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Pumpkin Pancakes

These pumpkin pancakes are a hearty yet tender breakfast option that use mashed pumpkin and warm spices to create a cozy flavor. The batter is gently mixed to preserve its fluffy texture, resulting in golden-brown pancakes with a moist interior and slightly crispy edges.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons brown sugar packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon or pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup mashed pumpkin cooked or canned
  • 1 cups milk dairy or plant-based
  • 2 tablespoons maple syrup optional for the batter
  • 2 tablespoons unsalted butter melted, for cooking

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick skillet
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. This creates a dry base that ensures your pancakes rise beautifully.
  2. Add the mashed pumpkin, milk, eggs, and maple syrup to the dry ingredients. Whisk everything together gently until the batter is smooth but not overmixed; some small lumps are okay. This keeps the pancakes light and fluffy.
  3. Let the batter rest for a minute or two to allow the flour to hydrate and the mixture to relax, which helps create tender pancakes.
  4. Preheat a griddle or non-stick skillet over medium heat and brush with a little melted butter. Once hot and shimmering, pour about 1/4 cup of batter for each pancake onto the pan.
  5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The pancakes will be golden brown along the bottom when ready to flip.
  6. Gently flip the pancakes using a spatula and cook for another 2 minutes or until the other side is golden and the pancakes are cooked through inside.
  7. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, adding more butter to the pan as needed. Keep pancakes warm in a low oven if making in batches.
  8. Serve the pumpkin pancakes hot, topped with maple syrup, additional butter, or your favorite seasonal toppings like whipped cream or pecans.

Notes

For extra flavor, add a pinch of ginger or a splash of vanilla extract to the batter. These pancakes freeze well and can be reheated in a toaster or oven for a quick breakfast.