Pumpkin Pancakes Recipe

Introduction

These pumpkin pancakes are a delightful way to celebrate the flavors of fall. Soft, fluffy, and filled with warm spices, they make a perfect breakfast treat for crisp mornings or cozy weekends.

Ingredients

• 1.5 cups all-purpose flour
• 3 teaspoons baking powder
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup buttermilk or whole milk
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, baking powder, brown sugar, salt, cinnamon, and pumpkin pie spice.
2. Step 2: In a separate bowl, combine the buttermilk, pumpkin puree, eggs, and vanilla extract until smooth.
3. Step 3: Pour the wet ingredients into the dry mixture and stir gently just until moistened. Avoid overmixing to keep pancakes fluffy.
4. Step 4: Preheat a griddle or skillet over medium heat (about 350°F) and lightly grease with cooking spray.
5. Step 5: Scoop about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 4-5 minutes.
6. Step 6: Flip the pancakes and cook the other side until golden brown, about 2-3 minutes more.
7. Step 7: Serve hot with maple syrup, whipped cinnamon butter, or your favorite fall toppings.

Tips & Variations

• For extra moisture and flavor, add a tablespoon of melted butter to the wet ingredients.
• Use a dairy-free milk alternative to make these pancakes vegan-friendly (check that your baking powder is vegan).
• Swap pumpkin pie spice for a mix of ground nutmeg, cloves, and ginger if you prefer.
• Top with chopped pecans or walnuts for added crunch and texture.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, gently toast them in a toaster or warm in a skillet over low heat to keep them fluffy without drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugars and spices, which will affect the taste and texture. Use plain pumpkin puree for the best results.

How do I make the pancakes fluffier?

Be careful not to overmix the batter—the lumps are okay. Also, make sure your baking powder is fresh and the griddle temperature is medium to medium-high for proper rising.

Pumpkin Pancakes Recipe

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★★★★★

4.8 from 83 reviews

These fluffy pumpkin pancakes are a perfect fall breakfast treat, combining warm spices like cinnamon and pumpkin pie spice with creamy pumpkin puree for a moist and flavorful stack. Easy to prepare and cooked on the stovetop, they make a cozy morning meal served with maple syrup or whipped cinnamon butter.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8–10 pancakes 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1.5 cups all-purpose flour
• 3 teaspoons baking powder
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice

Wet Ingredients

• 1 cup buttermilk or whole milk
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, brown sugar, salt, ground cinnamon, and pumpkin pie spice until evenly combined.
2. Combine wet ingredients: In a separate bowl, combine the buttermilk (or whole milk), pumpkin puree, eggs, and vanilla extract, mixing well to form a smooth mixture.
3. Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently just until moistened, making sure not to overmix to keep the pancakes light and fluffy.
4. Preheat griddle or skillet: Heat a griddle or large skillet over medium heat to about 350°F (175°C). Lightly grease with cooking spray or a small amount of oil to prevent sticking.
5. Cook pancakes: Using approximately 1/4 cup of batter per pancake, pour onto the heated surface. Cook until bubbles appear on the surface and the edges look set, about 4-5 minutes. Flip carefully and cook the other side until golden brown, about 2-3 minutes more.
6. Serve: Serve the pancakes hot topped with maple syrup, whipped cinnamon butter, or your favorite fall-inspired toppings for a delicious breakfast.

Notes

• Do not overmix the batter to avoid tough pancakes; a few lumps are okay.
• Use pumpkin puree, not pumpkin pie filling, to control sweetness and texture.
• You can substitute buttermilk with whole milk for a milder flavor.
• Adjust cooking heat as necessary to prevent burning or undercooking.
• Leftover pancakes can be refrigerated or frozen, reheated gently before serving.

Keywords: pumpkin pancakes, fall breakfast, pumpkin puree pancakes, cinnamon pancakes, easy pancake recipe