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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Amazing delicious easy recipe!
Tast fab
Love these pancakes! They came out fluffy and wonderfully fall flavored. I used the rest of the can of pumpkin to make a compote that I spread on top of the pancakes (honey, ground cinnamon, cloves, nutmeg, ginger to taste). Ate them with greek yogurt and the compote on top, and they were to die for. I’m already back to make another batch!
We’ve been making these pancakes for years and this recipe makes incredibly moist and delicious pancakes every time!
Forgot to add rating
Deliciously flavoured pancakes. I loved the texture also. So happy they turned out great on the first try. Thank you for this great recipe. I would definitely eat them cold also. A great dessert version – we had them with maple syrup, whip cream and walnuts. Oh boy!
These are absolutely heavenly! I’ll be making these a bunch. I wonder if I could put the sugars with the rest of the dry ingredients as a dry mix for holiday gifting! I’ll be sharing this recipe for sure. Thanks!
My whole family (kids included) love these pancakes!! They’re even good cold the next day and keep well in the fridge for a couple of days and i reheated in the microwave. I can’t wait to make these again!
So funny – my partner said, “pumpkin pancakes” as he was overseeing what I was doing in the kitchen and I said they had a 5 star rating from tons of people and he said “I’ll be the judge of that!” – Well, he liked them and said I could make them again. They’re hearty, filling, and super tasty! I tweaked the recipe a bit by subbing for 1/2 c coconut sugar, added 1 scoop of vanilla whey protein powder and some semi sweet chocolate chips. Great served with natural crunchy peanut butter!
These were the best and fluffiest pancakes I have ever had. Great recipe.