Go Back
Pumpkin Pancakes

Pumpkin Pancakes

Print Recipe Pin Recipe

Ingredients
  

For the pancakes:

  • 1 cup all-purpose flour – This is the base for your pancakes.
  • 1/2 cup pumpkin puree Ah the star of the show! This gives the pancakes that rich, autumnal flavor.
  • 1 tsp baking powder To make sure your pancakes rise nicely.
  • 1/2 tsp baking soda A little extra lift!
  • 1/2 tsp ground cinnamon You can’t have pumpkin without cinnamon right?
  • 1/4 tsp ground nutmeg Adds a little warmth and depth to your pancakes.
  • 1/2 cup milk Helps to make the batter smooth and pourable.
  • 1/4 cup brown sugar Sweetness with a hint of molasses flavor perfect for fall.
  • 1 large egg To help bind everything together.
  • 2 tbsp melted butter For richness and flavor.
  • Cooking spray To make sure those pancakes don’t stick!

For the toppings:

  • Maple syrup Because no pancake is complete without it!
  • Whipped cream For a little extra indulgence.
  • Chopped walnuts Adds a nice crunch and a pop of flavor.

Instructions
 

  • Start by grabbing a mixing bowl and whisking together your dry ingredients: the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar. This is the part where the fall vibes really start to shine just the smell of cinnamon and nutmeg blending together is enough to get you excited about breakfast.
  • In another bowl, mix together your wet ingredients. Stir the pumpkin puree, milk, egg, and melted butter until everything is well combined. The pumpkin puree should make this mixture beautifully creamy. When you pour this into your dry ingredients, you’ll know you’re on the right track!
  • Now, pour the wet mixture into the dry ingredients. Stir gently until just combined. Here’s a pro tip: don’t overmix the batter! A few lumps are totally fine. Overmixing can make the pancakes tough, and we’re aiming for soft, fluffy goodness here.
  • Heat a non-stick skillet or griddle over medium heat. Once it’s warm, lightly grease it with cooking spray or a bit of butter. The key here is to make sure the griddle is the right temperature too hot, and your pancakes will burn on the outside while staying raw on the inside; too cool, and they won’t cook through properly.
  • Use a small ladle or cookie scoop to pour the batter onto the griddle. Aim for small pancakes about 3–4 inches in diameter. They cook quicker this way, and let’s be real smaller pancakes are just cuter and easier to flip!
  • Cook the pancakes for about 2-3 minutes on each side. You’ll know it’s time to flip when you see little bubbles forming on the surface, and the edges look set. Gently flip them over and cook for another 2-3 minutes until golden brown on both sides. These pancakes cook quickly, so keep an eye on them!
  • Once the pancakes are done, it’s time to serve them up! Stack them high on a plate, drizzle with warm maple syrup, top with a dollop of whipped cream, and sprinkle a handful of chopped walnuts on top for an added crunch. You’ve just created a delicious fall masterpiece that’s sure to make everyone at the table smile.