These easy pumpkin pancakes are a delightful way to kick off any fall morning. But they’re so yummy, you’ll want them in spring, summer, and winter, too!
They’re light, fluffy, and filled with rich yet gentle spices. And they’re so delicious, you don’t even need pancake syrup to enjoy them.
That said, a little extra sweetness never hurts, and the hint of maple really enhances the flavor. So if you’re hungry, let’s make some pumpkin pancakes.
Pumpkin Pancakes
Fall breakfast recipes are some of my favorites.
And, yes, I know the whole “pumpkin spice” thing has become a bit of a cliche.
But who cares?! When something is good, it’s good!
These pumpkin pancakes are insanely good!
They have the perfect blend of allspice, cinnamon, and ginger. And the pumpkin puree ensures they’re super tender.
They need a few more ingredients than your average pancake recipe. But the batter comes together pretty quickly.
The hardest part is sharing!
Ingredients
You’ll find all the details and amounts at the bottom of the post.
Until then, here’s what you’ll need to make fluffy pumpkin pancakes:
- Milk. Whole milk adds richness and flavor. But you can use whatever is in your fridge.
- Pumpkin Puree. Grab a can of puree or make it yourself. Just remember to drain the excess moisture from homemade puree.
- Egg. To bind the ingredients and help with lift.
- Vegetable Oil. If you don’t have vegetable oil, use butter or another neutral-flavored oil.
- Vinegar. It may seem crazy to add vinegar to pancakes, but it’s the secret ingredient to super fluffy pancakes.
- Flour. Regular all-purpose flour is all you need.
- Brown sugar. Brown sugar pairs well with the pumpkin and all the spices. It also adds a rich warmth white sugar can’t match.
- Baking Powder & Baking Soda. To help the pancakes rise.
- Spices. A mix of allspice, cinnamon, and ginger. Feel free to swap in pumpkin pie spice.
How to Make Pumpkin Pancakes
The trick to making the best, most fluffy flapjacks around is to be gentle with the batter. Other than that, it’s pretty easy.
But if you’ve never made pancakes or found them tough after cooking, follow these steps and check out the tips below:
1. Make the batter. Mix the dry ingredients in a large bowl. Make a well in the center and add the wet. Mix gently until mostly smooth. A few lumps are okay.
2. Heat the pan. Preheat the pan until it’s hot, then remove it from the heat and turn it to medium.
3. Make the pancakes. Add 3 to 4 tablespoons of batter to the hot pan while it’s off the heat. Then, place it over the heat and cook until you see bubbles. Flip and cook for another 1-2 minutes.
4. Repeat. Continue making pancakes until you use all the batter. Remove the pan from the heat if they’re getting too brown too fast.
5. Serve the hot pancakes immediately with your desired toppings, and enjoy!
Tips for the Best Pancakes
Remember these tips for the perfect pumpkin pancakes:
- Use room-temperature ingredients. Let the milk and eggs sit on the counter for about 30 minutes before using them.
- Don’t overmix the batter. Beat the eggs and milk until smooth. Then gently whisk them into the dry ingredients until just combined.
- Flip once. Wait until you see the bubbles in the batter before flipping the first time. Then, don’t flip them again. Simply remove them from the pan when they’re ready.
- Strain homemade pumpkin puree. Place it in a cheesecloth or coffee filter-lined colander and let it drain. If the puree is watery, the pancakes will be flat and rubbery.
- Rest the batter. If you’re worried about overmixing, whisk the batter into a smooth consistency, then leave it to rest. 5-10 minutes should do the trick.
- Cook on medium heat. I suggest cranking the heat up to heat the pan. But then you need to reduce it to medium while cooking. The initial high heat should keep them from sticking.
Variations
Want to make these pumpkin pancakes extra special? Try one of these fun recipe variations:
- Add chocolate chips or nuts for texture.
- Add blueberries for pops of fruity flavor.
- Go crazy with toppings like caramel or whipped cream.
- Whip the egg whites separately and fold them into the batter to make extra fluffy soufflé-like pancakes.
How to Store & Freeze
If you have the time, I highly recommend doubling the recipe and making extra pancakes. That way, you can enjoy them all week!
Here’s how to store them:
To Store: Place cold pancakes into an airtight container and keep them in the fridge for up to four days.
To Freeze: Place cold pancakes into a freezer-safe bag and store for up to two months.
To Reheat: Place frozen pumpkin pancakes in the toaster for a few minutes. Warm chilled pancakes in the microwave for 30 seconds.
More Pancake Recipes You’ll Love
Air Fryer Pancakes
Kodiak Pancakes
Bisquick Pancakes
Blueberry Pancakes
Pumpkin Pancakes
6
servings10
minutes15
minutes268
kcalThese easy pumpkin pancakes are a delightful way to kick off any fall morning. But they’re so yummy, you’ll want them in spring, summer, and winter, too!
Ingredients
1 1/2 cups milk
1 cup pumpkin puree
1 large egg
2 tablespoons vegetable oil
2 tablespoons distilled white vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
cooking spray
Instructions
- In a medium bowl, whisk the milk, pumpkin, egg, oil, and vinegar until smooth and well blended.
- In a separate large bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Stir until the spices and leavening agents are evenly distributed.
- Make a well in the center of the dry ingredients and add half of the wet ingredients. Whisk gently, starting from the center and gradually adding more flour, until mostly combined. Then, add the rest of the wet ingredients and very gently whisk until just combined. Set aside.
- Place a large skillet over medium-high heat. When hot, remove from the stove and turn the heat to medium.
- Spray the skillet lightly with cooking spray and add 3-4 tablespoonfuls of batter. Don’t overcrowd the pan.
- Place the skillet back on the stove and cook for about 2-3 minutes, or until bubbles appear all over the surface of the batter. Flip the pancakes and cook for another 2 minutes.
- Transfer the cooked pancakes to a plate and cover loosely with foil. Repeat with the remaining batter until it’s all cooked.
- Serve the pancakes hot with any desired toppings, and enjoy!
Notes
- Rest the batter. If you’re worried about overmixing, whisk the batter into a smooth consistency, then leave it to rest for 5-10 minutes.
- Cook on medium heat. Crank the heat to high to heat the pan. Then, reduce it to medium while cooking. The initial high heat should keep the pancakes from sticking.
- Take the skillet off the heat if the pancakes are browning too quickly. They’ll continue to cook in the hot pan.
What kind of vinegar did you use
Hi Angie!
You’ll need distilled white vinegar.
I’ve added that to the recipe, so thanks for asking 🙂