Light and fluffy spiced pumpkin pancakes with cinnamon, cloves, ginger and nutmeg and drizzled with maple syrup and butter are just the thing for an indulgent weekend brunch. No ones saying they’re healthy, but boy do they taste good.
They’re quick to put together or freeze beautifully for super quick, easy delivery and the recipe doubles easily. What’s not to like!
For this recipe, we have steamed and mashed Jap, or Kent pumpkin as canned pumpkin is not readily available in Australia. Pumpkin is made up with mainly water, so it only takes minutes to steam.
We made our own buttermilk by adding some vinegar to milk and allowing the curd to separate and slightly sour. As buttermilk is not something we necessarily always have on hand this little trick is one to have up your sleeve when pancake cravings hit.
The role of buttermilk in pancakes is to add tenderness and lighten the batter. When the acids in the milk combine with the bicarb soda (baking soda) and baking powder they fizz and cause little carbon dioxide bubbles which make your pancakes light and fluffy.
Making pancake batter
The batter for pancakes will truly only take about 10 minutes including the time to make your buttermilk before they hit the pan.
First up in a small bowl add the milk and vinegar and let it sit for five, or so minutes until it’s produced some scraggly looking curd. If you happen to have buttermilk to hand simply skip this step.
Next mix together the pumpkin, egg, melted butter and the milk and vinegar mixture (or buttermilk). Then add the flour, brown sugar, baking powder bicarb soda (baking soda), cinnamon, ginger, cloves, nutmeg and salt and mix it till it’s just combined.
The batter needs to be used just after mixing otherwise the carbon dioxide bubbles will release the gas and your pancakes will no longer be light and fluffy.
Heat your frypan over a medium heat and add a small knob of butter and allow it to melt and bubble, then wipe excess butter away leaving just a thin layer. Using a 1/4 cup scoop pour batter into the pan and cook until puffy and little bubbles appear on the surface then flip them over and cook the other side. This will take about 4 minutes in total.
Serve with your choice of toppings but we topped ours with a generous amount of maple syrup, blueberries, toasted pecan nuts and a little knob of butter to melt into the syrup.
How to freeze and reheat pancakes
There are times you want a breakfast of pancakes and don’t really want to spend the time making a batter and pancakes freeze really well.
Cool pancakes on a rack then stack them between baking (parchment) paper and place in a dated, resealable bag and throw them in the freezer. Frozen pancakes will keep for 2 months.
To reheat the pancakes you can place 4-5 frozen pancakes on a plate lined with kitchen towel and microwave for 60 seconds or so depending on the wattage of your microwave.
You can also reheat them in the oven. Preheat your oven to 175c (350f) and lay your frozen pancakes on a baking sheet then cover the sheet with foil and bake for around 10 minutes, until the pancakes are warm and soft.
Watch How To Make Spiced Pumpkin Pancakes
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We would love to hear from you in the comments below when you make these spiced pumpkin pancakes.
These light and fluffy spiced pumpkin pancakes are just the ticket for a weekend breakfast, or brunch. Topped with maple syrup and butter theyre delicious and quick to put together.
- 1 1/2 cups full cream milk, or use buttermilk and drop the steps to add the milk and vinegar
- 2 tablespoons white vinegar
- 1 cup pumpkin puree
- 2 tablespoons melted butter or neutral vegetable oil
- 2 medium eggs
- 2 cups plain (all purpose) flour
- 3 tablespoons soft brown sugar
- 2 teaspoons baking powder
- 1 teaspoon bicarb soda (baking soda)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup toasted pecan nuts for garnish
- butter for frying
- maple syrup for serving
- blueberries for serving
- in a bowl mix together the milk and vinegar and leave for 5 minutes until you see curds - see notes
- in a bowl mix together the pumpkin, egg, melted butter and milk and vinegar mixture
- add flour, brown sugar, baking powder, bicarb soda (baking soda), cinnamon, ginger, cloves, nutmeg and salt and mix together till just combined
- you need to use your batter pretty much as soon as you've mixed all of the ingredients together otherwise the gas in the bubbles will release and result in flat, rather than fluffy pancakes
- heat a frypan over medium heat and add a small knob of butter swirling the pan till it melts and bubbles
- wipe away the excess butter with a piece of kitchen paper, then between pouring each pancake repeat the butter and paper step
- use a quarter cup measure and pour batter onto the pan and cook till puffy and little bubbles appear on top and then flip and cook till golden on the bottom
- serve with maple syrup, pecans, blueberries and a knob of butter
as we don't use buttermilk on a regular basis we've made our own by adding the vinegar to the milk, but by all means use buttermilk instead if you have it
Amount Per Serving Calories 410Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 11gCholesterol 81mgSodium 541mgCarbohydrates 55gFiber 2gSugar 46gProtein 8g
Nutritional information provided here is only intended as a guide.