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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
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.