These fluffy orange pumpkin pancakes are a tasty twist on a breakfast classic! With pumpkin puree and a hint of orange zest, they are perfect for cozy mornings.
I love how the spices wake up my taste buds, making breakfast feel extra special. Topped with syrup or whipped cream, they are sure to make anyone smile! 😊
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient and works great. If you’re feeling adventurous, you can roast and puree fresh pumpkin for a richer flavor!
Milk: I usually use whole milk for a creamier texture, but you can also swap in almond milk or oat milk for a dairy-free option.
Flour: All-purpose flour is standard, but you can try whole wheat flour for a heartier pancake or gluten-free flour for a gluten-free version.
Spices: The spices really brighten up the pancakes! Feel free to adjust based on your taste. For instance, you could add a bit more cinnamon or skip the cloves if you aren’t a fan.
How Do I Make Sure My Pancakes Are Fluffy?
Getting fluffy pancakes is all about the mixing technique! When you combine wet and dry ingredients, mix just until combined. It’s okay if there are small lumps. Over-mixing can make pancakes tough.
- Use a whisk to mix the dry ingredients separately from the wet ones.
- Once you combine them, fold gently. This keeps the pancakes light and airy!
- Don’t forget to let the skillet heat up properly before pouring in the batter.
How to Make Orange Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup pumpkin puree
- 1/2 cup milk (whole or your preferred type)
- Zest of 1 orange
- 1 tablespoon orange juice (freshly squeezed)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil, plus more for the pan
- 1 teaspoon vanilla extract
- Whipped cream, orange slices, pecans, and maple syrup for serving
How Much Time Will You Need?
This delicious pancake recipe will take you about 10 minutes to prepare and cook, making it a quick and delightful breakfast option. Enjoy a cozy morning without spending hours in the kitchen!
Step-by-Step Instructions:
1. Whisk the Dry Ingredients:
In a large bowl, mix together the all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This helps make sure the leavening agents are evenly distributed for perfect pancakes!
2. Mix the Wet Ingredients:
In a separate medium bowl, combine the pumpkin puree, milk, orange zest, orange juice, egg, melted butter, and vanilla extract. Stir it well until everything is nicely combined. The pumpkin will add moisture and flavor!
3. Combine Wet and Dry Ingredients:
Pour the mixture of wet ingredients into the dry ingredients. Gently stir just until everything is mixed together. Remember, it’s okay if there are a few lumps—this will keep your pancakes fluffy!
4. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat and add a little butter or oil to the pan. This will help your pancakes cook evenly and prevent sticking.
5. Cook the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until you see bubbles forming on the surface and the edges look a bit set, which should take about 2-3 minutes. Then, flip the pancake and cook for another 2 minutes until golden brown.
6. Keep Warm and Serve:
Once cooked, place the pancakes on a plate and keep them warm while you finish cooking the rest of the batter. When ready to serve, stack them up and top with whipped cream, fresh orange slices, chopped pecans, and a drizzle of maple syrup.
Enjoy your flavorful, fluffy orange pumpkin pancakes—perfect for a cozy fall morning!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, roast and puree it until smooth. Just make sure to use the same amount as the canned version for the best results.
Can I Make These Pancakes Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it contains a binding agent like xanthan gum for the best texture.
How Can I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster or warm them in the microwave until heated through.
Can I Freeze Pancakes for Later?
Yes! Allow the pancakes to cool completely, then place them in a single layer on a baking sheet in the freezer. Once frozen, transfer them to a zip-top bag. They can be frozen for up to 2 months. Reheat directly from frozen!
