Pumpkin Pancakes
Pumpkin pancakes are the perfect cozy fall breakfast. These soft, fluffy homemade pancakes have real pumpkin puree and plenty of warming fall spices that will delight any pumpkin fans!
Once the weather starts cooling down, I’m always ready for all things pumpkin.
And the perfect fall morning is crisp and cool with a big pot of coffee and a fluffy stack of pumpkin pancakes.
In my fantasy world, I eat them slowly, enjoying watching the colorful leaves flutter to the ground outside my windows and savoring each bite of sweet pumpkin spice goodness.
Real life isn’t always quite that idyllic but the taste of these pumpkin pancakes sure is!
They are fluffy, light and packed with pumpkin puree, pumpkin spice, and cinnamon.
Each and every bite tastes like fall especially if you drizzle them with maple syrup, caramel sauce, or top them with fried apples.
Of course, they are perfect as is and delicious enough for even holiday breakfasts and brunches!
Plus they are pretty easy to make so you can get to your coffee sipping and leaf peeping breakfast without breaking a sweat.
Ingredients
To make these you’ll need:
- Flour– All purpose.
- Sugar– Brown.
- Leaveners– Both baking powder and baking soda.
- Spices– Pumpkin spice, cinnamon, and salt.
- Milk– Whole is best.
- Pumpkin puree– Not pie filling.
- Egg– Let it come to room temperature.
- Oil– Canola oil.
- Vinegar– White vinegar.
- Vanilla extract– Real tastes best.
- Butter– For greasing the griddle. You could use nonstick spray if desired.
How to Make
If you’ve ever made homemade pancakes, then making homemade pumpkin pancakes isn’t too different.
Just whisk the dry ingredients together in a large mixing bowl to evenly combine them.
Set the dry ingredients aside.
Then whisk the wet ingredients together in a separate mixing bowl to evenly combine those.
Next whisk the wet ingredients into the dry ingredients bowl to combine into a mostly smooth batter, though some small lumps may remain.
Melt butter in a large pan or griddle over medium heat.
Once the pan is hot and the butter melts, spoon a full ladle of batter onto the pan, making 2 to 3 pancakes at a time
Cook for roughly 3 minutes, until bubbles almost stop forming on top.
Flip the pancakes and let them cook for another 2 minutes.
Transfer the cooked pumpkin pancakes to a waiting serving plate.
Repeat until you make all the pancakes.
Serve warm with whipped cream and syrup or other toppings.
Enjoy!
Storing Leftovers
Let leftover pumpkin pancakes cool completely before storing them in an airtight container in the fridge for up to 4 days.
To reheat, pop the pancakes in the microwave for about 20 to 30 seconds per pancake, or warm them in a toaster or air fryer for a little crispier version.
Freezing Instructions
Pumpkin pancakes also freeze really well if you want to enjoy a cozy fall breakfast later on.
Let them cool completely, then arrange the cooled pancakes in a single layer on a baking sheet and freeze them until they are firm.
Transfer the frozen pancakes to a ziplocking freezer bag and freeze them for up to 2 months.
When you’re ready for breakfast, reheat the pancakes straight from frozen in the microwave, toaster, or air fryer until warmed through.
Tips and Tricks
- Don’t overmix the batter! It’s ok if it’s a little lumpy. If you mix it too much, the pancakes will be dense instead of fluffy.
- The griddle or skillet is ready when a drop of water dripped onto the skillet dances when it lands on the surface.
- Grease the skillet with butter or spray it with cooking spray between each batch of pancakes.
- The amount of pancakes you make at a time depends on the size of your skillet. Be careful not to overcrowd it and leave room for them to spread.
Other Fall Breakfast Recipes
Pumpkin pancakes are the quintessential fall breakfast for pumpkin lovers.
Make them and enjoy!
Looking for other fall breakfast recipes?
Try these:
- Pecan Pie Muffins
- Apple Cheesecake Breakfast Quesadillas
- Pumpkin Cream Cheese Swirl Muffins
- Apple Pie Pancakes
- Pumpkin French Toast
- Cranberry Bread Pudding
If you’ve tried these PUMPKIN PANCAKES, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pumpkin Pancakes
Ingredients
- 2 cups flour
- 3 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 large egg
- 2 tbsp canola oil
- 2 tbsp white vinegar
- 1 tsp vanilla extract
- butter for cooking (can substitute nonstick cooking spray, if desired)
Instructions
- Add the dry ingredients to a large mixing bowl and whisk them together until evenly combined. Set aside.2 cups flour, 3 tbsp brown sugar, 2 tsp baking powder, 1 tsp baking soda, 2 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 1/2 tsp salt
- Add the wet ingredients to a separate mixing bowl and whisk them together until evenly combined.1 1/2 cups milk, 1 cup pumpkin puree, 1 large egg, 2 tbsp canola oil, 2 tbsp white vinegar, 1 tsp vanilla extract
- Add the wet ingredients to the dry bowl and whisk everything together until evenly combined. Some small lumps may remain, and that's ok because you don't want to overmix the batter.
- Once the pan's hot and the butter's melted scoop ladles of batter onto the pan, 2 -3 at a time as space permits without overcrowding and allowing for spreading.
- Cook for roughly 3 minutes, until bubbles almost stop forming on top. Flip and continue cooking for 2 more minutes.
- Transfer the cooked pumpkin pancakes to a waiting serving plate, and continue until all have been made.
- Serve warm with whipped cream, butter, and/or syrup, if desired.
Notes
- Don't overmix the batter! It's ok if it's a little lumpy. If you mix it too much, the pancakes will be dense instead of fluffy.
- The griddle or skillet is ready when a drop of water dripped onto the skillet dances when it lands on the surface.
- Grease the skillet with butter or spray it with cooking spray between each batch of pancakes.
- The amount of pancakes you make at a time depends on the size of your skillet. Be careful not to overcrowd it and leave room for them to spread.
Nutrition
