Pumpkin Pancakes Recipe

Medium Brush Stroke

Fall favorites include thick and fluffy Pumpkin Pancakes! Warm pumpkin spices fill these pancakes, which are excellent with whipped cream, maple syrup, and chopped pecans.   

– Pumpkin Pancake – 1¼ cup all-purpose flour – 2 tablespoons granulated sugar – 2½ teaspoons baking powder – 2 teaspoons pumpkin pie spice – ½ teaspoon kosher salt – 1 cup 2% milk – 1/3 cup pure pumpkin – 2 large eggs beaten – 2 tablespoons canola or vegetable oil – 2 teaspoons vanilla extract – For Serving – Chopped pecan – Warmed maple syrup – Homemade whipped cream – Softened butter

Ingredient

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Mix flour, sugar, baking powder, pumpkin pie spice, and kosher salt in a large bowl. Whisk with wire.  

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Flour Bowl

Step 1

Instructions

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Place wet ingredients in the bigger dry basin. Mix with a wooden spoon or rubber spatula until no flour streaks remain.  

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Flour Bowl

Step 2

Rest the batter at room temperature for 10 minutes. While the batter rests, heat the griddle or skillet pan to medium (350° F).  

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Flour Bowl

Step 3

Spray cooking spray lightly after heating. Measure 1/4 cup pancake batter and pour it onto the heating skillet or griddle. Flip with a spatula after 2 minutes on each side.  

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Flour Bowl

Step 4

Serve pancakes immediately with hot maple or pancake syrup, homemade whipped cream (recipe below), and chopped pecans. We prefer these pancakes with buttermilk syrup.  

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Flour Bowl

Step 5

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Calories: 131kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 149mg | Potassium: 195mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1383IU | Vitamin C: 0.4mg | Calcium: 84mg | Iron: 1mg

Nutrition

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Also see

Also see

Ham and Hashbrown Breakfast Casserole Recipe