Perfect Pumpkin Pancakes | Mom On Timeout

Perfect Pumpkin Pancakes are a fall favorite! These pumpkin pancakes are perfectly soft and fluffy with warm spices throughout. You are going to love this easy pumpkin pancake recipe! More fall breakfast favorites include these Pumpkin Donuts and Pumpkin Muffins!

The BEST Pumpkin Pancakes

There is nothing better than a hot stack of pumpkin pancakes topped with butter and maple syrup on a chilly, fall morning. Warm spices and amazing pumpkin flavor definitely make for an exceptionally delicious fall breakfast.

These pumpkin pancakes are light and fluffy with an added moistness thanks to the pumpkin. You’re going to love what the pumpkin pie spice does for the flavor! Almost like a pumpkin pie in pancake form – yum!

What To Serve With Pumpkin Pancakes

These pancakes are delicious on their own. In fact, they don’t even really need syrup. But, if you really want to impress, here are my suggestions:

Pumpkin Pancake Recipe Ingredients

You’ll notice a lot of the same ingredients here that you’ll find in my buttermilk pancakes and blueberry pancakes with a few exceptions. The addition of brown sugar, pumpkin pie spice, and pumpkin make this pumpkin pancake recipe unforgettable.

• all purpose flour – provides the overall structure for the pancakes
• brown sugar – for sweetness, you can also use half brown sugar and half granulated sugar
• baking powder  – the leavener in this recipe that helps the pancakes to rise and be fluffy
• pumpkin pie spice – I used my homemade pumpkin pie spice but you can use store bought if you prefer
• salt
• canned pumpkin – pure pumpkin, not pumpkin pie filling
• whole milk – you can also use buttermilk in this recipe
• butter – I’m using melted butter instead of oil for more flavor in these pancakes
• eggs – room temperature
• vanilla extract – for even more vanilla flavor, try vanilla bean paste
• vegetable oil or butter – for the griddle

How To Make Pumpkin Pancakes

I’m making these pancakes in one bowl for easy of preparation. They are so easy to make, you’re going to love them!

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Add remaining ingredients (pumpkin, eggs, milk, butter, vanilla extract) and mix until just blended.

Cook over medium heat until pancakes are lightly browned on the bottom and pancake is bubbling on the edges and center, about 3 minutes. Turn and cook until done, about an additional 2 minutes.

Tip: Serve everyone at once with this simple trick: Preheat oven to 200F and place cooked pancakes on a baking sheet. Use a wire rack to keep the pancakes from browning more.

Pumpkin Spice Pancakes

I use my homemade pumpkin pie spice to get the best flavored pumpkin pancakes. You can just use cinnamon but it’s that delicious combination of spices that really makes these Pumpkin Spice Pancakes flavor the best.

FAQs

• Can they be frozen? Yes! I love to double the recipe and make extra to freeze. Simple cook the pancakes as directed, let cool completely and then flash freeze on a parchment lined baking sheet for 20 minutes. Place in a freezer safe ziploc bag and freeze for up to 2 months. Let thaw in the refrigerator over night and reheat as directed below or toast up in the toaster or toaster oven.
• How do I reheat leftovers? Leftovers can be reheated in the microwave on medium power or on the skillet over low heat.
• Can the pancakes be made in advance? No, they really can’t. If the pancake batter sits too long, it won’t rise as well or be as fluffy.

Variations To Try: Mix it up!Try adding in chocolate chips, blueberries, or nuts!

More Pumpkin Recipes To Try

How To Make Pumpkin Pancakes

Perfect Pumpkin Pancakes

Perfect Pumpkin Pancakes are a fall favorite! These pumpkin pancakes are perfectly soft and fluffy with warm spices throughout. You are going to love this easy pumpkin pancake recipe!

Ingredients

• 2 1/2 cups all purpose flour
• 3/4 cup brown sugar
• 1 tablespoon baking powder
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup canned pumpkin pure pumpkin
• 1 3/4 cups whole milk or buttermilk
• 5 tablespoons butter melted
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil divided

Instructions

• Preheat skillet or griddle over medium heat.

• Whisk together dry ingredients in a large bowl.

• Add remaining ingredients and mix until just blended.

• Pour about one third cup of batter onto a lightly oiled or buttered skillet. Spread batter with the back of a spatula or spoon if necessary to flatten.

• Cook over medium heat until pancakes are lightly browned on the bottom and pancake is bubbling on the edges and center, about 3 minutes. Turn and cook until done, about an additional 2 minutes.

• Serve with powdered sugar, maple syrup, butter, or plain!

Nutrition

Calories: 504kcal | Carbohydrates: 75g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 342mg | Potassium: 499mg | Fiber: 3g | Sugar: 32g | Vitamin A: 6841IU | Vitamin C: 2mg | Calcium: 226mg | Iron: 4mg

Originally published October 27, 2011.

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