Delicious Pumpkin Pancakes
Updated on March 28, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
These easy to make Pumpkin Pancakes are absolutely delicious! If you are bored with plain ole pancakes, give this pancake recipe a try!
These Pumpkin Pancakes are absolutely delicious! If you love Pumpkin, you will love these easy to make pancakes.
What I like about making pancakes for breakfast on the weekends is how quick & easy they are to make. Just need to make the pancake batter and a few minutes on the griddle!
This recipe calls for a few more ingredients (mostly spices) than other pancake recipes but is well worth it in the end. They are fantastic and are especially good on cold Fall or Winter mornings.
Ingredient Substitution
If you have some fresh pumpkin on-hand you can substitute for the pumpkin puree. Since fresh pumpkins are seasonal, you might have better luck using pumpkin puree which is available year-round.
You can also substitute the Ground Cinnamon, Ground Ginger and Allspice for an equal amount of Pumpkin Pie Spice.
Gather your Ingredients
You will need the following ingredients to make this delicious Pumpkin Pancakes recipe (see recipe card for quantities): Milk, Pumpkin Puree, Eggs, Vegetable Oil, Apple Cider Vinegar, All Purpose Flour, Light Brown Sugar, Baking Powder, Baking Soda, Ground Allspice, Ground Cinnamon, Ground Ginger and Salt.
How to Make Pumpkin Pancakes
- In a mixing bowl, whisk the milk, pumpkin puree, egg, oil, and vinegar. Set aside.
- In another mixing bowl, combine the all purpose flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled frying pan over medium-high heat. Pour 1/4 cup of the pancake batter onto the hot frying pan. Brown on both sides and serve hot.
Printable Recipe Card
Delicious Pumpkin Pancakes
Equipment
Ingredients
- 1 ½ Cups Milk
- 1 Cup Pumpkin Puree
- 1 Egg
- 2 Tbsp Vegetable Oil
- 2 Tbsp White Vinegar
- 2 Cups All Purpose Flour
- 3 Tbsp Light Brown Sugar
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Ground Allspice
- 1 Tsp Ground Cinnamon
- ½ Tsp Ground Ginger
- ½ Tsp Salt
Instructions
- In a mixing bowl, whisk the milk, pumpkin puree, egg, oil, and vinegar. Set aside.
- In another mixing bowl, combine the all purpose flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Stir into the pumpkin mixture just enough to combine.
- Heat a lightly oiled frying pan over medium-high heat. Pour 1/4 cup of the pancake batter onto the hot frying pan. Brown on both sides and serve hot.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
For this recipe I did use the pumpkin purée because I could not find fresh pumpkin. The pancakes were absolutely delicious. The whole family loved them.