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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
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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.

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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
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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
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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.

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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