These fluffy orange pumpkin pancakes are perfect for breakfast! They have a warm spice flavor and a hint of sweetness from the pumpkin and orange zest.
Honestly, they make mornings feel special. Top them with maple syrup and watch how everyone smiles! I can’t resist adding a little whipped cream, too. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Pumpkin puree is the star of these pancakes, giving them moisture and a lovely flavor. You can substitute with butternut squash puree if you can’t find pumpkin. Both add a similar sweetness!
Buttermilk: This adds a tangy taste and makes the pancakes super fluffy. If you don’t have buttermilk, mix 1/2 cup of milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes to create a quick substitute.
Orange Zest: The orange zest elevates the flavor with a refreshing citrus note. If you’re out of oranges, lemon zest works too. Just remember, zest is key for that extra zing!
Spices: Cinnamon, nutmeg, and ginger create a warm flavor profile. Feel free to adjust the amounts based on your spice preference. You can also use pumpkin pie spice if you have it on hand!
How Can I Make Sure My Pancakes Are Fluffy?
Fluffiness is everything in pancakes! To achieve that perfect texture, avoid overmixing the batter. Stir gently until just combined; it’s okay to have a few lumps. Overmixing can lead to tough pancakes!
- Ensure your baking powder and baking soda are fresh. They help the pancakes rise.
- Use a preheated skillet at medium heat to cook them evenly without burning.
- Let the batter rest for a few minutes before cooking. This helps the ingredients meld together.
Follow these tips, and your pancakes should turn out light and fluffy every time! Enjoy your cooking adventures!
Delicious 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
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup pumpkin puree
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Optional Toppings:
- Whipped cream
- Pecans
- Maple syrup
- Powdered sugar
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15 minutes of cooking time. In total, you’ll need around 25 minutes to make these delicious pancakes, from mixing the batter to serving them warm and fluffy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This helps to evenly distribute the baking ingredients and spices, ensuring your pancakes will rise beautifully.
2. Combine the Wet Ingredients:
In another bowl, mix together the pumpkin puree, buttermilk, egg, melted butter, vanilla extract, and orange zest until everything is nice and smooth. The orange zest adds a lovely citrusy aroma that makes these pancakes extra special!
3. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if the batter has a few lumps. This is the secret to fluffy pancakes!
4. Heat the Skillet:
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Make sure it’s hot enough before adding the batter to create a nice golden brown exterior.
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, and the edges look set, which takes about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for another 1-2 minutes or until they are golden brown and cooked through. They should puff up nicely!
7. Repeat Cooking:
Continue this process with the remaining batter, adding more butter to the skillet as needed to prevent sticking.
8. Serve and Enjoy:
Serve your pancakes stacked high, and top them with a dollop of whipped cream, a sprinkle of pecans, a dusting of powdered sugar, and a drizzle of maple syrup. Enjoy your warm and flavorful Orange Pumpkin Pancakes!
Can I Use Canned Pumpkin Puree Instead of Fresh?
Yes, canned pumpkin puree works perfectly for this recipe and is super convenient! Just make sure to buy 100% pure pumpkin, not pumpkin pie filling, which contains added spices and sugar.
Can I Make These Pancakes Vegan?
Absolutely! For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use a non-dairy milk in place of buttermilk, and replace the melted butter with coconut oil or a vegan butter alternative.
How Do I Store Leftover Pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them by placing parchment paper between pancakes before sealing them in a freezer-safe bag for up to 2 months!
Can I Make the Batter Ahead of Time?
Yes, you can make the batter ahead of time! Just cover it and refrigerate for up to 24 hours. When you’re ready to cook, give it a gentle stir and cook as directed. It may need a splash of milk if it thickens up while stored.
