Pumpkin Pancakes are so easy to make and bake up thick and fluffy! They are special enough for Thanksgiving breakfast but simple enough for any fall morning.
These Pancakes are a breakfast favorite in our house during the fall season! They are so easy to make even without a mix and are bursting with your favorite fall flavors. Made with pumpkin puree, pumpkin pie spice, and brown sugar, these fluffy, moist, and thick pumpkin pancakes are the perfect combination of Pumpkin Pie and Pancakes. Pour some maple syrup on top and enjoy!
Can I use fresh pumpkin puree in this recipe?
You could, but fresh pumpkin puree usually has more moisture so you have to reduce the amount of milk a bit. I prefer to use Canned Pumpkin Puree but I know that it is not available everywhere so if you want to make your own check out this easy recipe.
Can I use Pumpkin Pie Filling in Pumpkin Pancakes?
I don’t recommend using Pumpkin Pie filling in this recipe because it has a lot more ingredients which would make it necessary to change this recipe significantly.
How to make Pumpkin Pancakes from scratch
It’s really easy and quick! In one bowl combine all the wet ingredients, in another bowl combine all the dry ingredients, then pour the dry ingredients in the bowl with the wet ingredients and stir until combined. You can use a spatula or a whisk for that, just make sure not to overmix the batter. Cook the pancakes in a wide pan or on a griddle. Flip when the bubbles on the surface pop and leave holes.
How to make Pumpkin Waffles
This recipe also makes great waffles. The batter should be thick so don’t add more milk and use about 1/3-1/2 cup of batter depending on your waffle iron. I use this cheap Belgian Waffle Iron and the waffles bake up thick and fluffy.
Tips for Making Pumpkin Pancakes
- If you have an orange on hand, adding 1 Tbsp of orange zest makes these pancakes even more delicious.
- This recipe was tested with all-purpose flour. If you want to use a different flour you might have to change the amount of liquid and the pancakes might not be as fluffy and thick.
- Don’t flip the pancakes too soon! Wait until the bubbles pop and form holes that stay open. Flipping will also be easier if you wait.
- Don’t use butter to cook the pancakes! Butter will burn at higher temperatures. Coconut oil, avocado oil, or other taste-neutral vegetable oil (not olive oil!) will work best.
- Use Pumpkin puree and NOT pumpkin pie filling!
- You can make your own Pumpkin Pancake Mix by combining all the dry ingredients (flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt) in a container, this way you only have to measure the wet ingredients when you make the pancakes.
Serve: These pancakes taste best hot with lots of maple syrup.
Store: The batter should be used right away. Letting it sit for too long stops the baking powder from working and results in flat pancakes. The cooked pancakes can be stored in an airtight container in the fridge for 3-4 days or frozen.
Reheat: Reheat the pancakes in the toaster, microwave, or in a pan. They will still taste delicious and make a great quick breakfast to have on hand.
Tools and Ingredients used for Making this Recipe
Griddle: This griddle works best for pancakes and gives you a big cooking surface to make lots of pancakes at the same time.
Wide Heavy-Bottomed Frying Pan: If you don’t have a griddle a frying pan works too.
Waffle Maker: My favorite Belgian waffle maker! It’s so affordable and makes great waffles. We use it every weekend.
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 Tbsp vegetable oil, more for frying
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp pumpkin pie spice
- 1/2 tsp salt
- In a bowl, whisk together the milk, pumpkin puree, egg, and oil. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Pour flour mixture into the bowl with the wet ingredients and whisk until just combined. Add a little bit more milk if the batter is too thick.
- Heat a lightly oiled wide heavy-bottomed pan or griddle over medium-high heat. Use a measuring cup to scoop 1/4 – 1/3 cup of the batter into the pan or onto the griddle per pancake. Flip when the bubbles that appear on the surface pop and form holes that stay open, cook on other side until nicely browned. Serve hot with maple syrup.
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