These Pumpkin Pancakes are perfect for fall mornings. I could eat pumpkin spice all day long and I’ll be eating these every morning for breakfast this fall.
Nothing beats pumpkin in the fall. I love these Pumpkin Pancakes for breakfast and could eat them every morning. They are so easy to make and taste amazing. I serve mine with maple syrup and butter.
How to make Pumpkin Pancakes:
Step one: Start by whisking together your milk, pumpkin puree, and egg in a large mixing bowl.
- Tip: For this recipe use canned pumpkin puree. Make sure you are not using pumpkin pie mix.
Step two: Next add your all-purpose flour, pumpkin spice, brown sugar, baking powder, and baking soda. Mix until well combined but don’t overmix.
Step three: Next get ready to cook your pancakes. Start by heating your frying pan with a small amount of butter or non-stick cooking spray. When your pan is heated pour on about 1/4 cup batter.
Step four: When you see bubbles forming on your pancake it’s ready to be flipped! Cook each side until fully cooked. Repeat until all your batter is gone.
Pumpkin Recipes:
Pumpkin is my favorite! I love anything pumpkin spice during the fall. Here are a few more of my favorite pumpkin recipes.
- Pumpkin Chocolate Chip Cookies
- Pumpkin Spice French Toast
- Pumpkin Peanut Butter Pie Dip
- Pumpkin Spice Muffins
If you tried any of my recipes I would love to hear from you, leave me a comment below.
You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
These Pumpkin Pancakes are perfect for fall mornings.
- 1 1/2 cup milk
- 1 cup pumpkin puree
- 1 large egg
- 2 cups all-purpose flour
- 1/8 teaspoon pumpkin spice
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
-
Whisked together milk, pumpkin puree, and egg in a large mixing bowl.
-
Add all-purpose flour, pumpkin spice, brown sugar, baking powder, and baking soda. Mix until well combined.
-
Heat a frying pan with a small amount of butter or non-stick cooking spray. When your pan is heated pour on about 1/4 cup batter.
-
When you see bubbles forming on your pancake it's ready to be flipped! Cook each side until fully cooked. Repeat until all your batter is gone.
- Tip: For this recipe use canned pumpkin puree that is canned. Make sure you are not using pumpkin pie mix.
Baking soda is listed twice… do I need 2 tsp or 4 tsp? Excited to try this out!
Hi Nicole, sorry about that. It is just the 2 and I updated the post. I hope you enjoy it.
Yummm… this looks really good!
these certainly look wonderful. Perfect for the season. Blessings, Catherine
Yum! I almost had some of these on Sunday. It’s that time of year!
~Ashley @ A Cute Angle
acutelifestyle.blogspot.com