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To make these fluffy pumpkin pancakes, you need: - 1 cup all-purpose flour - 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 pumpkin puree (canned or fresh) - 2 tablespoons brown sugar - 1 large egg - 1 cup buttermilk (or milk + 1 tsp vinegar mixed) - 2 tablespoons melted butter - Cooking spray or more butter for the pan If you need to convert measurements, here are some quick tips: - 1 cup of flour is about 120 grams. - 1 tablespoon of butter is about 14 grams. - 1 cup of buttermilk equals about 240 milliliters. - 1 teaspoon is about 5 milliliters. Using these conversions can help you adjust your recipe easily. Choose the best ingredients for the best taste: - Flour: Look for unbleached all-purpose flour for a richer flavor. - Pumpkin Puree: Use 100% pure pumpkin. Check the label for added sugars or spices. - Spices: Fresh spices make a big difference. Smell them to check freshness. - Eggs: Use large, fresh eggs for better texture. - Dairy: Choose whole milk or buttermilk for creaminess. These tips will help you create the most delicious fluffy pumpkin pancakes. For the full recipe, refer to the earlier instructions. Start by taking a large bowl. Add 1 cup of all-purpose flour. Then sprinkle in 1 teaspoon of baking powder and 1/2 teaspoon of baking soda. Next, add 1/2 teaspoon of salt. For spice, mix in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. Whisk these dry ingredients together until they blend well. This step is key for even flavor. In another bowl, place 3/4 cup of pumpkin puree. You can use canned or fresh. Add 2 tablespoons of brown sugar and 1 large egg. Mix these until smooth. Next, pour in 1 cup of buttermilk or milk mixed with 1 teaspoon of vinegar. Then add 2 tablespoons of melted butter. Stir these wet ingredients together until they are fully combined and creamy. Now, pour the wet mixture into the dry mixture. Gently stir them together. It is important not to overmix. A few lumps are okay because they help make the pancakes fluffy. After mixing, preheat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or butter. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form, which takes about 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes until they are golden brown. Repeat this with the remaining batter. For the full recipe, check the details above. To get fluffy pancakes, focus on two key steps: mixing and resting. First, mix your dry and wet ingredients separately. When you combine them, only stir until you see a few lumps. Overmixing makes pancakes dense. Next, let the batter rest for about 5-10 minutes. This allows the baking powder to activate. The result? Fluffy pancakes that rise beautifully on the skillet. Many home cooks make a few common mistakes. One big mistake is using old baking powder. Always check the expiration date. Another mistake is cooking on too high heat. If the skillet is too hot, the outside burns while the inside stays raw. Lastly, don’t skip the buttermilk. It adds moisture and helps create that perfect fluffy texture. For cooking pumpkin pancakes, I recommend using a non-stick skillet or a griddle. A skillet works well for small batches, while a griddle is great for cooking larger amounts at once. Make sure to preheat your cooking surface. A medium heat is best. This temperature cooks the pancakes evenly and helps them rise. Use a light coating of cooking spray or butter to prevent sticking. Enjoy your cooking experience and have fun flipping those pancakes! {{image_2}} You can make your pumpkin pancakes even more fun by adding chocolate chips or nuts. I love using semi-sweet chocolate chips. They melt slightly and make each bite sweet and rich. If you prefer nuts, try walnuts or pecans for a nice crunch. Just sprinkle a handful into the batter before cooking. This small change can turn a simple pancake into a tasty treat! If you need gluten-free pancakes, you can swap the all-purpose flour. Use a blend of gluten-free flours, like almond flour or oat flour. These flours can add a nice flavor and texture. Just remember, you may need to adjust the liquid in the recipe. Start with the same amount, then add more if the batter seems too thick. This makes it easy for everyone to enjoy pumpkin pancakes! Want to try different flavors? You can add other ingredients for a unique twist. A splash of vanilla extract can enhance the sweetness. Maple extract can give a warm, rich flavor. You can also mix in a bit of orange zest for a fresh taste. These options allow you to create pancakes that match your mood. The full recipe gives you a great base to start from, but feel free to explore! To keep your fluffy pumpkin pancakes fresh, place them in an airtight container. Let them cool to room temperature first. Layer the pancakes with parchment paper to prevent sticking. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. Reheating pancakes properly keeps them fluffy and tasty. You can use the microwave or a skillet. For the microwave, place a pancake on a plate and cover it with a damp paper towel. Heat for about 20 to 30 seconds. This adds moisture and keeps them soft. If using a skillet, warm it over low heat. Flip the pancake after about a minute. This method keeps the pancakes fluffy and nice. Freezing pancakes is easy and perfect for quick meals. Stack pancakes with parchment paper in between. Wrap them tightly in plastic wrap and then in foil. Place them in the freezer for up to two months. To thaw, take out the pancakes and let them sit at room temperature for about 30 minutes. You can also microwave them directly from frozen for about one minute. Enjoy your delicious pancakes anytime! For the full recipe, refer to the earlier section. You can make pumpkin pancakes without eggs by using substitutes. Common substitutes include mashed bananas or applesauce. Use 1/4 cup of either for each egg. This keeps the pancakes moist and fluffy. You can also try flaxseed meal mixed with water. Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for about five minutes until it thickens. Yes, you can substitute all-purpose flour with whole wheat flour. Whole wheat flour adds more fiber and nutrients. Use the same amount as the recipe calls for. Note that this can make the pancakes a bit denser. To lighten them, you can mix half whole wheat and half all-purpose flour. The best toppings for pumpkin pancakes are maple syrup, whipped cream, and nuts. You can also try fresh fruit like bananas or berries. A sprinkle of cinnamon or powdered sugar adds a nice touch too. For a fun twist, consider adding chocolate chips or a dollop of yogurt. These toppings enhance the flavor and make your pancakes even more delicious. For the full recipe, check out the main section. Fluffy pumpkin pancakes require quality ingredients and precise steps. We covered how to mix wet and dry ingredients for the best texture. Tips on achieving fluffiness and avoiding mistakes can guide you. You can also try fun variations, from gluten-free options to tasty toppings. In the end, enjoy these pancakes. Store leftovers well, and don’t forget the reheating tips for that perfect fluff. Happy cooking!

