Print

Pumpkin Pancakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 12 reviews

These Pumpkin Pancakes are a delightful autumn-inspired breakfast treat, combining creamy pumpkin puree with warm spices like cinnamon, allspice, and ginger. Fluffy and flavorful, they’re perfect served warm with butter and maple syrup for a cozy morning meal.

Ingredients

Wet Ingredients

  • 1½ cups whole milk
  • 1 cup pumpkin puree
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ cup granulated sugar
  • 1 teaspoon sea salt
  • 1½ teaspoons ground allspice
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger

For Cooking and Serving

  • 4 tablespoons salted butter, plus more for serving
  • Maple syrup, warmed, for serving

Instructions

  1. Mix the wet ingredients: In a large bowl, whisk together the whole milk, pumpkin puree, eggs, melted unsalted butter, and vanilla extract until smooth and fully combined, creating the wet batter base.
  2. Mix the dry ingredients with the wet: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, sea salt, ground allspice, ground cinnamon, and ground ginger. Slowly add the dry mixture into the wet ingredients, gently whisking until just combined. Be careful not to overmix to keep the pancakes tender.
  3. Cook the pancakes: Heat a griddle or large skillet over medium heat. Add 1 tablespoon of salted butter and let it melt, coating the cooking surface. Using a ¼ cup measure, scoop the batter onto the griddle, placing pancakes about 3 inches apart. Cook for 2 to 3 minutes or until small bubbles form on the surface, then carefully flip and cook for an additional 2 minutes or until golden brown and cooked through. Repeat the process with remaining butter and batter.
  4. Serve: Transfer the pancakes onto plates and serve immediately while warm. Top with extra butter and warm maple syrup for a delicious finishing touch.

Notes

  • Do not overmix the batter to keep the pancakes fluffy and tender.
  • Use fresh pumpkin puree for the best flavor, or canned pumpkin puree labeled 100% pumpkin.
  • Maintain medium heat on your griddle to prevent burning while ensuring the pancakes cook evenly inside.
  • You can keep cooked pancakes warm in a low oven (about 200°F) if making a large batch.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives.

Find it online: https://dishcooks.com/pumpkin-pancakes-recipe/