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Fluffy pumpkin pancakes made with real pumpkin, and warm pumpkin spices – these pretty pancakes are perfect for fall and taste amazing with just a little butter and syrup.
It’s pumpkin season, folks.
Around here it’s like Bubba in Forrest Gump – except instead of shrimp, it’s pumpkin pancakes, pumpkin waffles, pumpkin muffins, pumpkin bread, pumpkin pie, pumpkin lattes… Not that I usually bend to trends or seasonal ideals, but who doesn’t love pumpkin spice?
A friend of mine and I love them – and actually get excited when the local breakfast place begins advertising that pumpkin pancakes are back on the menu. Served with roasted apples…. mmmm…. It also means that (hopefully) some cooler weather is on the way.
After brutal summers in Arizona, the promise of Fall is a much welcome relief. Even if actual Fall weather for us isn’t for at least a month or more!
This right here is a simple recipe that I keep making, over and over (originally published in 2015) – and now I’m sharing with you. See below for VERY old pics – the boys’ verdict…. Enjoy!
How to make Pumpkin Pancakes
Preheat a griddle or skillet, and throw a little butter on there (or use cooking spray).
Combine the dry ingredients (flour, sugar, baking powder, pumpkin pie spice and) in a large bowl. In a separate bowl, whisk together the wet ingredients (milk, pumpkin puree, butter and egg).
Fold wet into dry, until just combined.
Pour batter in 1/4 cup or 1/2 cup portions (depending on how big you want them!) onto a the prepared griddle/skillet – flip and cook a few minutes on the other side. Top with butter and maple syrup.
FAQs and Kylee’s Notes
- Can you freeze pancakes? Yes! I like to make a double batch, and freeze each one between parchment paper, and sealed in a zip top bag. They keep very well in the freezer for a few months! To use, just heat in the microwave for about 30 seconds, until heated through.
- Don’t overmix the batter – a little lumpy is JUST FINE.
- Use canned pumpkin puree, not pumpkin pie mix (different things, I promise)
- Use brown sugar in place of the white sugar. Trust me.
- Want more Pumpkin?
- Pumpkin Waffles – Using just 2 bowls! With warm spices and yummy pumpkin, they’re a must make!
- Pumpkin Oatmeal– dial up your breakfast and welcome Fall!
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Light and Fluffy Pumpkin Spice Pancakes
- 1 1/4 cups flour
- 2 Tbs sugar
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- pinch ground cloves
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup canned pumpkin not the pie filling
- 2 Tbs butter melted
- 1 egg lightly beaten
- Whisk dry ingredients in a bowl.
- In a separate bowl whisk together wet ingredients
- Fold wet into dry ingredients until just combined, don’t overmix.
- Grease and heat a skillet over medium heat.
- Pour 1/4 cup batter for each pancake.
- Cook pancakes about 3 minutes per side.