Should you let pancake batter rest?

Yes, allowing the batter to rest allows the gluten to relax and helps the baking soda activate, resulting in tender, fluffy pancakes.

Should pancake batter be thick or thin?

The batter should be on the thicker side like classic American pancakes. This specific batter will be even slighter thicker and almost creamy consistency due to the baking powder.

Can you over beat pancake batter?

Yes, overmixing pancake batter overworks the gluten, which causes the pancake to deflate and become tough and chewy.

How long do you let a pancake sit before flipping?

Let your pancake batter sit until bubbles begin to form and the edges set. This typically takes 1-2 minutes. Then, flip, and cook for another 30 seconds or so until the pancake is golden brown.

Pumpkin Spice Pancakes - Little Broken

Name: Best Recipe for Pumpkin Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour, spoon & leveled; 1/4 cup cane or granulated sugar; 4 tsp. baking powder; 1/4 tsp. baking soda; 1/2 tsp. salt; 1 1/2 tsp. ground cinnamon; 1 tsp. pumpkin pie spice; 1 1/4 cup pumpkin puree; 1 1/2 cups milk; 1/4 cup melted unsalted butter, slightly cooled; 2 tsp. pure vanilla extract; 1 large egg

Description

Learn how to make Pumpkin Pancakes with a handful of simple ingredients. Sweet, warm, and perfectly fluffy, they’re an easy breakfast you’ll look forward to waking up to!

Ingredients

Units Scale

2 cups all-purpose flour, spoon & leveled
1/4 cup cane or granulated sugar
4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 1/4 cup pumpkin puree
1 1/2 cups milk
1/4 cup melted unsalted butter, slightly cooled
2 tsp. pure vanilla extract
1 large egg

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Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In a separate bowl whisk together the pumpkin puree, milk, butter, vanilla, and egg.
Add the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. The batter will be thick and creamy consistency. Set aside to rest for about 5 minutes. If the batter feels too thick, add 1-2 tablespoons of milk to reach your desired consistency.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour 1/4 cup of batter onto the skillet for each pancake, spreading it out to 3 1/2 inch circle. Cook until bubbles form on the surface, and the edges look set. Flip and cook until golden brown.
Transfer pancakes to a plate and keep them warm. Repeat with the remaining batter, greasing the skillet as needed. Serve hot with your favorite toppings!

Notes

Pumpkin Puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. If you prefer homemade puree, make sure it’s well-drained to avoid excess moisture in your batter.
Don’t Overmix: Overmixing can make the pancakes tough. Stir the batter until the ingredients are just combined, leaving some small lumps. This keeps them light and fluffy.
Milk: I like using whole milk for rich and tender pancakes. Buttermilk can also be used. It’s thicker in consistency. If your batter is too thick, add more buttermilk by a tablespoon until the desired consistency is reached.
Toppings: Serve your pumpkin pancakes with warm maple syrup, toasted pecans, or a dollop of whipped cream for extra indulgence. A sprinkle of cinnamon or a drizzle of caramel sauce can also elevate the dish.

Nutrition

Serving Size: 2 pancakes
Calories: 210
Sugar: 9 g
Sodium: 196.4 mg
Fat: 6.1 g
Carbohydrates: 34.3 g
Protein: 5.4 g
Cholesterol: 35 mg