This pumpkin pancake recipe is an easy fall breakfast idea. Fall brings many seasonal flavors, but the one I love the most is pumpkin. I love putting it into anything and everything that I can.
These pancakes are no exception. They are moist, fluffy, and taste like a cozy Fall Saturday morning. The pumpkin puts a delicious twist on a classic breakfast… or brunch, lunch, dinner, or snack. These pancakes can be served any time of day. There are no rules here.
This recipe is easy to double. These pancakes can be prepared ahead of time and frozen or stored in the refrigerator. They can be warmed up in the microwave, air fryer, toaster, or oven.
Serve these pancakes with butter and maple syrup to make a typical weekday a special occasion.
Table of Contents
Why you will love this recipe
- Made with real pumpkin – This key ingredient keeps the pancakes moist and gives them a wonderful fall flavor.
- Can be served any time of day – These pancakes can be served whenever you are craving them, which might be more than you think!
- Quick and easy to whip together – It only takes a few minutes to mix up this pancake batter, making it a quick and convenient breakfast.
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla
- 1/4 cup brown sugar
How to make this pumpkin pancake recipe
- In one bowl, whisk together the butter, brown sugar, eggs, vanilla, and pumpkin puree.
- In another bowl combine the flour, baking powder, cinnamon, and salt.
- Combine the wet and dry ingredients. The batter should be thick. This helps make the pancakes extra fluffy.
- Scoop 1/4 cup amounts of batter onto a hot frying pan with butter. Cook over medium heat for 2-3 minutes on each side. Make sure the pan is not too hot during this step! These pancakes are thick and if the pan is too hot the outside will burn before the inside gets cooked.
- Serve with butter and maple syrup.
- This recipe makes about 8 pancakes.
How to store pumpkin pancakes
- Pumpkin pancakes can be stored in an airtight container in the refrigerator for up to 5 days.
- Pumpkin pancakes can be frozen and stored in an airtight container in the freezer for up to 2 months.
More delicious pumpkin recipes
Pumpkin Pancake Recipe
2
servings10
minutes30
minutesIngredients
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup pumpkin puree
2 large eggs
2 tablespoons melted butter
1 teaspoon vanilla
1/4 cup brown sugar
Directions
- In one bowl, whisk together the butter, brown sugar, eggs, vanilla, and pumpkin puree.
- In another bowl, combine the flour, baking powder, cinnamon, and salt.
- Combine the wet and dry ingredients, mixing well until incorporated.
- Scoop 1/4 cup amounts of batter onto a hot frying pan with butter.
- Cook over medium heat for 2-3 minutes on each side. Make sure the pan is not too hot during this step! These pancakes are thick and if the pan is too hot the outside will burn before the inside gets cooked.
Leave a Reply