These fluffy orange pumpkin pancakes are perfect for a cozy breakfast! With creamy pumpkin and a hint of orange zest, they bring a warm and sweet flavor to your morning.
It’s like having autumn on your plate, and the kids love them too! I always add a drizzle of maple syrup on top—it makes them even more delightful. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a great time-saver. If you don’t have it, you can roast and blend fresh pumpkin. Just remember to remove the seeds and skin first! Both options work well.
Buttermilk: If you’re out of buttermilk, a simple substitute is to mix 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes to thicken. It adds a nice tang!
Spices: I use a mix of cinnamon, nutmeg, and ginger to make these pancakes warm and cozy. Feel free to add more or swap out for pumpkin pie spice if you have it on hand.
Orange Zest & Juice: The zest brightens up the pancakes. If you don’t have fresh oranges, a splash of orange juice concentrate can work in a pinch.
How Do You Achieve Fluffy Pancakes?
Making fluffy pancakes relies on a gentle mixing technique. Here’s how to do it:
- Mix dry ingredients in one bowl and wet ingredients in another. This keeps the baking soda and powder activated.
- When you combine them, stir just until there are some lumps. Overmixing makes pancakes tough!
- Use a medium heat to cook. Too hot, and the outside burns while the inside stays raw.
By following these steps, you’ll end up with light and fluffy pancakes that everyone will love!
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
- 3/4 cup pumpkin puree
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Juice of 1/2 orange
- Maple syrup, for serving
- Butter, for topping
- Chopped pecans, for garnish
- Orange wedges, for garnish
How Much Time Will You Need?
This delicious recipe takes about 10 minutes of prep time and around 15-20 minutes for cooking. You’ll have fluffy pancakes ready in less than 30 minutes. Perfect for a cozy breakfast any day of the week!
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 until everything is well combined. This helps the pancakes rise and gives them a wonderful flavor!
2. Combine the Wet Ingredients:
In another bowl, mix together the pumpkin puree, buttermilk, egg, melted butter, vanilla extract, orange zest, and orange juice. Stir until the mixture is smooth and creamy. The pumpkin adds moisture and flavor, making every bite delicious.
3. Merge Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently stir until just combined—it’s fine if there are some lumps! Overmixing can make the pancakes tough, and we want them to be light and fluffy.
4. Heat the Skillet:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a little butter to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set, which should take about 2-3 minutes. Flip the pancakes and cook for another 2 minutes or until they are golden brown.
6. Keep Them Warm:
Once cooked, transfer the pancakes to a plate and cover them to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
7. Serve and Enjoy:
Stack your pancakes on a serving plate. Top with a pat of butter, drizzle with maple syrup, and sprinkle with chopped pecans. For an extra touch, garnish with fresh orange wedges on the side. Serve warm and delight in your cozy orange pumpkin pancakes!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the pancakes may be denser. You might want to add an extra splash of buttermilk to achieve a lighter texture.
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the toaster or warm them in a skillet over low heat.
Can I Freeze These Pancakes?
Absolutely! Let the pancakes cool completely, then layer them with parchment paper in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, simply microwave them straight from the freezer or toast until warmed through.
Is There a Gluten-Free Option for This Recipe?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Make sure the blend contains a binding agent like xanthan gum for the best results!
