Pumpkin Pancakes

Pumpkin Pancakes are fluffy and full of spices. If you’re looking for a fall breakfast, these pumpkin pancakes are perfect. Serve these fluffy pancakes with this Homemade Buttermilk Syrup for an absolute treat.

PUMPKIN PANCAKES

I know we just had Halloween and the last thing on your mind is anything sweet. You probably have a candy hangover and your house looks like a bomb.

Or is that just me? Why do sweets always make me crave Mexican food? All the questions today.

Buuutttt, I wanted to share these Pumpkin Pancakes with you. If you follow me on Instagram you’ve seen me make 23820349 versions of these pumpkin pancakes in order to get them just right.

Some are made with butter, some with oil, some with a little pumpkin, and some with a lot of pumpkin. After playing around with a million recipes, spices, and going through oodles of pumpkin, this is the pumpkin pancake recipe you want.

Pumpkin Pancakes

The key to these pancakes is the regulating the temperature of the pan. If your pan is too hot, you’ll end up with raw pancakes on the inside with a burnt outside.

You want a nice medium-low temperature so that you can control that but still get a pretty color on the outside.

Pumpkin Pancakes

These have the perfect amount of spice that give it that I just ate pumpkin pie but way better taste.

CAN I MAKE THESE AHEAD OF TIME?

Yes! These Pumpkin Pancakes can be kept in the fridge for about a week and heated as needed or frozen for longer.

OTHER PUMPKIN RECIPES

Print

4.5 from 10 votes

Yield: 12 servings

Light and fluffy pumpkin pancakes full of spices.

  • 1 1/2
    cups
    milk
  • 1
    cup
    pumpkin puree
  • 1
    egg
  • 2
    tablespoons
    vegetable oil
  • 2
    tablespoons
    vinegar
  • 2
    cups
    all-purpose flour
  • 3
    tablespoons
    brown sugar
  • 2
    teaspoons
    baking powder
  • 1
    teaspoon
    baking soda
  • 1 1/2
    teaspoons
    ground cinnamon
  • 1/2
    teaspoon
    ground ginger
  • 1/2
    teaspoon
    ground nutmeg
  • 1/4
    teaspoon
    ground cloves
  • 1/2
    teaspoon
    salt

  1. In a bowl, whisk together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Stir into the pumpkin mixture until just combined.

  2. Heat a lightly greased griddle or frying pan over medium high heat. Pour 1/4 cup scoops of batter for each pancake onto the griddle. Cook for a couple minutes on both sides. Serve warm with maple syrup.

Pumpkin Pancakes

Related Posts

Scroll to Top Get YOUR Custom Keto Diet!