Pumpkin Pancakes Recipe

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Serving: 12 pancakes

Light, fluffy, and the best pancakes you’ll ever make! This delicious breakfast has been a favorite at home. Easy to whip up and ready in a snap. Serve these delicious pumpkin pancakes topped with whipped cream or pecans. Or drizzle some maple syrup on top.

Pancakes made with pumpkin puree are an autumn breakfast favorite. The pumpkin spice taste in this simple recipe is just right, and the pancakes are so airy and light that you won’t be able to eat just one!

Now that fall has arrived, pumpkin-flavored treats are in supply. Amazing, simple, and incredibly tasty, these pumpkin pancakes are a must-try! The pumpkin spice flavor in these pancakes is spot on, and they taste like autumn on a plate. They’re perfectly fluffy on the inside and faintly crunchy on the outside, just the way pancakes should be.

Ingredients

2 eggs

2 c. flour

1/3 c. sugar

1 c. pumpkin puree

5 tsp baking powder

1 tsp cinnamon

1 1/2 c. milk

1 tsp salt

1/2 c. oil

1 tsp vanilla

whipped cream, pecans, and maple syrup, for topping

1/4 tsp cloves

1/4 tsp nutmeg

How to make Pumpkin Pancakes

Place the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg in a large bowl. Mix well until blended.

Combine the milk, eggs, oil, vanilla, and pumpkin. In a medium bowl or measuring cup.

Into the dry ingredients, add the wet ingredients and mix well until the batter comes together. Allow the batter to rest for about 5 to 10 minutes.

On medium, heat a large skillet/griddle. Once hot, pour the batter into 1/4 cup scoops and cook for about 3-4 minutes until the large bubbles appear. Flip the pancakes and continue to cook the other side for 2 to 3 minutes.

Serve the Pumpkin Pancakes top with whipped cream or pecans. Or you can drizzle them with maple syrup. Enjoy!

Nutrition Facts:

Serving: 1 Pancake · Calories: 219 kcal · Carbohydrates: 26 g · Protein: 4 g · Fat: 11 g · Saturated Fat: 2 g · Cholesterol: 30 mg · Sodium: 220 mg · Potassium: 283 mg · Fiber: 1 g · Sugar: 8 g · Vitamin A: 3266 IU · Vitamin C: 1 mg · Calcium: 121 mg · Iron: 2 mg

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Pumpkin Pancakes Recipe

Light, fluffy, and the best pancakes you'll ever make! This delicious breakfast has been a favorite at home. Easy to whip up and ready in a snap. Serve these delicious pumpkin pancakes topped with whipped cream or pecans. Or drizzle some maple syrup on top.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast

Cuisine American

Servings 12 people

Calories 219 kcal

Ingredients

  

• 2 eggs
• 2 c. flour
• 1/3 c. sugar
• 1 c. pumpkin puree
• 5 tsp baking powder
• 1 tsp cinnamon
• 1 1/2 c. milk
• 1 tsp salt
• 1/2 c. oil
• 1 tsp vanilla
• whipped cream pecans, and maple syrup, for topping
• 1/4 tsp cloves
• 1/4 tsp nutmeg

Instructions

 

• Place the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg in a large bowl. Mix well until blended.
• Combine the milk, eggs, oil, vanilla, and pumpkin. In a medium bowl or measuring cup.
• Into the dry ingredients, add the wet ingredients and mix well until the batter comes together. Allow the batter to rest for about 5 to 10 minutes.
• On medium, heat a large skillet/griddle. Once hot, pour the batter into 1/4 cup scoops and cook for about 3-4 minutes until the large bubbles appear. Flip the pancakes and continue to cook the other side for 2 to 3 minutes.
• Serve the Pumpkin Pancakes top with whipped cream or pecans. Or you can drizzle them with maple syrup. Enjoy!