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Pumpkin Pancakes

Upgrade your fall breakfast with the best homemade pumpkin pancake recipe we could find. With only ten ingredients and a whole lot of pumpkin, these homemade pumpkin pancakes are the perfect way to ring in the autumn season. Pancakes can be made in a pan on the stove, but we recommend using a nonstick griddle that makes it easier to cook more pancakes at once.

An orange plate with a stack of Pumpkin Pancakes, with whipped cream, berries, sprinkles, and orange slices.
Yields8 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins
 1 ½ cups flour
 ¼ cup granulated sugar
 2 tsp baking powder
 ½ tsp cinnamon
 ¼ tsp nutmeg
 ¼ tsp allspice
 1 cup milk
 ½ cup pumpkin purree
 2 eggs (beaten)
 2 tbsp butter
1

In a medium bowl, whisk together dry ingredients. Set aside.

2

In a large bowl, whisk together the milk, pumpkin, and eggs. Add the flour mixture, stirring just until batter is moistened but still lumpy.

3

Heat a griddle to 350 or medium-high heat. Melt butter to grease the surface. Using a ladle, pour each pancake onto the griddle, flipping when bubbles appear and the sides are “set.” Cook until golden brown. Then, serve it hot and enjoy!

Ingredients

 1 ½ cups flour
 ¼ cup granulated sugar
 2 tsp baking powder
 ½ tsp cinnamon
 ¼ tsp nutmeg
 ¼ tsp allspice
 1 cup milk
 ½ cup pumpkin purree
 2 eggs (beaten)
 2 tbsp butter

Directions

1

In a medium bowl, whisk together dry ingredients. Set aside.

2

In a large bowl, whisk together the milk, pumpkin, and eggs. Add the flour mixture, stirring just until batter is moistened but still lumpy.

3

Heat a griddle to 350 or medium-high heat. Melt butter to grease the surface. Using a ladle, pour each pancake onto the griddle, flipping when bubbles appear and the sides are “set.” Cook until golden brown. Then, serve it hot and enjoy!

Pumpkin Pancakes

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