Go Back
Pumpkin Pancakes

Pumpkin Pancakes

Pumpkin pancakes aren’t just a cozy seasonal treat—they’re fluffy, spiced, and satisfying any time of year. Velvety pumpkin puree blended with warm spices and simple pantry ingredients creates breakfast magic in just 20 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Dry Mix
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice store‑bought or homemade
For the Wet Mix
  • 1¼ cups pumpkin puree (not pie filling)
  • ⅓ cup packed brown sugar light or dark
  • 1 large egg at room temperature
  • 3 tablespoons vegetable or canola oil
  • 1½ cups whole milk warm slightly for better blending
Optional Add‑ins
  • 1 cup semi‑sweet chocolate chips
For Cooking
  • Unsalted butter or nonstick spray for greasing skillet or griddle

Method
 

  1. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. Set aside.
  2. In a high‑speed blender or with an electric mixer, combine pumpkin puree, brown sugar, egg, oil, and milk. Blend until velvety smooth, about 45 seconds.
  3. Pour the wet mix into the dry ingredients and gently fold with a spatula or whisk until just combined. A few small lumps are fine. Fold in chocolate chips if using.
  4. Preheat a griddle or nonstick skillet over medium heat (about 190 °C if electric). Grease lightly with butter or nonstick spray.
  5. Scoop about ¼ cup of batter per pancake onto the hot surface. Cook 2–3 minutes until edges set and bubbles form, then flip and cook another 1–2 minutes until golden.
  6. Keep cooked pancakes warm on a baking sheet in a 200 °F (93 °C) oven while finishing the batch, if desired.

Notes

Tips: Use almond or oat milk for a dairy‑free version; substitute a flax egg for an egg‑free option; freeze cooked pancakes separated by parchment for up to 2 months; don’t overmix batter to keep them fluffy.