The best ever pumpkin pancakes recipe for breakfast and brunch. These pumpkin pancakes are fluffy and full of delicious flavors, and are ready in no time!
This season calls for all pumpkin recipes. From crustless pumpkin pie to pumpkin bread pudding to pumpkin banana bread, this fall favorite has been shining through our recipes for quite some time now. These easy pumpkin pancakes however, are one of my absolute favorites because they come with a Persian twist!
As I’m all about pumpkin during fall, I would love to show you how to make pumpkin pancakes, so easy and delicious that you’ll want to make them every day !
Super easy pumpkin pancakes recipe, perfect for fall!
These pumpkin pancakes are very easy to make and what I love about them is the addition of cardamom and rose water that gives them a Persian twist. They are fluffy, and taste like fall!
These pancakes are a great alternative to the usual buttermilk pancakes and they are very moist and fluffy thanks to the pumpkin.
What do I need to make pumpkin pancakes?
For this easy pumpkin pancake recipe you need the basic pancake ingredients such as eggs, flour, sugar and milk. Then there are extra ingredients to make the pancakes more delicious:
- Pumpkin puree
- Cardamom
- Cinnamon
- Rose water
How do you make pumpkin pancakes from scratch?
Start with mixing egg and sugar then add rose water and pumpkin puree. Once they’re completely mixed, add in milk, flour, baking powder, cinnamon and cardamom and mix until no big lumps are visible. Make sure not to over mix the batter, a little bit of lump is totally fine.
Start pouring 1/4 cup batter into the non stick pan that’s been heating over medium heat and cook for 2-3 minutes on each side. Once ready, top with nuts and syrup.
These homemade pumpkin pancakes have a Persian touch to them by adding a little bit of rose water. In Farsi we call pumpkin pancakes KAKA. They are very common in the north of Iran and are usually topped with walnuts and pistachios.
Once you learn how to make pumpkin pancakes, you can adjust them to your taste, add spices beyond cinnamon such as all spice, cardamom or ground ginger, serve them with honey, maple syrup or some apple butter and top with wit tons and tons of nuts!
Noted and tips to make these pumpkin pancakes recipe:
- Canned pumpkin puree is preferred to fresh pumpkin puree in this recipe for more color and better texture.
- You can use either whole milk or non fat milk to make these pumpkin spice pancakes.
- For more fall-themed flavors, add nutmeg and ginger to the batter.
- You can freeze these pumpkin pancakes and reheat them in the microwave or oven.
- Don’t over mix the batter. It’s ok to have some lumps in the batter.
Now that we’re trying to squeeze pumpkin in every meal and dessert, I think we all need to know how to make pumpkin pancakes for fall mornings. I can totally see myself having these for breakfast, then some delicious pumpkin posole for lunch and this gorgeous pumpkin soup for dinner.
Looking for more pumpkin recipes?
Persian Pumpkin Pancakes - KAKA
Ingredients
- 1 Egg
- 1/2 cup White Sugar
- 3 tbsp. Rose Water
- 1 cup Pumpkin Puree not pie filling
- 3/4 cup Whole Milk
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Ground Cardamom
- 1/2 tsp Ground Cinnamon
- 2 tbsp. Cooking Oil
Instructions
- Mix egg and sugar until fully combined.
- Add rosewater and pumpkin puree and mix well
- Add milk and mix until combined.
- Add flour, baking powder, cardamom and cinnamon, mix until well combined with no lumps.
- Heat cooking oil in a pan over medium heat.
- When the oil is hot, pour 1/4 cup of the batter for each pancake, cook for 2-3 minutes on each side.
- Top with powdered sugar and chopped walnuts and pistachios to serve.
