Pumpkin Pancakes
These fluffy, flavorful pumpkin pancakes are packed with real pumpkin and warm fall spices. Lightly sweet with a tender texture, they’re a seasonal breakfast favorite delicious with maple syrup, whipped cream, or a sprinkle of cinnamon sugar.
Print Recipe
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Ladle or ¼ cup measuring cup
Ingredients
- 1¼ cups 155g all-purpose flour
- 2 tbsp 25g brown sugar
- 1 tbsp 12g granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves optional
- ¾ cup 180ml milk
- ½ cup 120g canned pumpkin puree
- 1 large egg
- 2 tbsp 30ml vegetable oil or melted butter
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients:
- In a large bowl, whisk together:
- Flour
- Brown sugar
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Ginger
- Nutmeg
- Cloves (if using)
- Mix Wet Ingredients:
- In a separate medium bowl, whisk together:
- Milk
- Pumpkin puree
- Egg
- Oil or melted butter
- Vanilla extract
- Combine:
- Pour the wet ingredients into the dry ingredients.
- Stir until just combined. Do not overmix—some lumps are okay.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or butter.
- Pour ¼ cup of batter onto the hot skillet.
- Cook until bubbles form on the surface and the edges look set (about 2–3 minutes).
- Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Repeat with remaining batter, greasing the skillet as needed.
- Serve:
- Serve warm with maple syrup, whipped cream, toasted pecans, or cinnamon sugar.
Servings: 10 pancakes