Pumpkin Pancake
Pumpkin Pancake balances sweetness, structure, and texture for a dessert that slices or scoops cleanly.
About This Recipe
Pumpkin Pancake needs the right balance of sweetness, structure, and cooling time.
Mix carefully and let it cool or set fully before serving.
Ingredients
- ✓1 ¼ cup all–purpose flour
- ✓1 tablespoon baking powder (aluminium-free)
- ✓1 ½ teaspoon pumpkin spice blend (homemade blend)
- ✓¼ teaspoon salt
- ✓1 cup milk
- ✓⅓ cup pumpkin purée
- ✓1 large egg
- ✓2 tablespoons maple syrup
- ✓2 tablespoon butter (melted plus more for cooking)
- ✓½ teaspoon vanilla extract
Ingredient Notes
- Flour or structure: Measure carefully so the dessert sets with the right texture.
- Sugar: Sugar affects both sweetness and browning.
- Fat: Butter, oil, or cream adds richness and tenderness.
- Cooling time: Let the dessert cool before slicing or storing.
Instructions
- 1
In a medium mixing bowl, combine the flour, baking powder, pumpkin pie spice blend and salt. Stir until blended.
- 2
In a large mixing bowl, combine the milk, pumpkin purée, egg, maple syrup, melted butter and vanilla extract. Whisk until completely blended.
- 3
Pour the dry ingredients into the wet ingredients and stir until the dry ingredients are completely incorporated.
- 4
Heat a nonstick griddle or pan over medium-low heat. Melt butter on the surface, if desired. Pour ⅓ cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Makes 8 pancakes.
- 5
Serve immediately with maple syrup.
Katy’s Kitchen Tips
- Measure carefully for the best texture.
- Do not overmix once the structure is formed.
- Use the pan size listed by the method.
- Cool before slicing, frosting, or storing.
Variations and Substitutions
- Chocolate finish: Add chocolate chips, cocoa, or shaved chocolate.
- Nutty version: Add toasted nuts if they fit the dessert.
- Fruit option: Serve with berries, banana, or citrus zest.
- Salted finish: Add a small pinch of salt to balance sweetness.
What to Serve With Pumpkin Pancake
Serve Pumpkin Pancake with coffee, tea, whipped cream, fresh fruit, or a scoop of ice cream.
Storage and Reheating
Store covered in the refrigerator if the dessert is creamy or contains dairy.
Keep tightly wrapped so it does not dry out or absorb odors.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make cakes, cookies, or fillings heavy.
- Wrong pan size: A different pan changes thickness and timing.
- Slicing hot: Many desserts need cooling time to set.
- Loose storage: Uncovered desserts dry out quickly.
FAQ
Can I make Pumpkin Pancake ahead?
Yes. Most desserts benefit from cooling or chilling time.
How should I store it?
Keep it tightly covered according to whether it is frozen, chilled, or room temperature.
Can I change the flavor?
Yes. Add compatible fruit, chocolate, nuts, spices, or extracts.
Why is the texture off?
Heat level, mixing, chilling time, or measurement changes can affect texture.
Nutrition Facts
- Calories: 286 kcal
- Carbohydrates: 43 g
- Cholesterol: 69 mg
- Fiber: 2 g
- Protein: 8 g
- Sodium: 552 mg
- Sugar: 10 g
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g