I’m so excited to share my mini pumpkin pancake recipe with you today!
These bite-sized breakfast treats are my family’s fall favorite.
Perfectly spiced, fluffy little circles of pumpkin goodness that’ll make your kitchen smell like a cozy autumn morning.
They’re super simple to whip up, even on busy weekdays.
The kids go absolutely wild for them.
The secret trick for getting that perfect golden-brown exterior while keeping them tender inside?
Ingredients
Recommended Tools
- Mixing Bowls
You’ll need at least two good bowls for separating wet and dry ingredients before combining them.
- Whisk
Essential for thoroughly mixing ingredients while incorporating air for fluffy pancakes.
- Nonstick Skillet
A good quality nonstick surface makes flipping pancakes much easier and prevents sticking.
- Measuring Cups
Accurate measurements ensure your pancakes have the perfect texture and flavor every time.
- Measuring Spoons
Needed for precisely measuring smaller ingredients like spices and vanilla extract.
- Spatula
A thin, flexible spatula makes flipping those mini pancakes without breaking them a lot easier.
- Small Ladle or Cookie Scoop
Perfect for portioning out consistently sized mini pancakes for even cooking.
Instructions
Ready to whip up a batch of fall’s most delicious breakfast treat? Let’s dive into making these irresistible mini pumpkin pancakes!
First, grab a large bowl and mix your dry ingredients: 1½ cups all-purpose flour, 1 teaspoon baking powder, 2 teaspoons of pumpkin pie spice (hello, autumn flavor!), ¼ cup brown sugar, and just a pinch of salt. Give these a quick whisk to combine everything evenly.
In another bowl, crack 2 large eggs and whisk them until they’re light and frothy. Pour in ¾ cup whole milk and ¼ cup heavy cream (this combo makes these pancakes extra rich!). Add ½ cup pumpkin puree – the star of our show – along with 2 tablespoons of melted unsalted butter and 1 teaspoon vanilla extract. Whisk until everything’s well combined and looking smooth.
Now for the magic moment! Pour your wet mixture into the dry ingredients and gently whisk them together. Don’t go overboard here – those little lumps are your friends! They’ll help keep your pancakes super fluffy, so stop mixing when you still see some small lumps in the batter.
Heat up your skillet or griddle over medium heat and add a little butter or oil to prevent sticking. Once it’s hot, drop small portions of the batter to make mini pancakes – about 2-3 tablespoons each works perfectly!
Watch for tiny bubbles to form on top – that’s your signal that it’s time to flip! Give them a quick, confident flip and cook until the other side turns a beautiful golden brown, usually just another minute or so.
Stack ’em up, drizzle with maple syrup, and add a dollop of whipped cream if you’re feeling fancy! These mini pumpkin pancakes are perfect for little hands or for creating an impressive breakfast tower that’ll have everyone reaching for seconds!
Pro Tips
For perfectly uniform mini pancakes, transfer your batter to a squeeze bottle or use a cookie scoop to portion the batter onto the hot griddle – this ensures consistent size and cooking time while making the process much less messy.
Substitutions & Variations
These mini pumpkin pancakes can be easily customized to suit different dietary needs or flavor preferences while maintaining their festive fall essence.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 teaspoon of xanthan gum to maintain the fluffy texture.
- Dairy-Free Adaptation: Replace milk and cream with coconut milk and use coconut oil instead of butter for a tropical twist that complements the pumpkin flavor.
- Protein-Packed Version: Add 1/4 cup of protein powder to the dry ingredients and fold in 2 tablespoons of chia seeds for extra nutrition and staying power.
- Chocolate Chip Pumpkin Pancakes: Fold 1/3 cup mini chocolate chips into the batter just before cooking for a decadent breakfast treat.
- Savory Spin: Omit the brown sugar and vanilla, add 1/2 teaspoon garlic powder and 2 tablespoons chopped fresh herbs for a savory pancake that pairs well with soup.
- Apple Pumpkin Fusion: Add 1/2 cup finely diced apples and 1/4 teaspoon of nutmeg to the batter for a delightful autumn fruit combination.
Leftovers & Storage Tips
Proper storage of leftover mini pumpkin pancakes can extend their deliciousness for days, giving you quick breakfast options throughout the week.
Let them cool completely, then stack with parchment paper between each pancake and seal in an airtight container.
They’ll keep in your fridge for 3-4 days or freeze for up to a month.
Just pop them in the toaster to reheat!
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Mini Pumpkin Pancakes
Fluffy, spiced mini pancakes made with real pumpkin puree, perfect for a festive breakfast.
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- ¼ cup brown sugar
- Pinch of salt
- 2 large eggs
- ¾ cup whole milk
- ¼ cup heavy cream
- ½ cup pumpkin puree
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Butter or oil for cooking
- Maple syrup and whipped cream for serving (optional)
- Mix flour, baking powder, pumpkin pie spice, brown sugar, and salt.
- Whisk eggs, milk, heavy cream, pumpkin puree, melted butter, and vanilla.
- Combine wet and dry ingredients; whisk until slightly lumpy.
- Heat a buttered skillet over medium heat. Pour small batter portions.
- Cook until bubbles form; flip and cook until golden.
- Serve with maple syrup and whipped cream if desired.
