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This pumpkin pancakes recipe makes tender, moist, and perfectly-spiced flapjacks! Serve with maple syrup for a cozy fall breakfast.
Here’s a cozy breakfast idea to make at least once every fall: this cozy pumpkin pancakes recipe! It’s hard to put into words just how good these are, but we’ll try. Adding pumpkin puree gives the pancakes a fluffy, hearty texture and satisfying mouthfeel. They’re seasoned with a hefty dose of warm pumpkin spices. Drizzled with pure maple syrup, each bite is lusciously sweet and spiced. Our son took one bite of these and immediately wanted the entire stack! They’ve become an autumn tradition (that, and pumpkin French toast!).
Ingredients in pumpkin pancakes
This pumpkin pancakes recipe makes flapjacks with just the right fluffy, tender crumb and spiced interior. Pumpkin puree makes that fluffy texture, pumpkin pie spice brings warmth to the flavor, and brown sugar adds a rich depth of sweetness. Otherwise, the ingredients are similar to a classic pancake recipe. Here’s what you’ll need:
- All purpose flour
- Brown sugar
- Baking powder
- Cinnamon and pumpkin pie spice
- Salt
- Eggs
- Pumpkin puree
- Milk
- Neutral oil like grapeseed or organic vegetable or canola oil
Pumpkin pie spice substitute
Pumpkin pie spice is a nice shortcut for the warming spices in pumpkin pie. You’ll notice this recipe also uses cinnamon, which ups the cozy factor even more (yes, use both!). If you don’t have pie spice, substitute ½ teaspoon ground ginger, ¼ teaspoon cinnamon, and ¼ teaspoon cloves or nutmeg.
Tips for cooking pumpkin pancakes
Cooking pumpkin pancakes is similar to the traditional method. The batter is slightly thicker than a standard pancake, so it will take slightly longer to cook. Make sure the heat is not too high, or the pancake might not cook through before it’s browned. Here’s what to note when cooking:
- Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating, so find a quality pan. A non-stick surface is helpful.
- Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat.
- When you flip, the pancake may ooze at the edges. The batter may ooze out a bit at the sides, which is expected. Just keep cooking until it’s cooked through, adjusting the heat as necessary so it doesn’t brown too fast on the outside before it’s cooked on the inside.
Pumpkin pancake toppings
This pumpkin pancakes recipe is perfect with butter and pure maple syrup, in our opinion! But want to get even fancier? Here are a few fun ideas for pumpkin pancake toppings:
- Powdered sugar
- Chopped pecans or walnuts
- Chopped candied pecans or candied walnuts
- Whipped cream
- Brown sugar syrup or vanilla syrup
And that’s it! Let us know if you try these pumpkin pancakes and what you plan to use for toppings.
More pumpkin recipes
When it’s the season, make all the pumpkin recipes! Here are a few favorites to get you started:
- Try our Best Pumpkin Cookies or One-Bowl Pumpkin Bread
- Bake up Perfect Pumpkin Cake or Pumpkin Muffins
- Start the day with Pumpkin Baked Oatmeal or Pumpkin Waffles
- Grab Pumpkin Cream Cheese Muffins
- Opt for Easy Pumpkin Hummus or a Pumpkin Smoothie
This pumpkin pancakes recipe is…
Vegetarian.
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Best Pumpkin Pancakes
Prep Time: 15 minutes- Cook Time: 10 minutes
- Total Time: 25 minutes
Yield: 8 medium pancakes
Print Recipe
Pin RecipeDescription
This pumpkin pancakes recipe makes tender, moist, and perfectly-spiced flapjacks! Serve with maple syrup for a cozy fall breakfast.
Ingredients
- 1 cup [140 g] all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice*
- ½ teaspoon kosher salt
- 2 large eggs
- ¾ cup pumpkin puree
- ¾ cup milk of choice
- ¼ cup neutral oil (or melted unsalted butter)
Instructions
- In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
- In a separate bowl, whisk the eggs, then whisk in the pumpkin puree, milk, and oil (or melted butter).
- Stir the wet ingredients into the dry ingredients and mix with a spatula until no dry patches remain and a smooth batter forms.
- Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until fully cooked, adjusting the heat as necessary so they don’t brown too fast).
- Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.
Notes
Pumpkin pie spice is a nice shortcut for the warming spices in pumpkin pie. You’ll notice this recipe also uses cinnamon, which ups the cozy factor even more (yes, use both!). If you don’t have pie spice, substitute ½ teaspoon ground ginger, ¼ teaspoon cinnamon, and ¼ teaspoon cloves or nutmeg.
Category: Breakfast
Method: Stovetop
Cuisine: Pancakes- Diet: Vegetarian
Keywords: Pumpkin pancakes, pumpkin pancake recipe, pumpkin pancakes recipe
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