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Pumpkin Pancakes
Pumpkin Pancakes
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Oh hey fall. Meet breakfast. These pumpkin pancakes are bringing all the warm and cozy to the table.
Course: Breakfast/Brunch
Servings: 15 pancakes
  • 2 cups all purpose flour
  • ¼ cup light brown sugar packed
  • 2 tsp baking powder
  • 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
  1. Preheat your oven to 250 degrees.
  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!