These orange pumpkin pancakes are fluffy and delicious, perfect for a cozy breakfast! The pumpkin brings a warm flavor, while the orange zest adds a bright twist.
Trust me, flipping these pancakes brings a smile every time! I love serving them with a drizzle of maple syrup and a sprinkle of cinnamon for extra yumminess. 🥞✨
Key Ingredients & Substitutions
All-Purpose Flour: This gives the pancakes structure. For a gluten-free option, try a gluten-free flour blend that measures 1:1 with regular flour.
Pumpkin Puree: Canned pumpkin is super convenient. If you have fresh pumpkin, you can roast and puree it yourself. Just make sure it’s well blended and smooth.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have any, mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Orange Zest: This adds a refreshing zing. You can use lemon zest if you don’t have an orange. Just remember to zest lightly to avoid the bitter white pith.
What’s the Best Technique for Flipping Pancakes?
Flipping pancakes might seem tricky, but it gets easier with practice. Here are some tips to make it smooth:
- Wait for bubbles: When you see bubbles forming on the pancake surface, it’s time to flip.
- Use a wide spatula: A spatula with a larger surface area will support the pancake better and prevent it from breaking.
- Flip confidently: Quickly and confidently lift the pancake with the spatula and flip it over. Don’t hesitate!
With these tips, you’ll be flipping pancakes like a pro! Enjoy making and sharing your orange pumpkin pancakes!
How to Make Orange Pumpkin Pancakes
Ingredients You’ll Need:
- 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
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Zest of 1 orange
- 3/4 cup pumpkin puree (canned or fresh)
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Cooking oil or butter for the pan
- Whipped cream, for topping
- Maple syrup, for serving
- Pecans, roughly chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook, making a total of about 25 minutes from start to finish. Perfect for a quick and delicious breakfast any day of the week!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, use a whisk to combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This will ensure everything is evenly mixed for fluffy pancakes.
2. Prepare the Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, buttermilk, egg, melted butter, vanilla extract, and orange zest. Stir these ingredients until the mixture is smooth and well combined.
3. Combine the Mixtures:
Gently pour the wet mixture into the dry ingredients. With a spatula, fold them together just until you see no more dry flour—it’s okay if there are a few lumps left in the batter. Don’t overmix!
4. Heat the Pan:
Place a non-stick skillet or griddle over medium heat and add a small amount of cooking oil or butter to coat the surface. This helps prevent sticking and gives the pancakes a lovely golden color.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until small bubbles appear on the surface, and the edges look set. Then, flip the pancakes and cook for another 2-3 minutes until they are golden brown on both sides.
6. Keep Warm:
Once cooked, transfer the pancakes to a plate and keep them warm by covering with a clean kitchen towel. Repeat the cooking process with the remaining batter.
7. Serve and Enjoy:
Stack the pancakes high on a plate and top them with a generous dollop of whipped cream. Drizzle with maple syrup and sprinkle with chopped pecans for extra crunch. Enjoy these warm and flavorful pancakes for a delightful breakfast treat!
Can I Make These Pancakes Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Just make sure to check that the other ingredients are also gluten-free.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast it until tender, scoop out the flesh, and blend it into a smooth puree. Just ensure it’s well blended to achieve the right consistency.
What Should I Do If My Pancakes Are Sticking to the Pan?
If the pancakes are sticking, it may be time to adjust your pan’s heat. Make sure the skillet is properly pre-heated and lightly greased with butter or oil before pouring in the batter. If necessary, lower the heat slightly to prevent burning.
How to Store Leftover Pancakes?
To store leftovers, let them cool completely, then place them in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or toaster when ready to enjoy!
