These pumpkin pancakes bring all the warm, comforting flavors of fall straight to the breakfast table. Each fluffy bite is filled with real pumpkin puree and classic spices.
You can use canned pumpkin puree for convenience, or homemade pumpkin puree if you keep preserved pumpkin in your pantry or freezer. Both work wonderfully, canned tends to be a little thicker, while homemade puree may contain slightly more moisture. Either way, these pancakes turn out soft, flavorful, and perfect for slow mornings.
Enjoy them fresh off the griddle, or make a batch ahead to freeze for an easy, heat and eat breakfast.
Notes & Tips
- Homemade Puree? Make sure itโs thick and well strained.
- Donโt Overmix: Stir the batter just until the flour disappears. Overmixing can make pancakes tough.
- Griddle Test: A drop of water should sizzle and dance, this means the pan is ready.
- Freezer Friendly: Cool completely, then freeze in a single layer before storing in a freezer bag.
Pumpkin Pancakes
Ingredients
Instructions
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In a large bowl, mix together the dry ingredients. Whisk together flour, brown sugar, baking powder, and all spices.
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In a medium bowl, mix together the wet ingredients. Combine the pumpkin puree, milk, eggs, melted butter, and vanilla until smooth.
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Pour the wet mixture into the dry ingredients and stir just until combined. Add a splash more milk if the batter is too thick. Do not overmix.
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Heat a lightly greased skillet or griddle over medium heat. Pour about ยผ cup batter for each pancake. Cook until bubbles form on top and edges look set, then flip and cook until golden.
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Enjoy warm with maple syrup, honey, butter, or your favorite toppings.