Pumpkin Pancakes
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These homemade Pumpkin pancakes are quick to whip up, light and fluffy and have a lovely fall flavor. They are perfect for a weekend brunch!
Last week I made pumpkin cake roll and had some leftover pumpkin purée, so I decided to make these yummy pancakes today. This recipe is especially helpful if you have leftover pumpkin purée from a fall baking project, that does not call for a whole pumpkin purée can. I love my pumpkin pancakes topped with some crushed pecans and a drizzle of maple syrup, but you can get creative or use your favorite topping.
Ingredients to Make These Fluffy Pumpkin Pancakes
(Scroll down for quantities)
- All-purpose flour
- Brown sugar
- Pumpkin puree
- Milk
- Egg
- Nutmeg
- cinnamon
How to Make Pumpkin Pancakes
- First, combine the flour, baking powder, brown sugar, and cinnamon, nutmeg in a medium bowl. Whisk until well combined and set aside.
- In another medium bowl, whisk together the egg and vanilla extract.
- Then whisk in pumpkin purée, and milk.
- Add the flour mixture to the liquid mixture.
- Fold in until just smooth.
- Heat a nonstick skillet over medium heat.
- Scoop about 3 tablespoons of the batter and drop in the middle of the skillet.
- Flatten it a little with the spoon to form a circle shaped pancake.
- Cook until you see bubbles on top, about 1 minute.
- Flip and cook until the bottom is golden, about 30 seconds.
- Repeat for the rest of the batter.
Tips To Make The Best Pumpkin Pancakes
- Always mix the dry ingredients separately in a bowl.
- Mix the liquid ingredients in another separate bowl.
- Combine the flour mixture to the liquid mixture, fold in until incorporated, but do not over mix the batter.
- Use a rubber spoon to combine the batter instead of a whisk.
- The batter should be a little thick so that you have to manually spread it in the pan to form a circle shape.
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Yield: 12 pancakes
Pumpkin Pancakes
The best pumpkin pancakes recipe to make from scratch. These are fluffy and so easy to make!
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 2 tbsp brown sugar
- 1/2 cup pumpkin puree
- 1 cup Milk
- 1 Egg
- 1 tsp Nutmeg
- 1 tsp cinnamon
- Mapple syrup- for topping
- Crushed Pecans- for topping
Instructions
- In a medium bowl, combine the flour, baking powder, brown sugar, cinnamon, and nutmeg. Whisk until well combined and set aside.
- In another medium bowl, whisk together the egg and vanilla extract.
- Then whisk in pumpkin purée.
- Add milk and whisk some more.
- Add the flour mixture to the liquid mixture.
- Fold in with a rubber spoon until just smooth. Add 1 to 2 more tablespoons of milk, if the batter looked too thick, but do not over-mix.
- Heat a nonstick skillet over medium heat.
- Scoop about 3 tablespoons of the batter and drop in the middle of the skillet. Flatten it a little with the spoon to form a circle shaped pancake.
- Cook until you see bubbles on top, about 1 minute.
- Flip and cook until the bottom is golden, about 30 seconds.
- Repeat for the rest of the batter.
- Serve with your favorite topping and enjoy!