These orange pumpkin pancakes are fluffy and bursting with fall flavors. The sweet pumpkin and zesty orange make a delicious treat for any breakfast or brunch!
I love making these pancakes on cozy mornings. They brighten up my day, and who doesn’t love a bit of pumpkin spice magic? Plus, they make the kitchen smell amazing! 🍊🥞
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the pancakes. If you want a gluten-free option, you can use a 1:1 gluten-free flour blend. I sometimes mix in whole wheat flour for added nutrition.
Pumpkin Puree: Canned pumpkin is perfect for this recipe. You can substitute with homemade pumpkin puree if you have it, but make sure it’s thick and not too watery.
Buttermilk: For those without buttermilk, you can make your own by mixing regular milk with a teaspoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken up.
Egg: If you’re looking for a vegan option, a flax egg works well (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). This makes the pancakes a bit denser, but still tasty!
Pecans: Chopped pecans add a nice crunch. If you’re nut-free, sunflower seeds or even a sprinkle of granola can be a good alternative!
How Can I Ensure My Pancakes Are Fluffy?
Making fluffy pancakes is all about the mixing and cooking method. Follow these tips for best results:
- When combining wet and dry ingredients, stir gently. Overmixing can create tough pancakes, so stop as soon as you see no dry flour.
- Let your batter rest for about 5-10 minutes. This allows the gluten to relax, leading to softer pancakes.
- Make sure your skillet is at medium heat. If it’s too hot, the outside will brown too quickly while the inside remains raw.
- Use a light touch when flipping! Timing is key; flip when bubbles appear on the surface for perfect results.
Delicious Orange Pumpkin Pancakes Recipe
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
- 1/2 cup canned pumpkin puree
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus more for cooking
- Zest of 1 orange
- 1 tablespoon fresh orange juice
- Maple syrup, for serving
- Chopped pecans, for topping
- Butter, for topping
- Orange slices, for garnish
How Much Time Will You Need?
This tasty recipe will take about 15 minutes to prepare, plus about 15 minutes to cook. So, in just 30 minutes, you’ll have a delicious stack of pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This will ensure all the dry ingredients are evenly distributed for your pancakes!
2. Prepare Wet Ingredients:
In another bowl, combine the pumpkin puree, buttermilk, egg, melted butter, orange zest, and fresh orange juice. Mix until everything is well combined and smooth.
3. Combine Mixtures:
Carefully pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix. It’s okay if there are a few lumps—this will keep your pancakes fluffy!
4. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat and lightly brush it with butter. You want it hot but not smoking, so you may need to adjust the temperature as you cook.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on top and the edges start to look set, about 2-3 minutes. Then, flip the pancake and cook for an additional 1-2 minutes until it is golden brown and cooked through.
6. Serve and Top:
Once all the pancakes are cooked, stack them on a serving plate. Top each stack with a pat of butter, a sprinkle of chopped pecans, a drizzle of maple syrup, and some orange slices for garnish.
7. Enjoy!
Serve your warm orange pumpkin pancakes immediately, and enjoy the delicious flavors of fall in every bite!
Can I Use Regular Milk Instead of Buttermilk?
Yes! If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of regular milk. Let it sit for about 5-10 minutes until it thickens slightly.
Can I Make These Pancakes Vegan?
Absolutely! You can 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. Just ensure your butter is dairy-free as well!
How Should I Store Leftover Pancakes?
To store leftovers, place the pancakes in an airtight container and refrigerate for up to 3 days. You can reheat them in the microwave or on a skillet over low heat until warmed through.
Can I Freeze These Pancakes?
Yes, these pancakes freeze well! Place them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag. They can be stored for up to 2 months. Reheat directly from the freezer in the toaster or microwave.