These fluffy orange pumpkin pancakes are a tasty treat, perfect for breakfast or brunch! They mix sweet pumpkin and zesty orange for a delightful flavor that’s hard to resist.
Who knew pancakes could be so exciting? I love serving them with a drizzle of maple syrup and a sprinkle of cinnamon. They make morning feel a little more special! 🥞✨
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient and adds a rich flavor. If you’re out, you can make your own by roasting fresh pumpkin and blending it until smooth. Just make sure it’s not pumpkin pie filling!
Buttermilk: If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice and let it sit for a few minutes. This gives the same tangy effect that buttermilk provides.
All-Purpose Flour: You can substitute with a 1:1 gluten-free flour blend if you’re avoiding gluten. This keeps the texture similar without sacrificing flavor.
Spices: Feel free to adjust the spices based on your preference. Adding a pinch of cloves or allspice could add a nice warmth. Cinnamon is a must for that cozy fall flavor!
What’s the Best Way to Ensure Fluffy Pancakes?
To get those fluffy pancakes, the mixing process is key! When combining wet and dry ingredients, stir gently. Overmixing can lead to tough pancakes, so just mix until you see no dry flour. A few lumps are okay!
- Make sure your skillet is at the right temperature. Too hot and pancakes burn; too cool and they can be rubbery. Aim for medium heat.
- Don’t flip too early! Wait for bubbles to form on the surface and edges to look set, about 2-3 minutes.
Enjoy your cooking and happy pancake flipping! 🥞
How to Make Orange Pumpkin Pancakes
Ingredients You’ll Need:
- For the Pancakes:
- 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
- 3/4 cup canned pumpkin puree
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1 tablespoon fresh orange juice
- Optional toppings:
- Maple syrup
- Whipped cream
- Chopped pecans or walnuts
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and another 10-15 minutes for cooking. Altogether, you’re looking at around 25-30 minutes to enjoy delicious pancakes that bring the taste of fall into your breakfast!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This will ensure that all the dry ingredients are well combined and ready for mixing.
2. Mix the Wet Ingredients:
In another bowl, combine the canned pumpkin puree, buttermilk, egg, melted butter, vanilla extract, orange zest, and fresh orange juice. Mix these together until smooth, creating a rich, flavorful pumpkin mixture.
3. Combine Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Remember, it’s okay to have a few lumps—overmixing can lead to tough pancakes!
4. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a bit of butter to ensure the pancakes don’t stick.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, which takes about 2-3 minutes. Then, gently flip the pancakes and cook for another 2 minutes until they’re golden brown.
6. Repeat Cooking:
Continue with the remaining batter, adding more butter to the skillet as needed. Don’t rush this—they’ll be worth the wait!
7. Serve and Enjoy:
Stack your pancakes on a plate. Top them with whipped cream, a sprinkle of chopped pecans, and a generous drizzle of maple syrup. Serve warm and dive into this delicious fall treat!
These pancakes are a wonderful blend of sweet pumpkin and zesty orange flavors, making them the perfect choice for a cozy breakfast or brunch. Enjoy every bite! 🥞🍂
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Absolutely! You can use fresh pumpkin puree instead of canned. Just roast a fresh pumpkin, scoop out the flesh, and blend it until smooth. Ensure it’s cool before mixing it with the other ingredients.
How Can I Make These Pancakes Gluten-Free?
Simply swap out the all-purpose flour for a 1:1 gluten-free flour blend. This will maintain a similar texture while keeping the recipe gluten-free!
Can I Prepare the Batter in Advance?
Yes, you can prepare the batter ahead of time! Store it in the refrigerator for up to 24 hours. Give it a gentle stir before cooking, as it may thicken slightly while chilling.
What’s the Best Way to Reheat Leftover Pancakes?
The best way to reheat pancakes is in a toaster or on a skillet over low heat. You can also microwave them for about 10-15 seconds, but be cautious not to overdo it; you want them warm, not rubbery!