The Best Fluffy Pumpkin Pancakes

Indulge in the deliciousness of the best fluffy pumpkin pancakes that make breakfast a fall favorite! With simple ingredients like pumpkin puree, warm spices, and buttermilk, these pancakes are irresistibly fluffy and full of flavor. Perfect for cozy mornings, they're quick to whip up in just 20 minutes. Ready to elevate your brunch game? Click through for the full recipe and get cooking today!
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Ingredients
  

1 cup all-purpose flour

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 pumpkin puree (canned or fresh)

2 tablespoons brown sugar

1 large egg

1 cup buttermilk (or milk+1 tsp vinegar mixed)

2 tablespoons melted butter

Cooking spray or more butter for the pan

Instructions
 

In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk together until well blended.

    In a separate bowl, mix the pumpkin puree, brown sugar, and egg until smooth.

      Stir in the buttermilk and melted butter into the pumpkin mixture until well combined.

        Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Avoid overmixing; a few lumps are okay for fluffiness.

          Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.

            Pour about 1/4 cup of batter onto the skillet for each pancake. Allow the pancakes to cook until bubbles form on the surface, about 2-3 minutes.

              Flip the pancakes and cook for another 2-3 minutes, or until golden brown and cooked through.

                Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.

                  Prep Time: 10 min | Total Time: 20 min | Servings: 4

                    - Presentation Tips: Stack the pancakes on a plate, drizzle with maple syrup, and top with a dollop of whipped cream and a sprinkle of cinnamon for an extra special touch. Garnish with a few pecans or walnuts for added texture.