Pumpkin Pancakes are fluffy and full of spices. If you’re looking for a fall breakfast, these pumpkin pancakes are perfect. Serve these fluffy pancakes with this Homemade Buttermilk Syrup or an absolute treat with the perfect amount of fall flavor.

Pumpkin Pancakes

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PUMPKIN PANCAKES

I know we just had Halloween and the last thing on your mind is anything sweet. You probably have a candy hangover and your house looks like a bomb.

Or is that just me? Why do sweets always make me crave Mexican food? All the questions today.

Pumpkin Pancakes

 

Buuutttt, I wanted to share these Pumpkin Pancakes with you. If you follow me on Instagram you’ve seen me make 23820349 versions of these pumpkin pancakes in order to get them just right.

Some are made with butter, some with oil, some with a little pumpkin, and some with a lot of pumpkin. After playing around with a million recipes, spices, and going through oodles of pumpkin, this is the pumpkin pancake recipe you want.

Pumpkin Pancakes

The key to these pancakes is the regulating the temperature of the pan. If your pan is too hot, you’ll end up with raw pancakes on the inside with a burnt outside.

You want a nice medium heat so that you can control that but still get a pretty color on the outside.

Pumpkin Pancakes

These have the perfect amount of spice that give it that I just ate pumpkin pie but way better taste.

CAN I MAKE THESE AHEAD OF TIME?

Yes! These Pumpkin Pancakes can be kept in the fridge for about a week and heated as needed or frozen for longer.

OTHER PUMPKIN RECIPES

Pumpkin Pancakes

4.58 from 14 votes
Light and fluffy pumpkin pancakes full of spices.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 servings

Ingredients

  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions
 

  • In a bowl, whisk together the wet ingredients: the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the dry ingredients: the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Stir into the pumpkin mixture until just combined.
  • Heat a lightly greased griddle or frying pan over medium high heat. Pour 1/4 cup scoops of pancake batter for each pancake onto the griddle. Cook for a couple minutes on both sides. Serve warm with maple syrup. Store leftover pancakes an airtight container in the fridge.

Notes

Spices adjusted from this recipe on Allrecipes
Cuisine: American
Course: Breakfast
Pumpkin Pancakes
author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!