Stack of pumpkin pancakes on a white plate
Breakfast

Pumpkin Pancakes

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I am obsessed with all things pumpkin. This homemade pumpkin pancakes recipe is amazing and definitely satisfies my craving for pumpkin. They are soft and slightly sweet and full of pumpkin flavor.

Growing up, pumpkin recipes didn’t really interest me much, but now I can’t get enough of them. If you are a pumpkin fan and love pancakes, you have got to gives these pumpkin pancakes a try.

And I love how easy these pumpkin pancakes are to make. If I can do it, you can do it. Let’s get started!

Step 1: Gather the ingredients

Several glass bowls with ingredients on a wooden table.

In order to make pumpkin pancakes from scratch, you need several easy to find ingredients:

  • Flour – All-purpose flour/plain four
  • Baking powder
  • Ground cinnamon
  • Salt
  • Ground nutmeg – This spice is optional, but I always add it.
  • Ground ginger – This spice is also optional, but I always like to add it.
  • Egg
  • Milk – I generally use whole milk, but any milk will do including almond milk, etc.
  • Butter – Use salted or unsalted, or substitute with oil, like coconut, vegetable, etc.
  • Vanilla extract
  • Sugar – White granulated sugar
  • Pumpkin puree – You can use canned pumpkin puree or use this awesome homemade pumpkin puree.
Stack of pumpkin pancakes on a white plate.

Tools

Step 2: How to make homemade pumpkin pancakes

Flour and other dry ingredients in a bowl on a wooden table.

Begin by mixing together the dry ingredients. In a medium bowl add the flour, cinnamon, salt, baking powder, nutmeg, and ginger and whisk them all together.

You may also put them all in a sifter and sift them into a bowl as well.

Pumpkin pancakes wet ingredients in a large glass bowl with a green whisk.

Time to mix together the other ingredients. In a large bowl add the eggs and milk and whisk until combined. Melt the butter, just until barely melted, and not super hot, add that to the bowl and whisk.

Add the vanilla extract and sugar and then the pumpkin puree. Again you can use canned pumpkin puree from the store or a yummy homemade pumpkin puree. Whisk until all combined.

Finished homemade pumpkin pancakes batter in a large glass bowl.

Dump the dry ingredient mixture into the main bowl with the batter and whisk until combined. Use a spatula and scrape the sides of the bowl as needed.

There you go, homemade pumpkin pancakes batter. Super easy right? The batter only takes about 10 minutes or so to make.

TIP: If you would like a runnier batter, add a few more tablespoons of milk. A lot of times I will add more milk, so I can create thinner pancakes.

Step 3: Cook the pumpkin pancakes

Pink skillet with a pumpkin pancake in it.

Heat a skillet on medium heat or use an electric griddle and set it to 350 F/176 C. Make sure to spray whichever one you use with cooking spray, or add a dab of butter, or a bit of oil to the pan.

Pour in about 1/3 cup worth of pumpkin pancakes batter in the middle of the skillet, or add 4 to 6 to a griddle depending on its size.

Pumpkin pancake in a skillet on a white stovetop.

Cook the pumpkin pancakes for about a minute on the first side, maybe a bit longer, until it gets dull looking around the edges and bubbles start to form on top.

Note: A lot of times the first pancake won’t look the nicest on the first side, but it will still taste the same.

Golden brown pumpkin pancake in a skillet on a stovetop.

Flip the pancake over and allow it to cook for about 30 seconds or so until nice and golden brown on that side.

Once done, remove the pancake with a spatula and place it on a plate and then continue with the rest of the pancakes.

This recipe makes 6 to 8 pancakes depending on the size you make them.

Plate with pumpkin pancakes topped with butter, maple syrup, and powdered sugar.

Once you are done cooking all the pumpkin pancakes it is time to serve them. Eat them the same way you would classic pancakes. Top them with butter, powdered sugar, maple syrup, strawberry sauce, whipped cream, etc. Enjoy!

How long do pumpkin pancakes last?

While they are best fresh, you can store them in an airtight container or bag, and keep them in the fridge for three to four days. They also freeze very well. They will last two the three months in the freezer. Just place them in a freezer bag, and you are good to go.

Pumpkin Pancakes pin for Pinterest

Here are a few other pumpkin and pancake recipes you may like:

Roasted Pumpkin Seeds

Pumpkin Rice Krispies Treats

Pumpkin Waffles

Red Velvet Cake Mix Pancakes

Funfetti Cake Mix Pancakes

Pumpkin Pancakes

If you like pumpkin and you like pancakes, you have got to try these homemade pumpkin pancakes. They are so easy to make and super delicious!
Prep Time10 mins
Cook Time12 mins
0 mins
Total Time22 mins
Course: Breakfast
Cuisine: American
Keyword: kids, soft, sweet
Servings: 4 people
Calories: 222kcal
Author: Matt Taylor

Equipment

  • Bowls
  • Whisk
  • Spatula
  • Cooking spray, oil, or butter
  • Skillet or pancake griddle

Ingredients

  • 1 cup all-purpose flour 120g
  • 1 1/2 tsp. baking powder 6g
  • 1 tsp. ground cinnamon 3g
  • 1/2 tsp. salt 2g
  • 1/4 tsp.ground nutmeg 1g optional
  • 1/4 tsp. ground ginger 1g optional
  • 1 large egg
  • 3/4 cup of milk 177ml add additional milk as necessary to thin out the batter.
  • 2 tbsp butter melted (26g)
  • 1/2 tsp. vanilla extract 2ml
  • 1/4 cup sugar 50g
  • 1/2 cup pumpkin puree canned or homemade (approx. 125g)

Instructions

  • Begin by whisking together the dry ingredients in a bowl. Add the flour, cinnamon, salt, baking powder, nutmeg, and ginger. You may also use a sifter if you like.
  • In a separate large bowl whisk together the egg and milk. Then melt the butter and add that and the vanilla extract and whisk. Then add the sugar and storebought or homemade pumpkin puree and whisk until well combined.
  • Now dump the dry ingredient mixture into the large bowl with the batter and whisk until smooth. Scrape the sides of the bowl as needed.
    You may add additional milk to get a runnier consistency, for a slightly thinner pancake.
  • Heat a skillet on medium heat or an electric griddle to 350 F/176 C. Spray it with cooking spray, use a bit of butter, or oil. Pour about a 1/3 cup worth of batter in the middle of the skillet.
    Cook it for about a minute or so until the edges get a bit dull and a few bubbles show up on the top. Flip it over with a spatula and cook the other side for 30 seconds or so until nice and golden brown. Cooking times will vary depending on the pan, etc.
  • Place the pancake on a plate, and finish with the rest of them.
    Serve up those pumpkin pancakes with your favorite toppings. I love adding butter, maple syrup, and powdered sugar. Enjoy!

Video

How to Make Pumpkin Pancakes | Homemade Pumpkin Pancake Recipe

Notes

Note: The cooking time is for all the pancakes. It will take only a few minutes to cook one of the pancakes.
Note: The nutritional facts are for a stack of about 2 medium pancakes, and does not include toppings, like maple syrup, powdered sugar, etc.  
List of nutritional facts for pumpkin pancakes

Do you like this recipe? Share and Pin it! Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

6 Comments

  1. 5 stars
    Delicious- thanks for a great recipe!

  2. 5 stars
    This looks fantastic!! Can’t wait to try it.

  3. 5 stars
    These we delicious! I made two batches and have some in the refrigerator for snacks. Thank you!

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