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.
Like this? Rate & review this recipe below!
These are the best pumpkin pancakes I’ve ever had. They taste like a pumpkin pie! I used all white sugar because I was out of brown sugar. I also substituted pumpkin pie spice. I had to guess how much but it turned out well. I think it could have used more sugar but probably would taste different if I had used brown sugar. My kids loved them. Thanks for the recipe!
Excellent! Loved them. I added some chocolate chips. You’ll be pre-heating your griddle for a long time if you start it up before you mix the batter! 🙂 Thanks for a great recipe!
My family loved these pancakes. Our favorite! Curious. Is the nutrition information for 1 pancake? Trying to add to My Fitness Pal and need to know Serving Size. I or 2 Pancakes for thé 183 calories listed?
Could I omit both sugars completely and use honey or maple syrup?
I’ve tried a LOT of recipes for pumpkin pancakes and these are the best I’ve had. Thick, fluffy, tender, spicy, delicious. After making them a few times I have added more spice but that’s a personal preference. I also like that you use plain whole milk here instead of buttermilk. Buttermilk can add a tang that detracts from the pumpkin goodness. Now I’ll have to check out some of your other recipes. Thanks.
These pancakes are amazing …..delicious and beautifully fluffy and turn out like the perfect pancake! The spices and texture make this recipe a keeper for sure!
This is the best pumpkin pancake recipe I’ve ever made! They’re nice and moist! I made it a few weeks ago and will make it this morning, by request. 🙂
Thank you so much!
I was really excited to make these but couldn’t find the right heat temperature. I have a gas stove (no griddle) and every pancake I made looked gooey on the inside even though it looked amazing on the outside, even after cooking for 4 minutes each side. Any recommendations?
I don’t like pancakes, I don’t like breakfast foods in general. I made these because I wanted to cook down some whole sugar pumpkins and this seems like a good way to use them. I actually made a large batch for a brunch breakfast I was invited too and couldn’t Weasley my way out of. I LOVE these pancakes, I LOVE this batter, I LOVE this recipe! Yes I cooked down fresh pumpkin and yes I ground all the fresh spices, remember all the world’s a stage and I had an audience of 50. BUT no doubt this is a rock solid pancake. Caution, Dont eat all the batter before you get a chance to make them.
These pancakes are amazing! Made some whipped cream and stired in some Cranberry sauce as a topping instead of using syrup 😋
These might be the best pancakes ever. As a true pancake lover, these seemed like the best ever the first time I made them.