Pumpkin Pancakes with Cinnamon and Walnuts – A Perfect Autumn Breakfast

There’s nothing quite like starting your day with a warm stack of pumpkin pancakes, especially when they’re flavored with cinnamon and topped with crunchy walnuts. These pumpkin pancakes are not only delicious, but they also offer the perfect way to embrace the fall season, filling your kitchen with the comforting aromas of cinnamon and pumpkin.

The soft and fluffy texture of the pancakes pairs perfectly with the warmth of cinnamon and the added texture of chopped walnuts. Drizzle them with a bit of maple syrup or honey, and you’ve got yourself the ultimate breakfast or brunch. Whether you’re serving these pancakes for a special occasion or just enjoying a cozy morning at home, this recipe is sure to become a favorite.

In this article, we’ll walk you through the steps of making these irresistible pumpkin pancakes, including tips for achieving the perfect texture and variations to customize the recipe to your liking.

Ingredients

For the Pancakes:

1 1/2 cups all-purpose flour
1/2 cup pumpkin puree (preferably fresh or canned)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (optional, for extra spice)
1/4 teaspoon ground ginger (optional)
1/4 teaspoon salt
2 large eggs
3/4 cup milk (dairy or non-dairy milk)
1 teaspoon vanilla extract
2 tablespoons melted butter (or coconut oil for a dairy-free version)
1/4 cup brown sugar (or maple syrup)

For the Topping:

1/4 cup chopped walnuts (lightly toasted for extra flavor)
A sprinkle of cinnamon
Maple syrup or honey (optional, for drizzling)

Instructions

1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg (if using), ginger (if using), and salt. These dry ingredients will provide the base for your pancake batter and create that deliciously spiced flavor.

2. Mix the Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, melted butter, and brown sugar. The pumpkin adds moisture and a subtle sweetness to the batter, while the vanilla extract enhances the overall flavor profile.

3. Combine the Wet and Dry Ingredients: Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently stir everything together until just combined. Be careful not to overmix the batter—overmixing can result in dense pancakes. The batter should be thick but still pourable. If it seems too thick, add a little more milk until you reach the desired consistency.

4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease the pan with a little butter or cooking spray. Once the pan is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of the spoon or a spatula to spread the batter into a round shape.

Cook the pancakes for 2-3 minutes on each side or until golden brown. You’ll know it’s time to flip the pancakes when small bubbles form on the surface, and the edges begin to look set. Flip the pancakes gently and cook for another 2-3 minutes on the other side until golden and cooked through. Repeat until all of the batter has been used.

5. Prepare the Toppings: While the pancakes are cooking, toast the chopped walnuts in a small pan over low heat for about 2-3 minutes, stirring occasionally. This step is optional, but it adds extra flavor and crunch to the pancakes. If you don’t want to toast the walnuts, you can skip this step and simply use them as is.

6. Serve and Enjoy: Once the pancakes are cooked, stack them on a serving plate. Sprinkle the toasted walnuts over the top, and if you like, dust with a little extra cinnamon for that warm, autumn spice. Drizzle with maple syrup or honey for an added touch of sweetness.

Serve the pancakes warm and enjoy them with your favorite morning beverage, like hot coffee or fresh orange juice.

Tips for Success

Pumpkin Consistency: Be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugar. Fresh pumpkin puree is great if you have the time to cook and puree your own pumpkin, but canned pumpkin works just as well for a quicker option.
Consistency of the Batter: If your batter is too thick, add a little more milk to thin it out. You want a batter that’s thick enough to hold its shape on the griddle but still smooth enough to pour easily.
Flavor Variations: While cinnamon is the star here, feel free to add other spices like ground allspice, cloves, or even a pinch of cardamom for an extra kick of flavor. These spices pair perfectly with pumpkin and will elevate the taste of your pancakes.
Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You may need to add a little more liquid to the batter, as gluten-free flours tend to absorb more moisture.
Vegan Option: To make these pancakes vegan, replace the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use a plant-based milk (such as almond, oat, or soy milk) and non-dairy butter or coconut oil.

Health Benefits of Pumpkin, Cinnamon, and Walnuts

Pumpkin: Pumpkin is packed with vitamins and minerals, including vitamin A, vitamin C, and potassium. It’s also rich in fiber, which aids digestion and promotes a healthy gut. Plus, the antioxidants in pumpkin help fight inflammation and boost immune health.

Cinnamon: Cinnamon is a powerful antioxidant with anti-inflammatory properties. It helps regulate blood sugar levels and supports heart health. The sweet, spicy aroma of cinnamon is also known for boosting mood and cognitive function.

Walnuts: Walnuts are an excellent source of omega-3 fatty acids, which are great for brain health and reducing inflammation. They’re also high in protein, fiber, and essential vitamins, making them a great addition to any diet.

Variations and Customizations

Add Fruit: For an extra burst of freshness, top your pumpkin pancakes with sliced bananas, fresh berries, or even roasted apples. These fruits complement the pumpkin flavor and add a touch of sweetness.
Chocolate Lovers: If you love chocolate, consider adding mini chocolate chips to the pancake batter. Chocolate and pumpkin make a surprisingly delicious combination, especially when paired with walnuts.
Savory Version: If you prefer savory pancakes, omit the sugar and cinnamon from the batter. You can add savory ingredients like cheese, sautéed spinach, or crispy bacon to make a savory pumpkin pancake that pairs beautifully with eggs.

Conclusion

Pumpkin pancakes with cinnamon and walnuts are the perfect way to celebrate the flavors of fall. The combination of creamy, smooth pumpkin, warm cinnamon, and crunchy walnuts creates a delightful breakfast that is both satisfying and nutritious. Whether you’re enjoying them for a cozy weekend breakfast or serving them for a holiday brunch, these pancakes will surely be a hit with everyone. Easy to make and highly customizable, this recipe is a must-try for anyone who loves the flavors of autumn. Enjoy a stack of these delicious pancakes with your favorite toppings, and make your morning extra special!

Pumpkin Pancakes with Cinnamon and Walnuts – A Perfect Autumn Breakfast