Last updated on May 21st, 2024 at 12:10 pm
Make these pumpkin pancakes on Thanksgiving morning (to tide you over until your family dinner) or on any fall morning. Top with warm maple syrup or whipped cream and enjoy!
In our house, crisp fall weekend mornings call for strong coffee and warm pumpkin pancakes. It’s the perfect combination! These pancakes are fast and easy to whip up. They make even our pickiest eater happy. This recipe is tried and true and is perfect for small helpers to assist in the kitchen.
Sometimes pumpkin pancakes can be dense and chewy, but these pancakes are neither of those! They are light and fluffy with the perfect blend of fall spice. This recipe makes 16 pancakes but can easily be cut in half if you wish. We always make extras because they are also amazing as leftovers. Warm them up in the microwave or toss them back on the griddle for a minute or two on each side.
Make these pumpkin pancakes on Thanksgiving morning (to tide you over until your family dinner) or on any fall morning. Top with warm maple syrup or whipped cream and enjoy!
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 8
Serving size: 2 – 4 inch pancakes
Ingredients
- 2 ½ cups flour
- 4 tablespoons white sugar
- 4 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. salt
- 2 cups of milk (any kind)
- ¾ cup canned pumpkin (not pumpkin pie filling)
- 4 tablespoons melted butter
- 2 eggs
- Butter, maple syrup, and/or whipped cream for topping
Directions
1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt until well blended.
2. In a separate medium bowl, whisk together the milk, pumpkin, melted butter, and eggs.
3. Pour your wet ingredients into your dry ingredients and mix together until just blended. It’s okay if some small lumps remain.
4. Preheat your electric griddle to 350 degrees (or turn your skillet on the stove to medium heat). Drop ¼ cup size circles of pancake batter onto griddle and cook for 3 minutes or until bubbles rise to the surface. Flip and cook for another 2 minutes or until golden brown!
5. Serve warm with butter, syrup, and/or whipped cream.
Light and Fluffy Pumpkin Pancakes
Make these light and fluffy pumpkin pancakes on Thanksgiving morning to tide you over until your family dinner, or on any fall morning. Top with warm maple syrup or whipped cream and enjoy!
Ingredients
- 2 ½ cups flour
- 4 tablespoons white sugar
- 4 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. salt
- 2 cups of milk (any kind)
- ¾ cup canned pumpkin (not pumpkin pie filling)
- 4 tablespoons melted butter
- 2 eggs
- Butter, maple syrup, and/or whipped cream for topping
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, pumpkin pie spice, and salt until well blended.
- In a separate medium bowl, whisk together the milk, pumpkin, melted butter, and eggs.
- Pour your wet ingredients into your dry ingredients and mix together until just blended. It’s okay if some small lumps remain.
- Preheat your electric griddle to 350 degrees (or turn your skillet on the stove to medium heat). Drop ¼ cup size circles of pancake batter onto griddle and cook for 3 minutes or until bubbles rise to the surface. Flip and cook for another 2 minutes or until golden brown!
- Serve warm with butter, syrup, and/or whipped cream.
Nutrition Information:
Yield:
8 servingsServing Size:
two 4-inch pancakesAmount Per Serving: Calories: n/aTotal Fat: n/agSaturated Fat: n/agTrans Fat: n/agUnsaturated Fat: n/agCholesterol: n/amgSodium: n/amgCarbohydrates: n/agNet Carbohydrates: n/agFiber: n/agSugar: n/agSugar Alcohols: n/agProtein: n/ag
Amy Cook is a midwestern wife and mom to four boys ages 8, 6 and 3 year old fraternal twins. She has a degree in Biochemistry and worked in medical research for 8 years before becoming a SAHM when her twins were born. Now she runs her Etsy shop and graphic design blog, Loving Our Messy, offering free printables and design tools. Her other passions include baking, watching baseball and all things creative.
