Pumpkin Spice Pancakes
The best ever pumpkin spice pancakes! My whole family loves this pumpkin pancakes recipe, we make it at least once a week in the fall.
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!
Pumpkin Spice Pancakes
I am obsessed with pancakes and these pumpkin spice pancakes are my favorites! Now that fall is upon us we've been having them at least twice a week... that is not an exaggeration.
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 here.
Or if you love seasonal pancakes our blueberry pancakes with blueberry syrup are incredible, too.
Simple Pumpkin Pancakes Tips
- Storing Pumpkin Pancakes: If you have leftovers, let them cool completely, then stack them with parchment paper in between each pancake. Place them in an airtight container or a resealable bag, and store them in the fridge for up to 7 days or freeze them for up to a month. Just reheat them in the toaster or microwave when you're ready to enjoy!
- Additional Add Ins: Try adding chocolate chips, chopped pecans, dried cranberries, or a swirl of cream cheese to your pumpkin pancakes for an extra burst of flavor!
How to Make Pumpkin Pancakes
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In a big bowl, mix together your milk, pumpkin, egg, oil and vinegar.
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Combine the flour, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, ginger and salt in a separate bowl. Gradually add your dry ingredients into the pumpkin mixture, and stir gently to combine.
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Spray a griddle or large pan and and cook about ¼ 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.
*See video in recipe card for full tutorial!
Pumpkin Pancakes Recipe
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Pumpkin Pancakes Recipe
Video
Equipment
- Griddle
Ingredients
- 1 ½ Cups Milk
- 1 Cup Pumpkin Puree
- 1 Egg
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Vinegar
- 2 Cups Flour
- 3 Tablespoon Brown Sugar
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Pumpkin Spice *Can Substitute Allspice if Desired
- 1 Teaspoon Cinnamon
- ½ Teaspoon Ginger
- ½ Teaspoon Salt
Instructions
- In a big bowl, mix together your milk, pumpkin, egg, oil and vinegar.
- Combine the flour, brown sugar, baking powder, baking soda, pumpkin spice, 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 ¼ 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.
Notes
Simple Pumpkin Pancakes Tips
- Storing Pumpkin Pancakes: If you have leftovers, let them cool completely, then stack them with parchment paper in between each pancake. Place them in an airtight container or a resealable bag, and store them in the fridge for up to 7 days or freeze them for up to a month. Just reheat them in the toaster or microwave when you're ready to enjoy!
- Additional Add Ins: Try adding chocolate chips, chopped pecans, dried cranberries, or a swirl of cream cheese to your pumpkin pancakes for an extra burst of flavor!
Nutrition
Happy pumpkin season friends!
xo,
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These pancakes are fantastic!!! yum!!
Love changing up the traditional pancakes for more seasonal ones. And they are super easy to make!
What a great way to start the day!
I'm obsessed with these pancakes!!
I look forward to this time of year just so I can make pumpkin pancakes! Great recipe!