Pumpkin Pancakes Recipe

Pumpkin pancakes stacked and drizzled with syrup.

5 from 35 votes

Pumpkin Pancakes Recipe

These Pumpkin Pancakes are thick, fluffy, and packed with pumpkin spice flavor. An easy fall breakfast that's perfect for any day.

Prep Time7

Cook Time5

Total Time12

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 ½ cups milk
1 ⅓ cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt

Instructions

Mix together milk, pumpkin, egg and oil in a medium bowl.
In a separate bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
Add dry ingredients to wet ingredients and stir just enough to combine.
Heat a lightly greased griddle or frying pan over medium/high heat.
Scoop about ¼ - ⅓ cup for each pancake. Brown on both sides and serve hot.
Serve with cinnamon buttermilk syrup and ENJOY!

Video

Notes

Recipe Tips.

Do not overmix the batter. A few small lumps will help keep the pancakes light and fluffy.
Let the batter rest for 5 minutes before cooking to allow the ingredients to fully hydrate.
Cook over medium heat so the pancakes cook through without becoming too dark on the outside.
Flip only once bubbles form on the surface and the edges begin to look set.
Once flipped, if it has burn marks, that means the temperature is too high. Make adjustments to the temperature before cooking more.
Do not press the pancakes down with a spatula. All that does is flatten it.
Toppings: Whipped Cream, toasted pecans or other nuts, jam, chocolate chips, or powdered sugar. We love Buttermilk Syrup and Cinnamon Buttermilk Syrup.

Store. These pancakes make great leftovers! Place them in a Ziploc bag, and store them in the fridge for up to 5 days. Reheat in the microwave, or on a baking sheet in the oven.

Freeze. Place a sheet of wax paper between each pancake and stack together. Place in a freezer-safe Ziploc bag. Freeze for 1-2 months. Pop them in the toaster for an easy way to reheat them.

Make ahead of time. If you do have company in town, and want to make these ahead of time, we recommend making and freezing them with the above instructions!

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