4.8 from 60 votes
Pumpkin Pancakes
Pumpkin Pancakes combine canned pumpkin, warm spices, flour, and leavening agents to create fluffy cakes with a characteristic autumn flavor. The batter sets briefly before cooking on a greased griddle. Pancakes cook until edges set and bubbles form, then flip to golden brown. These pancakes offer a spiced, tender bite ideal for fall breakfasts or brunches.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
6
pancakes
Calories:
197 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1¼ cups all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon cloves ground
- 1 cup milk whole or 2%
- ½ cup pumpkin canned
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat a griddle to medium heat.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.
- In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.
- Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
- Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.
Cup of Yum
Notes
- Use 100% pumpkin puree, not pumpkin pie filling, for accurate flavor and texture.
- Cooked pancakes can be stored in an airtight container at room temperature or refrigerated for up to 3 days.
- Freeze leftover pancakes in airtight containers or bags for up to 1 month; reheat before serving.
- Reheat chilled or frozen pancakes in the microwave for 1-2 minutes until warmed through.
Nutrition Information
Calories
197kcal
(10%)
Carbohydrates
28g
(9%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
31mg
(10%)
Sodium
128mg
(5%)
Potassium
268mg
(6%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
3285IU
(66%)
Vitamin C
0.8mg
(1%)
Calcium
124mg
(12%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 6 pancakes
Amount Per Serving
Calories 197
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 128mg | 5% |
| Potassium | 268mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 3285IU | 66% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 124mg | 12% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.