Fluffy, perfectly spiced, and sinfully sweet. These Pumpkin Pancakes are all you’ve ever needed for an early morning treat. Whether you’re feasting on these for the holidays or have some pumpkin to get rid of, these are about to be your new favorite way to wake up.
These pancakes are everything you want in a sweet morning treat. They’re fluffy, fork tender, perfectly spiced, and drool worthy enough to keep you coming back for more. Did I even mention how gorgeous they are?
That vibrant, rich orange color. All thanks to some canned pumpkin, the exact same stuff you’d use to make one of my amazing pumpkin pies. These puppies always turn out picture perfect and if you don’t believe me just keep on scrolling for the proof!
If you’re unfamiliar with the impressive health benefits of pumpkin, then I’m happy to introduce the two of you officially! Pumpkin is low calorie while being nutrient dense thanks to it being packed full of vitamins, fiber, iron, and a sprinkle of protein. Wow, who would have thought?
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Pumpkin – Just a plain old can of pumpkin, you can find it in the canned section of your grocery store, right next to the other pie fillings, especially around the holidays.
- Spices – Cinnamon and allspice are our flavor secret weapons. We’re trying to emulate all of our favorite fall dessert flavors into one little pancake.
- Wet ingredients – Milk, eggs, and butter.
- Dry ingredients – Flour, baking powder, baking soda, salt.
How To Make Pumpkin Pancakes
- Combine wet and dry separately: In a bowl, mix together the milk, pumpkin, egg and butter. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt in a separate bowl. Stir the flour mixture into the pumpkin mixture and whisk until well combined.
- Cook the pancakes: Heat a lightly oiled skillet over medium-high heat. Pour a ladle of the batter onto the skillet, about 1/4 cup for each pancake. Brown on both sides and serve hot with butter and maple syrup.
Can I Use Whole Wheat Flour?
You definitely can! If you’d like to make these little stunners a bit more healthy, whole wheat flour will result in pancakes that are just as fluffy and delicious as the originals. If you’d like to make it even more natural, feel free to sweeten it with maple syrup instead of brown sugar, yum!
Toppings
Other than the old stand by, butter and maple syrup of course – because believe me those are all I ever need!
- Candied pecans, walnuts, almonds, etc.
- Greek yogurt
- Berries
- Cinnamon butter
- Whipped cream
- Streusel
- Cherry sauce
Storing Leftover Pancakes
You can store these in the fridge for up to 2 days, but I must warn you they do get soggy. Pancakes are meant to be eaten right away so try to make as much as you’ll need in the moment.
Freezer
If you really want to make these ahead then I recommend freezing them for up to 3 months. Just pop them in an airtight container until you’re ready to eat. Preheat the oven to 375 F degrees and bake for 8 – 10 minutes when ready to feast!
Craving More Breakfasts? Try These Recipes:
- Lemon Blueberry Ricotta Pancakes
- Jalapeno Popper Pancakes
- Healthy Whole Wheat And Oats Pumpkin Pancakes
- The Perfect Banana Muffin
- Banana Oatmeal Pancakes With Fresh Cherry Sauce
- Classic Pancakes
- Easy Waffle Recipe
Craving More? Follow Along:
Pumpkin Pancakes
Equipment
Ingredients
- 1 1/2 cups milk
- 1 cup canned pumpkin
- 1 large egg
- 4 tablespoon butter unsalted, melted
- 2 cups all-purpose flour
- 3 tablespoon brown sugar packed
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon allspice ground
- 1 teaspoon cinnamon ground
- 1/2 teaspoon salt
Instructions
- Combine wet and dry separately: In a bowl, mix together the milk, pumpkin, egg and butter. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt in a separate bowl. Stir the flour mixture into the pumpkin mixture and whisk until well combined.
- Cook the pancakes: Heat a lightly oiled skillet over medium-high heat. Pour a ladle of the batter onto the skillet, about 1/4 cup for each pancake. Brown on both sides and serve hot with butter and maple syrup.
Tips & Notes:
- I got about 15 pancakes but mine were smaller, so nutritional information is per pancake, assuming 15 pancakes.
- You can store these in the fridge for up to 2 days, but I must warn you they do get soggy. Pancakes are meant to be eaten right away so try to make as much as you’ll need in the moment.
I’ve made this recipe 4 times now and it’s a hit every single time. I’m obsessed! Usually I’ll eat a couple pancakes and be sick of them but these are hard to stop going back for! I added hot blueberries and coconut whipped cream with maple syrup to top them off with and next time I might try them in my waffle maker. Such a great (+super easy) recipe, thank you!!
My pleasure, so glad you like them!