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Pumpkin Pancakes

Yield

8 Servings

Time

15 minutes

Prep Time

5 minutes

Cook Time

10 minutes

An orange plate with a stack of Pumpkin Pancakes, with whipped cream, berries, sprinkles, and orange slices.

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.

Yield

Conversions

Ingredients

1½

cups flour

¼

cups granulated sugar

2

tsp baking powder

½

tsp cinnamon

¼

tsp nutmeg

¼

tsp allspice

1

cups milk

½

cups pumpkin purée

2

eggs (beaten)

2

tbsp butter

Preparation

  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!

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