Pumpkin Pancakes
Make these Pumpkin Pancakes for the perfect fall breakfast treat! Easy, fluffy, and filled with warm pumpkin spice flavor.
Servings: 6 servings
Equipment
- griddle
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons brown sugar packed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1¾ cups milk
- ½ cup solid-packed pumpkin
- 1 large egg
- 2 tablespoons vegetable oil plus additional for griddle
For serving
- butter optional
- maple syrup optional
- fresh whipped cream optional
- chopped nuts optional
Instructions
- Heat the griddle over medium heat.
- In a large mixing bowl, combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.2 cups all-purpose flour, 2 tablespoons brown sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger
- In a separate small bowl, whisk together milk, pumpkin, egg, and vegetable oil.1¾ cups milk, ½ cup solid-packed pumpkin, 1 large egg, 2 tablespoons vegetable oil
- Add the wet mixture to the dry ingredients and stir just until moistened. Batter may be slightly lumpy.
- Lightly brush the griddle with oil. Pour about ¼ cup of batter for each pancake.
- Cook until bubbles form on the surface, then flip carefully and cook the second side until golden brown.
- Repeat with remaining batter. Serve warm with butter, maple syrup, whipped cream, and nuts if desired.butter, maple syrup, fresh whipped cream, chopped nuts
Notes
🥡 STORAGE
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Separate layers with parchment paper to prevent sticking.
♨️ REHEATING
- Microwave: Heat 1-2 pancakes for 20-30 seconds until warm.
- Oven: Reheat at 350°F for 5-7 minutes.
- Air fryer: Heat at 350°F for 2-3 minutes for slightly crispy edges.
- Toaster: Toast on a low setting for a quick and easy reheat.
❄️ FREEZING
- Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag.
- Reheat straight from frozen in the microwave or toaster.
💡 TIPS FOR BEST RESULTS
- Mix batter just until combined to keep pancakes fluffy.
- Use pumpkin purée, not pumpkin pie mix.
- Adjust milk slightly if the batter is too thick.
- Warm the maple syrup before serving for extra coziness.
🍳 ALTERNATE COOKING METHODS
- Stovetop: Use a nonstick skillet over medium heat if you don’t have a griddle.
- Electric skillet: Set to 350°F and cook pancakes in batches.
♻️ LEFTOVERS
- Use leftover pancakes as the base for a fall-inspired breakfast sandwich.
- Crumble leftover pancakes into yogurt or parfaits for a fun twist.
📝 NOTES
- Try sprinkling chocolate chips or chopped nuts on top before flipping for added texture.
- A small ladle or ice cream scoop makes portioning the batter easier and more consistent.
- Try my homemade sweetened whipped cream or spiced whipped cream on top of these pancakes!
Nutrition
Calories: 271kcal | Carbohydrates: 42g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 642mg | Potassium: 214mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3340IU | Vitamin C: 1mg | Calcium: 228mg | Iron: 3mg
