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Pumpkin Pancakes

Pumpkin pancakes are light and fluffy breakfast treats made by folding pumpkin puree into a pancake batter infused with warming spices. The final pancakes have a tender, slightly moist interior with a golden-brown exterior, perfect for fall mornings. They come together quickly using simple mixing techniques, resulting in a cozy, seasonal dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup pumpkin puree preferably canned or homemade
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined. This ensures the dry ingredients are well distributed and helps prevent clumping.
  2. In a separate bowl, whisk the milk, pumpkin puree, melted butter, and vanilla extract until smooth and combined. This mixture will be slightly thicker and fragrant with seasonal spices.
  3. Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined — avoid overmixing to keep the pancakes fluffy and tender.
  4. Preheat your skillet or griddle over medium heat and lightly grease it with additional butter or oil. When a splash of water sizzles upon contact, the surface is ready for batter.
  5. Pour about 1/4 cup of batter for each pancake onto the hot skillet, spacing them apart. Let the batter sit momentarily to settle and begin to form bubbles around the edges.
  6. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Carefully flip each pancake and cook for another 2 minutes until golden brown and cooked through.
  7. Transfer the cooked pancakes to a warm plate and keep them covered loosely with foil if needed. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
  8. Serve the pumpkin pancakes warm, topped with syrup, whipped cream, or additional spiced butter if desired. Enjoy their tender crumb and cozy flavor with every bite.

Notes

For extra fall flavor, add a pinch of allspice or cloves. These pancakes are best enjoyed fresh but can be kept warm in a low oven for a short time.