Perfect Pumpkin Pancakes are the absolute best and so easy to make with everyday ingredients! Packed full of fall flavor with pumpkin, cinnamon, ginger, and nutmeg!
I’ve been making these pumpkin pancakes for years! They’re a fall staple in our house, and we always look forward to them on a chilly weekend morning. While it isn’t quite feeling like autumn here yet, these pancakes have already made a couple of appearances at my kid’s request!
How to Make Pumpkin Pancakes:
- To start go ahead and pre-heat a large non-stick griddle. You can butter the griddle or spray with non-stick cooking spray if desired.
- Next, you will whisk together your dry ingredients. We have the usual suspects of flour, baking powder, and salt. But the great flavor comes from the cinnamon, ginger, and nutmeg.
- Then, in a second bowl whisk together the pumpkin puree with the granulated and brown sugar, vanilla, melted butter, eggs, and milk.
- Combine the wet and dry ingredients with a spatula until just combined. The batter will be a tad lumpy. Then allow the batter to sit for 5 minutes.
- I use a 1/3 cup measure to pour these pumpkin pancakes on the griddle. Use the bottom of the measuring cup to gently spread the pancake batter out. The pancakes will need to cook for about 4 minutes per side.
Enjoy!
If you’re looking for other great breakfast recipes be sure to try out my Homemade Belgian Waffles! Follow along with us on Facebook for yummy recipe videos every day!
~Nichole
Perfect Pumpkin Pancakes
Perfect Pumpkin Pancakes are the absolute best and so easy to make with everyday ingredients! Packed full of fall flavor with pumpkin, cinnamon, ginger, and nutmeg!
Ingredients
- 2 Cups All Purpose Flour
- 3 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Nutmeg
- 1/4 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1 Cup Pumpkin Puree
- 2 Large Eggs
- 4 Tablespoons Butter Melted
- 1 1/2 Cups Milk
Instructions
- Preheat griddle or large non-stick skillet to medium heat.
- In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
- Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.
- Set the batter aside for 5 minutes.
- Butter your griddle or spray with non-stick cooking spray if desired. Pour out 1/3 cup of batter for each pancake and spread into a circle.
- Cook each pancake for approximately 4 minutes per side.
- Serve pancakes with butter, syrup, whipped cream, nuts or any other favorite toppings.
Nutrition
Calories: 183kcal, Carbohydrates: 28g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 40mg, Sodium: 254mg, Potassium: 221mg, Fiber: 1g, Sugar: 10g, Vitamin A: 3385IU, Vitamin C: 0.8mg, Calcium: 101mg, Iron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe is appropriately named! I used to think pumpkin pancake recipes were all pretty similar, but no! This recipe truly is perfect and it is the one and only pumpkin pancake recipe that I will use from now on. The pancakes were moist & fluffy and had the perfect balance of sweetness & pumpkin flavor. And it was so easy to whip up a batch of these perfect pumpkin pancakes (which actually might be dangerous since I now want to make these way too often.) I wish I could give these 10 stars!
Made the Pumpkin Pancakes this morning, and they were SOOO GOOD!! Nicely spiced, super fluffy, and perfectly balanced. The only problem: this recipe makes a LOT of pancakes. Next time, we’ll have to invite the neighbours!
Made these pumpkin pancakes this morning to kick off this Sunday morning before I start my sewing project. WONDERFUL! Only change I made was split the flour with 1 cup whole wheat flour and 1 cup all purpose flour because I was almost out of all purpose. Scrambled up some eggs on the side and enjoyed with our Americanos, our hearts and tummy’s are full :0) Planning on popping a couple in the toaster in the morning this week for a quick grab n go before work, happy I found this recipe, thank you!
Fluffy pumpkin spicy pancakes. What could be better on a fall day?
They really are perfect and delicious 🤌
changes I made to recipe: I used 2 cups keto flour, and reduced both white and brown sugar to only 3 TB each, and added about a 2/3 C warm water to batter. (my child is a T1D so we have to reduce carbs), pancakes came out amazingly moist fluffy and delicious…..low carb and healthy… thank you so much!
My kids were home from college over the weekend. My daughter requested pumpkin pancakes. I lost my original recipe, so did a quick search and found this recipe. Both my kids LOVED them and my husband who is not a pumpkin fan at all and rarely eats pancakes said they were fantastic!! This is definitely a keeper!!! I topped them with cinnamon honey butter and real maple syrup… scrumptious!!