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closeup of a stack of five pumpkin pancakes with a dollop of whipped cream and drizzled with syrup
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Best Pumpkin Pancakes

These homemade Pumpkin Pancakes are the epitome of fall breakfasts. This is an easy recipe that makes light, fluffy pancakes and, best of all they're loaded with pumpkin pie spice flavor!
Course Breakfast, brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 pancakes
Calories 254kcal

Ingredients

  • 1 ¾ cups whole milk
  • ½ cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ¼ cup light brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice

Instructions

  • In a large mixing bowl, add the milk, pumpkin puree, egg, and vanilla. Whisk until combined.
  • In a separate medium mixing bowl, add the flour, brown sugar, baking powder, and pumpkin pie spice.
  • Then add the dry ingredients to the wet ingredients
  • Mix just until the flour is just barely combined and there are a few lumps still remaining. Be careful not to over-mix or pancakes may not be as fluffy.
  • Heat a non-stick skillet over medium heat and grease it with cooking spray or a little butter.
  • Pour a ¼ cup of the batter into the heated skillet. Fit 2 or 3 in pan if possible.
  • Cook for 2-3 minutes until the bottom is turned light brown and bubbles appear in the batter
  • With a spatula, flip each pancake and cook for an additional 2 minutes.
  • Remove from skillet place on a plate.
  • Repeat with additional batter.
  • Serve topped with butter, whipped cream, and/or maple syrup.

Notes

Keep pancakes warm while cooking the rest of the batch by placing a oven safe plate in the oven and heaing the oven to 200 ° F. Do not heat in the oven for more than 20 minutes.
Store leftover pancakes in an airtight container in the refrigerator for 3-4 days.
Use milk of choice or any non dairy milk like almond milk, oat milk or soy milk.
If batter is too thick, add a tablespoon of milk at a time and stir in until thinned.
Use pure pumpkin puree and not the pumpkin pie mixture.
Measure the flour using the spoon and level method
If you don't have pumpkin pie spice, just use ground cinnamon.

Nutrition

Serving: 1pancake | Calories: 254kcal | Carbohydrates: 47g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 46mg | Potassium: 424mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3339IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 3mg