Pumpkin Pancakes Recipe Easy: Fall Breakfast Idea
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Pumpkin Pancakes Recipe With fall in the air there is no better time to make a batch of pumpkin pancakes for breakfast.
But, it doesn’t have to be fall to enjoy these pancakes with pumpkin, you can make these any time of the year.
Pumpkin Pancakes
This easy pumpkin pancakes recipe is made and ready in 20 minutes. You can enjoy eating and serving pumpkin pancakes for breakfast.
Are you looking for something else to cook? You can find our breakfast recipes here. Or other pumpkin recipes here.
Supplies
To cook this you will need these kitchen tools; a non-stick pan or pancake griddle, two mixing bowls, a measuring cup, a measuring spoon set, a baking/mixing spoon, and a kitchen spatula.
Pumpkin Pancakes Recipe
This is an Easy Recipe For Pumpkin Pancakes!
Recipe Notes
This recipe will make approximately 10-12 pancakes, depending on the size. You can adjust the quantity of ingredients to make more or fewer pancakes as needed. The printable recipe is below.
You can substitute Nutmeg with Pumpkin Pie Spice. Or omit it.
Of course, if you don’t have time to make them you can always pick up a pumpkin pancake mix like this (It’s one of the top ones! And you can make waffles with it too). No harm, no foul. But, this is so easy to make I think you’ll be putting the recipe on repeat all pumpkin season long!
Serving Size 4
- 2 cups of Flour (all-purpose)
- 1 cup of Pumpkin Puree
- 2 teaspoon of Baking Powder
- 1 teaspoon of Baking Soda
- 1 teaspoon of Ground Cinnamon
- 1/2 teaspoon of Nutmeg (ground)
- 1 cup of Milk
- 1/2 cup of Brown Sugar
- 2 Large Eggs
- 4 Tablespoons of Melted Butter
- Pam or other Cooking Spray
Small Batch Recipe for Pumpkin Pancakes
Serves 1-2
Ingredients
- 1 cups of Flour (all-purpose)
- 1/2 cup of Pumpkin Puree
- 1 teaspoon of Baking Powder
- 1/2 teaspoon of Baking Soda
- 1/2 teaspoon of Ground Cinnamon
- 1/4 teaspoon of Nutmeg (ground)
- 1/2 cup of Milk
- 1/4 cup of Brown Sugar
- 1 Large Egg
- 2 Tablespoons of Melted Butter
- Pam or other Cooking Spray
Topping For Pumpkin Pancakes
- Maple Syrup
- Whip Cream
- Chopped Walnuts or Pecans
How To Make Pumpkin Pancakes
Directions
- Add flour, baking powder, baking soda, cinnamon, nutmeg, and sugar to a mixing bowl and whisk together slowly.
- In another bowl, add the pumpkin puree, milk, egg, and melted butter. Stir until well combined.
- Next, Pour the wet ingredients into the dry ingredients. Stir until they are combined. Do not over-mix!
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
- Using a small ladle or cookie scoop; Pour small amounts of the batter onto the heated surface (form small, 3-4 inch diameter pancakes).
- Cook for 2-3 minutes on each side. Cook until bubbles form on the top surface of the pancakes, and the edges look set. Then flip and cook until golden brown on the other side and cooked through.
- Serve the pumpkin pancakes warm with the toppings. Add your pick of the maple syrup, whipped cream, and sprinkled nuts. Or a combination of them all!
Enjoy these warm, tasty pumpkin pancakes for a fall breakfast. Or make them for a late-night sweet treat.
For a larger breakfast you can serve them with sides such as bacon, sausage, fruit, eggs…
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Print The Recipe
Yield: 4 Servings
Pumpkin Pancakes Recipe
Pumpkin Pancakes Recipe With fall in the air there is no better time to make a batch of pumpkin pancakes for breakfast.
This pumpkin recipe is easy and in 20 minutes you can enjoy eating pumpkin pancakes...
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 2 cups of Flour (all-purpose)
- 1 cup of Pumpkin Puree
- 2 teaspoon of Baking Powder
- 1 teaspoon of Baking Soda
- 1 teaspoon of Ground Cinnamon
- 1/2 teaspoon of Nutmeg (ground)
- 1 cup of Milk
- 1/2 cup of Brown Sugar
- 2 Large Eggs
- 4 Tablespoons of Melted Butter
- Pam or other Cooking Spray
Toppings for Pumpkin Pancakes!
- Maple Syrup
- Whip Cream
- Chopped Walnuts or Pecans
Instructions
How to make pumpkin pancakes
- Add flour, baking powder, baking soda, cinnamon, nutmeg, and sugar to a mixing bowl and whisk together slowly.
- In another bowl, add the pumpkin puree, milk, egg, and melted butter. Stir until well combined.
- Next, Pour the wet ingredients into the dry ingredients. Stir until they are combined. Do not over-mix!
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
- Using a small ladle or cookie scoop; Pour small amounts of the batter onto the heated surface (form small, 3-4 inch diameter pancakes).
- Cook for 2-3 minutes on each side. Cook until bubbles form on the top surface of the pancakes, and the edges look set. Then flip and cook until golden brown on the other side and cooked through.
- Serve the pumpkin pancakes warm with the toppings. Add your pick of the maple syrup, whipped cream, and sprinkled nuts. Or a combination of them all!
Notes
- This recipe will make approximately 10-12 pancakes, depending on the size. You can adjust the quantity of ingredients to make more or fewer pancakes as needed.
- You can substitute Nutmeg with Pumpkin Pie Spice. Or omit it.
- Enjoy more Pumpkin Reicpes https://www.dearcreatives.com/pumpkin-recipes/
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Rachael Ray Brights Hard Anodized Nonstick Frying Pan / Fry Pan / Hard Anodized Skillet with Helper Handle - 14 Inch, Gray -
BELLA Electric Griddle & Flat Grill with Nonstick Large Cooking Surface and Removable Probe for Eggs, Tortillas, Pancake and more, 10.5" x 20", Black
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Pack of 2 Silicone Solid Turner,Non Stick Slotted Kitchen Spatulas,High Heat Resistant BPA Free Cooking Utensils,Ideal Cookware for Fish,Eggs,Pancakes (Black)
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 540Total Fat 18gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 7gCholesterol 130mgSodium 604mgCarbohydrates 83gFiber 4gSugar 31gProtein 13g
Not all nutritional information is always 100% accurate.
