Nothing compares to a stack of light, fluffy pumpkin pancakes on a crisp fall morning! Topped with rich butter and warm maple syrup, they’re just the incentive you need to roll out of bed.
These pancakes take just a few minutes to make from scratch, too. We often mix the dry ingredients the night (or even weeks) before to make things go even faster in the morning.
You can also mix up a batch of the dry ingredients to have on hand for anytime you want to make these pancakes. Just store it in an airtight container in the pantry and it will keep for weeks.
To make the pancakes, whisk the flour, sugar, and spices in one bowl. In another bowl or a measuring cup, blend the pumpkin, milk, and egg. Add the wet to the dry and then blend in the melted butter.
Ta da – you’re ready to make pancakes! Pour them onto a hot griddle or skillet that’s been greased with butter or non-stick spray, and cook for a few minutes on each side.
It’s that easy!
Serve them with your favorite pancake toppings. We love a pat of butter and warm maple syrup – the real stuff. Toasted pecans added to the mix are pretty amazing, too.
Pair them with a side of bacon or sausage and some fruit, and breakfast is served!
For another yummy pumpkin recipe, try our perfectly-spiced Pumpkin Bread!
Fluffy Pumpkin Pancakes
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tbsp. sugar
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1 pinch clove
- 1 cup milk can be whole, 2% or 1%
- 6 tbsp. canned pumpkin puree
- 2 tbsp. melted butter
- 1 egg
Instructions
- In a medium sized bowl, whisk together the flour, sugar, baking powder, spices, and salt.
- In a small bowl whisk together milk, pumpkin, and egg.
- Fold the wet mixture into the dry ingredients till just incorporated.
- Add the melted butter until just blended. Do not overmix.
- Spray or grease a griddle or skillet, then heat over medium heat. Pour about ¼ cup of batter for each pancake.
- Cook for approximately 3 minutes per side. Serve with butter and warm maple syrup.
Notes
- Be sure to use pumpkin puree and not pumpkin pie filling.
- Adding the melted butter at the end helps ensure it won’t cause the wet ingredients to curdle. This can happen if you add the butter to the wet ingredients before mixing it into the dry ingredients, and the butter is still too warm.Â
- Leftover pancakes can be refrigerated and reheated in a toaster.
- The recipe makes 6-8 pancakes, depending on how large you want them. We usually end up with eight from this recipe.