There’s something magical about the fall season—the crisp air, the vibrant leaves, and the inviting flavors of pumpkin spice. One of my favorite breakfast treats during this time is none other than Pamela’s Pumpkin Pancakes. 

I remember the first time I tried making them; my kitchen turned into a cozy haven filled with the warm scent of cinnamon and nutmeg. Every bite was like a hug from the inside. 

Today, I want to share this delightful recipe with you, along with some insights that will make your pancake flipping a breeze.

What is Pamela’s Pumpkin Pancake?

Pamela’s Pumpkin Pancake Recipe is not just a simple breakfast option. It is a delightful twist on traditional pancakes, incorporating the rich flavor of pumpkin, which adds moisture and nutrition. 

The blend of spices—cinnamon and nutmeg—bring a warm, homey feeling, perfect for a Sunday brunch or a cozy weekday breakfast. This recipe is based on Pamela’s Baking and Pancake Blend, ensuring a fluffy and delicious outcome that even non-vegetarians will love.

Why You’ll Love This Pamela’s Pumpkin Pancake

You might be wondering why you should trust my recommendation. Well, I’ve tested this recipe countless times and each batch tastes like autumn on a plate. The pancakes are fluffy, perfectly spiced, and incredibly filling. Not to mention, they’re super easy to whip up. The ingredients are straightforward and accessible, making it a hit—even for busy people like me.

• Quick Preparation: The beauty of this recipe lies in its simplicity. Even on hectic mornings, it takes just a little over 30 minutes from start to finish.
• Nutritional Boost: Pumpkins are rich in vitamins and fiber. You’ll enjoy a satisfying meal without guilt.
• Customizable: Want to add chocolate chips or nuts? Go for it! The versatility of this recipe means you can adapt it to match your mood.

The Ingredients

Let’s gather everything we need. Here’s what you’ll require for Pamela’s Pumpkin Pancakes:

• 1 cup almond milk, at room temperature
• 1 large egg
• 2 tablespoons melted coconut oil (plus a bit more for greasing the pan)
• ½ cup pure pumpkin puree (canned works great)
• 1 ½ cups Pamela’s Baking & Pancake Blend
• 2 tablespoons cane sugar
• ¼ teaspoon vanilla extract
• ¼ teaspoon nutmeg
• 1 teaspoon ground cinnamon

For serving:

• Butter (optional)
• Maple syrup

Step-by-Step Instructions

Now, let’s get our pancake party started!

Step 1: Mix Wet Ingredients

In a large mixing bowl, whisk together the almond milk, large egg, melted coconut oil, pumpkin puree, and vanilla extract. Aim for a smooth consistency. The rich orange color of the pumpkin should brighten the mixture. Trust me, this step is important—it keeps the pancakes moist and flavorful.

Step 2: Combine Dry Ingredients

In another bowl, combine the Pamela’s Baking & Pancake Blend, cane sugar, nutmeg, and ground cinnamon. Stir the ingredients well to ensure even distribution. This blend of dry ingredients is crucial because it sets the stage for fluffy pancakes.

Step 3: Mix Wet and Dry Ingredients

Now, it’s time to unite the wet and dry mixtures. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing; lumps are okay. This is whether that delightful fluffiness truly shines.

Step 4: Preheat the Pan

Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to grease the surface. You want just enough oil to coat the bottom, so your pancakes won’t stick but not too much that they fry.

Step 5: Cook the Pancakes

Use a 1/4 cup measuring cup to pour the batter onto the hot skillet. Cook for 2 to 3 minutes until bubbles form on the surface; then flip. Cook for another 2 minutes until golden brown. Repeat the process, greasing the pan as necessary between batches.

Step 6: Serve Warm

Stack the pancakes on a plate while they’re still warm. If you’re feeling indulgent, add pats of butter on top and drizzle with maple syrup. Bravo! You’ve created a pumpkin pancake masterpiece.

Tips & Tricks

Here are some helpful tips to enhance your pumpkin pancake experience:

• Don’t Skip the Rest: Let the batter rest for a few minutes before cooking. This will improve the texture.
• Control the Heat: Keep an eye on your pan temperature. If it’s too hot, the pancakes might burn, and if it’s too low, they will take forever to cook.
• Check for Doneness: Use a toothpick in the center of the pancake to see if it comes out clean. If it doesn’t, give it a few more seconds.
• Make Ahead: You can prepare the dry ingredients and store them for an easy breakfast on busy mornings.
• Freeze Extras: After cooking, pancakes can be frozen for later use. Just pop them in the toaster for a quick reheating.

