Pumpkin Pancakes Recipe

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 382kcal

Author: Becky Hardin

These easy to make Pumpkin Pancakes are my favorite way to start a fall morning! Soft and fluffy homemade pancakes are made with the perfect amount of pumpkin puree, and a medley of warm fall spices like cinnamon and nutmeg. They're fall flavored, have the best consistency, and pair perfectly with a drizzle of sweet maple syrup!

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Equipment

Kitchen Scale (optional)
Electric Griddle OR
Cast Iron Skillet

Ingredients

1½ cups all-purpose flour 180 grams
2 tablespoons brown sugar 27 grams
1½ teaspoons baking powder 6 grams
¾ teaspoon baking soda 5 grams
½ teaspoon kosher salt
1½ teaspoons ground cinnamon 5 grams
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
1½ cups milk 341 grams, room temperature
¾ cup pumpkin purée 170 grams (NOT pumpkin pie filling!)
2 large eggs 100 grams, room temperature
3 tablespoons unsalted butter 42 grams, melted (⅜ stick), plus more for cooking
1 teaspoon pure vanilla extract 4 grams

Instructions

Preheat a griddle, cast iron pan, or nonstick skillet over medium heat.
In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together.
1½ cups all-purpose flour, 2 tablespoons brown sugar, 1½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon kosher salt, 1½ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground nutmeg
In a medium bowl, whisk the milk, pumpkin purée, eggs, melted butter, and vanilla extract.
1½ cups milk, ¾ cup pumpkin purée, 2 large eggs, 3 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
Pour the wet ingredients into the dry and mix until just combined. Lumps are okay!
To the hot pan, add enough butter to coat the bottom of the pan. Pour in ⅓ cup of batter. Cook until the edges start to dry and bubbles pop. Flip and cook for another 3-4 minutes until golden on the second side.
Repeat until all of the batter has been used.

Video

Notes

Yield: This recipe yields 8-10 pancakes.

To make vegan pumpkin pancakes, use a non-dairy milk, omit the eggs, and use coconut oil instead of butter.
To make gluten-free pumpkin pancakes, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
Be sure to use pumpkin purée, not pumpkin pie filling. Pumpkin pie filling contains added sweetener, spices, and flavorings that will alter the recipe!
To keep pumpkin pancakes warm while you finish cooking the rest, preheat the oven to 200°F with a sheet pan on the middle rack. Transfer the pancakes to the sheet pan until ready to serve.

Storage: Store pumpkin pancakes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition