Pumpkin Pancakes Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://hannahdelgado.com/pumpkin-pancakes-recipe/
