Pumpkin Pancakes Recipe

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

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

Prep Time 15

Cook Time 10

Total Time 25

Makes

Calories 88kcal

Author Pretty Providence

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.

Video

Notes

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.

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