Why are my pancakes gummy in the middle?

Either the heat is too high, which means the pancakes are browning on the outside faster than they're cooking in the middle, OR you're just not cooking them quite long enough.

Why are my pancakes too brown?

Maintaining an even temperature of the skillet or griddle is key to perfectly golden pancakes. If your skillet is smoking, it's way too hot. On the other hand, if the butter isn't sizzling, your pan is too cold. Adjusting the temperature up and down as needed is required for well-cooked pancakes.

Why are my pancakes flat?

If your pancakes are too flat, it's usually because the batter is too thin and runny, or the baking powder isn't active. Add flour 1 tablespoon at a time to help thicken the batter, and if that doesn't help, then the leavening agent (usually baking powder) may be the culprit.

Why are my pancakes rubbery?

Overmixing pancake batter further develops the gluten, which renders tough, chewy, and dense pancakes. Pancake batter should not have long streaks of visible flour, but it should be very lumpy.

Why are my pancakes dry?

Dry pancakes indicate you've likely used too much flour, too little baking powder (or baking soda) , or used too little fat (like eggs, butter, or oil) . I like to use a combination of butter (for flavor) and oil (for fluffy texture) to create a perfectly textured pancake. If your pancakes end up dry, don't throw them out. Either serve them with homemade fruit syrups and jam or use them to make a pancake bread pudding.

Why are my pancakes falling apart?

Pancakes usually fall apart because no egg is used, or not enough egg is used. Essentially, if a key ingredient is missing or the ratio of ingredients isn't in balance, pancakes tend to break apart.

What can I substitute for eggs in pancake batter?

You may substitute eggs with applesauce or mashed bananas in your pancake batter to make them vegan. Be sure to use these proportions: (1/4 cup of applesauce OR 1/4 cup smashed banana = 1 large egg)

Can I make these pumpkin pancakes gluten-free?

Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. Bob's Red Mill Gluten Free 1-to-1 Baking Flour and King Arthur's Gluten-Free All-Purpose Flour works particularly well in this recipe. The texture will be nearly identical to the original version.

How do I make vegan pumpkin pancakes?

To make these pancakes vegan, replace the eggs with 1/4 cup unsweetened applesauce or mashed banana per egg. Use plant-based milk (almond, oat, or soy work great), and substitute the butter with coconut oil, grapeseed oil, canola oil, or vegan butter. The buttermilk substitute using lemon juice and plant-based milk works perfectly too!

Can I use whole flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour or whole wheat white flour, but the pancakes will be denser and have a heartier texture but still very fluffy! Alternatively, you can use a 50/50 blend of whole wheat and all-purpose flour. You may need to add an extra tablespoon or two of milk if the batter seems too thick.

Can I pumpkin puree to pancake mix?

According to We Are Not Martha , if you're wondering how to make pumpkin pancakes with pancake mix , yes, it's possible, and here's how. The recommended proportion is about one-third cup of pumpkin for each cup of dry mix, along with a teaspoon of pumpkin spice. Key tips: Keep your liquid measurements the same as the package directs—the pumpkin's thickness means you won't need to reduce other wet ingredients. Choose homemade pumpkin purée or plain canned pumpkin rather than the pre-spiced pie filling variety. Use the pancake mixes that require only water (rather than the ones requiring eggs and milk) because they're the easiest to modify. Just mix the pumpkin and seasonings in with your standard preparation method, it's that easy.

Pumpkin Pancakes Recipe (Extra Fluffy + Video)

Name: Fluffy Pumpkin Pancake Recipe (for Two or a Crowd)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup all-purpose flour (substitute 00 flour) (125g); 1 1/2 teaspoons baking powder (7g); 1/4 teaspoon baking soda (0.25g); 1/4 teaspoon kosher salt (1g); 1 tablespoon sugar (15g); up to 1/2 teaspoon pumpkin pie spice (1g) (optional ingredient); 3 1/2 ounces (scant 1/2 cup) pumpkin purée (or canned pumpkin) (100g); 3/4 cup buttermilk, room temperature (185g) *see recipe notes for making an easy buttermilk substitute.; 2 large eggs, room temperature (100g); 1/2 teaspoon pure vanilla extract (3g); 1 1/2 tablespoons unsalted butter, melted (25g)

Description

This fluffy pumpkin pancake recipe is without a doubt one of our all-time favorite pancakes to eat -- super fluffy with crispy buttery edges they're a perfect way to celebrate fall (and a great reason to make our homemade pumpkin purée, or use up leftover canned pumpkin).

