Pumpkin pancakes make a delicious fall breakfast or brunch that everyone goes crazy for. Light, fluffy, flavorful and super simple to make.
We love enjoying pancakes on Saturdays, and these are absolutely perfect! If you want, you could make extra pumpkin pancakes to freeze and enjoy all week.
And if you happen to need more breakfast recipe inspo, check out my breakfast recipe archives here.
Ingredients
For tastiest results, always use the best quality ingredients you have access to.
We used canned pumpkin puree for this recipe. Homemade Instant Pot pumpkin puree (or any homemade pumpkin puree) works well in this recipe as well.
How to make pumpkin pancakes
First, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large mixing bowl.
In a separate medium mixing bowl whisk together the pumpkin, buttermilk, brown sugar, melted butter, eggs, vanilla and maple syrup until fully combined.
Pour the pumpkin mixture into the flour mixture and stir just until combined. Let the batter sit and rest on the counter for 4-5 minutes.
Spread some butter onto the hot griddle then use a ⅓ cup measuring cup to pour the batter on the griddle into even sized pancakes that are at least i-inch apart.
Cook until golden brown on bottom with tiny bubbles forming on the top of the pancakes.
Then flip the pancakes and cook them evenly on the other side until golden.
Repeat the process until all of the batter has been used. This recipe makes about 12 pancakes.
Serve warm with butter and maple syrup. A little sprinkle of chopped nuts doesn’t hurt either.😉
Y’all let me know if you try them, and enjoy!
Pumpkin Pancakes Recipe
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Pumpkin Pancakes
Pumpkin pancakes make a delicious fall breakfast or brunch that everyone goes crazy for.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1/4 cup packed light brown sugar
- 1 cup pumpkin puree
- 1 1/2 cups buttermilk coconut milk or heavy cream
- 3 Tablespoons butter melted, plus more for cooking the pancakes
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Tablespoon maple syrup - plus more for topping the pancakes
Instructions
-
In a large mixing bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a separate medium mixing bowl whisk together the pumpkin, buttermilk, brown sugar, melted butter, eggs, vanilla and maple syrup until fully combined.
- Pour the pumpkin mixture into the flour mixture and stir just until combined. Let the batter sit and rest on the counter for 4-5 minutes.
-
Preheat a non-stick griddle to 375 degrees F. (If you make these on the stovetop, use nonstick pans, and heat to medium/ medium-low heat.)
- Spread some butter onto the hot griddle then use a ⅓ cup measuring cup to pour the batter on the griddle into even sized pancakes that are at least i-inch apart.
- Cook until golden brown on bottom with tiny bubbles forming on the top of the pancakes then flip the pancakes and cook them evenly on the other side until golden.
- Repeat the process until all of the batter has been used. This recipe makes about 12 pancakes. Serve warm with butter and maple syrup
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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