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.

Course Breakfast

Cuisine American

Keyword Easy pumpkin pancakes, Pumpkin pancake recipe, Pumpkin pancakes

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 253kcal

Author Alida Ryder

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