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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Awesome recipe! These were loved by all!
These pumpkin pancakes are THE best! I have tried other recipes and well, my family was silent…not in a good way. When I served these pancakes the crowd erupted with cheers and lipsmacking. We will even have the pancakes for dinner at the kids’ request. Thanks for sharing!!
Followed the recipe to a T and these pumpkin pancakes were PERFECT! Pumpkiny, spicy, fluffy perfection. My 1 year old, 4 year old and I loved them. Thank you!
Have you substituted any dairy alternatives for the milk? coconut, almond, etc?
I haven’t, but I know others have and it worked fine 🙂
These pumpkin pancakes were the best I ever had. Thank you for the recipe!
These are so yummy! I’m glad I found your recipe. I’m looking forward to trying some of your other recipes?
These pancakes are called Perfect Pumpkin Pancakes because they are! We made them for our supper last night and they were delicious. Thanks so much for posting the recipe.
Just made these for the first time. They are fantastic – just the right amount of pumpkin to spice ratio!
Absolutely lovely ? Used wholemeal plain flour & allspice as that’s what I had in the cupboard but still tasted delicious. They were even a hit with my biggest critic – my 4 year old ?
These might be the best pancakes I’ve ever had. Delicious. Kids approved as well.