Pumpkin Pancakes are fluffy and full of spices. If you’re looking for a fall breakfast, these pumpkin pancakes are perfect. Serve these fluffy pancakes with this Homemade Buttermilk Syrup or an absolute treat with the perfect amount of fall flavor.
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PUMPKIN PANCAKES
I know we just had Halloween and the last thing on your mind is anything sweet. You probably have a candy hangover and your house looks like a bomb.
Or is that just me? Why do sweets always make me crave Mexican food? All the questions today.
Buuutttt, I wanted to share these Pumpkin Pancakes with you. If you follow me on Instagram you’ve seen me make 23820349 versions of these pumpkin pancakes in order to get them just right.
Some are made with butter, some with oil, some with a little pumpkin, and some with a lot of pumpkin. After playing around with a million recipes, spices, and going through oodles of pumpkin, this is the pumpkin pancake recipe you want.
The key to these pancakes is the regulating the temperature of the pan. If your pan is too hot, you’ll end up with raw pancakes on the inside with a burnt outside.
You want a nice medium heat so that you can control that but still get a pretty color on the outside.
These have the perfect amount of spice that give it that I just ate pumpkin pie but way better taste.
CAN I MAKE THESE AHEAD OF TIME?
Yes! These Pumpkin Pancakes can be kept in the fridge for about a week and heated as needed or frozen for longer.
OTHER PUMPKIN RECIPES
Pumpkin Pancakes
Light and fluffy pumpkin pancakes full of spices.
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
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In a bowl, whisk together the wet ingredients: the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the dry ingredients: the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Stir into the pumpkin mixture until just combined.
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Heat a lightly greased griddle or frying pan over medium high heat. Pour 1/4 cup scoops of pancake batter for each pancake onto the griddle. Cook for a couple minutes on both sides. Serve warm with maple syrup. Store leftover pancakes an airtight container in the fridge.
