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.
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 that is canned. Make sure you are not using pumpkin pie mix.
Step two: Next add your all-purpose flour, pumpkin spice, brown sugar, baking powder, baking soda, 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.
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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
- 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, baking soda, 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.
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
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