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Pumpkin Pancakes

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Pumpkin Pancakes are fluffy, warmly spiced breakfast favorites made with real pumpkin purée and cozy fall flavors like cinnamon and nutmeg. Perfect for autumn mornings or anytime you’re craving comfort food in pancake form.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp brown sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves (optional)
  • 3/4 cup pumpkin purée (not pumpkin pie filling)
  • 2 large eggs
  • 1 cup milk (dairy or non-dairy)
  • 1 tsp vanilla extract
  • 2 tbsp melted butter or oil
  • Butter or oil for greasing the pan

Instructions

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, ginger, and cloves.
  2. In another bowl, mix the pumpkin purée, eggs, milk, vanilla extract, and melted butter or oil until smooth.
  3. Pour the wet mixture into the dry ingredients and stir just until combined. Let the batter rest for 5 minutes.
  4. Preheat a lightly greased skillet or griddle over medium heat.
  5. Scoop 1/4 cup of batter per pancake onto the pan. Cook for 2–3 minutes, until bubbles form and edges are set.
  6. Flip and cook another 1–2 minutes until golden and cooked through.
  7. Repeat with remaining batter, greasing the pan as needed.
  8. Serve warm with maple syrup, whipped cream, or cinnamon sugar.

Notes

  • Add chocolate chips or chopped pecans for extra flavor and texture.
  • Use pumpkin pie spice instead of individual spices as a shortcut.
  • Make dairy-free with plant-based milk and oil instead of butter.
  • To keep pancakes warm, place them in a 200°F oven while finishing the batch.
  • Freeze leftovers with parchment between layers and reheat as needed.

Nutrition

Find it online: https://recipesbyliza.com/pumpkin-pancakes/