Name: Best Pumpkin Pancakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 1/2 cups milk; 1 cup pumpkin puree; 1 egg; 2 tbsp vegetable oil; 2 tbsp vinegar; 2 cups flour; 3 tbsp brown sugar; 2 tsp baking powder; 1 tsp baking soda; 1 tsp allspice; 1 tsp cinnamon; 1/2 tsp ginger; 1/2 tsp salt

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The best ever pumpkin pancakes recipe! My whole family loves these pancakes, so we make it at least once a week in the fall. It’s that good!

As much as I love breakfast I am a breakfast SNOB, you guys. Give me all the breakfast foods, but you better make them GOOD! Haha. I am obsessed with pancakes and these pumpkin pancakes are my favorites! Now that fall is upon us we’ve been having them at least twice a week. Usually once for breakfast and once for dinner!

If you love pumpkin breakfast, lunch and dinner like I do, you’ll love these Pumpkin Brownies, Pumpkin French Toast or check out all of our pumpkin recipes.

Pumpkin Pancakes also save great in the fridge or freezer. We can’t typically manage to save any, but sometimes we will double the recipe on purpose and have some to heat up for breakfast for the next few days.

Pumpkin Pancake Recipe

Pumpkin Pancakes stacked high on a white plate with syrup and whipped cream on top.

Best Pumpkin Pancakes

The best ever pumpkin pancakes! We love this recipe and make it at least once a week in the fall! So easy and SO GOOD.

5 from 5 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings:

Calories: 88kcal

Author: Pretty Providence

Ingredients

1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tbsp vegetable oil
2 tbsp vinegar
2 cups flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt

Instructions

In a big bowl, mix together your milk, pumpkin, egg, oil and vinegar.
Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Gradually add your dry ingredients into the pumpkin mixture, and stir gently to combine.
Spray a griddle or large pan and and cook about 1/4 batter for each pancake. Cook pancakes over medium heat, until just browning on each side. Do not over cook! Serve with whip cream and syrup, if desired.

Nutrition

Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!

If you love these pumpkin pancakes as much as we do, I’d love to hear what you think in the comments! Happy pumpkin season friends!

xo,

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