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Best Pumpkin Pancakes

These homemade Pumpkin Pancakes are the epitome of fall breakfasts. This is an easy recipe that makes light, fluffy pancakes and, best of all they're loaded with pumpkin pie spice flavor!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 pancakes
Calories: 254 kcal
Course: Breakfast , Brunch
Cuisine: American

Ingredients

  • 1 ¾ cups whole milk
  • ½ cup pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • ¼ cup light brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice

Instructions

    Cup of Yum
  1. In a large mixing bowl, add the milk, pumpkin puree, egg, and vanilla. Whisk until combined.
  2. In a separate medium mixing bowl, add the flour, brown sugar, baking powder, and pumpkin pie spice.
  3. Then add the dry ingredients to the wet ingredients
  4. Mix just until the flour is just barely combined and there are a few lumps still remaining. Be careful not to over-mix or pancakes may not be as fluffy.
  5. Heat a non-stick skillet over medium heat and grease it with cooking spray or a little butter.
  6. Pour a ¼ cup of the batter into the heated skillet. Fit 2 or 3 in pan if possible.
  7. Cook for 2-3 minutes until the bottom is turned light brown and bubbles appear in the batter
  8. With a spatula, flip each pancake and cook for an additional 2 minutes.
  9. Remove from skillet place on a plate.
  10. Repeat with additional batter.
  11. Serve topped with butter, whipped cream, and/or maple syrup.

Notes

  • Keep pancakes warm while cooking the rest of the batch by placing a oven safe plate in the oven and heaing the oven to 200 ° F. Do not heat in the oven for more than 20 minutes.
  • Store leftover pancakes in an airtight container in the refrigerator for 3-4 days.
  • Use milk of choice or any non dairy milk like almond milk, oat milk or soy milk.
  • If batter is too thick, add a tablespoon of milk at a time and stir in until thinned.
  • Use pure pumpkin puree and not the pumpkin pie mixture.
  • Measure the flour using the spoon and level method
  • If you don't have pumpkin pie spice, just use ground cinnamon.

Nutrition Information

Serving 1pancake Calories 254kcal (13%) Carbohydrates 47g (16%) Protein 8g (16%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Trans Fat 0.003g Cholesterol 40mg (13%) Sodium 46mg (2%) Potassium 424mg (12%) Fiber 2g (8%) Sugar 13g (26%) Vitamin A 3339IU (67%) Vitamin C 1mg (1%) Calcium 203mg (20%) Iron 3mg (17%)

Nutrition Facts

Serving: 6pancakes

Amount Per Serving

Calories 254

% Daily Value*

Serving 1pancake
Calories 254kcal 13%
Carbohydrates 47g 16%
Protein 8g 16%
Fat 4g 6%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.003g 0%
Cholesterol 40mg 13%
Sodium 46mg 2%
Potassium 424mg 9%
Fiber 2g 8%
Sugar 13g 26%
Vitamin A 3339IU 67%
Vitamin C 1mg 1%
Calcium 203mg 20%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.