Perfect Pumpkin Pancakes (Print-Friendly Version)
Fluffy pumpkin pancakes with warm spices, perfect for a cozy fall breakfast topped with syrup or nuts.
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
2 tablespoons brown sugar
03 -
1 tablespoon baking powder
04 -
1 teaspoon pumpkin pie spice
05 -
1/2 teaspoon salt
→ Wet Ingredients
06 -
1 cup canned pure pumpkin
07 -
1 cup whole milk
08 -
2 large eggs, room temperature
09 -
4 tablespoons unsalted butter, melted
10 -
1 teaspoon vanilla extract
→ For Cooking
11 -
Butter or vegetable oil for the skillet
# Steps:
01 -
Heat a skillet or griddle over medium heat until hot.
02 -
Whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl until evenly mixed.
03 -
Add pumpkin, milk, eggs, melted butter, and vanilla extract to the dry mixture; stir gently until just combined without overmixing.
04 -
Pour approximately one third cup of batter onto the prepared skillet; spread gently to flatten if needed. Cook until bubbles form and edges look set, about 3 minutes. Flip and cook for an additional 2 minutes or until golden brown and cooked through.
05 -
Serve immediately, or keep warm by placing cooked pancakes on a wire rack in a 200°F oven until ready to enjoy.
# Notes & Tips:
01 -
Use homemade pumpkin pie spice for enhanced flavor or substitute with cinnamon if preferred.
02 -
To freeze, cool cooked pancakes completely, flash freeze for 20 minutes on parchment, then store in freezer-safe bags for up to 2 months.
03 -
Leftovers reheat well in the microwave on medium power or on the skillet over low heat.