Pumpkin Pancakes – Warm, fluffy and topped with a scoop of whipped butter and pure maple syrup! Simple, full of Fall flavors, and just the thing to please any pumpkin lover.
Fall is off to a beautiful start. That means it’s time for everything pumpkin and apple flavored with plenty of warm spices, golden colors, and a crisp breeze. Today, we’re opting for a tall stack of piping hot pumpkin spice pancakes complete with salted butter and a drizzle of warm maple syrup.
These are one of our favorite weekend Fall breakfasts. We like to swap pumpkin pancakes out with pumpkin spice muffins, apple cinnamon muffins, or a slice of apple cinnamon bread with a cup of hot coffee. Technically, the bread is dessert, but we sneak it in for breakfast every once in a while.
Easy Pumpkin Pancakes
Anyone who is close to me knows how much I adore a great pancake recipe. They’re light, fluffy, slightly crisp around the edges, buttery, and sweetened with syrup. What’s not to love?
Buttermilk pancakes are at the top of the list, but blueberry pancakes with blueberry topping come in a close second. In fact, I modified my buttermilk pancake recipe to create these pumpkin pancakes, and they’re just as easy to whip up. Plus, there are plenty to feed a crowd or save leftovers for breakfast the next day.
How to Make Pumpkin Pancakes:
- Heat a large skillet or griddle pan over low-medium heat. While the pan heats, make the batter.
- Whisk together the flour, baking powder, baking soda, brown sugar, pumpkin pie spice, and salt. Try to get out as many of the larger lumps as you can.
- Add the egg, pumpkin puree, milk, butter, and vanilla. Whisk just until the dry patches disappear.
- Add a couple of teaspoons of butter to the hot pan, and allow it to melt. Then use a ¼ cup measuring cup to scoop the batter onto the melted butter. Spread out the batter a little if needed.
- Cook the pancakes for 2-3 minutes or until it’s golden brown on the bottom, then use a spatula to flip the pancakes and cook the other side for an additional 2-3 minutes. Repeat until all the batter is used.
- Serve warm with butter and syrup!
Tips and Variations:
- Don’t have pumpkin pie spice handy? Try making your own or using a combination of cinnamon, nutmeg, ground cloves, allspice, and ground ginger.
- Swap out the whole milk for a lower fat milk or a non-dairy milk alternative. Using a milk alternative may result in a slightly different texture, so keep that in mind.
- These pancakes don’t produce quite a many bubbles on the surface as many pancakes. Be sure to keep an eye on the bottoms so they don’t burn.
- Skip the butter on top and opt for homemade whipped cream, pumpkin spice whipped cream, or cinnamon butter instead. Garnish with some candied pecans for candied maple walnuts.
- Don’t overdo it with baking powder or baking soda. Too much baking powder can leave a bitter taste while too much baking soda can have a soapy taste.
Are pumpkin pancakes healthy?
Where to get pumpkin pancakes?
If you’d rather dine out, IHOP, Denny’s, and occasionally Cracker Barrel serve their version of pumpkin pancakes. Of course, there are many mom-and-pop restaurants that have their own spin on the breakfast favorite.
How do you make pancakes fluffy?
As for these pancakes, the batter can be quite thick if there isn’t enough liquid. Too much liquid and the pancakes are too thin. For thicker pancakes, reduce the milk by ¼ cup and don’t stir too much.
Refrigerator: Any leftovers should be kept in the refrigerator and discarded after 3-4 days.
Freezer: Wrap uneaten pumpkin pancakes in plastic wrap then in a layer of aluminum foil. Drop the wrapped pancakes into freezer bags, and they’ll stay fresh for about 2 months.
Reheating: To reheat from the refrigerator, microwave the pancake(s) for 10-20 seconds or until the desired temperature is reached. To reheat from the freezer, transfer to the refrigerator to thaw overnight then microwave. Another other is to microwave on low power for several minutes until the desired temperature is reached.
Don’t forget to check out our pumpkin pancakes web story!
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups whole milk
- 1 cup pumpkin puree
- 1 large egg
- ¼ cup unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- Heat a griddle or skillet over low-medium heat. While the skillet heats, make the pancake batter.
- In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Next, add the milk, pumpkin puree, egg, butter, and vanilla.
- Add a little butter to the hot skillet and allow it to melt. Then use a ¼ cup measuring cup to scoop the batter onto the melted butter. The batter will be slightly thick, so quickly spread it out a bit so it will make a wider pancake.
- Allow the pancake to cook for 2-3 minutes or until it’s golden brown on the bottom, then use a spatula to flip the pancake and cook the other side for an additional 2-3 minutes. Repeat until all the batter is used.
- Serve hot with butter and maple syrup or any toppings you desire. See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 pancakes, and does not include toppings. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Serving Size:2 Pancakes
Amount Per Serving: Calories: 190Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 283mgCarbohydrates: 26gFiber: 1gSugar: 6gProtein: 5g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.