Pumpkin Pancakes

These moist and fluffy pumpkin pancakes are the perfect fall breakfast recipe that you can enjoy all year long! They’re actually my favorite breakfast treat to whip up and I love that you can heat them up the next day and they’re as good as new! If you’re in the mood to try some other delicious breakfast recipes, then try my Homemade Pumpkin Cinnamon Rolls or my Easy Pumpkin Scones! 

What You’ll Need for This Recipe

Pumpkin Puree: Just a reminder not to confuse pumpkin pie filling with the puree, they are quite different although the packaging looks the same.

Spices: I used Cinnamon, ginger, and freshly grated nutmeg but you can add your favorites like allspice or just use 1 1/2 teaspoons of pumpkin spice. You can follow my post on how to make your own pumpkin spice blend.

How to Make Pumpkin Pancakes

1. Combine the flour, brown sugar, salt, baking powder, and spices in a large bowl then whisk together.

2. Melt the butter then pour in the milk and microwave for 30 seconds and whisk in the egg.

3. Add the pumpkin puree and vanilla extract then whisk to combine. All the wet ingredients just fit in a liquid measuring cup so there’s only two things to wash!

4. Pour the wet into the dry and mix until just combined.

5. Melt about a teaspoon of butter on your warm pan then add 1/3 cup of batter and use a spatula to spread it out into a circle. Cook for a few minutes on medium-low until golden and then carefully flip.

6. Cook the other side until golden and repeat until the batter is all used up. Serve with maple syrup and enjoy! 

Pro Tips for this Recipe

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• Use a spatula to spread the batter out in the pan/griddle, it has a thicker consistency and you want it to cook through.
• If you want faster pancakes in the morning mix the dry ingredients and wet ingredients separately. Warm the wet ingredients in the microwave for about 90 seconds, stirring halfway through then combine and start making pancakes!
• You can sub the spices out for 2 tsp of pumpkin spice.
• Remember to use a medium low heat. The sugar in the pancake batter will give you a darker color over high heat so the pancakes will look burnt before they’re cooked through.

Frequently Asked Questions

How do you get a perfect golden brown color?

Because these pumpkin pancakes have sugar in them they will brown more quickly than you’re used to. Reduce heat to medium low for a perfect golden color and pancakes that are cooked through.

What spices can be used?

Cinnamon is a must but you can add your favorites like allspice, ginger, and even cardamom. If you buy pumpkin spice at the market then that can be used in place of all the other spices.

What can you serve these with?

Pumpkin pancakes go great with a side of scrambled eggs and some fruit. You can serve them with some maple syrup and, if you’re feeling decadent, some whipped cream.

What is the secret to making them fluffy?

Don’t over-mix your batter and use room temperature ingredients. You can always go for ultra-fluffy pumpkin pancakes by beating the egg whites until soft peaks form then folding that into the batter.

Can you make them ahead of time?

Yes! The pumpkin keeps these pancakes really moist and tender even after being stored in the refrigerator for two days. Microwave pancakes for about 30 seconds and enjoy.

If you’ve tried this Pumpkin Pancakes recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!