Pumpkin Pancakes
These fluffy Pumpkin Pancakes are packed with pumpkin puree, warm pumpkin pie spice and cinnamon for a cozy fall breakfast everyone will love.
Serve them warm with butter, maple syrup, whipped cream and chopped nuts for an easy breakfast that tastes like autumn in every bite.
Why This Recipe is a Winner!
- Easy to make – The batter comes together quickly with simple mixing and no complicated steps.
- Perfect for fall mornings – They’re a delicious breakfast for chilly weekends, Thanksgiving morning or Halloween.
- Makes a generous batch – One recipe makes about 12 pancakes, perfect for feeding the family.
- Uses simple ingredients – Everything you need is easy to find at the grocery store and many are pantry staples.
- Freezer-friendly – Make an extra batch and freeze the leftovers for quick fall breakfasts.
Prep Time:
15 minutes
Cook Time:
25 minutes
Yield:
12 pancakes
Ingredients You'll Need
- 2 cups all purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 2 tsp. pumpkin pie spice
- ½ tsp. cinnamon
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp. vanilla
- 1 cup pumpkin puree
- 2 large eggs
- 4 tbsp. melted butter
- 1 ½ cups milk
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don't miss out on any important tips and tricks!
Step By Step Instructions
STEP 1:
I whisked together flour, baking powder, salt, pumpkin pie spice, and cinnamon in a mixing bowl.
STEP 2:
In a separate mixing bowl I whisked together brown sugar, granulated sugar, vanilla, pumpkin, eggs, melted butter, and milk.
STEP 3:
I folded the dry ingredients into the wet ingredients.
STEP 4:
I dropped the batter into a heated skillet and cooked the pancakes for about 4 minutes per side.
Every bite of these pumpkin pancakes is soft, fluffy and filled with warm cinnamon and pumpkin spice flavor, especially when soaked in sweet maple syrup.
Add a pat of melting butter and a dollop of whipped cream for a cozy fall breakfast that tastes like dessert.
If you are looking for the perfect fall breakfast recipe, then you need to try these Pumpkin Pancakes!
Frequently Asked Questions
Why are my pumpkin pancakes not fluffy?
- Overmixing the batter can result in dense pancakes. Fold the wet and dry ingredients together just until combined and don't worry if the batter still has a few lumps.
Why should I let the pancake batter rest?
- Allowing the batter to rest for about 5 minutes gives the flour time to hydrate and helps the pancakes cook up thick and fluffy.
How do I know when pumpkin pancakes are ready to flip?
- Look for bubbles forming on the surface and edges that appear set. Carefully lift the edge with a spatula to check that the bottom is golden brown before flipping.
Can I add chocolate chips to the batter?
- Absolutely. Fold chocolate chips into the batter or sprinkle them over each pancake immediately after adding the batter to the skillet.
Can I freeze pumpkin pancakes?
- Yes. Allow the pancakes to cool completely, then freeze them in an airtight container or freezer bag with parchment paper between the layers.
Pumpkin Pancakes
These fluffy Pumpkin Pancakes are packed with pumpkin puree, warm pumpkin pie spice and cinnamon for a cozy fall breakfast everyone will love.
Serve them warm with butter, maple syrup, whipped cream and chopped nuts for an easy breakfast that tastes like autumn in every bite.
Ingredients
- 2 cups all purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 2 tsp. pumpkin pie spice
- ½ tsp. cinnamon
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp. vanilla
- 1 cup pumpkin puree
- 2 large eggs
- 4 tbsp. melted butter
- 1 ½ cups milk
Instructions
- In a medium mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a large mixing bowl, whisk together the brown sugar, granulated sugar, vanilla, pumpkin, eggs, melted butter, and milk.
- Add the dry ingredients to the wet, and fold together. Careful not to overmix, the batter will be lumpy and that's okay.
- Let the batter set for about 5 minutes.
- Heat your skillet or griddle, and add a bit of nonstick spray if needed for your pan.
- Add about ⅓ cup of batter for each pancake.Cook for about 4 minutes per side.
- Top the pancakes with butter, whipped cream, extra pumpkin pie spice, syrup, chopped nuts, etc..
- Serve and enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 238Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 36mgSodium: 127mgCarbohydrates: 46gFiber: 2gSugar: 11gProtein: 7g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!
