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!
Absolutely delicious and easy to make!
These are delicious! Such a treat!
So yummy! My kids and husband love these pancakes. Thank you
I love this recipe! I went from zero to yummy goodness in less than 25 min. I halved the recipe and made my usual substitutions ( GF flour, soy milk, mashed banana for the egg) and it was perfect! Word to the wise: if this is your first rodeo using brown sugar in a pancake- it burns quickly; hence the lower temp and longer pan time, but it’s so worth it! Thank you for sharing! 🥳
quite nice, but not grand. Fun for an autumn Saturday morning with the Grands.
Wow!! I was hesitant to believe these would be good because I’ve had other pumpkin pancakes and they were bland or too dry. These pancakes are AMAZING though. Fluffy, moist, spiced perfectly. I did add 1/4 tsp of cloves though. I also weighed my ingredients. My 2.5 year old is gobbling them up on this Halloween morning 😊
Best pancakes regardless of flavor we’ve ever made. Yummy!
Amazing. May need to adjust the cooking time—it took nowhere near 4 minutes per side for me. They taste great paired with spicy Italian sausage.
Absolutely delicious! Not too sweet, not too pumpkiny, not too many spices! I made them with gluten free flour (Krustaez) as a trial run before Thanksgiving, and they were so good that everyone is getting gluten free pumpkin pancakes, not just the one guest who needs gluten free! These may become a tradition!
Delicious recipe! I only added 1/4 c. Brown sugar and skipped the white. If you want to use syrup, you may consider even reducing more as they’re very sweet with the pumpkin. Flavor will depend on the quality and freshness of your spices. Pecans make a nice addition!