These pumpkin pancakes are a delightful weekend treat for fall! Use homemade pumpkin puree or store bough for this easy fall pancake recipe.
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Not sure how to make your own pumpkin puree? It's super easy (and delicious). Learn how to make pumpkin puree here.
Make these pancakes gluten free by swapping a gluten free measure for measure flour. Always make sure to use fresh baking soda and baking powder for maximum fluffiness!
If you love fall recipes and cozy things, make sure to check out these additional posts:
Ingredients needed for pumpkin pancakes
- 1 cup all-purpose flour (or swap measure for measure gluten free flour)
- ½ cup pumpkin puree (learn how to make your own pumpkin puree)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup milk
- ¼ cup brown sugar. I use organic.
- 1 large egg, room temperature
- 2 tablespoon butter, melted and cooled
- Cooking spray for cooking, if needed. I use avocado oil spray.
Optional toppings:
- Maple syrup
- Whipped cream (making your own whipped cream is super easy!)
- Chopped pecans or walnuts
How to make pumpkin spice pancakes for fall
Heat a griddle to medium high heat (I use 350ºF) or heat a large skillet over medium high heat. I always use cast iron or stainless.
In a medium bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, and sugar
In a separate bowl, combine the pumpkin puree, milk, egg, and melted butter until all combined.
Pour the wet ingredients into the dry ingredients. Mix until just combined. It’s okay to have a flew lumps remaining. Do not over mix.
Lightly grease your skillet or griddle with butter or oil, if needed.
Using a ladle or measuring cup, pour out batter to make 3-4” pancakes. This helps them cook and flip more easily than larger pancakes.
Cook without flipping until bubbles form and then pop. This will probably take about 3-4 minutes, but times will vary.
Flip and took until the second side is golden brown. It should be 2-3 minutes on the second side. Again, times will vary.
Serve the pumpkin pancakes warm topped with your favorite toppings!
Make sure to print the recipe using the recipe card below! And check below the recipe for more cozy fall themed posts.
Easy Pumpkin Pancakes
These easy pupmkin pancakes are a delightful treat for fall!
Ingredients
- 1 cup all-purpose flour (or swap measure for measure gluten free flour)
- ½ cup pumpkin puree
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup milk
- ¼ cup brown sugar. I use organic.
- 1 large egg, room temperature
- 2 tablespoon butter, melted and cooled
- Cooking spray for coking, optional. I use avocado oil spray.
Optional toppings:
- Maple syrup
- Whipped cream
- Chopped pecans or walnuts
Instructions
Heat a griddle to medium high heat (I use 350ºF) or heat a large skillet over medium high heat. I always use cast iron or stainless.
In a medium bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, and sugar
In a separate bowl, combine the pumpkin puree, milk, egg, and melted butter until all combined.
Pour the wet ingredients into the dry ingredients. Mix until just combined. It’s okay to have a flew lumps remaining. Do not over mix.
Lightly grease your skillet or griddle with butter or oil, if needed.
Using a ladle or measuring cup, pour out batter to make 3-4” pancakes. This helps them cook more evenly.
Cook without flipping until bubbles form and then pop. This will probably take about 3-4 minutes, but times will vary.
Flip and took until the second side is golden brown. It should be 2-3 minutes on the second side. Again, times will vary.
Serve the pumpkin pancakes warm topped with your favorite toppings!
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