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For a cozy morning breakfast, make these fluffy pumpkin pancakes and fill your house with the scent of fall spices!
Saturday mornings are for pancakes – and nothing beats fluffy PUMPKIN pancakes on a cool autumn morning. These easy pumpkin pancakes are fluffy and perfectly spiced.
How to make pumpkin pancakes
- Heat pan over medium to medium-low heat. Make sure your pan isn’t too hot or you will have pancakes that are burned on the outside and raw in the middle. When it’s hot enough, a drop of water will skitter across the surface, evaporating immediately. Add butter or oil to grease the pan right before pouring on the batter.
- Whisk dry ingredients – flour, spices, salt, baking powder and baking soda – together in one bowl.
- In a second bowl, whisk together wet ingredients – eggs, milk, pumpkin, butter, sugar, vanilla.
- Add dry ingredients to the wet ingredients and mix until JUST combined. Do not over mix the batter or the pancakes will be tough and dry.
- Pour batter onto greased pan using a 1/4 cup to measure. Allow to cook for 2-3 minutes, or until bubbles form on top and edges are starting to set.
- Flip pancakes and cook 1-2 minutes longer, until bottoms are golden.
- Serve immediately or keep warm on a rack in a 200 degree oven until ready to serve.
Can Pumpkin Pancakes be frozen?
Yes. Before freezing, allow the pancakes to cool completely in a single layer on a baking sheet fitted with a cooling rack. This will prevent them from getting soggy. Then individually wrap them in plastic wrap and store in a freezer bag. Pancakes should be used in 1-2 months.
HOW TO REHEAT FROZEN Pumpkin PANCAKES
Here are three ways to reheat frozen pancakes:
RECOMMENDED:
HOW TO REHEAT Pumpkin PANCAKES IN THE MICROWAVE
My favorite way! Place up to 6 pancakes in a single layer on a microwave safe plate. Reheat for 20 seconds for 1-2 pancakes, and 60 seconds for 4-6 pancakes.
HOW TO REHEAT Pumpkin PANCAKES IN THE OVEN.
Preheat the oven to 350 degrees, and warm up pancakes on a baking sheet covered in foil for about 10 minutes. Be sure to cover them or they will dry out.
NOT RECOMMENDED:
HOW TO REHEAT Pumpkin PANCAKES IN THE TOASTER.
Not the best method, but fast. Place one pancake in each slot and toast on the light setting. This method is more likely to dry out your pancakes.
Looking for more pancake recipes? Try my Fluffy Buttermilk Pancakes or my Blueberry Buttermilk Pancakes!
Can’t get enough pumpkin? Try my Pumpkin Bread, Cream Cheese Pumpkin Muffins or my Pumpkin Cream Cold Brew!
Pumpkin Pancakes
Equipment
- skillet
Ingredients
Wet Ingredients
- 2 eggs large
- 1½ cup milk
- ½ cup pumpkin puree not pumpkin pie filling
- 1 tsp vanilla extract
- 3 TBSP melted butter
- 2 TBSP brown sugar
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp ginger
- ¼ tsp nutmeg
- 1 Pinch cloves
- 3/4 tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
Instructions
- Heat a large frying pan over medium-low to medium heat . When it's hot enough, a drop of water will skitter across the surface, evaporating immediately. Grease the pan with oil or butter.
- In one bowl, whisk together the wet ingredients.
- In another bowl, whisk together the dry ingredients.
- Add dry ingredients to wet ingredients, stir until just combined. Do not over mix or the pancakes will be tough. A few lumps are fine.
- Pour the batter in 1/4 cupfuls onto prepared pan.
- Cook the pancakes until bubbles start to form on top and the sides start to set, 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown.
- Serve right away, or keep on a baking sheet fitted with a cooling rack in a 200 degree oven. Serve with butter and maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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