Pumpkin pancakes are a delightful twist on the classic breakfast favorite, bringing a cozy, warming flavor that feels like a hug on a plate. With the comforting essence of fall spices and a rich pumpkin puree, these pancakes become an irresistible dish that’s perfect not only for breakfast but also for brunch gatherings or cozy weekend treats. The fluffy texture combined with the subtle sweetness makes them a delightful addition to any morning routine—or even a delightful surprise for a midday snack.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pumpkin Pancakes
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pumpkin Pancakes

I first discovered pumpkin pancakes during a crisp autumn morning many years ago when a friend invited me over for brunch. The aroma wafting from the kitchen was intoxicating, and with the first bite, I was hooked. Since then, I’ve mastered this recipe, turning it into a family favorite. The beauty of this recipe lies in its simplicity and its ability to deliver fantastic flavor without fuss. I mean, who could resist a stack of warm pumpkin pancakes topped with melty butter and a drizzle of pure maple syrup? This recipe is a must-try for anyone looking to elevate their breakfast game!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 20-25 minutes, these pancakes are the perfect choice whenever the craving hits.
Irresistible Flavor: The combo of pumpkin and warm spices creates a heavenly taste that dances on your palate.
Eye-Catching Appeal: With their vibrant orange hue, pumpkin pancakes are sure to impress and brighten up your breakfast table!
Flexible Serving: Perfect for breakfast, brunch, or even a delightful afternoon snack; they fit any occasion.
Diet-Friendly Options: You can easily make gluten-free or dairy-free versions to suit various dietary needs.

Ingredients You’ll Need

1 ¼ cups all-purpose flour: This is the base of your pancakes. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend.
2 teaspoons baking powder: This helps the pancakes rise and become fluffy.
½ teaspoon baking soda: A little goes a long way in adding to that light and airy texture.
½ teaspoon fine sea salt: It balances the sweetness of the batter perfectly.
1 teaspoon ground cinnamon: Adds warmth and flavor, making you feel right at home.
1 ½ teaspoons pumpkin pie spice: A delightful blend of nutmeg, ginger, and allspice that transports your taste buds to fall.
1 cup pumpkin puree: Make sure to use pure pumpkin puree for the best flavor—skip the pumpkin pie filling.
¼ cup granulated sugar: Adds just the right amount of sweetness; feel free to adjust based on your preference.
¼ cup Greek yogurt (or sour cream): This keeps the pancakes moist and adds a nice tang.
2 Tablespoons pure maple syrup: Gives the batter a lovely hint of sweetness and depth.
1 large egg: This binds the ingredients together and adds structure to the pancakes.
1 teaspoon pure vanilla extract: Elevates the flavor profile with a touch of sweetness.
1 cup whole milk: Ensures your batter is just the right consistency; you can substitute with non-dairy milk if preferred.
Salted butter (for greasing the griddle): Use this for a perfect golden-brown crust on your pancakes.

How to Make Pumpkin Pancakes

Preheat the Griddle: Heat your electric griddle to 350 degrees Fahrenheit (177 degrees Celsius) or a non-stick skillet over medium-low heat.
Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, sea salt, ground cinnamon, and pumpkin pie spice. Set aside.
Combine Wet Ingredients: In a large bowl, mix the pumpkin puree and granulated sugar until the sugar is dissolved. Then add the Greek yogurt, maple syrup, egg, vanilla extract, and milk, whisking until smooth.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Mix until just combined; be careful not to over-mix, as this can lead to dense pancakes.
Prepare the Griddle: Melt ½ to 1 Tablespoon of butter on the preheated electric griddle or pan.
Cook the Pancakes: Pour ¼ cup portions of the batter onto the griddle. Cook for 3-5 minutes on the first side, until the edges are set and bubbles form in the center.
Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional 3-4 minutes until golden brown. Repeat until all the batter is used.
Serve Warm: Remove the pancakes from the griddle and serve immediately. Top with butter and a generous drizzle of maple syrup.

Storing & Reheating

Store leftover pancakes at room temperature for a couple of hours, or refrigerate them in an airtight container for up to 3 days. For longer storage, freeze pancakes in a single layer on a baking sheet and transfer to a freezer-safe bag once solid. They can stay good for up to 3 months in the freezer. When you’re ready to enjoy them, reheat in the toaster or a skillet at medium heat for a few minutes or until warmed through. The texture might be a tad different after freezing, but a quick reheat will refresh them beautifully.

Chef’s Helpful Tips

Mix the batter just until combined; leaving some lumps is okay.
For fluffier pancakes, let the batter sit for a few minutes before cooking.
Use room temperature ingredients for better mixing and once mixed, let the batter rest for about 5 minutes to activate the baking soda.
Check doneness by observing bubbling around the edges, which indicates it’s time to flip.
Feel free to add chocolate chips or walnuts for extra flavor or texture.

Fluffy, warm pumpkin pancakes are a delightful way to start your day. With their delightful aroma and comforting taste, they’re sure to become a staple in your breakfast lineup. Experiment with toppings like whipped cream, fresh fruit, or even a sprinkle of powdered sugar for an extra touch of fun!

Recipe FAQs

Can I make these pancakes ahead of time?

Absolutely! You can prepare the batter the night before and store it in the fridge. This makes for a quick breakfast, as all you’ll need to do is heat the griddle and pour the batter. Just give it a gentle stir before cooking because some lumps may form overnight.

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with pure pumpkin puree for this recipe. Pumpkin pie filling is pre-sweetened and spiced, which could alter the taste and texture of your pancakes.

How do I know when my pancakes are done cooking?

A simple way to check is by looking for bubbles forming on the surface of the pancake. When those bubbles start to pop and the edges look set, it’s time to flip! The other side should cook until it’s golden-brown.

Can I freeze leftover pumpkin pancakes?

Yes, you can freeze these pancakes! Just follow the storage instructions mentioned above. They freeze well and can be reheated straight from the freezer! Perfect for quick breakfasts in the future.

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Pumpkin Pancakes

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Author: Anna
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 14 pancakes 1x
Category: Breakfast
Method: Griddle
Cuisine: American

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Description

These Pumpkin Pancakes offer an irresistible flavor ideal for breakfast or brunch. Made with pumpkin puree and warm spices, they’re incredibly simple to prep and cook, making them a wonderful treat for any occasion. Serve with maple syrup for a delightful start to your day!

Ingredients

Scale

1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
1 ½ teaspoons pumpkin pie spice
1 cup pumpkin puree
¼ cup granulated sugar
¼ cup Greek yogurt
2 Tablespoons pure maple syrup
1 large egg
1 teaspoon pure vanilla extract
1 cup whole milk
salted butter (for greasing the griddle)

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Instructions

Preheat an electric griddle to 350°F (177°C) or a skillet over medium-low heat.
In a small bowl, mix the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice, then set aside.
In a large bowl, whisk together the pumpkin puree and granulated sugar until fully combined.
Add the Greek yogurt, maple syrup, egg, vanilla, and milk, whisking until the mixture is smooth.
Gradually mix in the dry ingredients, being careful not to over-mix.
Grease the griddle or pan with ½ to 1 tablespoon of butter.
Scoop ¼ cup of batter onto the hot griddle.
Cook for 3-5 minutes until edges are set and bubbles appear, then flip and cook for an additional 3-4 minutes until golden brown.
Remove from the griddle and serve warm with butter and maple syrup.

Notes

For lighter pancakes, avoid over-mixing the batter.
Feel free to add chocolate chips or nuts for extra flavor.
These pancakes can be stored in the fridge and reheated easily.