Jump to RecipeRate Recipe

This post contains affiliate links. Please see our disclosure policy.

These Pumpkin Pancakes are perfect for fall mornings. I could eat pumpkin spice all day long and I’ll be eating these every morning breakfast this fall. 

Pumpkin Pancakes on a plate with butter
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!

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. 

Table of Contents

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 that is canned. Make sure you are not using pumpkin pie mix. 
milk and eggs mixed together

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.

flour in a bowl

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.

mixing wet and dry ingredients

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 Pancakes on a fork

Pumpkin Recipes:

Pumpkin is my favorite! I love anything pumpkin spice during the fall. Here are a few more of my favorite pumpkin recipes.

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

Pumpkin Pancakes on a plate with butter

Pumpkin Pancakes

By: Jennie Duncan
These Pumpkin Pancakes are perfect for fall mornings. I could eat pumpkin spice all day long and I'll be eating these every morning breakfast this fall. 
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 10 medium size pancakes
Pin Recipe Rate Recipe Print Recipe
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!

Ingredients 

  • 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

Instructions 

  • 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.

Notes

  • Tip: For this recipe use canned pumpkin puree that is canned. Make sure you are not using pumpkin pie mix. 

Nutrition

Calories: 144kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 465mg | Potassium: 219mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3903IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg
Like this recipe? Rate and comment below!

 

About Jennie

I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

Read More About Me

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  4. Yum! I almost had some of these on Sunday. It’s that time of year!

    ~Ashley @ A Cute Angle
    acutelifestyle.blogspot.com

    Reply