Witching Hour Pumpkin Spice Pancakes to Cozy Your Morning

In the quiet dawn of fall, I find myself craving more than just the usual cinnamon and nutmeg in my morning pancakes. I love tossing in a hint of roasted pumpkin puree, which adds a velvety depth and a faint sweetness that whispers of chilly mornings and falling leaves. This twist transforms a simple breakfast into a comforting ritual that feels like wrapping yourself in a warm blanket.

These pancakes are my secret weapon for busy mornings where only a splash of something warm and sweet can set the tone. They bring a nostalgic scent of autumn that fills the entire kitchen, stirring happy memories and cozy anticipation. It’s a small spell of comfort, served on a plate, that makes any start just a bit more magical.

Roasted Pumpkin Pancakes

These pumpkin pancakes are made by mixing a batter of flour, baking powder, and spices, then folding in roasted pumpkin puree for added richness. The pancakes are cooked on a hot griddle until golden brown with a fluffy, tender interior and slightly crisp edges, creating a warm, autumn-inspired breakfast. Their vibrant orange color and inviting aroma make them both visually appealing and aromatic.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 3/4 cup roasted pumpkin puree

Equipment

• Mixing bowls
• Whisk
• Griddle or non-stick skillet
• Spatula

Method

 

1. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined. This creates a flavorful dry base for your batter.
2. In a separate bowl, whisk the milk, egg, and melted butter until smooth and slightly frothy. This will help incorporate air into the batter for fluffiness.
3. Pour the wet mixture into the dry ingredients, then gently fold together just until combined. Do not over-mix; a few lumps are fine and help keep the pancakes tender.
4. Gently fold in the roasted pumpkin puree until evenly dispersed, giving the batter a vibrant orange hue and a moist consistency.
5. Heat a griddle or non-stick skillet over medium heat until hot. Lightly grease with butter or cooking spray to prevent sticking.
6. Pour 1/4 cup of batter onto the hot surface for each pancake. Wait until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Carefully flip each pancake using a spatula, cooking for another 1-2 minutes until golden brown and cooked through.
8. Transfer the cooked pancakes to a plate and keep warm while you repeat with the remaining batter.
9. Serve the pumpkin pancakes warm, topped with your favorite syrup, whipped cream, or additional roasted pumpkin if desired.

Every fluffy bite shares a story—of crisp air, golden leaves, and the simple joy of a well-loved recipe. As the days grow cooler, these pancakes remind us to slow down and savor the cozy corners of life, one forkful at a time.