Description
Pumpkin pancakes are the ultimate fall breakfast treat! These fluffy, spiced pancakes are made with real pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, giving them a cozy, autumnal flavor. Perfect for weekend brunches, holiday mornings, or anytime you’re craving a taste of fall, this recipe is easy to make and sure to become a family favorite. Top them with maple syrup, whipped cream, or pecans for an extra-special touch. Let’s get started!
Ingredients
For the Pancakes:
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1 1/2 cups (190g) all-purpose flour
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2 tbsp brown sugar
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1 tbsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp ground ginger
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1/4 tsp ground cloves
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1 cup (240ml) milk
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1/2 cup (120g) pumpkin puree
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1 large egg
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2 tbsp melted butter or vegetable oil
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1 tsp vanilla extract
For Serving (Optional):
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Maple syrup
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Whipped cream
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Chopped pecans or walnuts
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Butter
Instructions
How to Make Easy Pumpkin Pancakes
Step 1: Mix Dry Ingredients
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In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Step 2: Mix Wet Ingredients
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In a separate bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract.
Step 3: Combine Wet and Dry Ingredients
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Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy—don’t overmix!
Step 4: Cook the Pancakes
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Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
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Pour 1/4 cup of batter onto the griddle for each pancake.
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Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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Flip the pancakes and cook for another 1-2 minutes, or until golden brown.
Step 5: Serve
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Stack the pancakes on a plate and serve warm with your favorite toppings, such as maple syrup, whipped cream, or chopped nuts.