Pumpkin is a must when it comes to fall although it is delicious all year long. These pumpkin pancakes puff perfect as the cook and they are soft and only slightly sweet. Top these pancakes however you like and then dig in!
Pancakes are the quintessential breakfast food! Everyone loves pancakes; they are easy, fun, and always good.
When Starbucks breaks out their Pumpkin Spice Latte, I break out my pumpkin pancakes! Yes, my friends, it is pumpkin morning, noon, and night (pancakes for dinner is one of the best things ever).
By the time Thanksgiving comes around my family will be sick of pumpkin because these pancakes will no doubt make a regular appearance.
What Do I Need To Make Pumpkin Pancakes?
- All-purpose flour
- Baking powder
- Granulated sugar
- Pumpkin pie spice
- Canned Pumpkin Puree
How To Make Pumpkin Pancakes
STEP ONE – In a large bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice.
STEP TWO – In a large measuring cup, whisk together egg, milk, pumpkin, and vanilla.
STEP THREE – Slowly fold wet ingredients into dry ingredients, stirring until combined. Stir in pumpkin pie spice and melted butter.
STEP FIVE – Heat a griddle over medium heat. Coat pan with a little butter and place about ¼ cup of pancake batter onto the griddle (working with only a few pancakes at a time). Cook until the pancakes are golden brown on the bottom, flip and cook the second side until the pancakes are golden and heated through.
Why Are My Pumpkin Pancakes Gooey?
If your pancakes are gooey, there could be a couple of things going on. First of all, make sure that you do not add extra liquid, that could keep your pancakes from forming properly.
Secondly, make sure that you allow your pancakes to brown fully on the first side before turning over to cook the second side. These pancakes are thick and fluffy which makes it easy to monitor the centers for doneness.
How To Serve Pumpkin Pancakes?
These pancakes don’t need much! Serve your stacks with maple syrup, chopped pecans, extra cinnamon, chocolate chips, Nutella or whipped cream!
Pumpkin Pancake Recipe Tips
- I used granulated sugar for this recipe, but you can use brown sugar if you’d like.
- Try adding a little more pumpkin pie spice! If you don’t have pumpkin pie spice, cinnamon and nutmeg will work just fine.
- I will often use non-stick spray to coat my pan. Regardless of what you use, watch your pan closely, the butter or the spray can cause your pancakes to burn quickly,
- These pancakes are thick, you won’t notice the “holes” that you get when it is time to flip ordinary pancakes, therefore you need to watch your pancakes and check for doneness as they cook.
- This batter can handle add-ins, try stirring in chocolate chips, cinnamon chips, or nuts!
This delicious recipe is one of my favorites! These pancakes are light and fluffy and full of fall flavors. They make mornings so much tastier!
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup sugar
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin
- 1 egg
- 1 cup milk
- 1 teaspoon vanilla
- ¼ cup melted butter
- Spray a griddle or a skillet with non-stick spray and heat over medium heat.
- Meanwhile, stir together the flour, sugar, baking soda, and salt.
- In a separate bowl, whisk together the pumpkin, the egg, vanilla, and the milk.
- Carefully stir wet ingredients into the dry ingredients. Pour in melted butter and pumpkin pie spice. Stir until combined.
- Pour out ¼ cup of batter onto the prepared pan. Heat pancakes for 2-3 minutes per side or until golden. Flip and heat the second side until golden brown.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 132Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 347mgCarbohydrates 19gFiber 1gSugar 5gProtein 3g