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Pumpkin Pancakes

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Pumpkin Pancakes are soft, fluffy, and spiced with warm fall flavors like cinnamon and nutmeg. Made with real pumpkin purée, these pancakes are perfect for a cozy breakfast or brunch, especially during the autumn season.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger (optional)
  • 2 tbsp brown sugar
  • 3/4 cup pumpkin purée
  • 2 large eggs
  • 1 1/4 cups milk (or buttermilk)
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  2. In another bowl, mix pumpkin purée, eggs, milk, brown sugar, melted butter, and vanilla extract until well combined.
  3. Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
  4. Let the batter rest for 5–10 minutes.
  5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
  6. Pour 1/4 cup of batter for each pancake onto the skillet.
  7. Cook until bubbles form on the surface and edges set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
  8. Repeat with remaining batter.
  9. Serve warm with maple syrup, whipped cream, or your favorite toppings.

Notes

  • Use canned pumpkin purée, not pumpkin pie filling.
  • Letting the batter rest helps produce fluffier pancakes.
  • Add chocolate chips or chopped nuts to the batter for extra texture.
  • Freeze extras for up to 2 months with parchment between layers.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-pancakes/