a separate large bowl) from egg whites.
- In a large mixing bowl add sugar to your egg yolks and blend with an electric mixer. Add pumpkin puree. Mix on low.
- Now add the melted butter. Blend until combined. Follow with milk. In a separate bowl, whisk sifted flour and baking powder. Add oatmeal, cinnamon, nutmeg, vanilla, salt. Combine with wet ingredients and mix again on low. Let the batter sit for 5-10 minutes.
- In a separate bowl, whisk the egg whites until creamy and fluffy. It should look like whipped cream (or similar to Meringue).
- Slowly, in small quantities fold whipped egg whites to the earlier prepared batter and gently combine with a spatula (not a mixer, important) not to lose the airy texture. The pancake batter is ready!
- Heat medium size (or a pancake pan) non-stick pan over medium heat. Do not add oil to it.
- You will cook on a dry pan, just make sure to reduce heat if necessary. Pour the batter (about heaping ¼ cup scoops) on a nonstick skillet or pancake pan.
- Cook until few bubbles start to form and the batter has slightly risen, bottom side starts to get golden brown. Flip and repeat on the other side.
- Serve while still hot with butter, Pumpkin Caramel Sauce, and other toppings of choice
Julia
Fluffy and healthy gluten free pumpkin pancakes - delicious breakfast that can be enjoyed all year long!