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4.6 from 33 votes

Pumpkin Pancakes

Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won't do!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
14 mins
Total Time
30 mins
Servings: 10
Calories: 223 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

  • 1 cup + 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar packed
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground nutmeg
  • pinch salt optional and to taste
  • 1 large egg
  • ¾ cup Silk Unsweetened Vanilla Almond Milk
  • ¾ cup pumpkin puree
  • 2 tablespoons vegetable or canola oil
  • 1 to 2 tablespoons molasses
  • 2 teaspoons vanilla extract
  • maple syrup for serving or your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup

Instructions

    Cup of Yum
  1. In a large mixing bowl, whisk to combine the first 9 dry ingredients (through optional salt); set aside.
  2. In a glass measuring cup or small bowl, whisk to combine all remaining wet ingredients (except maple syrup for serving).
  3. Pour wet mixture over dry, and stir gently until just combined; don’t overmix. Batter should be fairly thick; resist the urge to thin it out. However, if yours needs a splash of milk so that it’s a scoop-able consistency, or extra flour if it’s too thin, tweak as necessary.
  4. Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
  5. Using a 1/4-cup measure or  large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.
  6. Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
  7. Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch.
  8. Serve with maple syrup or your favorite topping.

Notes

  • Tip: If cooking in batches (my skillet only comfortably holds 3 or 4 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 200F oven to keep warm until while frying the remaining pancakes.
  • Storage: Pancakes are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the micro or toaster.

Nutrition Information

Serving 1 Calories 223kcal (11%) Carbohydrates 42g (14%) Protein 1g (2%) Fat 2g (3%) Polyunsaturated Fat 2g Cholesterol 19mg (6%) Sodium 263mg (11%) Fiber 1g (4%) Sugar 38g (76%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 223

% Daily Value*

Serving 1
Calories 223kcal 11%
Carbohydrates 42g 14%
Protein 1g 2%
Fat 2g 3%
Polyunsaturated Fat 2g 12%
Cholesterol 19mg 6%
Sodium 263mg 11%
Fiber 1g 4%
Sugar 38g 76%

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