Rye Pumpkin Pancakes

Rye pumpkin pancakes are the perfect easy-to-make fall breakfast! This simple recipe combines the warmth of fall spices, the tanginess of buttermilk, and the nuttiness of rye flour. Top them with whipped cream, maple syrup, or lingonberry jam!

Want more fall recipes? You’ll love my Apple Cake with Caramelized Almond Topping, Pumpkin Havregrynskugler (Danish Oat Balls), and Tilslørte Bondepiker (Danish Apple Parfait) recipes!

Why You’ll Love This Recipe

• It has all the warm and cozy, fall spices – cinnamon, ginger, nutmeg and allspice.
• These pancakes are full of flavor yet easy to make.
• You can customize these pumpkin pancakes with add-ins like chocolate or nuts and try different toppings like whipped cream or lingonberry jam.
• The rye flour adds a fun Scandi twist!

Ingredients

• Rye flour: Rye flour has a robust, earthy flavor with a subtle sweetness and nuttiness. It has less gluten than wheat flour, which means that pancakes made with rye flour tend to be denser and have a heartier and slightly chewy texture.
• Pumpkin puree: Not pumpkin pie filling, just plain pumpkin puree! This recipe calls for 1/2 cup, however I’ve used up to 1 cup in this recipe and it worked, but the pancakes were wetter and flatter.
• Buttermilk: Buttermilk has a slightly tangy flavor. The acidity in buttermilk helps tenderize the proteins in the batter, which makes the pancakes soft and tender which is especially important when using rye flour, which tends to produce denser pancakes.
• Ground cinnamon, ginger, nutmeg, allspice: These spices give the pancakes those warm, fall flavors and pair perfectly with the pumpkin.
• Brown sugar: You can use light or dark (I prefer dark) and you can adjust the amount of sugar to your liking. I like to make pancakes that aren’t very sweet when I’m topping them with something sweet like maple syrup or whipped cream.

See recipe card below for full ingredient measurements.

Variations

• Pumpkin chocolate chip pancakes: Add a handful of chocolate chips to the batter. Pumkin and chocolate go so well together! Semi-sweet or dark chocolate chips work well.
• Nutty pumpkin pancakes: Fold in chopped nuts like pecans or walnuts into the batter to add a little crunch.
• Gluten-free pumpkin pancakes: Use gluten-free flour instead of rye and all-purpose flour to adapt the recipe for those with gluten sensitivities or dietary preferences.
• Pumpkin pie pancake roll-ups: Spread a thin layer of cream cheese or whipped cream on each pancake, sprinkle with a bit of cinnamon, and roll them up like crepes. Serve with a dusting of powdered sugar and more cinnamon.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

How to Serve

• Maple syrup: The classic pancake topping! Maple pairs so well with warm, fall spices.
• Whipped cream: Light and fluffy whipped cream is delicious with the warm, spiced flavors of the pancakes. Sprinkle some cinnamon or nutmeg over the whipped cream for extra flavor.
• Chopped nuts: Sprinkle chopped nuts like pecans, walnuts, or almonds over the top for a crunchy texture and nutty flavor.
• Fresh berries: A handful of fresh berries, such as strawberries, blueberries, or raspberries, adds a burst of color, juiciness, and natural sweetness.
• Applesauce: Warm, spiced applesauce or cinnamon apples can be a delicious topping. Use any you have any leftover after making Tilslørte Bondepiker!
• Lingonberry jam: For a Scandinavian-inspired twist, try lingonberry jam. Lingonberries have a tart, slightly sweet flavor that pairs well with the rye and pumpkin.
• Cinnamon sugar: Mix cinnamon and sugar together, then sprinkle it over your pancakes for a sweet and spiced topping.

Step by Step Instructions

• In a large mixing bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter and vanilla until well combined.

• In a separate bowl, combine the rye flour, all-purpose flour, baking powder, baking soda, brown sugar, cinnamon, ginger, nutmeg, allspice and salt.

• Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth batter. The batter should be thick but pourable. If it’s too thick, you can add a little more milk.
• Let the pancake batter rest for about 10-15 minutes. This allows the rye flour to hydrate and gives the pancakes a better texture.

• Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to coat the surface.
• Pour about 1/4 cup of the pancake batter onto the hot skillet for each pancake. You can make them larger or smaller depending on your preference.
• Cook the pancakes for 2-3 minutes on each side, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook the other side until it’s golden brown.
• Transfer the cooked pancakes to a plate and cover them with a kitchen towel to keep them warm while you cook the remaining batter.
• Serve warm with your favorite pancake toppings such as maple syrup, whipped cream, or even a sprinkle of powdered sugar!

Expert Tips

• Mixing the batter: Try not to overmix the batter. Overmixing can result in tough pancakes. It’s okay if there are a few lumps in the batter; they’ll usually disappear during cooking.
• Batter consistency: If the batter seems too thick, you can add a bit more buttermilk until you reach your desired thickness. Thicker batter will yield thicker, fluffier pancakes, while thinner batter will make thinner pancakes.
• Let the batter rest: Resting the batter gives the dry ingredients time to fully hydrate which helps get rid of any lumps in the batter. It also allows the proteins in the flour to relax, resulting in a more tender and fluffier pancake.
• Preheating the griddle or skillet: Make sure your cooking surface (griddle or skillet) is properly preheated before adding the pancake batter. To check if it’s ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate, it’s ready.
• Evenly sized pancakes: Use a measuring cup to portion out the pancake batter for each pancake. This ensures that all the pancakes are roughly the same size and will cook evenly.
• Flipping technique: Wait until the edges of the pancake look set, and small bubbles form on the surface before flipping. Use a thin spatula to flip the pancakes gently to avoid splattering or deflating them.
• Keeping pancakes warm: If you’re making a large batch, keep the cooked pancakes warm in a low oven (around 200°F) on a baking sheet. This way everyone gets to enjoy hot pancakes at the same time!

How to Store

Storing Pancake Batter:

1. Refrigerate: If you have leftover pancake batter you can store it in an airtight container in the refrigerator for up to 3 days.
2. Stir Before Use: When you’re ready to make more pancakes, give the batter a gentle stir to ensure all the ingredients are well combined.

Storing Cooked Pancakes:

1. Refrigerate: To store cooked pancakes, let them to cool to room temperature, then place them in an airtight container like a Ziploc bag or a plate covered in plastic wrap. Refrigerate for 3-4 days.
2. To reheat: Reheat them in the microwave, in the toaster, or on a baking sheet in the oven.

Freezing Pancakes:

1. To freeze: Allow the cooked pancakes to cool completely to room temperature. Stack the pancakes with parchment paper or wax paper between each one to prevent sticking. Wrap the pancake stacks tightly in plastic wrap, place them in a freezer-safe container or Ziploc bag and store them in the freezer for up to 3 months.
2. To reheat: Preheat your oven to 350°F (175°C), place the pancakes on a baking sheet, and heat for 10-15 minutes or until warmed through. You can also pop them in toaster to reheat for a quick and crispy option. Or you can microwave them for about 20-30 seconds per pancake, but they won’t be as crispy as when reheated in the oven or toaster.

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