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
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
- 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.
- 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
- Pumpkin puree – You can use canned pumpkin puree or use this awesome homemade pumpkin puree.
- Cooking spray, oil, or butter
- Skillet or electric griddle
Step 2: How to make homemade pumpkin pancakes
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.
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 then the pumpkin puree. Again you can use canned pumpkin puree from the store or a yummy homemade pumpkin puree. Whisk until all combined.
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
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.
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.
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.
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.
Here are a few other pumpkin and pancake recipes you may like:
- Cooking spray, oil, or butter
- Skillet or pancake griddle
- 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
- 1/2 cup pumpkin puree canned or homemade (approx. 125g)
- 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!
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