Pumpkin pancakes are a wonderful way to embrace the flavors of fall, bringing together the richness of pumpkin puree and the warmth of cinnamon and nutmeg. They are soft, fluffy, and incredibly easy to make, making them a perfect breakfast or brunch option. Whether you’re celebrating the season or just looking for a cozy, comforting meal, these pumpkin pancakes will surely become a new favorite.
Ingredients
For the pancakes:
- 1 cup all-purpose flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 large egg
- 1 cup milk
- ½ cup canned pumpkin puree
- 2 tbsp melted butter or vegetable oil
- 1 tsp vanilla extract
For serving:
- Maple syrup
- Whipped cream (optional)
- Chopped pecans or walnuts (optional)
- Ground cinnamon (optional)
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Frying pan or griddle
- Spatula
- Ladle or ¼ cup measuring cup
Instructions
- Prepare the dry ingredients:
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. - Prepare the wet ingredients:
In another bowl, whisk together the egg, milk, pumpkin puree, melted butter or oil, and vanilla extract until well combined. - Combine wet and dry ingredients:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if the batter is a bit lumpy. - Cook the pancakes:
Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter or cooking spray. Pour ¼ cup of pancake batter onto the hot pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown. - Serve:
Stack the pancakes on plates and serve immediately with maple syrup, a dollop of whipped cream, and a sprinkle of chopped nuts or cinnamon if desired.
Tips
- Pumpkin puree: Be sure to use pure pumpkin puree (not pumpkin pie filling), as the latter contains added spices and sugar.
- Thick batter: If the batter seems too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency.
- Keep warm: If making a large batch, keep the pancakes warm in the oven at 200°F (95°C) while you cook the rest.
- Flavor variations: Add chocolate chips, chopped apples, or a dash of vanilla extract to the batter for extra flavor.
These pumpkin pancakes are the perfect way to celebrate fall mornings. Fluffy, spiced, and packed with pumpkin flavor, they’re a delicious and comforting breakfast treat. Whether you’re serving them to family or treating yourself to a cozy breakfast, these pancakes are sure to bring warmth and joy to your day! Enjoy with maple syrup and your favorite toppings!
Pumpkin Pancakes Recipe
Fluffy and spiced pumpkin pancakes make a perfect fall breakfast. These light and flavorful pancakes are packed with pumpkin and warm spices, making them a cozy morning treat!
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Frying pan or griddle
- Spatula
- Ladle or ¼ cup measuring cup
Ingredients
- For the pancakes:
- 1 cup all-purpose flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1 large egg
- 1 cup milk
- ½ cup canned pumpkin puree
- 2 tbsp melted butter or vegetable oil
- 1 tsp vanilla extract
- For serving:
- Maple syrup
- Whipped cream optional
- Chopped pecans or walnuts optional
- Ground cinnamon optional
Instructions
- Prepare the dry ingredients:
- In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Prepare the wet ingredients:
- In another bowl, whisk together the egg, milk, pumpkin puree, melted butter or oil, and vanilla extract until well combined.
- Combine wet and dry ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if the batter is a bit lumpy.
- Cook the pancakes:
- Heat a non-stick frying pan or griddle over medium heat and lightly grease with butter or cooking spray. Pour ¼ cup of pancake batter onto the hot pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges begin to look set. Flip the pancakes and cook for another 1-2 minutes on the other side, until golden brown.
- Serve:
- Stack the pancakes on plates and serve immediately with maple syrup, a dollop of whipped cream, and a sprinkle of chopped nuts or cinnamon if desired.
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