These Orange Pumpkin Pancakes are light, fluffy, and packed with cozy flavors! The mix of pumpkin and a hint of orange makes for a delicious breakfast treat.
Let’s be honest, who doesn’t love pancakes? I enjoy serving them warm with a drizzle of maple syrup or a sprinkle of powdered sugar. Perfect for a cozy morning! 🥞
Ingredients & Substitutions
Flour: All-purpose flour gives the best texture for pancakes. If you’re gluten-free, consider using a gluten-free flour blend or oat flour as a substitute.
Pumpkin Puree: Canned pumpkin puree is convenient and works great. If you have fresh pumpkin, you can roast it, purée it, and use that instead!
Buttermilk: Buttermilk adds a nice tangy flavor. If you don’t have buttermilk, simply mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes. It’ll work fine!
Spices: The combination of cinnamon, nutmeg, and ginger brings warmth. If you don’t have all of them, just use whatever you have, focusing on cinnamon, as it’s the most common flavor in pancakes.
Orange Zest & Juice: This adds a fresh, bright note. In a pinch, you can replace fresh orange juice with lemon juice, though the flavor will be slightly different.
How Do I Cook These Pancakes Without Burning Them?
Cooking pancakes can be tricky, but with a few tips, you’ll master the art! Here’s how to get perfectly cooked, golden-brown pancakes:
- Use medium heat to prevent burning. If the skillet is too hot, the outside will cook faster than the inside.
- Lightly grease the skillet with butter or oil to keep the pancakes from sticking. You can use a paper towel to spread a thin layer.
- When you pour the batter onto the skillet, watch for bubbles on the surface. When bubbles form and the edges look set, it’s time to flip!
- Be gentle when flipping. A spatula that can slide under the pancake easily will help keep it intact.
With these steps and adjustments, your Orange Pumpkin Pancakes will come out fluffy and delicious every time! Enjoy cooking!
Orange Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3/4 cup pumpkin puree
- 3/4 cup buttermilk
- 1 large egg
- 2 tbsp melted butter or vegetable oil
- 1 tsp vanilla extract
- Zest of 1 orange
- 1 tbsp fresh orange juice
- Butter or oil for cooking
- Maple syrup, for serving
- Optional garnishes: pecans, powdered sugar, orange slices
How Much Time Will You Need?
This delicious pancake recipe should take about 10 minutes for preparation and another 15-20 minutes for cooking, making it a perfect option for a quick yet flavorful breakfast. So, in about half an hour, you’ll have a delightful stack of pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
Start by grabbing a large mixing bowl. In this bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until everything is evenly combined. This mix will give your pancakes a lovely flavor and light texture.
2. Preparing the Wet Mix:
In another bowl, mix together the pumpkin puree, buttermilk, egg, melted butter (or vegetable oil), vanilla extract, orange zest, and fresh orange juice. Stir until everything is smooth and blended well. The pumpkin and orange will really make your pancake batter special!
3. Combining Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir them together until just combined. Remember, it’s okay if there are a few lumps — this keeps the pancakes fluffy! Overmixing can make them tough.
4. Heating the Skillet:
Now, heat a non-stick skillet or griddle over medium heat. Lightly grease it with some butter or oil. You want the skillet to be hot but not smoking — perfect for cooking fluffy pancakes!
5. Cooking the Pancakes:
Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles start to form on the surface and the edges look set, which should take about 2-3 minutes. This is the time to flip with confidence!
6. Flipping the Pancakes:
Carefully flip the pancakes over using a spatula and cook the other side for another 2 minutes or until they turn golden brown and are cooked through. Once done, stack them on a plate and keep warm.
7. Serving Your Pancakes:
Finally, it’s time to serve! Drizzle your warm pancakes with maple syrup, add a pat of butter, and sprinkle with any optional garnishes like chopped pecans, powdered sugar, or a slice of orange for a lovely touch.
Enjoy your delightful Orange Pumpkin Pancakes, perfect for celebrating any day with a cozy, autumn-inspired breakfast! 🥞✨
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast it until tender, then purée it until smooth to use in this recipe. It will add a lovely flavor and texture to your pancakes!
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of regular milk. Let it sit for about 5 minutes before using.
Can I Make These Pancakes Vegan?
Yes! To make vegan Orange Pumpkin Pancakes, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a plant-based milk instead of buttermilk. Replace the butter with a neutral oil or melted coconut oil.
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them by placing parchment paper between layers and storing them in a freezer bag for up to 2 months. Reheat in the microwave or toaster when you’re ready to enjoy them!
