This post may contain affiliate links. Please see my affiliate disclosure for more information.
Top these easy pumpkin pancakes with a pat of butter and a pour of maple syrup to bring all the warm and cozy to your breakfast table this fall.
These pumpkin pancakes are my ode to fall. Big, spicy, fall flavors, and of course, pumpkin. I’ve made us pancakes that taste like pumpkin pie and smell just like the season.
These pumpkin pancakes take me back to lazy brunches in the city, broken-in Frye boots, and cozy sweaters. Brilliant yellow and orange tree lines, mugs of warm cider and all of the squash and root veg.
These pancakes are fall to this east coast girl. They are a heartfelt farewell to summer and sand, a hello to fall and flannel, and they help to ease me into parkas and chapstick. It’s the warm and spicy before the the cold and icy.
With minimal prep and only minutes on the griddle, you can serve the perfect fall brunch in no time. I hold the pancakes in a just warm oven until ready to serve and round out the meal with warm cups of cider, some homemade applesauce and a bowl of fresh whipped cream (if we’re feeling decadent).
Let’s make Pumpkin Pancakes
- Preheat your oven to 250 degrees to keep the pancakes warm as you cook.
- In a large bowl whisk together all of the dry ingredients.
- In a separate bowl whisk together the pumpkin puree, milk, eggs and vanilla. Lightly mix in the melted butter and fold the wet ingredients into the dry, being careful not to over-mix. The batter will be slightly lumpy.
- Heat a griddle or cast iron pan over medium/high heat.
- Scoop out batter using a ⅓ cup measuring cup and pour onto the hot griddle, spreading just slightly into rounds. (Adjust the heat as needed so the pancakes don’t brown too quickly.)
- Once the surface of the pancake begins to bubble, carefully flip each pancake and continue to cook until the underside is golden-brown, about 2 minutes.
- Place the cooked pancakes onto a baking sheet and hold in the oven until ready to serve. Repeat with remaining batter until all pancakes are made.
Tips for success
- I recommend canned pumpkin for these pancakes as the flavor is concentrated and the water content is less. If using fresh pumpkin, be sure to drain as much liquid as possible before adding to the batter.
- Lumpy batter never fear! In fact, the batter should be a little lumpy and not over-mixed to yield a lighter texture.
- Be sure to adjust the heat under the pan or griddle as the pancakes cook so they don’t burn.
- I hold the cooked pancakes in a warm oven until all the pancakes are cooked and ready to serve.
- These pancakes are delicious with warmed maple syrup and butter or a pat of brown sugar/honey butter. If you’re feeling super decadent, a swirl of homemade whipped cream!
More Pumpkin Love
- Easy Curried Pumpkin Soup
- The Best Pumpkin Bread
- Pumpkin Cupcakes with Whipped Cream Frosting
- Pumpkin Cheesecake Bars
- Pumpkin Cake Pops
Top these easy pumpkin pancakes with a pat of butter and a pour of maple syrup to bring all the warm and cozy to your breakfast table this fall.
- 2 cups AP flour
- ¼ cup light brown sugar, packed
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- dash of ground cloves
- 3/4 cup pumpkin puree
- 2 cups whole milk
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 4 Tbsp butter, melted and slightly cooled
-
Preheat your oven to 250 degrees to keep the pancakes warm as you cook.
-
In a large bowl whisk together all of the dry ingredients.
-
In a separate bowl whisk together the pumpkin puree, milk, eggs and vanilla. Lightly mix in the melted butter and fold the wet ingredients into the dry, being careful not to over-mix. The batter will be slightly lumpy.
-
Heat a griddle or cast iron pan over medium/high heat.
-
Scoop out batter using a ⅓ cup measuring cup and pour onto the hot griddle, spreading just slightly into rounds. (Adjust the heat as needed so the pancakes do’n’t brown too quickly.)
-
Once the surface of the pancake begins to bubble, carefully flip each pancake and continue to cook until the underside is golden-brown, about 2 minutes.
-
Place the cooked pancakes onto a baking sheet and hold in the oven until ready to serve. Repeat with remaining batter until all pancakes are made. Enjoy!
- Recipes yields 15 pancakes (5 servings of 3 pancakes)
-
- I recommend canned pumpkin for these pancakes as the flavor is concentrated and the water content is less. If using fresh pumpkin, be sure to drain as much liquid as possible before adding to the batter.
-
- Lumpy batter never fear! In fact, the batter should be a little lumpy and not over-mixed to yield a lighter texture.
-
- Be sure to adjust the heat under the pan or griddle as the pancakes cook so they don’t burn.
-
- I hold the cooked pancakes in a warm oven until all the pancakes are cooked and ready to serve.
-
- These pancakes are delicious with warmed maple syrup and butter or a pat of brown sugar/honey butter. If you’re feeling super decadent, a swirl of homemade whipped cream!
Cindy says
Oh my gosh i would love for these two kitchen pals to meet – pumpkin and pancakes. Great idea.
Cathy says
The best of fall friends!