Easy Pumpkin Pancakes Recipe

Made from scratch, homemade Pumpkin Pancakes combine pumpkin puree and the perfect blend of fall spices. For the ultimate taste treat, top with fresh cream butter, warm maple syrup, and chopped pecans or walnuts.

Course Breakfast

Keyword best pumpkin pancakes, how do I make pumpkin pancakes, how to make pumpkin pancakes, pumpkin pancake recipe, pumpkin pancakes recipe

Prep Time 10

Cook Time 15

Servings pancakes

Calories 252kcal

Author Beth Pierce

Ingredients

2 cups all purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
1 ¾ cups milk room temperature
¾ cup canned pumpkin puree
2 large eggs room temperature
3 tablespoons unsalted butter melted and slightly cooled
2 tablespoons vegetable oil

Instructions

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, ground allspice, ground ginger, ground nutmeg, and salt.
In a separate large bowl, stir together the milk, pumpkin puree, and eggs. Slowly stir the melted butter into the pumpkin puree mixture.
Add the flour mixture 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 drop 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.

Notes

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. This can result in flat, dense, rubbery pancakes.
After adding the batter to the pan, watch for lots of little bubbles and a rise in the pancake. This is a good indication that the pancake is ready to flip.
Keep cooked pancakes warm in a 200-degree oven on an ovenproof wire rack over a baking sheet.
Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition