These fluffy Pumpkin Pancakes are sweet, satisfying, and easy to make. Enjoy a stack with butter and pure maple syrup for the perfect fall breakfast!
We love making pancakes, waffles, and French toast for breakfast every weekend. It is one of our favorite family traditions.
During the fall months, I like to switch things up and make our favorite Pumpkin Pancakes. The pancakes are light, fluffy, and full of fall flavor.
Top a stack with butter, pure maple syrup, and if you want to go all out, you can add whipped cream! Pumpkin lovers will go crazy for these pancakes!
The pancakes make a great fall breakfast or brunch. They would also be perfect for Halloween or Thanksgiving morning. Every special occasion should start with pancakes!
These pumpkin pancakes are easy to make from scratch. There is no need to go out for breakfast, you can make perfect pancakes right at home and they only take about 20 minutes to make.
If you want to stir chocolate chips into the batter, go for it! Chocolate is always a good idea, especially with pumpkin.
You can also top the pancakes with a variety of fun toppings. Here are some ideas!
How to Store: Store leftover pancakes in an airtight container in the fridge for up to 4 days.
How to Freeze: You can freeze pumpkin pancakes. Let the pancakes cool completely and wrap them tightly in plastic wrap and then store them in a freezer-safe bag or freezer container. Freeze for up to 2 months. To reheat, put the pancakes in the toaster or microwave.
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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:
- 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.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
- 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.
- 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.
- 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.
Pumpkin Pancakes
Breakfast meets autumn in these flavorfully spiced, pumpkin-laced pancakes. They are as tasty with a drizzle of sweet maple syrup as they are with a dollop of whipped cream and a sprinkle of nuts. Quick and easy to prepare, they’re sure to make a regular appearance on your breakfast rotation.
Prep: 10min
Total: 30min
Yield: 9
Serving Size: 1 pancake (66g)
Nutrition Facts: servingSize 1 pancake (66g), calories 120 calories, Carbohydrate 18g, Cholesterol 30mg, Fiber 1g, Protein 4g, Sodium 250mg, Sugar 5g, Fat 3.5g, Saturated Fat 2g, Trans Fat 0g
Ingredients:
- 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons King Arthur Pumpkin Pie Spice
- 1/2 teaspoon salt
- 1 cup (227g) milk
- 1/3 cup (74g) pumpkin purée
- 2 tablespoons (28g) unsalted butter melted or 2 tablespoons (25g) vegetable oil
- 1 large egg
Instruction:
Whisk together the flour, sugar, baking powder, spice, and salt until evenly incorporated., In a separate bowl or measuring cup whisk together the milk, pumpkin, melted butter, and egg., Pour the wet ingredients into the dry ingredients, stirring just until evenly moistened., Heat a large pan over medium heat or preheat a griddle to 350°F; the surface is hot enough when a droplet of water skitters across it. Lightly grease the pan with butter or vegetable oil., Spoon the batter, 1/4 cup at a time, into the pan; a scone and muffin scoop works well here., Cook on the first side until the edges of the pancakes start to look dry, about 2 to 3 minutes, then flip the pancakes over, and continue to cook until the bottoms are brown, an additional 2 minutes., Serve immediately or transfer cooked pancakes to the oven to stay warm, if desired.
Pumpkin Pancakes
This easy pumpkin pancake recipe is sure to be a fall favorite! Enjoy for breakfast, brunch, or even make pancakes for dinner! There is not a bad time to enjoy these delicious pumpkin pancakes!
Prep: 10min
Total: 20min
Serving Size: 1 serving
Nutrition Facts: calories 235 kcal, Carbohydrate 42 g, Protein 7 g, Fat 3 g, Saturated Fat 1 g, Cholesterol 47 mg, Sodium 230 mg, Fiber 2 g, Sugar 10 g, servingSize 1 serving
Ingredients:
- 1 1/4 cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup buttermilk, (at room temperature)
- 1/2 cup canned pumpkin, (not pumpkin pie filling)
- 1 large egg, (at room temperature)
- 2 tablespoons melted butter, (at room temperature)
- 1 teaspoon pure vanilla extract
- Butter and maple syrup, (for serving)
Instruction:
- Preheat an electric griddle to 350 degrees F. You can also make the pancakes in a large skillet.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a medium bowl, whisk together buttermilk, egg, pumpkin, melted butter, and vanilla extract. Add wet ingredients to the dry ingredients and stir until just combined. Don’t over mix the batter. The batter will be thick. You can add a little more buttermilk if you want thinner pancakes.
- Coat with griddle pan with nonstick cooking spray. Pour about 1/3 cup of batter onto heated skillet. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
- Serve pancakes warm with butter and maple syrup, if desired.