Christine | Vermilion Roots
Beautiful patterns. I’m really curious about the rosewater in the pancakes. It must taste quite special.
shadi.hasanzade@gmail.com
Rosewater mostly gives a beautiful scent to the food and sweet, and many people like it a lot. it’s worth a try 🙂
Brooke Buttitta
This really does destroy all of the cheap imitation “pumpkin spice” everything that pops up at this time of year. Sounds absolutely great!
shadi.hasanzade@gmail.com
Thanks! Pumpkin recipes are flying around this time of the year I have some good ones going on too 😀
Jenni
Oh, what lovely pancakes!! These sound utterly amazing! The flavors would be fantastic! I hope to make these pancakes soon!
unicornsinthekitchen@gmail.com
Thank you Jenni! Yes these are my favorite, remind me of good old days back in my country 🙂
Persian Food
Thanks for sharing the recipe of this Persian Pumpkin Pancakes. I really love Iranian food and specially grilled one. We are famous in grilled food in Canada under the name of Shiraz Restaurant and I was looking for some sweet dish recipes and found your on top. I would definitely give this a shot in my next visit to my Kitchen.
unicornsinthekitchen@gmail.com
I’m happy you liked the recipe. I will be posting more Persian desserts as we get closer to March 🙂
William
Oh my goodness!!! I say goodness because it was pure GOODNESS!!! I added a bit of vanilla out of habit, and it tasted like cookie dough, I added chocolate chips and oh lawdy! PANCAKES that taste like chocolate chip cookie dough? It doesn’t get any better than that!!!!
unicornsinthekitchen@gmail.com
I’m so happy you like these William!
Irenaeus
Fantastic pancake recipe! It was fast, super easy (easy to put the mix together and easy to flip perfectly in the skillet), and it was very tasty. I put a half-scoop of Quest “All-Purpose” protein powder in with the mix to give my body-builder boyfriend an extra nutrition-boost for the morning, and they still baked-up nicely. New breakfast favorite at our place… Thanks for posting this recipe! 🙂
Tamara Andersen
What a beautiful recipe and photos! I’m such a fan of all things pumpkin (not necessarily pumpkin spice 😉 ). I keep rose water in my pantry, so I think I’ll try them soon!
Shadi HasanzadeNemati
Hope you love these Tamara! They’re a favorite over here!
Lily Mulpalinski
If I cannot find rose water, what I substitute it with? These look delicious and would like to make them. Thank you.
Shadi HasanzadeNemati
Hi Lily 🙂 You can just leave the rose water out, it’s just to add a layer of aroma. You can add some ground cardamom or vanilla extract 🙂
Aimee Shugarman
I love all things pumpkin, especially these pancakes!
Shadi HasanzadeNemati
Thank you Aimee! Pumpkin pancakes are so good!
Christina
This is the perfect fall breakfast1 So comforting!
Shadi HasanzadeNemati
Yes! Pumpkin pancakes are so good in fall!
Mari
Hi Shadi! I just made these pancakes for breakfast and OMG!! They are amazing!! The flavour is so good, you don’t even need any toppings, though I sprinkled some sugar and walnuts and pistachios as you suggested – mmmm, perfect! I wanted to ask you couple of questions. Do you use a small pan and fill it entirely so the pancake can be higher? I only have a big pan and decided to make three pancakes at once, and I wasn’t able to archive such a beautiful fluffy pancakes as yours, mine just spread thinly.
And also, I think I messed up the texture a little bit. I only had home-made pumpkin puree, maybe that’s why, but the pancakes were quite doughy on the inside. Are they expected to be a little bit doughy because of the pumpkin? Or should they look like regular pancakes? Sorry if that’s a weird question, these are my first veggie pancakes. I really want to sort out my mistakes, because this recipe is a KEEPER! Love it!
Shadi HasanzadeNemati
Hi Mari! Thank you for your kind comment and I’m so happy to know you enjoyed this recipe. There could be a few reasons that your pancakes didn’t get as fluffy: 1- using homemade pumpkin puree which has more liquid than canned ones. This also could be a reason that the pancakes were a bit doughy. In general, veggie pancakes are not supposed to be as fluffy as buttermilk pancakes. 2- Your baking powder could have been old.
Glad to know you like this recipe!