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Stack of golden pumpkin pancakes topped with butter, blueberries, and maple syrup on a white plate.
Layla

Pumpkin Pancakes

Fluffy, warmly spiced pancakes with real pumpkin that taste like fall on a plate.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp fine sea salt
Wet Ingredients
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup whole milk
  • 2 large eggs lightly beaten
  • 3 tbsp unsalted butter melted and cooled, plus more for cooking
  • 2 tbsp packed brown sugar
  • 1 tsp vanilla extract

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Griddle or large nonstick skillet
  • Whisk
  • Measuring cups and spoons

Method
 

Prep
  1. Heat a griddle or large nonstick skillet over medium heat, about 350°F if using an electric griddle. Lightly grease with butter.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
  3. In a medium bowl, whisk together the pumpkin puree, milk, eggs, melted butter, brown sugar, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. The batter will be thick with some small lumps. Do not overmix.
  5. Scoop about 1/3 cup batter per pancake onto the hot griddle, spreading slightly if needed. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip and cook until golden brown and cooked through, about 2 minutes more.
  6. Transfer cooked pancakes to a warm oven (200°F) while you finish the batch. Serve hot with butter and maple syrup.

Notes

For extra fluffy pancakes, let the batter rest 5 minutes before cooking so the leavening activates. Canned pumpkin works perfectly here, but homemade roasted pumpkin puree will give deeper flavor. These freeze well - cool completely, layer between parchment, and freeze up to 2 months. Reheat in a toaster or 350°F oven until warm.