Easy Pumpkin Pancakes
These pumpkin pancakes are easy to make and turn out light and fluffy, every time. Serve a stack of these delicious pancakes with butter, maple syrup and chopped pecans for the perfect fall breakfast.
Ingredients and Substitutions
- Pumpkin. You can use canned pumpkin puree but I prefer making my own. Use any pumpkin or butternut squash.
- Flour. I used all purpose flour but you can substitute half of it with whole wheat flour if you wanted more texture and fibre in the pancakes.
- Baking powder and baking soda.
- Sugar. I used white sugar but brown sugar can be substituted.
- Salt.
- Pumpkin puree.
- Buttermilk. Buttermilk makes these pancakes so tender and fluffy but you can use whole milk too.
- Egg.
- Melted butter.
- Vanilla extract.
- Ground cinnamon. Feel free to use pumpkin pie spice, ground nutmeg, ground ginger, cloves or all spice for more flavor.
How to make pumpkin pancakes
- Make the batter: Combine the dry ingredients in a large mixing bowl and stir together. Pour the wet ingredients into the bowl with the flour mixture then whisk together until just combined – you want a few small lumps. Over-mixing the batter will result in flatter pancakes.
- Cook: Heat a large skillet, griddle or nonstick pan over medium-high heat. Melt a teaspoon of butter to the pan then cook spoonfuls of the pancake batter until small bubbles appear on the surface. Carefully flip over then cook for another minutes or two then remove from the pan and repeat with the remaining batter.
- Serve: Serve the pancakes with toasted pecans, a knot of butter and maple syrup.
Can I make this ahead?
The batter can be made the night before and kept covered in the fridge. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
Pumpkin pancakes are delicious served with a variety of toppings and side dishes. For a simple breakfast, serve them as I did topped with syrup, butter and nuts. Other delicious toppings are salted caramel sauce, honey butter, caramelized apples and Chantilly cream. We love side dishes like bacon or breakfast potatoes.
Pancake Recipes
Servings: 6
Calories: 253kcal
Ingredients
for the pancakes
- 2 cups flour all purpose
- 1 teaspoon baking powder
- 1 tsp baking soda
- 2 teaspoons sugar
- pinch of salt
- 1 cup pumpkin puree
- 1 cup buttermilk
- 1 egg
- 3 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1 tsp cinnamon
Instructions
- To make the pancakes, combine all the dry ingredients in a bowl and mix well.
- In a separate bowl, combine the pumpkin puree, buttermilk, egg, melted butter and vanilla and whisk together.
- Pour the wet ingredients into the dry then mix well until just combined. A few small lumps are perfectly fine.
- Fry spoonfuls of the batter in a large, non-stick frying pan over medium heat until they are cooked through.
- Once you've cooked all the batter, serve the pancakes with butter, maple syrup and toasted pecans.
Nutrition
Calories: 253kcal | Carbohydrates: 39g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 301mg | Potassium: 272mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6589IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 3mg
Tried this recipe?Let us know how it was!