Another reason to love Fall, this soft and fluffy Pumpkin Pie Pancake. It’s one of those Fall favorite that You shouldn’t let pass, at least even if just once.
When You cook for yourself only, You tend to be creative on how You use the ingredients, You tend to scale down recipes to one ot twin portion serving. While most recipes makes use of the entire can of Pumpkin Pie Filling (540ml), I made it my mission to use it to make 6 recipes either for one or for two portions. I always admire stacks of tall pancake, and I do have my fair share of making them quite a few times ( Strawberry Pancakes, Blueberry Pancakes below) I want to give You an option if You want to make a huge batch or small batch. Believe me, it’s not fun eating pancakes everyday, besides they are so easy to make so freezing them for future is something that I am trying to avoid. Fresh is always better, plus I don’t really have much space in my freezer anymore. So I thought, small Bach of pancake is my way to go.
This is Pumpkin Pie Pancake makes 3 decent size pancake for one serving, it’s not as big as the one you order in restaurants but for me it’s just the perfect portion, and it leaves you still some space for fruits or any other items you enjoy eating during breakfast. This pancake is so soft, really fluffy and soft. Forger about the dense heavy pancakes, this my friend is the BEST pumpkin pie pancake, because we deserve to pamper ourselves with something easy to prepare and delicious to eat. The less time you spend cooking, the more time You can spend enjoying it, savory every bite.
Difference Between Pumpkin Purée and Pumpkin Pie Filling
I have to mention this because it is very important to note the major difference of this two, as they greatly affect the taste of the pancake. Pumpkin Purée is just puréed pumpkin without any spices in it. Plain, bland and You definitely need to add Fall spices (like cinnamon, nutmeg etc) in the recipe. Pumpkin Pie Filling has already spices in it, it’s ready to use. You can still add more spices if You like a strong flavor but I always don’t add more because I prefer a subtle flavor.
What are the Ingredients for Pumpkin Pie Pancake?
- All-Purpose Flour – gives a nice texture to the pancake, not too light but not too dense as well
- Baking Soda & Baking Powder – leavening agent to give the muffin the rise it needs
- Sugar – for sweetness
- Salt – Always good to add salt to balance the sweetness
- Blueberry – You can replace this with other berry, but I find that Blueberry is the one that works well with pumpkin flavor
- Egg – to give the muffin the structure
- Vanilla Extract – for flavoring but totally optional
- Milk – to lighten up the muffin batter and make the muffin lighter and not dense
- Butter – gave a nice taste
- Pumpkin Pie Filling – for pumpkin flavor
How Do You Make Pumpkin Pie Pancake?
Making Pumpkin Pie Pancake is a easy as making any other pancakes. This recipe uses my basic small batch pancake recipe, I tweaked it a little bit and added pumpkin purée in the batter. So first thing is to mix all the dry ingredient, flour, baking soda and baking powder and salt. I like to mix the wet ingredients next in a separate bowl to avoid over mixing of the batter. In a separate bowl, mix the egg yolk, vanilla extract and milk. Now, here’s what You nee to do with the egg white, beat it until fluffy. This is the secret to a fluffy and soft pancake. Beating the egg white incorporates a lot of air making the batter light and airy. Now time to mix all tougher, pour the wet ingredients to dry ingredients and slowly mix until just combined. Add whipped egg white and gently fold until just combined. You’re almost done, divide the batter into 4 and pour the batter in a greased skilled. Cook for 5 minutes, flip, then cook the other side for 3 minutes. Serve, ENJOY!
Tips to Soft and Fluffy Pancakes
- Measure the ingredients properly – You will only be using few ingredients for pancake, and one of the main ingredients is flour. Since pancake are almost like instant cake that doesn’t require whipping and creaming, it is important to have the right amount of flour. Too much flour can make the cake tough, and too little can make it runny. So measure properly and use the spoon level technique. This means scooping the flour using the measuring cup, and then using the handle of the spoon or fork or anything flat to level the flour. Don’t just tap it to get it level, little amount matter in making this pancake.
- Do NOT over mix the batter – You’ve probably read this time and time again because it is an important thing to remember in making cake, muffins or quick breads. The more you mix, the more gluten develops which will result to a tough dense pancakes, you don’t want that. Stop as soon as the wet and dry ingredients are incorporated, there will still be small lumps but those are fine. Don’t try to make the batter smooth.
