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    Home » Recipes » Breakfast » Pancakes » Pumpkin Pancakes

    Pumpkin Pancakes

    Published: September 6, 2020 · Modified: Oct 22, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    These soft and fluffy pumpkin pancakes are full of your favorite fall flavors with cinnamon, ginger, and nutmeg helping to amp up the pumpkin flavor.  You can make them with everyday ingredients you probably have in you pantry and they're beyond easy to make!

    Maple syrup pouring onto a stack of pumpkin pancakes.
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    A stack of three pumpkin pancakes with a fork holding a piece resting on the plate.
    A stack of three pumpkin pancakes with a piece cut out.
    A stack of three pumpkin pancakes.
    Pumpkin pancakes on a plate with pumpkins in the background.
    A stack of pumpkin pancakes on a blue and white plate next to a pumpkin.
    A side view of a stack of pumpkin pancakes.
    A top-down view of delicious pumpkin pancakes on a plate.
    A stack of many pumpkin pancakes on a white plate.
    Pumpkin pancakes wiht butter and syrup on a plate.
    Syrup pouring over pumpkin pancakes.
    A top-down view of pumpkin pancakes on a plate.
    A big stack of pumpkin pancakes with butter and syrup.
    A stack of pumpkin pancakes with butter on a porcelain plate.
    Maple syrup drizzling onto a stack of pumpkin pancakes on a porcelain plate.
    A stack of pumpkin pancakes on a porcelain plate.
    A cut stack of pumpkin pancakes on a porcelain plate.
    A cut stack of pumpkin pancakes on a blue and white plate.
    A fork with three pieces of pumpkin pancakes on it.
    A golden fork with pieces of pumpkin pancakes on it.
    A stack of pumpkin pancakes with syrup and butter.
    Maple syrup pouring on a stack of 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

    Ingredients to make Pumpkin Pancakes on a marble counter.

    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

    Flour, sugar, and spices getting mixed in a glass bowl.

    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.Pumpkin pancake batter getting whisked together in a glass bowl.

    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.

    Pumpkin pancakes cooking in a nonstick pan.

    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! 

    A stack of pumpkin pancakes on a blue and white plate.

    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.

    A stack of pumpkin pancakes that's been cut into with a fork.

    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 love this recipe try these out!

    • Apple fritters on a plate.

      Apple Fritters

    • A atack of waffles with strawberries on top getting a nice pour of maple syrup

      Waffle Recipe

    • Sliced pumpkin bread on a porcelain serving plate.

      Pumpkin Bread

    • A pumpkin muffin on a blue and white plate next to cinnamon sticks.

      Pumpkin Muffins

    • A tall stack of pancakes topped with a pat of butter with syrup being poured on top.

      Pancake Recipe

    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!

    A stack of pumpkin pancakes with butter and syrup.
    Print
    5 from 24 votes

    Pumpkin Pancakes

    You'll love these soft and fluffy pumpkin cupcakes filled with your favorite fall spices and lots of pumpkin flavor.
    Course Breakfast
    Cuisine American
    Prep Time 5 minutes
    Cook Time 8 minutes
    Total Time 13 minutes
    Servings 8 pancakes
    Calories 203kcal
    Author John Kanell

    Equipment

    • Bowl
    • Pan

    Ingredients

    • 1 1/2 Cups all-purpose Flour 180g
    • 1 tbsp baking powder
    • 1/4 cup sugar
    • 3/4 tsp salt
    • 1 tsp cinnamon
    • ½ tsp ginger
    • ½ tsp allspice
    • 1 egg large
    • 4 tbsp butter melted
    • 1 cup milk
    • 2 tsp vanilla extract
    • 1 cup pumpkin puree

    Instructions

    • In a large bowl combine the flour, sugar, packing powder, salt, and spices then whisk together and set aside.
    • In a separate bowl combine the egg, milk, melted butter, vanilla, and pumpkin puree then whisk to combine. If the butter curdles because some of the ingredients were cold you can microwave the mixture for a minute.
    • Pour the went Into the dry then mix together until just combined.
    • Heat a lightly buttered griddle or frying pan over medium to medium-low heat. Add about 1/3 cup of batter and spread out using a spatula then cook on each side until golden.

    Video

    Notes

    • 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.
     

    Nutrition

    Serving: 1pancake | Calories: 203kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 293mg | Potassium: 288mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5023IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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