Everyone loves pancakes for breakfast but the same old one every day can get a bit boring. Spice up your morning with fluffy pumpkin pancakes. Yes you read that right, pumpkin pancakes! After you try this recipe, you’ll wonder why you’ve never had pumpkin pancakes before.
Pumpkin pancakes are not made much differently from the standard pancake; it just has a couple more ingredients starting with pumpkin puree and some spices. There’s also a good dose of buttermilk to help make the pancakes soft and fluffy.
You can also swap the usual maple syrup with an equally delicious blueberry syrup that is cinch to make from scratch. Make it even more special for a surprise birthday or Mother’s Day breakfast with a scoop of vanilla bean ice cream on top. That’s your brunch sorted.
- Pancake pan
- Small saucepan
- Mixing bowls
- Measuring cups and spoons
- Silicone spatula
- Silicone turner
- Egg separator
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ cup packed light brown sugar
- 1 cup pumpkin puree
- 1 ½ cups buttermilk
- 2 tbsp butter, melted, plus more cold butter for griddle
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- ½ cup water
- ½ cup sugar
- Prepare the blueberry syrup. In a small saucepan, heat the sugar and water over a d medium heat. Stir from time to time to ensure the sugar is completely dissolved.
- Add the blueberries and mash them to your liking. Allow the syrup to boil, but continue to stir to ensure the syrup doesn’t stick to the bottom.
- Once the syrup is a deep purple, remove from heat and set aside to cool.
- To make the pumpkin pancakes, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a large mixing bowl. Make a large well in center of mixture and set aside.
- Separate the eggs. Whisk the egg whites until soft peaks form and set aside.
- In a small mixing bowl, crumble the brown sugar with your fingers to remove any clumps.
- In a medium mixing bowl whisk together the pumpkin, buttermilk, brown sugar, melted butter, egg yolks and vanilla until well combined.
- Pour the wet mixture into the well in the dry mixture until just combined and fold in the egg whites. Be careful not to overmix. The batter should be slightly lumpy and egg whites don’t need to be fully mixed through.
- Allow the batter rest for 3 minutes.
- Heat the butter in a medium-hot pan.
- Pour the butter into the pan about ⅓ cup at a time. Spread the pancakes out slightly until they are 10 to 12cm in diameter. Cook until golden brown on the bottom, then flip and cook opposite side. Repeat process until all of the batter has been used.
- Serve warm with vanilla bean ice cream and blueberry syrup