Pumpkin Pancakes
These Pumpkin Pancakes are fluffy, easy fall breakfast pancakes made with pumpkin puree, warm cinnamon, and nutmeg. Topped with maple syrup, whipped cream, and chopped walnuts. You can make this in just 20 minutes, making them an easy breakfast for busy mornings.
WANT TO SAVE THIS FOR LATER?
We'll email this collection to you, so you can come back to it later!
It’s especially nice for fall weekends, breakfasts, Thanksgiving morning, or a cozy family breakfast at home.
And for more pumpkin recipes, the recipes below are worth trying:
Ingredients You’ll Need
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 large egg
- 2 tablespoons melted butter
- Cooking spray for frying
For the Toppings: - Whipped cream
- Chopped walnuts
How to Make Pumpkin Pancakes
Step 1: In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.
Step 2: In another bowl, mix the pumpkin puree, milk, egg, and melted butter until well combined.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to make 3–4-inch pancakes.
Step 5: Cook for 2–3 minutes on each side, or until golden brown and cooked through.
Step 6: Serve warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts.
Important Recipe Notes
- Don’t overmix the batter. Stir just until the ingredients are combined. A few small lumps are okay and will help keep the pancakes soft.
- Keep the pancakes small. Making them about 3–4 inches wide makes them easier to flip and helps them cook evenly.
- Watch the heat. Medium heat works best. If the skillet is too hot, the outside may brown before the center is fully cooked.
- Grease the skillet lightly. Use cooking spray or a little butter before cooking each batch to help prevent sticking.
- Cook until golden brown. Flip when bubbles begin to form on the surface and the edges look set.
- Adjust the batter if needed. Pumpkin puree can vary in thickness. If the batter seems too thick, add a small splash of milk.
- Serve warm. These pancakes are best served right away with maple syrup, whipped cream, and chopped walnuts.
Pumpkin Pancakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1/4 cup brown sugar
- 1 large egg
- 2 tablespoons melted butter
- Cooking spray for frying
Toppings
- Maple syrup
- Whipped cream
- Chopped walnuts
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.
- In another bowl, mix the pumpkin puree, milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to make 3–4-inch pancakes.
- Cook for 2–3 minutes on each side, or until golden brown and cooked through.
- Serve warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts.
