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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
😲 OMG was my husband’s comment when he took the first bite of your awesome pancakes. I wanted to use the (opened can of pumpkin my husband accidently opened Thanksgiving, he thought it was the evaporated milk), I found yours on Google glad I did.
My husband likes thinner pancakes I made 2 regular for me and added another 1/4 cup milk for his. It made so much, I had put the leftovers in a container for tomorrow’s breakfast.
These are perfect anytime we ate them for brunch my husband was impressed and he insisted we eat pancakes with what was left for tomorrow’s breakfast. That is a complement to you as in the past 32 years married he never said that before.
Thanks for sharing
So good! My husband and I make them every year for Thanksgiving and Christmas! His mom had a recipe very similar so its very comforting, Thank you for the recipe!
Excellent recipe
Very tasty. Weren’t as fluffy as expected. These pancakes don’t get little bubbles like other pancakes to let you know when to flip. Will make again.
Delish! Great recipe…thanks for sharing!
We all love this recipe! I have shared it with many. Thanks
Absolutely terrific recipe. Delicious! The basic recipe makes a lot and my husband and I eat the leftovers as snacks. So yummy!
Good balance of sweetness although you could eat them without syrup at all!
This is an exceptional recipe. The instructions are spot on and the pancakes are incredibly delicious. Using medium heat is important. My pancakes were undercooked on the inside when I cooked at a higher heat. I did increase the cinnamon to 2 teaspoons, the nutmeg to one teaspoon, kept the ginger at 1/2 tsp. and added 1/2 tsp. allspice and 1/4 tsp. cloves. I also used 1/2 cup dark brown sugar and omitted the granulated sugar. The recipe adapted well. It’s a keeper.
These are the best pumpkin pancakes I have ever made. Thank you for sharing.