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pumpkin pancakes

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

These scrumptious Pumpkin Pancakes are light and fluffy with just the right amount of pumpkin puree and the perfect blend of fall flavor and spices. Enjoy these delicious pancakes with butter, warm maple syrup, toasted pecans, or whipped cream for an over the top indulgent treat.

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yield 8 Pancakes
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For pumpkin pancakes

  • 2 c
    all purpose flour
  • 2 Tbsp
    sugar
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1 tsp
    ground allspice
  • ½ tsp
    ground ginger
  • ¼ tsp
    ground nutmeg
  • ½ tsp
    salt
  • 1 ¾ c
    milk room temperature
  • ¾ c
    pumpkin puree
  • 2 lg
    eggs room temperature
  • 3 Tbsp
    unsalted butter, melted and slightly cooled
  • 2 Tbsp
    vegetable oil

How To Make pumpkin pancakes

  • 1
    In a medium bowl whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, ground allspice, ground ginger, ground nutmeg, and salt.
  • 2
    In a separate large bowl stir together the milk, pumpkin puree, and eggs. Slowly stir the melted butter into the pumpkin puree mixture.
  • 3
    Add the dry ingredients to the wet ingredients at several intervals mixing just until combined. Let the batter rest for about 10-15 minutes.
  • 4
    Brush a little oil on a griddle or in a large nonstick skillet. Heat the griddle over medium heat. Once hot use a small ladle to drop add 1/3 cup of batter per pancake on to the hot skillet. Cook until little bubbles come to the surface and the pancake is golden brown on the bottom. Flip and cook until the other side is golden brown. Top them with butter and warm maple syrup.
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