Who doesn’t love pancakes, especially Pumpkin Pancakes? They’re fluffy, they’re delicious, and they’re perfect for a weekend breakfast.
But what if we told you that you could make pumpkin pancakes? These pancakes are perfect for fall, and they’re sure to get your day off to a great start. So give them a try this weekend!
Fall is in the air and that means pumpkin everything! The addition of pumpkin puree makes them incredibly fluffy and delicious. Serve them with a dollop of maple syrup and some crispy bacon, and you’ll be ready to face the day!
Pumpkin pancakes. They’re the perfect way to celebrate fall. And they’re really easy to make – you just need a few basic ingredients.
Plus, you can add your favorite toppings, like nuts, berries, or bananas. All you pumpkin lovers out there will absolutely LOVE this easy breakfast recipe.
pumpkin pancake recipe
Here are some commonly asked questions
What is the best way to store leftover pumpkin pancakes?
Place any leftover pumpkin pancakes in an airtight container and keep refrigerated until ready to serve again. To reheat, vent the container by popping the lid and then microwave for 60-90 seconds or until hot.
How do I get the fluffiest pancakes?
The fluffiness of pancakes comes from the baking powder, so it is important that your baking powder is not old. You also want to mix the batter just until the flour is mixed in, as overmixing will increase the gluten, which will result in chewy pancakes instead of fluffy.
What to serve with pumpkin pancakes
Ingredients for Pumpkin Pancakes
- all-purpose flour
- brown sugar
- baking powder
- baking soda
- pumpkin pie spice
- ground cinnamon
- salt
- milk
- pumpkin puree
- egg
- vegetable or canola oil
- white vinegar
- vanilla extract
- nonstick cooking spray or butter for the pan or griddle
How do I reheat the pancakes?
Microwave: Reheat in 15-second intervals until hot.
Skillet: Melt butter over medium-low heat, then add pancakes and cook until warm.
Oven: 350°F (177°C) for 10 minutes.
Add additional time if cooking from frozen.
Variations
- Chocolate Chips – Scoop pancake batter onto the hot griddle, then sprinkle chocolate chips over each one.
- Caramel – Stir 2 tablespoons of caramel sauce into the batter with the other wet ingredients.
- Nuts – Scoop pancake batter onto the hot griddle, then sprinkle chopped walnuts over each one.
How to Make Pumpkin Pancakes
- In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a different bowl, whisk together the wet ingredients: milk, pumpkin, egg, oil, vinegar, and vanilla until well blended.
- Pour the wet ingredients into the bowl with the dry ingredients and whisk or stir until mixed. Small lumps are acceptable but all large lumps should be gone.
- Heat a skillet or griddle to approximately 300 degrees. Prepare the skillet or griddle with nonstick cooking spray or butter.
- Ladle the pancake batter onto the prepared cooking surface leaving room for the pancakes to spread slightly.
- Cook for about 3 minutes or until bubbles pop to the top. Flip the pancakes and continue cooking for an additional 2 to 3 minutes or until the pancakes are cooked through.
- Serve the pancakes hot with maple syrup or your choice of toppings.
Why are my pancakes sticking to the pan?
If you did not preheat your pan to a high enough heat or coat it with enough butter then the batter could stick to the pan.
Can I freeze the pancakes?
Pancakes freeze wonderfully! It is best to flash freeze them by placing them in a single row on a parchment-lined plate for an hour. Once they have partially frozen, transfer them to a freezer-safe container or ziptop bag and return to the freezer for up to 3 months.
I like to place a piece of parchment or wax paper in-between the pancakes so I can stack them when frozen. This helps when I only want to thaw a couple of them for a smaller breakfast.
Can I use a sugar substitute?
Yes – a sugar substitute will work just fine. Just make sure it is a 1:1 swap for the regular version that way the dry and wet mixture ratios aren’t off when mixing all of the ingredients together.
Don’t miss these other great pancake recipes
DON’T MISS THESE HOLIDAY E-BOOKS!
Products I love when making pumpkin pancakes…
This pancake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade pancakes without a mix before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pumpkin pancake recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!
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Pumpkin Pancakes
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable or canola oil
- 2 tablespoons white vinegar
- 1 teaspoon vanilla extract
- nonstick cooking spray or butter for the pan or griddle
Instructions
- In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a different bowl, whisk together the wet ingredients: milk, pumpkin, egg, oil, vinegar, and vanilla until well blended.
- Pour the wet ingredients into the bowl with the dry ingredients and whisk or stir until mixed. Small lumps are acceptable but all large lumps should be gone.
- Heat a skillet or griddle to approximately 300 degrees. Prepare the skillet or griddle with nonstick cooking spray or butter.
- Ladle the pancake batter onto the prepared cooking surface leaving room for the pancakes to spread slightly.
- Cook for about 3 minutes or until bubbles pop to the top. Flip the pancakes and continue cooking for an additional 2 to 3 minutes or until the pancakes are cooked through.
- Serve the pancakes hot with maple syrup or your choice of toppings.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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