Easy Pumpkin Pancakes

5 from 1 rating

Easy Pumpkin Pancakes

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

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: People

Calories: 351kcal

Author: Abeer Rizvi

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