Pumpkin Pancakes
Pumpkin Pancakes are fluffy and full of spices. If you’re looking for a fall breakfast, these pumpkin pancakes are perfect. Serve these fluffy pancakes with this Homemade Buttermilk Syrup or an absolute treat with the perfect amount of fall flavor.
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PUMPKIN PANCAKES
I know we just had Halloween and the last thing on your mind is anything sweet. You probably have a candy hangover and your house looks like a bomb.
Or is that just me? Why do sweets always make me crave Mexican food? All the questions today.
Buuutttt, I wanted to share these Pumpkin Pancakes with you. If you follow me on Instagram you’ve seen me make 23820349 versions of these pumpkin pancakes in order to get them just right.
Some are made with butter, some with oil, some with a little pumpkin, and some with a lot of pumpkin. After playing around with a million recipes, spices, and going through oodles of pumpkin, this is the pumpkin pancake recipe you want.
The key to these pancakes is the regulating the temperature of the pan. If your pan is too hot, you’ll end up with raw pancakes on the inside with a burnt outside.
You want a nice medium heat so that you can control that but still get a pretty color on the outside.
These have the perfect amount of spice that give it that I just ate pumpkin pie but way better taste.
CAN I MAKE THESE AHEAD OF TIME?
Yes! These Pumpkin Pancakes can be kept in the fridge for about a week and heated as needed or frozen for longer.
OTHER PUMPKIN RECIPES
- Pumpkin Waffles
- Pumpkin Cream Cheese Muffins
- Roasted Pumpkin Seeds
- Pumpkin Chocolate Chip Muffins
- Pumpkin Cream Cheese Bars
- Pumpkin Bars
Pumpkin Pancakes
Ingredients
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- In a bowl, whisk together the wet ingredients: the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the dry ingredients: the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Stir into the pumpkin mixture until just combined.
- Heat a lightly greased griddle or frying pan over medium high heat. Pour 1/4 cup scoops of pancake batter for each pancake onto the griddle. Cook for a couple minutes on both sides. Serve warm with maple syrup. Store leftover pancakes an airtight container in the fridge.
Notes
Perfect! Not too sweet and very fluffy!
Thank you!
Just made these – delicious!
Made for supper tonight. Really good!! The pumpkin seasoning is perfect. I’ve had pumpkin pancakes at restaurants and the flavor was lacking. These are perfect, and rye raised so nicely. Cooked in an electric skillet at low heat. Have no idea what temperature though, my skillet is old and lies. 😝
Awesome to hear!!
I like the flavor, but mine were so thick that the insides didn’t cook. any suggestions for next time?
Slow and low. If you have a low heat and are patient they will cook through even though they are thick.
These r the best pancakes I have ever eaten! Moist and fluffy. Cant go wrong with these!
So good to hear!
Can you use buttermilk instead
Yes!
Can I use buttermilk instead of vinegar ?
Courtney
The milk and the vinegar in this recipe act as the vinegar so just replace those with 1 1/2 cups of buttermilk.
I know this is an old post but hopefully you see this. What is the purpose of the vinegar in the recipe, and could apple
Cider vinegar be subbed if I don’t have white vinegar?
All the vinegar does is make a make-shift buttermilk. You could definitely use any other vinegar in place of it.
Oh my God. This is just great. I myself always loved pancakes in the morning. Especially in childhood, grandmothers. I have not eaten them since. But now I can cook them myself. Thank.
Paper Online
This is perfect pancake for the breakfast. Thanks for sharing such yummy dish.
You’re welcome!
These pancakes look wonderful, and what perfect timing. I just happen to have left over roasted butternut pumpkin, that I can mash up and use. Will be making these today.
Thanks Harriet!!
Great dish, I also want such))))
Thank you!
While doing up dishes just now I was thinking of making pumpkin pancakes for Saturday. This came at just the right time. I will definitely be making these on Saturday. Thanks!
Hope you love them!