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 ⅓ 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!
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Servings: 12 Pancakes
Calories: 183kcal
Ingredients
- 2 Cups All Purpose Flour
- 3 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 ½ Teaspoons Ground Cinnamon
- ½ Teaspoon Ground Ginger
- ½ Teaspoon Ground Nutmeg
- ¼ Cup Brown Sugar
- ¼ Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 1 Cup Pumpkin Puree
- 2 Large Eggs
- 4 Tablespoons Butter Melted
- 1 ½ 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 ⅓ 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
Sodium: 254mg | Calcium: 101mg | Vitamin C: 0.8mg | Vitamin A: 3385IU | Sugar: 10g | Fiber: 1g | Potassium: 221mg | Cholesterol: 40mg | Calories: 183kcal | Saturated Fat: 3g | Fat: 5g | Protein: 4g | Carbohydrates: 28g | Iron: 1.6mg
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These pancakes are absolutely delicious! I only made half a recipe though since there were only 2 of us eating, The recipe turned out perfectly. Just the right amount of spices and pumpkin flavor. I will definitely be making these again. Thanks for sharing!
They were amazing! I was afraid they'd be too sweet with 1/2 total cups of sugar, but they were absolutely perfect! Thanks for the fantastic recipe!
Amazing pumpkin taste, the whole family enjoyed these!!
Great recipe, definitely the most delicious pumpkin pancake recipe I’ve tried so far!
Hi Nicole! I made these this morning and they really are perfect! The only change I made was adding almost a tablespoon of vanilla extract. Will definitely make these again and again. Thank you!
Great pancakes. My kid loves pumpkin and pancakes so this worked out great. I did cut back a little bit on 5he salt and sugar and had no problems afterward.
Made exactly as instructed and turned out great!
I was looking for something to do with the leftover pumpkin puree from another recipe and came across this recipe this morning. My goodness! These are so tasty! I made them with a fourth cup instead of a third, and they were still pretty big. I will have to add this to my recipe log to make again. Thanks!
These came out very yummy! I made them as instructed and added 1 tbsp ground flax seed. I also doubled the recipe and baked some in a sheet pan in the oven at 425 for about 17-18 minutes (checking around 15 minute mark) and the sheet pan ones are actually even more delicious to me! My kids love these too.
they are so fluffy and yummy i didnt think i would like pumpkin pancakes as much as I do noww!
These are AMAZING!!! I’ve made this recipe 3 times & they are perfect every time. I have picky kids & they have even said how good these taste! These are a must try.
Thank you for sharing!!
Hi! Made these this morning and the texture was off, they did isn’t hold together. That taste was on point though. I also cut the sugar in half
Hi! Thanks for trying them! Cutting the sugar in half could have been the issue. I can't say how a recipe of mine will turn out unless made as directed. Glad you enjoyed the taste of them 🙂
I cut the sugar in half too and it was great
This is an awesome fall recipe! Always a favorite in our family.
Can’t wait to make these this weekend! Do you think I could sub Pumpkin Pie Spice in equal parts to the spices?
Thanks!
That should work! 🙂
These were the bomb!! Definitely will be making again. Set the griddle to 300 and they cooked perfectly with about 4 mins on each side. They cook great and taste amazing!
First time Very Good makes a large amount Two of us have enough left for more of them later.
I have been searching for the perfect pumpkin pancake recipe for a long time. So glad I found this one. It is a keeper. Thank you! Our family will be making this again for sure!
I knew just from reading the list of ingredients this would be "truly delicious "...I was right!!! Such an incredibly delicious recipe. I am impressed. My pancakes turned out beautifully . I've raved about your recipe on my social media accounts and I'm already scrolling through your other recipes to see what I'll try next......thanks for sharing your goodness.
Perfect pancakes!
I almost burned my pancakes and they still tasted amazing, LOL. I will say that I cut the sugar in half (completely omitted the granulated sugar) and found them more than sweet enough… I might even reduce the brown sugar further next time I try the recipe. Especially if you want to put maple syrup on top (which…. Obviously), I think the full amount of sugar would be way too sweet! And I love sweet breakfasts… like the kind of person who goes through a litre jug of maple syrup every two months… but it would cross the threshold into “dessert for breakfast”.
Recommend with toasted pecans! I put them on top this time, but next time am going to mix them into the batter.