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!
A little sweet had to cut sugar in half. Added fresh pumpkin seed as I cooked them. Made it half white half wheat flour. Was delicious!
Can these be made a day ahead and reheated?
Yes, you can reheat them in the microwave for a few seconds or on low heat in a lightly greased skillet
Ok, just made these again, they are quite the spectacular combination of ingredients! I always roast my own pumpkin from the excess of the fall season decorations, other than that not a thing different from how you created it. These are a big hit and disappear quickly!
Fabulous! I tweak every recipe to beef it up health wise. Used one cup all purpose flour, 1/2 cup whole wheat flour and 1/2 cup almond flour. Used half the sugar but added some Stevia. Also added: vanilla protein powder, pecans, chia and flax seeds. Out of this world delicious, light and expanded beautifully!
What is the size can of pumpkin?
I used coconut sugar for all sugar and almond milk instead of regular. I also doubled the cinnamon because I always like things with extra spice. Folded in some fresh cranberries and topped with apples. They turned out so soft and fluffy, great flavor!
So good. Simple. Fluffy and moist. Crispy edges. Perfect mild sweetness and spice. No toppings needed for me, just butter.
Definitely a 10 outta 10 for this recipe! The pumpkin pancakes were a hit this past weekend. My family raved about how good they taste. Thanks for sharing your recipes!
I have NEVER made a decent pancake…until this recipe! The pancakes were perfect and delicious! Thank you for an excellent recipe.
Loved the recipe 👍
Me again
My husband wondered if you could use this recipe for pumpkin pie since he said (as he stuck his finger inside the batter) that it tasted better then the pumpkin pie he made for Thanksgiving but he commented that it properly would be more cake like.