Pumpkin Pancake Recipe

Fall is here people, Fall is here! I made these Pumpkin Pancakes for Sunday Brunch and oh boy they were delicious. Full of pumpkin puree and cinnamon, these Pumpkin flavored Pancakes whip up quick and the whole family loves them. 

We are big brunch lovers around here– but we haven’t always been! Our love of brunch started with my husband. His family made breakfast every Sunday growing up and we’ve adopted the tradition in our house now, too. My father in law used to make pancakes every Sunday for my husband Greg and oh boy I can’t wait to make little Benny pancakes on Sundays as soon as we’re able to 🙂 

To start, mix your dry ingredients in a bowl. Whisk well, and then add in the wet ingredients, continuing to mix until fully combined. The batter by nature may be a tad lumpy- that is okay. 

Ingredients for Pumpkin Pancakes:

• Flour
• Baking Powder
• Salt
• Cinnamon
• Brown Sugar
• White Sugar
• Vanilla Extract
• Pumpkin Puree
• Eggs
• Butter
• Milk

Once the batter is prepared, preheat either a griddle or a pan to medium heat. For this, I used a stovetop griddle. Spray your pan with a little bit of nonstick spray, and scoop 1/2 cup of batter for each pancake. Allow to bubble (about 2-3 minutes on each side) and then flip. I like to stack them on a plate both lined and covered with foil so they stay warm.

More about these Pumpkin Pancakes

• They keep for about 2 days in the refrigerator. Heat them by wrapping them in a paper towel and microwaving for 20 seconds, or until warm throughout.
• Freeze them! Wait until they are fully cooled, and freeze them on a cookie sheet in the freezer (the cookie sheet helps them stay flat and also not stick together). Once frozen, transfer them to a ziplock bag and store for up to 3 months. Reheat by wrapping in a paper towel and microwaving for 30 seconds.
• Use the batter for waffles! Follow the instructions on your waffle iron for pumpkin waffles using this batter recipe.
• Serving idea for dessert: Roll them up with vanilla ice cream and freeze them for a delicious dessert treat 🙂
• We like ours served with butter and maple syrup but they are delicious with Pumpkin Spice Pancake Syrup too 🙂 

If you love breakfast and brunch recipes, here are a few more of our favorites!

• Pumpkin Loaf Cake with Streusel Topping
• Breakfast Enchiladas with Sausage
• Pumpkin French Toast Cream Cheese Casserole
• Eggs Benedict Casserole
• Blueberry French Toast Casserole
• Pumpkin Chocolate Chip Bread 

Enjoy these delicious pancakes! – Rachel

Pumpkin Pancake Recipe

a delicious Fall pumpkin favorite that is simiple to make and loved by the whole family!

5 from 4 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 people

Author: Kathi & Rachel

Ingredients

• 2 cups all purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon (or pumpkin pie spice if you prefer)
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 tsp vanilla extract
• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 2 eggs
• 4 tbsp melted butter
• 1.5 cups milk

Instructions

• Combine dry ingredients in mixing bowl. Stir with whisk to combine.
• Add wet ingredients to dry mixture (allow melted butter to cool so it does not scramble eggs). Mix well until fully combined. Batter may be lumpy and that is okay.
• Preheat griddle to medium heat.
• Spray griddle with nonstick spray and use 1/2 cup measurement for each pancake. Cook until bubbly and flip, allowing each side to cook for about 2-3 minutes.
• Stack pancakes on foil lined plate, covering top of pancakes with foil to keep warm. Serve and enjoy!

Notes

Note- This recipe yields about 12 pancakes of 1/2 cup batter each. Each serving is assumed to be 2 pancakes per person.

Nutrition

Calories: 364kcal | Carbohydrates: 57g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 315mg | Potassium: 494mg | Fiber: 3g | Sugar: 22g | Vitamin A: 6766IU | Vitamin C: 2mg | Calcium: 221mg | Iron: 3mg