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.
Amazing! I sprinkled raisins before flipping them and they were delicious! Thanks for sharing.
OMG! Best pumpkin pancakes I have ever made! Thank you for sharing this delicious recipe.
What a fabulous recipe! Used fresh pumpkin puree not the canned stuff. I usually don’t eat pancakes because they tend to be heavy, but these were just right.
These pancakes are amazing! Very fluffy and very tasty?
Loved this recipe. It’s hard to feel fallish in sunny WE Florida, so a little pumpkin goes a long way getting me into the spirit. I made these pancakes for Sunday brunch and there was enough batter to make them for lunch. I included a lot of bacon for the side. Warm syrup topped with crushed walnuts and slices of crispy apples. I added another teaspoon of cinnamon to the batter. Otherwise they were perfect. Thanks for sharing! I’m making them again next weekend.?
Can I make The batter up ahead and store in refrigerator for a couple of days before cooking them?
Should be fine, but I honestly haven’t tried it so I can’t say for sure!
Made batter and a few pancakes Friday afternoon , refrigerated the rest over night and then made pancakes Saturday morning. The flavor of the spices came through more and was much better on Saturdayy morning.
I want to thank you for not droning on and on with some convoluted story and extreme details about dividing ingredients into 20 separate containers before posting your recipe! Sometimes I am in a hurry and I don’t have time to read all that! The pancakes were marvelous! Rock on!
I used King Arthur gluten free all purpose baking mix and original unsweetened almond milk. (For those lactose and gluten sensitive) I followed the recipe with just those substitutions and they are awesome!!! Thank you for the recipe.
I made them with KA gf flour and regular milk and they were awesome too, with no other adjustments! Super tasty!
This is amazing. Tried this as a test for my cooking exam as it contains loads of the food groups. Tried it with strawberries on top with a glass of milk and tasted spectacular. Thanks for the recipe
My family LOVED this recipe. I’ll definitely be saving this one. Thank you!