Easy Pumpkin Pancakes {With Pumpkin Puree}

Quick and easy pumpkin pancakes recipe, homemade with simple ingredients from scratch. Loaded with pumpkin pie spice and pumpkin puree. Super soft and fluffy and best served with maple syrup.

This is the perfect breakfast choice during Fall and the Thanksgiving season and even Halloween. They bring all the warm spice flavors together in one delicious bite! These Fluffy Cinnamon Pancakes and Mocha Pancakes are two more favorite breakfast recipes in our home during the holidays.

Key ingredients

• Milk- I prefer to use whole or at least 2%.
• Pumpkin puree- Don't confuse this with pumpkin pie filling.
• Egg- Make sure you purchase large ones.
• Oil- Use vegetable or canola for best results.
• Flour- All-purpose flour is my go-to for most recipes.
• Brown sugar- In this recipe you can also use granulated sugar.
• Baking powder- Used as a leavening agent.
• Baking soda- Also aids in rising to make pancakes more fluffy.
• Pumpkin pie spice- Traditional spice to enhance Fall recipes.

How To Make Easy Pumpkin Pancakes Recipe From Scratch?

1. Mix together wet ingredients- This includes milk, pumpkin puree, egg, and oil.
2. Whisk together dry ingredients separately- This includes flour, brown sugar, baking powder, baking soda and pumpkin pie spice.
3. Dump the dry mixture into the wet mixture- Mix until just combined (Image 1).
4. Pour batter- On warm griddle (Image 2).
5. Cook- Until you see bubbles and then flip and cook the other side (Image 3).

Pancake Toppings

• Maple syrup- This is the obvious and most classic choice.
• Whipped cream- Homemade whipped cream adds a sweet and beautiful toppings. When you are in a time crunch, Cool Whip is a good idea too.
• Sauces/syrups- Such as Caramel sauce or Dulce de Leche, Chocolate Ganache, melted chocolate, honey, agave, vanilla glaze or even Nutella Syrup.
• Ice cream- Vanilla is a perfect pairing, but caramel or butter pecan, or any other spiced flavors would go well.
• Nut butters- Warm up peanut, almond, or cashew butter and drizzle it for added flavor and protein.
• Warm Biscoff or cookie butter- This adds an additional layer of decadence!
• Fruits/dried fruit- Add fresh apples, banana, pomegranate seeds or dried cherries, raisins, or cranberries.
• Chopped nuts- Such as peanuts, pecans, cashews, almonds, or walnuts.
• Chopped up candy bars- Like heath, toffee bars, any caramel based or chocolate candy.
• Chocolate chips- Change it up with dark, milk, semisweet, or white chocolate chips.
• Flavored yogurt- Such as vanilla, honey, pumpkin, or caramel.
• Dusting of powdered sugar- This adds a little sweetness, and a lot of beauty.
• Pie fillings- Such as Cherry Pie Filling  or Apple Pie Filling.

Pancake Add-Ins

• Chopped Nuts- Such as roughly chopped peanuts, cashews, walnuts, pecans, or almonds.
• Fruit- Mix in finely diced apples or dried cranberries, raisins, or dried cherries.
• Chocolate chips- Add dark, semisweet, or white chocolate chips. I like the mini size best.

Variations

• Add spices/seasonings- Such as more cinnamon, nutmeg, cardamom, ginger, or all- spice. You can also add apple pie seasoning.
• Add extracts- Such as vanilla, bourbon, maple, or almond.
• Make them mini sized– Pour a smaller amount onto your pan, and then cook both sides until golden brown. Serve them alongside Pumpkin Dip (Cheesecake). This is fun for kids and great for dessert charcuterie boards too.

Tips And Techniques

• Canned pumpkin vs. Fresh pumpkin- Either can be used in this recipe! I used canned for convenience and time-saving purposes.
• Buttermilk vs. Regular milk- I prefer regular milk. Buttermilk makes it heavy and dense instead of fluffy. So I don't recommend using it.
• Make a pancake mix- Mix the dry ingredients and keep them in a sealed jar. Then when you are ready to cook and eat them, add the wet ingredients. This saves so much time! It also makes a great homemade gift during the holiday season.
• How to make fluffy pancakes? Do not over-mix the batter! Over mixing makes for dense pancakes. Also, make sure to use fresh baking powder.
• Make sure pan or griddle is hot– This allows for quick and even cooking.

Recipe FAQs

Storage

• Refrigerate- In a sealed container for up to 2 days.
• Freeze- These can easily be frozen in a freezer safe bag or container for up to 2 months.
• Reheat- In the microwave or toaster oven.

More Pumpkin Desserts

• Pumpkin Brownies {With Brownie Mix}
• Easy Pumpkin Cookies {With Cake Mix}
• Easy Pumpkin Muffins {With Cake Mix}
• Easy Pumpkin Bread {With Cake Mix}
• Easy Pumpkin Donuts {With Cake Mix}
• Easy Pumpkin Fudge Recipe {Gingersnap Crust}
• Easy Pumpkin Pie Recipe {5 Ingredients}
• Easy Pumpkin Truffles

Recipe