We are making different types of pancakes: Normal pancake, gluten free version, using Bisquik and a vegan version.
1. Normal Delicious Pancake
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- Wet Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1 ½ cups milk (can substitute with non-dairy milk)
- 4 tablespoons melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
- ¼ cup brown sugar (optional for sweetness)
Instructions
Prepare the Griddle: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Combine Wet Ingredients: In another bowl, whisk together the pumpkin puree, eggs, milk, melted butter, vanilla extract, and brown sugar until smooth.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be slightly lumpy; do not over-mix.
Cook the Pancakes: Pour about ¼ cup of batter onto the preheated griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
Serve: Serve warm with maple syrup, whipped cream, or your favorite toppings like toasted nuts or chocolate chips.
Tips
- Freezing: These pancakes freeze well. Stack them with parchment paper in between and store in a freezer bag. Reheat in the oven or microwave when ready to serve.
- Variations: Feel free to add chocolate chips or nuts to the batter for extra flavor and texture.
2. Bisquick Version
Ingredients
- 2 cups Bisquick baking mix
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 cup milk
- 2 large eggs
- 2 tablespoons melted butter
- 2 teaspoons sugar (optional)
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1 teaspoon baking powder (optional, for extra fluffiness)
Instructions
Prepare the Cooking Surface: Lightly grease a griddle or skillet with cooking spray or butter. Preheat it to medium heat (about 350°F).
Mix Dry Ingredients: In a large bowl, combine the Bisquick baking mix, sugar, and pumpkin pie spice. Stir until evenly mixed.
Combine Wet Ingredients: In another bowl, whisk together the pumpkin puree, milk, eggs, and melted butter until well blended.
Combine Mixtures: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; it’s okay if there are a few lumps—do not overmix.
Cook the Pancakes: Pour about ¼ to ⅓ cup of batter onto the hot griddle for each pancake. Cook for 1-2 minutes or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
Serve: Enjoy your pancakes warm with toppings such as maple syrup, whipped cream, chopped nuts, or chocolate chips.
3. Gluten Free Pumpkin Pancake Version
Here’s a delicious gluten-free pumpkin pancakes recipe that’s perfect for fall:
Ingredients
- 1 ¼ cups gluten-free flour (a 1:1 blend is recommended)
- 2 tablespoons brown sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1 cup milk (dairy or non-dairy)
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 tablespoons butter, melted (or a neutral oil)
Instructions
Prepare the Batter:
In a large bowl, whisk together the gluten-free flour, brown sugar, baking powder, salt, and pumpkin pie spice. In another bowl, mix the milk, pumpkin puree, egg, and melted butter until smooth.
Combine the wet ingredients with the dry ingredients. Stir gently until just mixed; avoid overmixing.
Rest the Batter:
Let the batter sit for about 5 minutes to allow the flour to absorb the liquid. This helps achieve a better texture.
Cook the Pancakes:
Heat a griddle or non-stick skillet over medium heat and grease it lightly with butter or oil. Pour about ¼ cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes until golden brown.
Serve:
Serve warm with your favorite toppings such as maple syrup, butter, or fresh fruit.
Tips
Ensure you use gluten-free flour that works well in pancakes for best results.You can add chocolate chips or nuts to the batter for extra flavor.
4. Vegan Pumpkin Pancake Recipe
Ingredients
- 1 cup pumpkin puree (canned or fresh)
- 1 cup non-dairy milk (such as almond or soy)
- 1/2 cup water
- 2 tablespoons canola oil (or applesauce for an oil-free version)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (or whole wheat pastry flour)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
Prepare the Vegan Buttermilk: In a medium bowl, combine the non-dairy milk with a splash of vinegar (if desired) and let it sit for about 5 minutes to curdle slightly.
Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, water, oil (or applesauce), maple syrup, and vanilla extract until well combined.
Combine Dry Ingredients: In another bowl, mix the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir until just combined; it’s okay if there are a few lumps—do not overmix.
Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with oil if necessary. Pour about 1/3 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Serve: Serve warm with maple syrup, vegan butter, or your favorite toppings like nuts or fruit.
Tips
- For extra fluffiness, ensure your baking powder is fresh.
- You can substitute any non-dairy milk you prefer; just make sure it’s unsweetened if you want to control the sweetness of your pancakes.
5. No Egg Pumpkin Pancake
Ingredients
- 1 cup all-purpose flour (or whole wheat flour)
- ½ cup pumpkin puree (canned or homemade)
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)
- 1 cup milk (dairy or any plant-based milk)
- 2 tablespoons melted butter or oil (coconut or vegetable oil)
- A pinch of salt
Instructions
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin spice, and salt until well combined.
Combine Wet Ingredients: In another bowl, mix the pumpkin puree, milk, and melted butter or oil until smooth.
Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; some lumps are okay. Avoid overmixing to ensure fluffy pancakes.
Cook Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease it with oil or butter. Pour about ¼ cup of batter for each pancake onto the skillet.
Flip and Serve: Cook until bubbles form on the surface and the edges look set (about 2-3 minutes), then flip and cook for another 2-3 minutes until golden brown.
Enjoy: Serve warm with maple syrup, honey, or fresh fruit as desired.
Creative toppings for pumpkin pancakes?
Here are some creative toppings for pumpkin pancakes that will enhance their flavor and presentation:
Whipped Cream: A classic choice, light and fluffy whipped cream adds a delightful sweetness.
Pumpkin Spice Butter: Combine softened butter with pumpkin pie spice and a bit of brown sugar for a rich, flavored spread that melts beautifully on warm pancakes.
Maple Syrup: A drizzle of pure maple syrup is a must-have for its sweet, caramel-like flavor that complements pumpkin perfectly.
Toasted Pecans or Candied Pecans: For added crunch and a nutty flavor, sprinkle toasted or candied pecans on top.
Cinnamon Apples: Sautéed apples with cinnamon make a warm, fruity topping that pairs well with pumpkin spices.
Greek Yogurt: A dollop of Greek yogurt adds creaminess and a tangy contrast to the sweetness of the pancakes.
Salted Caramel Sauce: For a decadent touch, drizzle salted caramel sauce over the pancakes for a sweet and salty flavor combination.
Chocolate Chips: Adding chocolate chips to the batter or as a topping can create a rich, indulgent treat.
Cream Cheese Whipped Cream: A lighter version of cream cheese frosting, this topping combines whipped cream with cream cheese for a deliciously creamy finish.
These toppings can be mixed and matched to create a personalized pancake experience that highlights the flavors of pumpkin and spices.
Can I use other types of milk in the pumpkin pancakes recipe?
Yes, you can use other types of milk in the pumpkin pancakes recipe. Various milk alternatives, including almond milk, oat milk, soy milk, and even buttermilk, can be substituted for regular dairy milk. These alternatives will still yield delicious pancakes while accommodating dietary preferences or restrictions.
For instance, many recipes suggest using almond milk or oat milk as they provide a similar texture and flavor profile. If you prefer a richer taste, buttermilk is also a great option, as it adds a slight tanginess and helps create fluffy pancakes.
Feel free to experiment with different milk types to find the flavor and consistency that you enjoy most!
