Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3 tsp baking powder; 1 tsp salt; 1 ½ tsp ground cinnamon; ½ tsp ground ginger; ½ tsp ground nutmeg; ¼ cup brown sugar; ¼ cup granulated sugar; 1 tsp vanilla extract; 1 cup pumpkin puree; 2 large eggs; 4 tbsp melted butter; 1 ½ cups milk

Pumpkin Pancakes are the perfect autumn breakfast, with a soft, fluffy texture and a warm, spiced flavor that will make your mornings cozy. Made with pure pumpkin puree, a blend of cinnamon, nutmeg, and a hint of vanilla. Drizzle them with maple syrup and a sprinkle of powdered sugar for a weekend treat or a simple breakfast.

What Makes Pumpkin Pancakes So Special?

Pumpkin pancakes bring the richness of fall right onto your breakfast table. With the addition of pumpkin puree, they boast a soft, moist texture that other pancakes simply can’t match. Not only do they taste incredible, but pumpkin is also a nutritious addition to your diet, packed with vitamins A and C, fiber, and antioxidants. Whether you’re making them for a festive brunch or enjoying a warm morning meal, these pancakes offer a unique twist on the classic recipe.

Tips and Tricks for Perfect Pumpkin Pancakes

Use fresh pumpkin puree: For the best flavor and texture, try to use fresh pumpkin puree instead of canned. Roasting your own pumpkin or using a slow-cooker method will bring out a rich, deeper taste.
Adjust the spices: If you love pumpkin spice, feel free to add extra cinnamon, nutmeg, or even cloves. You can experiment to find the perfect balance of spices that suit your taste.
Don’t overmix the batter: When combining the wet and dry ingredients, mix until just combined. Overmixing will make the pancakes dense and heavy, rather than light and fluffy.
Keep pancakes warm: If you’re making a large batch, you can keep the pancakes warm by placing them on a baking sheet in the oven at 200°F (95°C) until you’re ready to serve.

Variations on Pumpkin Pancakes

Pumpkin pancakes are wonderfully versatile, and you can adapt the recipe to suit your tastes or dietary preferences. Here are a few variations to consider:

Pumpkin Chocolate Chip Pancakes: Add ½ cup of mini chocolate chips to the batter for a decadent twist.
Vegan Pumpkin Pancakes: Swap the eggs and milk for plant-based alternatives. Use flaxseed or chia eggs, and opt for almond or oat milk to keep the pancakes vegan-friendly.
Pumpkin Spice Pancakes: If you love that signature pumpkin spice flavor, try adding a pinch of cloves or allspice to the batter. You can also use pumpkin spice extract for an extra punch.
Gluten-Free Pumpkin Pancakes: For those with gluten sensitivities, simply substitute the all-purpose flour with a gluten-free flour blend, and make sure to use certified gluten-free baking powder.

How to Serve Pumpkin Pancakes

These pancakes are delicious on their own, but you can elevate them with a variety of toppings:

Maple syrup: A classic choice for any pancake. The rich sweetness of maple syrup pairs beautifully with the earthy flavor of pumpkin.
Whipped cream: Light and fluffy whipped cream adds a luxurious texture to each bite. Top with a sprinkle of cinnamon for added flair.
Chopped nuts: Walnuts, pecans, or even candied pecans are a great addition for crunch and flavor.
Fresh fruit: Sliced bananas, apples, or berries complement the warm spices in the pancakes and bring freshness to the dish.
Nut butter: For extra protein, slather a spoonful of almond butter, peanut butter, or cashew butter on top.

How to Store Pumpkin Pancakes

If you’ve made more pancakes than you can eat in one sitting, don’t worry! You can store them for later enjoyment.

In the fridge: Store leftover pumpkin pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave for 20-30 seconds or reheat in a skillet over low heat.
In the freezer: If you want to keep them for longer, freeze the pancakes. Place a sheet of parchment paper between each pancake to prevent them from sticking together. Freeze for up to 2 months. When ready to eat, reheat in the microwave or toaster.

Recipe FAQs

Can I use canned pumpkin for these pancakes? Yes, canned pumpkin works well in this recipe. Just make sure you’re using pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.

Can I make the batter ahead of time? Yes! You can prepare the pancake batter the night before and store it in the fridge overnight. Just give it a quick stir before cooking the pancakes the next morning.

What’s the best way to keep pancakes warm while cooking multiple batches? Place the pancakes on a baking sheet in a 200°F (95°C) oven to keep them warm while you finish cooking the rest of the batch.

Can I add protein powder to the pancakes? Absolutely! You can add a scoop of your favorite protein powder to the dry ingredients. Just be sure to adjust the liquid accordingly if the batter becomes too thick.

Yield: 12

Pumpkin Pancakes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
1 cup pumpkin puree
2 large eggs
4 tbsp melted butter
1 ½ cups milk

Instructions

Preheat a griddle or large non-stick skillet over medium heat.
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
In a separate bowl, combine the brown sugar, granulated sugar, vanilla, pumpkin puree, eggs, melted butter, and milk.
Pour the wet ingredients into the dry and mix until just combined (don't overmix—lumps are okay).
Let the batter sit for 5 minutes.
Grease your griddle with butter or non-stick spray. Pour about ⅓ cup of batter for each pancake and spread into a circle.
Cook pancakes for about 4 minutes on each side, until golden and fluffy.
Serve with your favorite toppings—think butter, syrup, whipped cream, or chopped nuts!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 178Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 44mgSodium 375mgCarbohydrates 28gFiber 1gSugar 10gProtein 5g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Conclusion

Pumpkin pancakes are a perfect way to enjoy the flavors of autumn while indulging in a comforting, nutritious breakfast. Whether you’re making them for a special occasion or just because you want to start your day with something delicious, this recipe will quickly become a family favorite. With the addition of warming spices, pumpkin puree, and the ability to customize to your liking, these pancakes offer endless possibilities. So grab your ingredients, whip up this easy recipe, and enjoy the warmth and coziness of fall with every bite!

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