These orange pumpkin pancakes are fluffy and bright, perfect for a sunny morning! The sweet pumpkin and zesty orange give a tasty twist to your usual breakfast.
Every bite feels like a cozy hug! I like to top them with a drizzle of maple syrup and maybe some whipped cream—simple but oh-so-yummy! 🥞🍊
Key Ingredients & Substitutions
All-purpose flour: This is the base for your pancakes. If you’re gluten-free, you can try a 1:1 gluten-free flour blend, which works well in pancakes. I often swap in whole wheat flour for added nutrition!
Pumpkin puree: Canned pumpkin works great, but you can use homemade pumpkin puree too! Just make sure it’s pure pumpkin and not a pie filling. If you want to get creative, sweet potato puree is a tasty substitute.
Buttermilk: Buttermilk adds a nice tang. If you don’t have it, mix regular milk with a little vinegar or lemon juice (1 tablespoon per cup) and let it sit for a few minutes. Or use plain yogurt thinned with water!
Brown sugar: You can easily use white sugar instead of brown sugar if that’s all you have. However, brown sugar enhances moisture and brings a bit of flavor depth to the pancakes.
Why Is Griddle Temperature Important for Perfect Pancakes?
The temperature of your skillet or griddle greatly affects how your pancakes turn out. If it’s too hot, the outside will brown too quickly while the inside stays raw. If it’s too cool, the pancakes won’t rise nicely.
- Start with medium heat and adjust as needed.
- To test the heat, sprinkle a few drops of water on the surface. If they dance and evaporate quickly, it’s ready.
- Keep the pancakes small; 1/4 cup is perfect to ensure they cook through without burning.
Keeping an eye on the heat will help you make pancakes that are fluffy and perfectly golden every time! Enjoy your cooking adventure with these delightful orange pumpkin pancakes! 🍊🎃
Orange Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancake Batter:
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 cup pumpkin puree
- 1 large egg
- 3/4 cup buttermilk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Zest of one orange
- 1 tablespoon fresh orange juice
For Serving:
- Whipped cream
- Maple syrup
- Chopped pecans
How Much Time Will You Need?
You’ll need about 10 minutes for prep and 15 minutes for cooking, making a total of around 25 minutes. Perfect for a quick, delicious breakfast to brighten your day!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This will be your dry mix, so make sure it’s well combined for even flavor!
2. Combine the Wet Ingredients:
In a separate bowl, mix the pumpkin puree, egg, buttermilk, melted butter, vanilla extract, orange zest, and fresh orange juice. Stir everything together until it’s smooth and mixed well. This is where the magic flavor comes from!
3. Make the Batter:
Now, pour the wet ingredients into the dry ingredients. Gently stir everything together until just combined. Be careful not to overmix; it’s okay to have a few lumps in the batter!
4. Heat the Griddle:
Next, heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil so that the pancakes don’t stick.
5. Cook the Pancakes:
Pour 1/4 cup of batter for each pancake onto the hot skillet. Cook them until you see bubbles forming on the surface and the edges start looking set—about 2 to 3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook the other side for about 2 minutes or until they are golden brown and cooked through. They’re looking good!
7. Repeat:
Continue with the remaining batter, greasing the skillet as needed. Don’t forget to keep an eye on the temperature so your pancakes cook evenly!
8. Serve and Enjoy:
Stack the pancakes on plates, top them with a dollop of whipped cream, a drizzle of maple syrup, and a sprinkle of chopped pecans. Dig in and enjoy these delightful orange pumpkin pancakes that are sure to brighten your morning!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you’re using fresh pumpkin, roast it first until soft, then scoop out the flesh and blend it into a smooth puree. This will give you a delicious homemade version!
Can I Make These Pancakes Vegan?
Yes! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). Use plant-based milk and a non-dairy butter alternative instead of regular buttermilk and butter, and you’ll still get fluffy pancakes!
How Can I Store Leftover Pancakes?
Let any leftover pancakes cool completely, then stack them with parchment paper between each pancake to prevent sticking. Store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to a month. Reheat in the toaster or microwave when you’re ready to enjoy them again!
Can I Add Other Ingredients to the Batter?
Definitely! Feel free to mix in chocolate chips, walnuts, or cranberries for added flavor. Just be aware that this might alter the texture slightly, so adjust cooking time if necessary as they may require a bit longer on the heat.