Pumpkin Pancakes

These scrumptious Pumpkin Pancakes are light and fluffy with just the right amount of pumpkin puree and the perfect blend of fall flavor and pumpkin spice. Enjoy these delicious pancakes with butter, warm maple syrup, toasted pecans, or whipped cream for an over-the-top indulgent treat.

How to Make Pumpkin Pancakes

First, in a medium bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, ground allspice, ground ginger, nutmeg, and salt. Then in a separate bowl, stir together the milk, pumpkin puree, and eggs. Slowly stir the melted butter into the pumpkin puree mixture. Add the dry ingredients to the wet ingredients in several intervals mixing just until combined. Let the batter rest for about 10-15 minutes.

Brush a little oil on a griddle or in a large nonstick skillet. Heat the griddle over medium heat. Once hot, use a small ladle to pour add 1/3 cup of batter per pancake onto the hot skillet. Cook until little bubbles come to the surface and the pancake is golden brown on the bottom.  Flip and cook until the other side is golden brown.  Top them with butter and warm maple syrup.

Pumpkin Pancakes recipe notes

• You can use canned or fresh pumpkin puree.
• Bring the eggs and milk to room temperature before making the batter. This will help keep the melted butter fluid when you add it.
• Let the pancake batter rest for 10-15 minutes.  This helps produce more air bubbles yielding lighter and fluffier pancakes.
• Do not overmix the batter, as this can result in flat, dense, rubbery pancakes. I repeat, do not overmix.
• After adding the batter to the pan, watch for lots of little bubbles along with a rise in the pancake.  This is a good indication that the pancake is ready to flip.
• For even more flavor, add semi-sweet chocolate chips or a teaspoon of vanilla extract. 
• Keep cooked pancakes warm in a 200-degree oven on an ovenproof wire rack over a baking sheet.
• You can substitute 2 teaspoons of pumpkin pie spice for the other spices.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, oven, skillet, toaster, or air fryer.

How to freeze and reheat pancakes

To freeze, follow the directions for cooking the pancakes, and them let them fully cool. Layer the pancakes in a sturdy container with sheets of wax paper or parchment paper between the layers. Freeze for up to 2 months.

You can also flash-freeze pancakes by letting them fully cool. Then place them in a single layer without touching on a baking sheet covered with parchment paper. Place them in the freezer until fully frozen. Then transfer to a sturdy freezer container or freezer zipper bag. There is no need for wax paper or parchment paper as they are frozen and won’t stick together. Then when ready to enjoy just reach in and remove the number of frozen pancakes you would like to reheat.

• To reheat in the toaster – simply toast it at the same level you would a piece of toast.
• In the microwave – place a couple of pancakes on a microwave-safe plate and cover with a paper towel. Then reheat for 15-second intervals until warm.
• In the oven – preheat the oven to 350 degrees. Place the pancakes in a single layer on a rimmed baking sheet covered with aluminum foil for about 10-12 minutes or until heated through.
• In the air fryer – preheat the air fryer to 375 degrees. Air fry for about 2 minutes or until heated through.

If the pancakes are frozen, they may need a little more time to warm all the way through.

More pumpkin recipes to try!

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