Pumpkin Pancakes
These pumpkin pancakes are light, fluffy, and the reliable way to ring in the fall season. Serve them for breakfast, brunch, or even dessert with the rest of your favorite breakfast menu items.
It’s Not Fall Without a Stack of These Pumpkin Pancakes!
Hot, indulgent breakfasts have always felt like a treat. Growing up, we preferred a simple bowl of cereal or some toast with peanut butter and jelly for breakfast instead of fussing over a hot oven or stove. We still eat the same way, but love to make special breakfasts every once in a while consisting of pancakes.
Pumpkin pancakes are one thing that had been missing from our cold-weather breakfast repertoire. After two straight mornings of waking up to a blanket of frost on the grass, we thought now would be as good a time as any to whip them up!
Why we Love These Reliable Pumpkin Pancakes
Like most pancake recipes, this one is quite simple and can be mixed together in less than 10 minutes. Even better, we had everything we needed in the kitchen already.
We love how prominent the pumpkin flavor is in these pancakes, and along with the combination of spices, they taste like fluffy pieces of pumpkin pie. (Next time, we might top them with whipped cream instead of butter and syrup!)
These would make a great Halloween breakfast treat, or even a breakfast-for-dinner meal to fuel you for trick-or-treating.
Do you have any special breakfast traditions for different times of the year? We'd love to hear all about them in the comments!
How To Make These Pancakes
- Make the Pancake Batter: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside. In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes to let them meld together.
- Prep the Griddle: Preheat a griddle to medium heat. Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
- Cook the Pancakes: Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately, or transfer to an oven-safe dish and keep warm in the oven at a low temperature until ready to serve.
Serving Suggestions
Make these pumpkin pancakes as an accompaniment to your other favorite breakfast or brunch recipes to make them a complete meal!
- From-scratch Iced Coffee
- Reliable Quiche Lorraine
- Straightforward From-scratch Granola
- Oven-Baked Bacon or Bourbon Brown Sugar Bacon
- Cheesy Zucchini and Sun-Dried Tomato Scones
- Overnight Chilled Plum Oatmeal
- Cheesy Bacon, Mushroom, and Spinach Strata
- From-scratch Greek Yogurt
- Sausage, Egg, and Cheese Casserole
- Bacon or blueberry jam
Keeping leftovers
- Store: These cooked and cooled pumpkin pancakes can be stored at room temperature or in the fridge for up to 3 days in an airtight container or plastic bag.
- Freeze: You can freeze these pumpkin pancakes for up to 1 month in an airtight, freezer-safe container or plastic bag.
- Reheat: From chilled or frozen in the microwave for 1-2 minutes, or until warmed through.
Watch the Pumpkin Pancakes Video:
- Yield: 6 pancakes
- Prep: 10 minutes
- Cook: 10 minutes
- Total: 20 minutes
Ingredients
- 1¼ cups ( 156.25 g ) all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon ( 0.25 teaspoon ) salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ( 0.25 teaspoon ) ground nutmeg
- ⅛ teaspoon ( 0.13 teaspoon ) ground ginger
- ⅛ teaspoon ( 0.13 teaspoon ) ground cloves
- 1 cup ( 244 ml ) milk, whole or 2%
- ½ cup ( 122.5 g ) canned pumpkin
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Method
- Preheat a griddle to medium heat.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.
- In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.
- Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
- Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.
Notes
Pumpkin Puree: Be sure to purchase 100% pumpkin puree and not pumpkin pie filling.
Store: These cooked and cooled pumpkin pancakes can be stored at room temperature or in the fridge for up to 3 days in an airtight container or plastic bag.
Freeze: You can freeze these pumpkin pancakes for up to 1 month in an airtight, freezer-safe container or plastic bag.
Reheat: From chilled or frozen in the microwave for 1-2 minutes, or until warmed through.
