Simple Pumpkin Pancakes from Scratch
These pumpkin pancakes are loaded with real pumpkin and pumpkin spice. These fluffy, delicious pancakes are reminiscent of pumpkin pie and are sure to delight the whole family!
It’s officially autumn, which means all things pumpkin are happening in my kitchen. I don’t know about you, but I’m slightly obsessed with pumpkin breakfasts. I’m talking pumpkin spice cinnamon rolls, pumpkin pie yogurt, and of course these simple pumpkin pancakes!
What You’ll Need to Make these Pumpkin Pancakes
Equipment
- Mixing Bowl – any medium sized mixing bowl will do. I just use the bowl from my Kitchenaid mixer.
- Whisk
- Measuring cups and spoons
- Griddle or Large Skillet – I like to use my 12 inch cast iron skillet because it holds the heat in consistently.
Ingredients
- All Purpose Flour
- Baking Powder – be sure to check the date! This is what will make your pancakes rise, and if your baking powder is expired you’ll be stuck with stodgy pancakes.
- Salt
- Pumpkin Pie Spice – check out my recipe here!
- Brown Sugar – this is optional, but I like to add it for a little added sweetness
- Pumpkin Puree – you can use canned, or follow my recipe here for homemade pumpkin puree!
- Milk – can be substituted for buttermilk if you prefer buttermilk pancakes.
How to Make Pumpkin Pancakes:
- Whisk together flour, baking powder, salt, pumpkin pie spice, and brown sugar in a large mixing bowl.
- Add pumpkin puree to the mixing bowl with dry ingredients.
- Add milk, and whisk until incorporated.
- Heat skillet or griddle over medium low heat.
- Add butter or oil to pan to prevent pancakes from sticking.
- Using 1/4 cup measuring cup, add batter to the pan. Be careful to not overcrowd the pan.
- Let cook until bubbles start to appear on the top of the pancakes, and the bottoms are golden brown.
- Flip, and continue to cook until bottom is golden brown.
- Serve and enjoy!
Variations to Try:
- Chocolate Chip – If you want to make these pumpkin pancakes feel even more special, you can add 1/3 cup of chocolate chips to the batter.
- Mini Pumpkin Pancakes – follow the same recipe outlined below. Once mixed, add your batter to a 1 gallon zip top bag. Push the batter toward one of the bottom corners, and clip the edge off the corner. Use the bag like a piping bag to pipe small pancakes into your skillet and cook as normal.
Tips and Tricks for Making Pancakes:
- Use a measuring cup to measure out your batter. I like to use a 1/4 cup measuring cup to keep my pancake size consistent. This will allow all of the pancakes to cook at the same speed too, so nothing gets burnt.
- Whenever you make pancakes, regardless the recipe, the key is having a low temperature on your pan. While it might be tempting to turn the heat up to speed the cooking time, you’ll probably end up with burnt pancakes on the outside, and uncooked batter on the inside.
Storing Pumpkin Pancakes for Later:
When I whip up a batch of pumpkin pancakes, I like to double or triple the recipe to have some on hand. I typically store some in the refrigerator for the next day or two, and freeze the rest. These pancakes will store perfectly in the refrigerator for up to 3 days.
How to Freeze:
- Cool pancakes on a wire cooling rack.
- Transfer to a baking sheet and lay flat in a single layer.
- Place baking sheet in the freezer for about 1 hour.
- Remove from the freezer and transfer to a freezer zip top bag.
- Store in freezer for up to 3 months.
- To reheat, place pancakes on a microwave safe plate and cook for 30 seconds per pancake.
Pumpkin Pancakes
Equipment
- Mixing Bowl – medium
- Whisk
- Griddle or Large Skillet – I like to use my 12 inch cast iron skillet because it holds the heat in consistently.
Ingredients
- 1 ½ cups All Purpose Flour
- 3 ½ tsp Baking Powder
- ¼ tsp Salt
- 2 tsp Pumpkin Pie Spice – check out my recipe here!
- 1 Tbsp Brown Sugar
- ¾ cup Pumpkin Puree
- 1 cup Milk can substitute buttermilk
Instructions
- Whisk together flour, baking powder, salt, pumpkin pie spice, and brown sugar in a large mixing bowl.
- Add pumpkin puree to the mixing bowl with dry ingredients.
- Add milk, and whisk until incorporated.
- Heat skillet or griddle over medium low heat.
- Add butter or oil to pan to prevent pancakes from sticking.
- Using 1/4 cup measuring cup, add batter to the pan. Be careful to not overcrowd the pan.
- Let cook until bubbles start to appear on the top of the pancakes, and the bottoms are golden brown.
- Flip, and continue to cook until bottom is golden brown.
Tried this recipe?Let us know how it was!
