Looking for delicious pumpkin pancake recipes to make at home? These light & fluffy pumpkin pancakes are the best!
{Be sure to also try this delicious Pumpkin Caramel Monkey Bread or these Cookie Dough Pumpkin Pops! And this Homemade Pumpkin Playdough is fun for the kids to play with!}
It’s the time of year when Pumpkin everything sounds delicious! I love all the pumpkin recipes — pumpkin muffins, pumpkin cookies, pumpkin bread, pumpkin pie oatmeal, and even pancakes!
These Fluffy Pumpkin Pancakes are the perfect weekend breakfast recipe to make with the family on a lazy Saturday morning when you have a little bit of extra time on your hands. But don’t be fooled, because this recipe is SO simple and they’ll be ready in a flash! After you make some pumpkin pancakes, give some banana pancakes a try.
Light & Fluffy Pumpkin Pancakes Recipe
Ingredients:
- 1 ½ cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 6 tablespoons light brown sugar
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- 2/3 cup pumpkin puree
- 2 eggs
- 3 tablespoons vegetable oil
- 1 ½ cup whole milk
- ½ tsp vanilla
Directions:
In a large bowl, whisk together all the dry ingredients. Be sure to thoroughly blend in the brown sugar, too.
In a separate bowl, whisk together the wet ingredients until well combined.
Next, slowly add the dry ingredients to the wet ingredients. Mix gently until just combined. Don’t over-mix or they won’t be as fluffy!
Now you’re ready to cook your Pumpkin Pancakes! Using a griddle makes it really easy to whip up a batch of these, but you can also use a regular non-stick pan or even a regular pan with cooking spray to keep the batter from sticking. Whichever method you’re using, heat up your griddle or pan to medium low heat.
When your griddle or pan is heated, begin carefully ladling the batter onto the heated surface 1/3 cup at a time.
Once the edges of the pancakes begin to brown and you see a few bubbles on top, carefully flip to the other side.
Repeat this process until all your pancake batter is gone. This recipe yields about 14 medium-sized pancakes. These Fluffy Pumpkin Pancakes taste best when served hot with butter and syrup on top!
Although these pancakes are the most delicious when served fresh right off the griddle, they’re also very freezer-friendly! When I make this recipe, I like to make a couple batches and freeze them for later. It’s a super easy breakfast for my kids to grab and reheat for themselves on busy mornings.
As the weather cools down and you’re craving a yummy fall breakfast, try whipping up a batch of these Fluffy Pumpkin Pancakes!
Light & Fluffy Pumpkin Pancakes
These Pumpkin Pancakes are perfect for lazy Saturday mornings with the whole family! They're so delicious, easy to make, and even freezer-friendly!
Ingredients
- 1 ½ cups all purpose flour
- 1 ½ tsp. baking powder
- ½ tsp baking soda
- 6 tablespoons light brown sugar
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp ground cloves
- 2/3 cup pumpkin puree
- 2 eggs
- 3 tablespoons vegetable oil
- 1 ½ cup whole milk
- ½ tsp vanilla
Instructions
1. In a large bowl, whisk together dry ingredients. Be sure to thoroughly blend in the brown sugar.
2. In a separate bowl, whisk together the wet ingredients until well combined.
3. Slowly add the dry ingredients to the wet ingredients.
4. Using a griddle or non stick pan, heat to medium low heat. (If you're not using a non
stick pan, use cooking spray to keep batter from sticking.)
5. Ladle 1/3 cup of batter for each pancake onto your hot griddle.
6. Once the edges begin to brown and you see a few bubbles on top, carefully flip to
the other side.
7. Repeat process until all your pancake batter is gone.
8. Serve hot with butter and syrup. (Or make extra batches to freeze for later!)
Do you like pumpkin pancakes? What is your favorite pumpkin recipe for this time of year? I’d love to hear!