- Allow the batter to rest – Let the batter sit for at least 10 minutes and up to 30 minutes. All that gluten that was activated when you mix the batter will relax, and the starch in the flour will absorb the liquid in the batter, making it thicker. Keep it chilled in the fridge.
- Don’t flip too soon – Are we not all excited when its time to flip the pancakes? That’s my favorite part, but flipping soon could end up with a distorted torn pancakes. So how do you know when it’s time to flip? When the top of the pancakes starts to have large burst bubbles and the top is slightly getting cook and dry, the side should also be browned and stable so that it could hold the pancake when you flipped it. A soft uncooked edge will break the pancake you flip it.
- Hot pan but not too hot – Excited to cook the pancake and eat it? Don’t bump up the heat, and be patient. High heat can cause uneven cooking resulting to burnt outside and uncooked inside. You want a medium steady heat so that the pancake is cook evenly inside and out.
- Greasing the pan – Don’t go pouring oil into the pan please. Brush butter on the pan or use paper towel to brush it with oil. You want it nicely greased, but not swimming with oil. Pouring the oil directly to the pan can cause uneven cooking as some part will absorb too much oil, not to mention you will end up with a greasy pancakes.
- Don’t try to make the consistency smooth – This is one instance in making “cake” that lumps are ok. You will definitely have a thick batter with lumps in it, expect that to happen and don’t panic. You are on the right track. As long as the wet and dry ingredients are mix well and no trace of raw flour in the batter, that should work.
- Whip the Egg White – Whipping the egg white before adding it to the batter is key to making a fluffy pancake. Whipped egg white incorporates air into the batter thus making the batter light and airy resulting to a fluffy pancake.
- Do a test run – Although optional, it’s always good to cook 1 piece first before cooking a bigger batch. This will give you chance to adjust the heat and practice on your “flipping”. Once you get used in making pancakes, you wouldn’t even have to do it. Adjust the heat as needed for the succeeding pieces.
There you go, 8 simple tips to have a soft and fluffy homemade pancakes. Let’s put it to use, and let me know how it goes for you when you try it.
- 1/3 cups All-Purpose Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt (I used fine salt)
- 3 tbsp granulated Sugar
- 2 tbsp Milk (any milk will work)
- 1/2 tsp Vanilla Extract
- 1 Egg (egg yolk and egg white separated)- room temperature
- 1 tbsp melted Butter
- 3 tbsp Pumpkin Pie Filling
- Honey or Maple Syrup – for serving
- 1 tbsp chopped Pecans (optional)
- Dry Ingredients: In a small bowl, whisk flour, baking powder, salt and sugar. Set aside. At this stage, you can keep it refrigerated or stored in a can/bottle for use when you need it.
- Wet Ingredients: Mix milk, egg yolk, butter and pumpkin pie filling.
- Whip Egg White – Whip or whisk the egg white until fluffy. Set aside.
- Dry + Wet Ingredients: Add the wet ingredients mixture to the dry ingredients mixture, gently stir until just combined and no flour traces of raw flour. Lumps are ok, do not try to make the batter smooth as it will make the pancake tough and flat. Add whipped egg white and gently fold just until combined.
- Cook: Heat your frying pan or griddle to medium heat and brush the pan with butter or grease it with oil using a paper towel. Divide the pancake batter into 3 and pour each portion into pan or griddle. If you do not have a large pan, cook the pancake one at a time. Do not over crowd as you will have difficulty flipping it. Leave the pancake for 4-5 minutes without touching it or until bubbles on the top start to pop and the sides are browned and stable. Gently flip to cook the other side of the pancake. Cook the other side about 2-3 minutes. Wipe your pan off after every two batches or so, and grease with butter and oil as needed.
- Serve: Serve warm top with pumpkin pie filling, chopped pecans and honey.
Makes 3 small pancakes
- Classic Vanilla Pancake
- Low Carb Almond Pancake
- [VIDEO] Soft and Fluffy Strawberry Pancake
- [VIDEO] Dutch Baby (German Pancake)
- Thick and Fluffy Blueberry Pancakes (Small Batch)
- Small Batch Nutella Stuffed Pancake for Two
- Single Serving Thick & Fluffy Banana Pancake
Featured Video: Strawberry Pancake with Strawberry Sauce
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
My Latest Video
Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.