This pumpkin spice pancakes without puree recipe is a delicious and cozy way to start your day during the fall season.
Most traditional recipes call for canned pumpkin puree, which may not be readily available or desirable for some. Fortunately, there are still plenty of ways to infuse your pancakes with the warm, comforting flavors of pumpkin spice without using puree.
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Table of Contents
Why You’ll Love This Recipe
Warm fall flavors: The recipe encapsulates the cozy and inviting essence of fall with its perfect blend of pumpkin spice.
Simple ingredients: Utilizing common pantry staples, the recipe ensures accessibility without sacrificing flavor.
Quick preparation: With straightforward instructions, these pancakes can be whipped up in no time, making them perfect for busy mornings.
Fluffy texture: The combination of ingredients results in a delightful, fluffy texture that elevates the pancake experience.
Make-ahead friendly: Ideal for meal prepping, these pancakes can be made in advance and stored for a convenient breakfast or snack option.
Ingredient Notes and Substitutions
Cooked pumpkin: Use a small pie pumpkin or sugar pumpkin for optimal flavor. If you don’t have cooked pumpkin, you can substitute with canned pumpkin puree.
Flour: All-purpose flour is commonly used for its balanced texture. For variations, consider whole wheat flour for a heartier texture, or a gluten-free flour blend if you have gluten intolerance.
Brown sugar: Brown sugar adds a subtle molasses flavor. Substitute with white sugar or a sugar substitute like coconut sugar for a different sweetness profile.
Baking powder: Baking powder gives pancakes their light and fluffy texture. Ensure freshness for optimal results. If you’re out of baking powder, a mixture of baking soda and an acid (like vinegar or lemon juice) can be used as a substitute.
Baking soda: Ensure it is fresh for effective leavening of the pancakes. If you prefer or are out of baking soda, you can use baking powder as a substitute. Keep in mind that the substitution ratio is typically 1:3 (use 3 times the amount of baking powder).
Ground cinnamon: Cinnamon provides the classic warm flavor. Feel free to adjust the quantity based on personal preference. You can also experiment with other warm spices like cardamom or pumpkin pie spice for variety.
Ground ginger: Ginger adds a subtle spice. If you don’t have ground ginger, you can use freshly grated ginger for a more intense flavor or substitute with a pinch of ground cloves or allspice.
Ground nutmeg: Nutmeg adds a nutty warmth. Freshly grated nutmeg provides superior flavor. If unavailable, ground nutmeg from the spice aisle is a suitable substitute.
Salt: Salt enhances flavor. Use a pinch of sea salt or kosher salt. If you’re following a low-sodium diet, you can reduce the amount of salt.
Eggs: Eggs provide structure and moisture. For an egg substitute, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan option.
Buttermilk: Buttermilk adds a tangy flavor and contributes to the pancakes’ tenderness. Whole milk, or plant-based milk like almond or oat milk can also be used, but the pancakes won’t be as fluffy.
Butter: Butter adds richness. For a dairy-free option, substitute with melted coconut oil or a neutral vegetable oil.
Vanilla extract: Vanilla extract imparts flavor. For a different twist, try almond extract or maple extract. Ensure your vanilla extract is pure for the best taste.
How to make Pumpkin Spice Pancakes with Fresh Pumpkin: Step by step
Step 1: Prepare pumpkin
Peel and dice the fresh pumpkin.
Steam in the microwave until tender and cooked through, drain very well, and mash until smooth.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt.
Step 3: Combine Wet Ingredients
In another bowl, whisk together cooked pumpkin, eggs, buttermilk, melted butter, and vanilla extract until smooth.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined.
Be careful not to overmix; the batter should be thick and slightly lumpy.
Step 5: Preheat Skillet
Heat a nonstick skillet over medium heat.
Step 6: Scoop Batter, Cook, & Serve
Use a 1/4 cup measure to scoop batter onto the skillet for each pancake.
Cook for 2-3 minutes on each side or until golden brown and cooked through.
Serve with maple syrup, cinnamon sugar, or butterscotch sauce.
Recipe Tips and Tricks
Fresh pumpkin: Use fresh pumpkin for the best flavor. Ensure it’s peeled and mashed for a smooth batter.
Balanced spices: Adjust the spice quantities to your taste preferences. Consider the warmth of cinnamon, ginger, and nutmeg, for a well-balanced flavor.
Fluffy texture: Avoid overmixing the batter; a few lumps are okay. Overmixing can lead to dense pancakes.
Preheating the pan: Ensure your skillet is properly preheated before cooking the pancakes. A medium heat setting is best.
Consistent size: Use a 1/4 cup measure for consistent pancake sizes. This also helps with even cooking.
Nonstick surface: Ensure the cooking surface is well-greased or nonstick, making the pancakes easier to flip.
Cooking time: Cook each side for 2-3 minutes or until golden brown. Adjust the heat as needed to prevent burning.
Storage
Store leftover pumpkin spice pancakes without puree in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the pancakes in a single layer, then transfer them to a freezer bag for up to 2 months.
To reheat, use a toaster, microwave, or stovetop until heated through.
No Puree Pumpkin Spice Pancakes FAQs
Yes, you can use canned pumpkin instead of fresh pumpkin. Simply substitute one cup of canned pumpkin puree for the fresh pumpkin in the recipe.
Yes, you can make these pancakes dairy-free or vegan by using a plant-based milk and vegan butter or coconut oil instead of buttermilk and butter. You can also use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) instead of a regular egg.
We hope you enjoy this recipe and make it your new go-to fall pancakes recipe in your home!
Best Pumpkin Spice Pancakes Without Puree
Ingredients
- 1 cup cooked pumpkin flesh drained and mashed
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
- Cook the pumpkin until tender by boiling or roasting, drain very well, and then mash the flesh until smooth.
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
- In a separate mixing bowl, whisk together the mashed pumpkin, egg, buttermilk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can lead to tough pancakes.
- Heat a nonstick skillet or griddle over medium heat. Once hot, use a 1/4 cup measure to scoop batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve the pancakes hot with your favorite toppings, such as maple syrup, whipped cream, chopped nuts, or fresh fruit.
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