November 3, 2015
Fluffy, Pumpkin Pancakes laced with pumpkin spice and topped with maple syrup is the perfect way to use up leftover canned pumpkin or make a special breakfast for the weekend.
If your family loves all things pumpkin, this pancake recipe will be a perfect fit. While they smell and taste like fall, that doesn’t mean you are limited to them only at a certain season. I make these and the gluten-free version year-round!
Pumpkin Pancake Ingredients
The ingredients to make Pumpkin Pancakes are simple and consist of basic staples from your fridge and pantry. For this recipe, you’ll need:
- All-purpose flour: or 1:1 gluten-free all-purpose flour.
- Brown sugar: for a little sweetness, you can also use white sugar.
- Baking powder: helps the batter rise and results in a fluffy pancake.
- Salt: enhances the other flavors.
- Pumpkin pie spice: infuses the pancake with warm fall spice!
- Milk: or your favorite non-dairy alternative.
- Pumpkin puree: for the beloved pumpkin flavor and moisture.
- Egg: provides structure and helps bind the ingredients.
- Butter: adds moisture and softness to every bite.
The brown sugar and pumpkin pie spice add a new dimension, but if you don’t have pumpkin spice, swap it for cinnamon instead.
How to Make Pumpkin Pancakes
These pumpkin pancakes are just as easy to make as my classic pancake recipe. Here’s what to do:
- Dry ingredients
In a large bowl, combine the flour, sugar, baking powder, and pumpkin pie spice.
- Wet ingredients
In a separate bowl, combine the milk, pumpkin puree, egg, and butter.
Add the wet ingredients to the dry ingredients and whisk until just combined.
Grease a large non-stick griddle or pan with butter or cooking spray. Pour the batter onto the griddle and cook until golden brown on both sides.
Top your pancakes with whipped cream and maple syrup or any of your favorite pancake toppings.
You can also watch how this recipe comes together in the video below:
While some people prefer to make pancakes on a pan, I like a large non-stick griddle. It gives me a lot of room to make more pancakes at once, which means I can serve them hot and please a crowd (or my kids).
If you don’t have a pancake griddle, use a non-stick pan instead, but don’t skip the butter or spray, it’s essential.
Keeping them Fluffy
The secret to making fluffy pancakes is fresh baking powder. It’s important to note that baking powder’s “rising properties” begin to decline after nine months from opening.
Meaning, its ability to provide your pancake batter with a fluffy “lift” stops working. One simple trick is to mark the opening date with a pen in your baking powder bag or package, so you know it’s always fresh!
Batter Texture Changes
The pumpkin puree will add moisture to the batter and makes these pancakes super moist. It’s the reason I dialed down the amount of milk and melted butter otherwise required to make the fluffiest pancakes.
Related: Pumpkin Spice Pancakes
How to Freeze Pancakes
I typically double the recipe and freeze extras for a quick grab-and-go breakfast option. Freezing pancakes is a really simple and very convenient way to have fresh out-of-the-toaster pancakes in the morning on any given day.
First, you’ll prepare the pancakes as directed and allow them to cool down completely. Next, place them onto a lined baking sheet (use parchment paper, a silicone mat, or plastic wrap, NOT aluminum foil).
Freeze the pancakes on the baking sheet for an hour until they are frozen solid. Finally, transfer the frozen pancakes to a large freezer-safe bag and stash them for up to 2 months.
Ultimate Pumpkin Pancakes
- 1 ¼ cups flour*
- 1-2 tablespoons brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons butter, melted
- In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
- In a large bowl, combine milk, pumpkin puree, egg, and butter. Mix until there are few to no lumps left.
- Add the wet ingredients to the dry ingredients and whisk together just until combined.
- Over medium heat, grease skillet lightly and pour about 2 tablespoons of batter onto a heated skillet or large pan. When pancake starts to bubble slightly, carefully flip over.
- Serve with whipped cream and maple syrup.
- These pancakes can be made 50% whole-wheat and 50% all-purpose flour, 100% white whole-wheat flour, or with your favorite all-purpose gluten-free flour (I use King Arthur Flour).
- Nutrition information is calculated with all-purpose gluten-free flour.