easy pumpkin pancake recipe

Written ByJenny Smyth Posted on
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The Best easy pumpkin pancake recipe

I’ve been making pumpkin pancakes for my family for years, and they’re always a hit. My kids love the sweet and spicy flavors, and I love that they’re a great way to get some extra fiber and vitamins into their diet.

The best part is that they’re incredibly easy to make – just mix together some flour, sugar, eggs, milk, and pumpkin puree, and you’re good to go. I like to serve them on the weekend with some fresh fruit or syrup, but they’re also perfect for a quick breakfast during the week.

The key to making great pumpkin pancakes is to use fresh spices and not overmix the batter – this will give you a light and fluffy pancake with a nice balance of flavors. I’ve tried many different recipes over the years, but this one remains my favorite.

It’s based on a traditional recipe from the American South, where pumpkin was a staple crop in the fall. I like to make it with pure cane sugar instead of white sugar for a more complex flavor.

The end result is a delicious and comforting breakfast treat that’s perfect for any time of year.

Easy Pumpkin Pancakes

4.8 from 1790 votes

Fluffy, spiced pancakes made with pumpkin puree for a quick fall breakfast. Ready in under 30 minutes with simple pantry ingredients.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pancakes

1 1/2 cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup buttermilk
1/2 cup pumpkin puree
1 large egg
2 tablespoons melted butter or vegetable oil
1 teaspoon vanilla extract

For Serving

Butter
Maple syrup
Chopped pecans or walnuts (optional)

👨‍🍳Directions

1In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
2In a separate medium bowl, whisk the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3Pour the wet ingredients into the dry ingredients and stir with a spatula just until moistened.
4The batter will be slightly lumpy; do not overmix or the pancakes will be tough.
5Heat a non-stick skillet or griddle over medium heat (about 350°F).
6Lightly grease with butter or oil.
7Pour about 1/4 cup of batter per pancake onto the hot surface, spreading gently if needed.
8Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
9Flip the pancake and cook for another 1 to 2 minutes until golden brown and cooked through.
10Repeat with remaining batter.
11Serve the pancakes immediately with butter and warm maple syrup.
12Sprinkle with chopped pecans or walnuts if desired.

🔧Equipment

Large mixing bowl
Medium mixing bowl
Whisk
Non-stick skillet or griddle
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 5g❤️Cholesterol: 65mg🧂Sodium: 620mg🌾Total Carbs: 48g🥦Dietary Fiber: 3g🍬Sugars: 14g🥩Protein: 8g

📝Notes

For dairy-free pancakes, use almond milk with 1 tablespoon lemon juice instead of buttermilk and substitute coconut oil for butter. Leftover pancakes can be frozen between layers of parchment paper for up to 1 month.

Watch Video Of How Easy Pumpkin Pancakes Works

These easy pumpkin pancakes are a staple in my household – they’re perfect for any occasion and work well for family gatherings or special events.

They’re also incredibly versatile – you can top them with butter and syrup, whipped cream and cinnamon, or even Nutella and marshmallows.

The best part is that they’re so easy to make ahead of time – simply mix together the batter and refrigerate it overnight before cooking them up in the morning.

❓ Frequently Asked Questions About Pumpkin Pancakes

Q: What kind of milk should I use in this recipe?

For this recipe, you can use any type of milk you prefer – whole milk, skim milk, almond milk, or soy milk will all work fine.

Q: Can I use canned pumpkin in place of fresh pumpkin?

Yes, you can use canned pumpkin if you don’t have access to fresh pumpkin. Just be sure to choose a brand that’s low in added sugars.

Q: How do I store leftover pancakes?

You can store leftover pancakes in an airtight container at room temperature for up to two days or freeze them for up to three months.

Q: Can I make these pancakes gluten-free?

This recipe can be adapted to be gluten-free by substituting gluten-free flours like almond flour or coconut flour.

Q: What’s the best way to reheat leftover pancakes?

The best way to reheat leftover pancakes is by warming them up in the toaster or microwave – this will give you a crispy exterior and a fluffy interior.

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