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Pumpkin Pancakes
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Pumpkin Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

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.

Course: Breakfast/Brunch
Cuisine: American
Keyword: pancakes, pumpkin pancakes
Servings: 5 servings
Calories: 407 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 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
Instructions

  1. Preheat your oven to 250 degrees to keep the pancakes warm as you cook.

  2. In a large bowl whisk together all of the dry ingredients.
  3. 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.
  4. Heat a griddle or cast iron pan over medium/high heat.
  5. 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.)
  6. 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.
  7. 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!
Recipe Notes

  • 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!

Nutrition Facts
Pumpkin Pancakes
Amount Per Serving
Calories 407 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 101mg34%
Sodium 935mg41%
Potassium 485mg14%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 17g19%
Protein 11g22%
Vitamin A 6254IU125%
Vitamin C 2mg2%
Calcium 233mg23%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.