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Stack of fluffy pumpkin pancakes topped with whipped cream, mint, powdered sugar, and caramel drizzle — Pumpkin Pancake Recipe.
Laura

Pumpkin Pancake Recipe

These fluffy pumpkin pancakes are the perfect cozy breakfast for fall, made with simple ingredients like pumpkin puree, flour, and warm spices. Quick to make and incredibly satisfying!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pumpkin puree
  • 2 eggs
  • 1 cup milk of choice
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1 tbsp butter or oil for greasing pan

Equipment

  • Large bowl
  • Whisk
  • Mixing Bowl
  • skillet or griddle
  • spatula
  • measuring cups and spoons

Method
 

  1. In a large bowl, combine pumpkin puree, eggs, milk, sugar, and vanilla extract. Whisk until smooth.
  2. In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
  4. Heat a skillet or griddle over medium heat and grease lightly with butter or oil.
  5. Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
  6. Serve warm with maple syrup and your favorite toppings.

Notes

Use canned or homemade pumpkin puree. For extra flavor, top with maple syrup, chopped pecans, or a dollop of whipped cream. These pancakes freeze well — reheat in the toaster or microwave for a quick breakfast!