This fluffy and delicious pumpkin pancake recipe is the perfect way to start your day during the Fall season. With a perfect blend of spices and a touch of sweetness from brown sugar, these pancakes are a perfect way to start the Holiday season.

How to Make the Perfect Pancakes?

Use room temperature ingredients, and don’t overmix. The correct temperature is key to creating a beautiful golden brown color. Using a heavy skillet will ensure your pancakes have an even color. Serve them while they’re hot. Use the FAQs to see more details on specific techniques.

TIP: Overmixing causes gummy textures. Mix the batter just until the dry ingredients are combined. Don’t worry about the lumps.

What are the best ingredients For Pumpkin Pancakes?

Brown Sugar: For this recipe, use light brown sugar because the pumpkin pie mix has some brown sugar in it. Brown sugar is made with molasses. There are two types: dark brown sugar and light brown sugar. The darker has more molasses flavor than the light brown.
All- Purpose flour: This recipe uses AP flour because of its protein content. To learn more about flour types, read my post on How To Use Different Types Of Flours.
Pumpkin Pie Mix vs. Pumpkin Puree: Pumpkin pie mix contains spices and sugar, while pumpkin puree does not. Pumpkin pie mix produces rich, deep flavors in my Spiced Pumpkin Bread and Pumpkin Pie.
Spices: The way spices are used can take your baked goods to the next level. Fresh spices make a huge difference in flavor. When whole spices are ground as needed, they taste very different from ground bottled spices because they lose their flavor more quickly. Buy smaller quantities of the spices you use less often.
Storing Spices: Keep spices fresh by storing them in airtight containers in a cool, dry place away from direct sunlight. Whole spices are good for 2 to 4 years, and ground spices for 2 to 3 years.
Baking Powder: Fresh baking powder is a must. It is a leaven that increases the volume and lightens the texture of your quick breads (non-yeast bread). When opened, it will stay fresh for three months, and when unopened, it will last for six months. When buying baking powder, always check the expiration date and write the date you opened it on the bottom of the can.

TIP: Baking powder has a short shelf life. When opened, it will keep for 3 months, unopened, it is good for 6 months. When you buy it, check the expiration date and write the open date on the bottom of the can.

FAQs

How do you get an even golden brown pancake color?

Use a clean, heavy, ungreased, non-stick griddle or skillet. Temperature affects the color of the pancakes as well. Rarely does the first pancake turn out how I want it. I call it my “test pancake” and use it to adjust the temperature of the griddle from there.

Why are my pancakes gummy?

Overmixing the batter may be the problem. Mix the batter just until the dry ingredients are combined. Don’t worry about the lumps. Or, they may be undercooked.

How can I make perfect same size, round pancakes?

Pour the batter slowly on the griddle slowly, when the batter hits the griddle, I start counting to three. This gives me a perfect 5″pancake every time! Adjust this technique depending on how thick your batter is for the size pancake you want.

Does it matter what size I make my pancakes?

The most common size is 4 -5 inches. It’s your preference on how you wan them to look. They bake the same. There are dollar-size pancakes that kids like, but I don’t use them because they get cold much faster.

Who Invented Pancakes?

Pancakes have been around for a long time! The Ancient Greeks invented them. Around 500 BCE, Athenian poet Cratinus described “a [flat cake] hot and shedding morning dew.” Some 600 years later, in the late second century CE, Greek physician Galen included a recipe in his On the Properties of Foodstuffs similar to how Russian blinis or Canadian griddlecakes are made. Ancient Greek poets wrote about pancakes in their poetry. Shakespeare even mentions them in his famous plays.

Recommended Kitchen Tools:

It doesn’t matter how big my kitchen may be, I will never have enough cabinet space for kitchen tools and appliances. It’s always been an issue. I think this statement holds true for most cooks. When buying a kitchen tool, ask yourself, “How many ways can I use it, and how often will I use it? “

A wide 4- inch spatula makes turning the pancake much easier and will not leave marks on it. It is a multipurpose tool. I use it all the time to flip eggs, pancakes, and crepes.

A heavy non stick griddle is a must when making multiple of one dish, I always have it on top of my range and use it make pancakes, grilled cheese sandwiches, grilled onions and vegetables.

I have recommended this 8 cup batter bowl in other posts because It’s one of my kitchen favorites. I’m not a fussy cook and like my dishes to look rustic and homemade. I use this to pour pancakes, crepes and cupcakes. If you want perfectly round pancakes, then go to FAQs on this post for “how to ” details.:

I found these two sided magnetic measuring spoons which make measuring small amounts much easier. They are two side, one is round and the other is oval to fit into small spice bottles. No more struggling with spoons on a ring and they store perfectly!

Measuring Cups: These cups cut down on my clean-up time. I use them to mix dry ingredients for a recipes. The interior cup measurements are 1/4, 1/3, 1/2, and 3/4, so you can reuse the same cup. I find them so convenient when I’m baking multiple items at the same time or when there are multiple cooks in the kitchen.

TIP: Test the non-stick griddle to make sure it is well heated. To test, sprinkle a drop of water on the griddle; when the water dances around in tiny balls, your griddle is ready.