These pumpkin pancakes are easy to make and deliciously spiced. So they’re perfect for Autumn… and all the other seasons too!
Winter is right around the corner, but technically it’s still Autumn…so that means there’s still time for another pumpkin recipe!😁
These easy pumpkin pancakes are the perfect breakfast for a cold morning. The spices are warm and cozy and the texture is great. They remind me of eating french toast.
I could definitely eat these pumpkin pancakes all year round! Go ahead and try them for yourself!
Looking for More Autumn-Inspired Recipes? Try These…
Ingredients in Pumpkin Pancakes:
All Purpose Flour
Baking Powder
Granulated Sugar
Brown Sugar
Salt
Ground Cinnamon
Ground Nutmeg
Ground Allspice
Vegetable Oil
Unsalted Butter
Pumpkin Puree
Egg
Water
Milk
Vanilla Extract
Cornstarch
Baking Soda
How to Make Pumpkin Pancakes:
1) Preheat griddle to medium heat (350 degrees). You can use a regular pan on the stovetop if you prefer. Just wait until you have finished preparing your batter to heat the pan.
2) In a large mixing bowl, whisk together flour, baking powder, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and allspice.
3) Place butter in a small container and heat in the microwave just until it melts, then set aside to cool to room temperature.
4) In a medium bowl, whisk together the pumpkin puree, egg, water, milk, and vanilla extract until they’re smooth.
5) Make a well in the center of the dry ingredients. Pour the pumpkin mixture into the well, then pour the melted butter into the well. Gently stir everything together, just until the wet and dry ingredients are incorporated and no more patches of flour remain. The batter will be thick with small lumps. Don’t overmix your batter or the pancakes may turn out tough.
6) Melt a little butter on the hot griddle and spread it evenly across the surface with a spatula. Add 1/4 cup of batter for each pancake (use the measuring cup to help spread the thick batter into a circle). Cook 2-3 minutes, until pancakes rise and bubbles have started to form on the surface. These pancakes won’t have as many bubbles as traditional pancakes, so don’t use bubbles as the only indicator for flipping.
7) Flip pancakes and cook another 1-2 minutes on the second side, until they’re golden brown and cooked through. Remove from griddle and repeat with remaining batter. Serve pancakes warm with butter and syrup.
Products Used in this Recipe:
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Pumpkin Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/4 cup granulated sugar
- 2 Tablespoons light brown sugar, packed
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 cup butter, melted & cooled to room temperature
- 1 cup pure pumpkin puree
- 1 large egg
- 1/2 cup water
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat griddle to medium heat (350 degrees).
- In a large mixing bowl, whisk together flour, baking powder, granulated sugar, brown sugar, salt, cinnamon, nutmeg, and allspice.
- Melt butter and set it aside to cool.
- In a medium bowl, whisk together pumpkin puree, egg, water, milk, and vanilla extract until smooth.
- Make a well in the center of the dry ingredients. Pour the pumpkin mixture into the well, then pour the melted butter into the well. Stir gently, just until wet and dry ingredients are incorporated. Batter will be thick with small lumps.
- Melt a little butter on the hot griddle and spread it evenly across the surface with a spatula. Add 1/4 cup of batter for each pancake (use the measuring cup to help spread batter into a circle). Cook 2-3 minutes, until pancakes rise and bubbles have started to form on the surface.
- Flip pancakes and cook another 1-2 minutes, until golden brown. Remove from griddle and repeat with remaining batter. Serve pancakes warm with butter and syrup.
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