pumpkin pancakes

Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) all purpose flour; 2 tablespoon(s) sugar; 2 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 2 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground allspice; ½ teaspoon(s) ground ginger; ¼ teaspoon(s) ground nutmeg; ½ teaspoon(s) salt; 1 ¾ cup(s) milk room temperature; ¾ cup(s) pumpkin puree; 2 large eggs room temperature; 3 tablespoon(s) unsalted butter, melted and slightly cooled; 2 tablespoon(s) vegetable oil

45 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Sep 5, 2022

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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Made from scratch homemade Pumpkin Pancakes combine pumpkin puree and the perfect blend of fall spices. Top with fresh cream butter, warm maple syrup, and chopped pecans or walnuts.

prep time 10 Min

cook time 15 Min

method Stove Top

yield 8 Pancakes

Ingredients

2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
1 ¾ cups milk room temperature
¾ cup pumpkin puree
2 large eggs room temperature
3 tablespoons unsalted butter, melted and slightly cooled
2 tablespoons vegetable oil

How To Make pumpkin pancakes

Step 1

In a medium bowl whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, ground allspice, ground ginger, ground nutmeg, and salt.

Step 2

In a separate large bowl stir together the milk, pumpkin puree, and eggs. Slowly stir the melted butter into the pumpkin puree mixture.
Step 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.
Step 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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