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Pumpkin Pancakes Recipe

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4.3 from 78 reviews

These Pumpkin Pancakes are a deliciously spiced breakfast treat perfect for fall. Made with pumpkin puree and warm spices like cinnamon, allspice, and ginger, these fluffy pancakes bring a cozy twist to your morning routine. Served with melted butter and warmed maple syrup, they are sure to become a favorite seasonal favorite.

Ingredients

Wet Ingredients

  • 1 ½ cups whole milk
  • 1 cup pumpkin puree
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ cup granulated sugar
  • 1 teaspoon sea salt
  • 1 ½ teaspoon ground allspice
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger

For Cooking and Serving

  • 4 tablespoons salted butter, plus more for serving
  • Maple syrup, warmed, for serving

Instructions

  1. Mix Wet Ingredients. In a large bowl, whisk together the whole milk, pumpkin puree, eggs, melted unsalted butter, and vanilla extract until fully combined and smooth.
  2. Combine Dry Ingredients. In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, granulated sugar, sea salt, ground allspice, ground cinnamon, and ground ginger to ensure even distribution of spices and leavening agents.
  3. Combine Wet and Dry. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
  4. Prepare the Pan. Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of salted butter to melt and coat the surface.
  5. Cook the Pancakes. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip carefully and cook the other side for another 2-3 minutes until golden brown and cooked through.
  6. Keep Warm. Transfer cooked pancakes to a warm plate and tent with foil to keep warm while you cook the remaining batter, adding more butter to the skillet as needed.
  7. Serve. Serve the pancakes warm topped with additional butter and warmed maple syrup for drizzling.

Notes

  • Use fresh pumpkin puree or canned pure pumpkin for best flavor.
  • Do not overmix the batter to keep pancakes light and fluffy.
  • Adjust the heat as needed to prevent burning and achieve golden brown color.
  • These pancakes can be kept warm in a low oven (about 200°F) if preparing in large batches.
  • Optional: Add chopped nuts or chocolate chips to the batter for extra texture and flavor.

Find it online: https://familydinnercooking.com/pumpkin-pancakes-recipe/