They're so good, we eat them year-round, and you don't have to pay iHop's steep prices for pumpkin pancakes anymore or wait for them to be in season!

Ingredients

1 cup all-purpose flour (substitute 00 flour) (125g)
1 1/2 teaspoons baking powder (7g)
1/4 teaspoon baking soda (0.25g)
1/4 teaspoon kosher salt (1g)
1 tablespoon sugar (15g)
up to 1/2 teaspoon pumpkin pie spice (1g) (optional ingredient)
3 1/2 ounces (scant 1/2 cup) pumpkin purée (or canned pumpkin) (100g)
3/4 cup buttermilk, room temperature (185g) *see recipe notes for making an easy buttermilk substitute.
2 large eggs, room temperature (100g)
1/2 teaspoon pure vanilla extract (3g)
1 1/2 tablespoons unsalted butter, melted (25g)

Flour note: I use 00 flour in Italy and King Arthur All-Purpose flour in the US—both work perfectly. Since flour weight varies by brand and humidity, always measure using the scoop-and-level method: scoop flour into your measuring cup, then level it off with a knife. This ensures consistent results every time.

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Combine the dry ingredients. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice (if using). Set aside.
Combine the wet ingredients. Separate the egg yolks from the whites and set them aside. Whisk together the pumpkin purée, buttermilk, egg yolks, vanilla, and melted butter; set aside.
(OPTIONAL STEP) Whip egg whites to stiff peaks. In a clean glass or metal bowl, whip the egg whites until fluffy; set aside.
Combine wet and dry ingredients. Add the pumpkin mixture to the flour mixture. Using a rubber spatula (or fork), gently fold the wet ingredients into the dry ingredients until no more streaks of flour remain (visible lumps are normal). Gently fold in whipped egg whites until just combined.
Cook the pancakes. Preheat a cast-iron griddle, skillet, or non-stick pan to medium-high heat. Butter it liberally, then reduce the heat to medium and add about 1/3 cup of pancake batter to the hot (but not smoking) pan. Cook until bubbles form and pancakes are slightly dry around the edges, about 3 minutes. Flip and cook until golden, about 2-3 minutes longer. Repeat with remaining batter, serve hot or keep warm, stacked and wrapped in aluminum foil in a preheated 200°F/90°C oven. Enjoy!

Notes

If you don't have buttermilk, sub regular milk or make your own homemade buttermilk by adding 1 tablespoon of fresh lemon juice (or white or apple cider vinegar) to a liquid measuring cup, then pour in enough milk until it reaches the 3/4 cup (185g) mark. Stir and allow to rest for 5-10 minutes. It will curdle, and that's normal. It's because the acid interacts with and unravels the milk's proteins.

Don't want to separate the eggs? No problem! Your pancakes will still be deliciously fluffy. I whip the whites because my coil spring whisk makes it effortless, but whole eggs work perfectly—here's proof!

For perfectly whipped egg whites, use a completely clean, grease-free bowl and whisk. Stainless steel, copper, or glass bowls work best—unlike plastic, these non-porous materials won't retain oils or fats that prevent proper whipping. If you used your whisk for the egg mixture, wash and dry it thoroughly before whipping the whites.

For fewer carbs or less white flour, substitute whole wheat flour for the all-purpose (partial or 100%). The pancakes have a slightly nutty flavor and denser texture, but stay remarkably light and fluffy. I make them this way often—they're delicious!

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Breakfast + Brunch
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 2 Pancakes
Calories: 330
Sugar: 10g
Sodium: 420mg
Fat: 12.5g
Saturated Fat: 6.8g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 2.2g
Protein: 10.8g
Cholesterol: 137mg