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Homemade Pumpkin Pancakes photo

Pumpkin Pancakes

These Pumpkin Pancakes are SO FLUFFY! Warm spices and pumpkin puree make a cozy, quick breakfast perfect for any autumn morning.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup pumpkin puree
  • 1 cup milk
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • Butter or oil for cooking

Equipment

  • Mixing Bowls
  • Whisk or fork
  • Non-stick skillet or griddle
  • Measuring cups and spoons
  • Spatula

Method
 

Directions: Pumpkin Pancakes
  1. In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
  2. In a separate bowl, whisk the pumpkin puree, milk, eggs, vegetable oil, and vanilla extract until smooth and creamy.
  3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are fine.
  4. Preheat your skillet or griddle over medium heat. Lightly grease it with butter or oil.
  5. Scoop about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 2 minutes until golden brown.
  6. Serve warm with your favorite toppings such as maple syrup, fresh fruit, or yogurt.

Notes

  • Do not overmix the batter to keep pancakes tender and fluffy.
  • Use medium heat and grease the pan well to prevent burning and sticking.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.