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    Home » Recipes » Breakfast & Brunch

    Easy Pumpkin Pancakes {With Pumpkin Puree}

    Published: Nov 5, 2023 · Modified: Dec 11, 2023 by Abeer Rizvi · This post may contain affiliate links · Leave a Comment

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    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.

    Maple Syrup Being Poured on Stack of Easy Pumpkin Pancakes on White Dish.

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    Table of contents

    • Key ingredients
    • How To Make Easy Pumpkin Pancakes Recipe From Scratch?
    • Pancake Toppings
    • Pancake Add-Ins
    • Variations
    • Tips And Techniques
    • Storage
    • More Pumpkin Desserts

    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).
    Collage Image With Step by Step Process Shots on How to Make Pumpkin Pancakes.

    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.
    Fork Full of Pancakes on White Dish.

    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.
    Slice Removed From Stack of Pancakes on White Dish.

    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

    What is the difference between pumpkin puree and pumpkin pie filling?

    Puree is pure pumpkin with nothing added to it. Pie filling has seasoning, milk and sugar added to it which will change the flavor and yield different results.

    Why are my pancakes gooey and dense?

    This means the pancakes are under-cooked or the measurements were inaccurate and too much liquid was added. If they are dense, then the batter is most likely over mixed.

    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

    Stack of Easy Pumpkin Pancakes With Maple Syrup on White Dish.

    Easy Pumpkin Pancakes

    Abeer Rizvi
    Quick and easy pumpkin pancakes recipe, homemade with simple ingredients from scratch. Loaded with pumpkin pie spice and pumpkin puree. Super soft and fluffy!
    5 from 1 rating
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Breakfast
    Cuisine American
    Servings 5 People
    Calories 351 kcal

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    Ingredients
      

    • 1.5 cups Milk Preferably whole or 2%
    • 1 cup Pumpkin puree Not pumpkin pie filling
    • 1 Egg Large
    • 2 tablespoon Oil
    • 2 cups All-purpose flour
    • ¼ cup Brown sugar Can be replaced with granulated sugar too
    • 2 teaspoon Baking powder
    • 1 teaspoon Baking soda
    • 2 teaspoon Pumpkin pie spice

    Instructions
     

    • In a large mixing bowl, add milk, pumpkin puree, egg, oil and mix until smooth.
    • In another mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda and pumpkin pie spice.
    • Dump the dry mixture into the wet mixture and mix until just combined. Don't over-mix!
    • If the batter is too thick, mix in some more milk.
    • Heat a griddle or a nonstick pan over medium heat and spray some oil. 
    • Pour ¼ cup batter on the hot pan and let it cook until the top becomes bubbly.
    • Then, flip and cook the other side until golden brown.
    • Serve warm with maple syrup. Enjoy!

    Notes

    • Make sure your pan or griddle is hot for the best browning. 
    • Use pumpkin puree in this recipe and not pie filling. They are both different. 
    • Leftovers can be stored in a sealed container in the fridge for up to 2 days but truly taste the best when served warm and fresh.
    • Don't over-mix batter because it makes the pancakes very dense and tough. 
    • Read additional variations and tips above.

    Nutrition

    Calories: 351kcalCarbohydrates: 58gProtein: 9gFat: 10gSaturated Fat: 2gCholesterol: 40mgSodium: 304mgPotassium: 480mgFiber: 3gSugar: 16gVitamin A: 7792IUVitamin C: 2mgCalcium: 208mgIron: 4mg

    An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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    Hello, I'm Abeer Rizvi, the author and founder of CakeWhiz.com—a cherished dessert blog dedicated to baking, cake decorating, doctored cake mix recipes, and all things sweet. As a skilled food writer, baker, recipe developer, and cake decorator, I take pride in wearing multiple hats.

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