Nutrition Information

Can I Store Pamela’s Pumpkin Pancake?

Absolutely! If you happen to have leftovers (which is rare in my house), let them cool completely. Place them in an airtight container. You can store them in the fridge for up to 3 days. For longer storage, freeze them in a single layer before transferring to a freezer-safe bag. They’ll last for about a month. Just heat them in the toaster or microwave when you need a quick breakfast.

What Can I Serve with Pamela’s Pumpkin Pancake?

These pancakes are fabulous on their own, but you can pair them with various accompaniments:

• Fruit Compote: A warm fruit compote or applesauce adds a fruity tang.
• Yogurt: Greek yogurt provides creaminess and protein.
• Crispy Bacon: A savory option to balance the sweet pancakes.
• Chopped Nuts: Walnuts or pecans bring a nice crunch.
• Chocolate Chips: If you like, sprinkle some in the batter for an indulgent treat.

Variations

Spicing things up in the kitchen can lead to delightful surprises. Here are some creative variations for Pamela’s Pumpkin Pancakes:

• Add Chocolate Chips: Toss in a handful of chocolate chips for a sweet twist. Who doesn’t love chocolate in the morning?
• Substitute Milk Options: Swap almond milk for regular cow’s milk or oat milk, depending on your dietary needs.
• Use Different Spices: Experiment with pumpkin pie spice for an extra flavor boost.
• Coconut Pancakes: Mix shredded coconut into the batter for a tropical flavor.
• Apple-Cinnamon Twist: Add chopped apples to the batter to create a delightful bite.

Pamela Dunlap

Pamela’s Pumpkin Pancake Recipe

There’s something magical about the fall season—the crisp air, the vibrant leaves, and the inviting flavors of pumpkin spice.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 10

Course: Breakfast

Cuisine: American

Calories: 981

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 cup almond milk at room temperature
• 1 large egg
• 2 tablespoons melted coconut oil plus a bit more for greasing the pan
• ½ cup pure pumpkin puree
• 1 ½ cups Pamela’s Baking & Pancake Blend
• 2 tablespoons cane sugar
• ¼ teaspoon vanilla extract
• ¼ teaspoon nutmeg
• 1 teaspoon ground cinnamon

Equipment

• Large mixing bowl
• Another bowl

Method

 

1. In a large mixing bowl, whisk together the almond milk, large egg, melted coconut oil, pumpkin puree, and vanilla extract. Aim for a smooth consistency. The rich orange color of the pumpkin should brighten the mixture. Trust me, this step is important—it keeps the pancakes moist and flavorful.
2. In another bowl, combine the Pamela’s Baking & Pancake Blend, cane sugar, nutmeg, and ground cinnamon. Stir the ingredients well to ensure even distribution. This blend of dry ingredients is crucial because it sets the stage for fluffy pancakes.
3. Now, it’s time to unite the wet and dry mixtures. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing; lumps are okay. This is whether that delightful fluffiness truly shines.
4. Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil to grease the surface. You want just enough oil to coat the bottom, so your pancakes won’t stick but not too much that they fry.
5. Use a 1/4 cup measuring cup to pour the batter onto the hot skillet. Cook for 2 to 3 minutes until bubbles form on the surface; then flip. Cook for another 2 minutes until golden brown. Repeat the process, greasing the pan as necessary between batches.
6. Stack the pancakes on a plate while they’re still warm. If you’re feeling indulgent, add pats of butter on top and drizzle with maple syrup. Bravo! You’ve created a pumpkin pancake masterpiece.

Nutrition

Calories: 981kcal

Notes

• Don’t Skip the Rest: Let the batter rest for a few minutes before cooking. This will improve the texture.
• Control the Heat: Keep an eye on your pan temperature. If it’s too hot, the pancakes might burn, and if it’s too low, they will take forever to cook.
• Check for Doneness: Use a toothpick in the center of the pancake to see if it comes out clean. If it doesn’t, give it a few more seconds.
• Make Ahead: You can prepare the dry ingredients and store them for an easy breakfast on busy mornings.
• Freeze Extras: After cooking, pancakes can be frozen for later use. Just pop them in the toaster for a quick reheating.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion

Pamela’s Pumpkin Pancakes are a delightful way to welcome the fall season. They’re not just a breakfast item; they’re a treat that brings warmth and comfort. Whether you enjoy them classic or opt for one of the variations, every bite is sure to transport you to a cozy autumn morning. So dust off that frying pan and give this recipe a whirl. You might just find it becoming a staple in your kitchen, too. Enjoy your cooking adventure!

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