Pumpkin Pancakes
Mornings instantly feel more welcoming when a stack of Pumpkin Pancakes is on the table, and they come together without fuss. They’re fluffy, cozy, and made with a simple pantry staple that gives them that perfect lift. You can whip them up for a quick breakfast, a family gathering, or even a holiday brunch, and they always fit right in. The best part is they can be prepared ahead, stored, or frozen, so any extras just mean an easy win for later.
Equipment
Ingredients
- 1 ½ cups milk
- 1 cup pumpkin puree
- 1 large 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
- 2 teaspoons pumpkin spice mix
- ½ teaspoon salt
- Cooking spray
For Serving:
- Nuts
- Maple syrup
- Whipped cream
Instructions
- In a large bowl, whisk together the milk, pumpkin puree, egg, vegetable oil, and vinegar until smooth.1 ½ cups milk, 1 cup pumpkin puree, 1 large egg, 2 tablespoons vegetable oil, 2 tablespoons vinegar
- In another bowl, whisk the flour, brown sugar, baking powder, baking soda, pumpkin spice mix, and salt.2 cups all-purpose flour, 3 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons pumpkin spice mix, ½ teaspoon salt
- Pour the dry mixture into the wet mixture. Whisk gently until just combined — a few lumps are fine. Avoid overmixing for fluffier pancakes.
- Warm a griddle or frying pan over medium-high heat. Lightly coat with cooking spray.Cooking spray
- Spoon 3–4 tablespoons of batter onto the hot surface for each pancake. Use the back of the spoon to spread the batter into a circle.
- Cook until small bubbles form on the surface, about 2 minutes. Flip and cook for another 2 minutes, or until golden brown.
- Repeat with the remaining batter. Serve warm with maple syrup, nuts, whipped cream, or your favorite toppings.Nuts, Maple syrup, Whipped cream
Video
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Notes
- Spice it up: Cinnamon, ginger, ground ginger, nutmeg, or allspice add depth, while swapping pumpkin spice mix for pumpkin pie spice mainly changes how strong the cinnamon or nutmeg tastes.
- Enhance the batter with vanilla extract: Stir a teaspoon into the wet ingredients to give the pancakes a bakery-style aroma and slightly deeper flavor.
- Swap vegetable oil for melted butter: Melted butter makes the pancakes richer and gives them a slightly denser crumb.
- Use whole wheat flour in place of some all-purpose flour: Swap up to half the flour for a nuttier, heartier flavor and a more filling texture. If you use 100% whole wheat, it makes the pancakes denser and less fluffy; a partial mix balances both.
- Choose between dairy milk and almond milk: Dairy milk keeps the pancakes rich and fluffy, while almond milk offers a dairy-free option that’s slightly lighter in flavor.
- Swap the egg for a flax egg: A flax egg works as a vegan substitute and holds the pancakes together. The difference is mild; they turn out a little denser but still soft.
- Watch for bubbles before flipping: Flip when tiny bubbles form on the surface so the center cooks fully without drying out; those bubbles are your sign.
- Keep pancakes warm as you cook: Place cooked pancakes on a plate covered loosely with foil while you finish the rest. A heavy-duty aluminum foil like this helps trap warmth without drying the pancakes out.
Nutrition
Calories: 279kcalCarbohydrates: 45gProtein: 8gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 35mgSodium: 556mgPotassium: 243mgFiber: 2gSugar: 10gVitamin A: 6495IUVitamin C: 2mgCalcium: 184mgIron: 3mg
Tried this recipe?Let us know how it was!