These orange pumpkin pancakes are fluffy, delicious, and full of cozy fall flavors! The mix of pumpkin and orange zest makes them extra special and brightens up your breakfast.
Trust me, these pancakes are like a warm hug on a plate. I love drizzling maple syrup on top and enjoying them with a cup of coffee—perfect for a lazy weekend morning!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! If you can’t find canned pumpkin, you can easily make your own by roasting a small sugar pumpkin, scooping out the flesh, and pureeing it. Just make sure it’s not overly watery!
Flour: All-purpose flour works great here, but if you need a gluten-free option, try using a gluten-free flour blend. The texture may vary slightly, but they should still turn out delicious.
Milk: Whole or 2% milk gives the pancakes a nice richness. For a dairy-free version, almond milk or oat milk work well. Just keep an eye on any sweetness levels, as some plant-based milks are sweeter than regular milk.
Orange Zest & Juice: This adds a lovely brightness to the pancakes. If you don’t have an orange, lemon zest and juice can give you a similar zing. You could even use a splash of vanilla extract for a different flavor note if you’re out of citrus.
How Do I Get Fluffy Pancakes?
To achieve fluffy pancakes, mixing the batter correctly is key. You want to blend the wet and dry ingredients just until combined. Here’s how:
- Combine dry ingredients first, whisking them well to ensure even distribution of baking powder and spices.
- Mix the wet ingredients in a separate bowl until smooth, then fold them gently into the dry mix. It’s okay if some lumps remain!
- Let the batter rest for a few minutes. This makes the pancakes softer.
- When cooking, maintain a medium heat; too hot can burn the pancakes before they’re cooked through.
How to Make Orange Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 3/4 cup milk (whole or 2%)
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking and serving)
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1 tablespoon fresh orange juice
- Maple syrup, for serving
- Pecan halves, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and another 10-15 minutes to cook, depending on how many pancakes you make. So, in just about 30 minutes, you’ll have a delightful breakfast ready to enjoy!
Step-by-Step Instructions:
1. Mixing 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 evenly distribute all the flavor and ensures your pancakes rise nicely!
2. Combining the Wet Ingredients:
In a separate bowl, mix together the pumpkin puree, milk, egg, melted butter, vanilla extract, orange zest, and orange juice until smooth. It should be creamy and inviting!
3. Bringing It All Together:
Gently pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, stir until just combined. Be careful not to overmix; it’s totally fine if there are a few lumps. This keeps your pancakes fluffy!
4. Preparing the Skillet:
Heat a non-stick skillet or griddle over medium heat. Once hot, lightly grease it with a bit of butter. You want a nice golden-brown color on the pancakes!
5. Cooking the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles on the surface and the edges are set, which will take about 2-3 minutes. This is a good sign that it’s time to flip!
6. Flipping the Pancakes:
Carefully flip the pancakes and cook for another 2 minutes until they are golden brown and cooked through. If you need to adjust the heat, don’t hesitate—every stove is a bit different!
7. Repeating the Process:
Repeat with the remaining batter, adding more butter to the skillet as needed to prevent sticking. You can keep cooked pancakes warm in a low oven while you finish up with the rest.
8. Serving Your Pancakes:
Stack those warm pancakes on a plate and top them with a pat of butter and a generous drizzle of maple syrup. If you want some crunch, sprinkle on pecan halves for garnish. Enjoy every bite!
Happy cooking, and enjoy your delicious Orange Pumpkin Pancakes!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, roast a small sugar pumpkin until soft. Scoop out the flesh and puree it in a blender or food processor until smooth. Just be sure to drain any excess moisture to achieve the right consistency.
What Can I Substitute for the Egg?
If you need an egg substitute, mashed banana or applesauce works well—use 1/4 cup of either for one egg. You could also use a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, letting it sit for a few minutes to thicken.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them! Just place parchment paper between each pancake, wrap them tightly, and keep them in a freezer-safe bag. Reheat in the toaster or microwave when you’re ready to enjoy!
Can I Make the Batter in Advance?
Yes! You can make the batter ahead of time and refrigerate it for up to 24 hours. Just give it a gentle stir before cooking, as it may thicken slightly in the fridge. It’s an easy way to save time on busy mornings!