Pumpkin Pancakes Recipe

Perfect Pumpkin Pancakes are the absolute best and so easy to make with everyday ingredients! Packed full of fall flavor with pumpkin, cinnamon, ginger, and nutmeg!

Ive been making these pumpkin pancakes for years! Theyre a fall staple in our house, and we always look forward to them on a chilly weekend morning. While it isnt quite feeling like autumn here yet, these pancakes have already made a couple of appearances at my kids request!

If youre looking for other great breakfast recipes be sure to try out my Homemade Belgian Waffles! Follow along with us on Facebook for yummy recipe videos every day!

Pumpkin Pancakes

Light and fluffy with crisp edges, these spiced pumpkin pancakes are the perfect fall weekend breakfast.

Prep: 10min

Total: 25min

Yield: 12 pancakes

Serving Size: 1 pancake

Nutrition Facts: servingSize 1 pancake, calories 143, Fat 7 g, Carbohydrate 17 g, Protein 3 g, Saturated Fat 3 g, unSaturated Fat , Sugar 4 g, Fiber 1 g, Sodium 143 mg, Cholesterol 41 mg

Ingredients:

• 1½ cups all purpose flour, spooned into measuring cup and leveled off
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground allspice
• ¼ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup pure pumpkin (such as Libby’s)
• 3 tablespoons unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 3 tablespoons maple syrup, plus more for serving
• Vegetable oil, for cooking

Instruction:

1. Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
3. In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
4. Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.
5. Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Perfect Pumpkin Pancakes

Perfect Pumpkin Pancakes are the absolute best and so easy to make with everyday ingredients! Packed full of fall flavor with pumpkin, cinnamon, ginger, and nutmeg!

Prep: 10min

Total: 20min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 183 kcal, Carbohydrate 28 g, Protein 4 g, Fat 5 g, Saturated Fat 3 g, Cholesterol 40 mg, Sodium 254 mg, Fiber 1 g, Sugar 10 g, servingSize 1 serving

Ingredients:

• 2 Cups All Purpose Flour
• 3 Teaspoons Baking Powder
• 1 Teaspoon Salt
• 1 1/2 Teaspoons Ground Cinnamon
• 1/2 Teaspoon Ground Ginger
• 1/2 Teaspoon Ground Nutmeg
• 1/4 Cup Brown Sugar
• 1/4 Cup Granulated Sugar
• 1 Teaspoon Vanilla Extract
• 1 Cup Pumpkin Puree
• 2 Large Eggs
• 4 Tablespoons Butter (Melted)
• 1 1/2 Cups Milk

Instruction:

1. Preheat griddle or large non-stick skillet to medium heat.
2. In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
3. In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
4. Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.
5. Set the batter aside for 5 minutes.
6. Butter your griddle or spray with non-stick cooking spray if desired. Pour out 1/3 cup of batter for each pancake and spread into a circle.
7. Cook each pancake for approximately 4 minutes per side.
8. Serve pancakes with butter, syrup, whipped cream, nuts or any other favorite toppings.

Fluffy Amazing Pumpkin Pancakes