pumpkin pancake recipe

Pumpkin Spice Pancakes go perfect with crisp fall mornings. 

Pumpkin Spice Pancakes

c. all-purpose flour

baking powder

tbsp. packed light brown sugar

kosher salt

cinnamon

nutmeg

ginger

c. milk

c. pumpkin puree

eggs

pure vanilla extract

Butter,

Made this and loved it. Added a tab bit more milk to thin out the mixture, which allowed them to cook better. Used a cinnamon/vanilla syrup with a few pecans for toppings. I’d make it again.

Gross. Mushy on the inside even after cooking a really long time, bland and a complete waste of resources. Don’t do it.

Very shallow and pedantic, quite shallow and padantic, hmmmmm yes

There might be too much pumpkin in this recipe and that is why it doesn't cook all the way through. I did use Libby's and had the same problem with the pancakes not cooking all the way through.

I made these.  They tasted great but mine did not get fluffy like the picture.

These pancakes are so freaking good!! I’ve made a few different recipes for pumpkin pancakes and this one is my favorite!

https://streaming.hearstdigitalstudios.com/c656c256-4291-4bfb-91b6-d6abe2527789/video_rover_16x9_1080p_hd_1555082591_4785.mp4

The Strawberry Cheesecake Pancakes have a delicious homemade strawberry syrup.

Strawberry Cheesecake Pancakes Are The Ultimate Brunch Treat

Pumpkin pancakes - to make them extra special, they are topped with homemade strawberry syrup.

Easy Pumpkin Pancakes Recipe

all purpose flour

baking soda

sugar

pumpkin pie spice

salt

milk

pumpkin puree

vanilla extract

butter

Optional add-ins - pecans and chocolate chips morsels

In a medium-sized bowl, sift together the dry ingredients; flour, baking soda, sugar, pumpkin pie spice &amp; salt - set aside

Mix together the milk, pumpkin puree, butter &amp; egg.

Fold the wet ingredients into the dry ingredients. Do not over mix.

Heat a non-stick or cast iron skillet over medium heat. Spray with non-stick cooking spray or generously coat with butter.

Cook pancakes on side one until bubbles come to the top &amp; burst (about 3-4 minutes), flip and cook on side two until golden brown.

Serve with your favorite topping, ENJOY!

You&#039;ll love these soft and fluffy pumpkin cupcakes filled with your favorite fall spices and lots of pumpkin flavor.

Pumpkin Pancakes

Cups all-purpose Flour

tbsp baking powder

allspice

egg (large)

tbsp butter

tsp vanilla extract

In a large bowl combine the flour, sugar, packing powder, salt, and spices then whisk together and set aside.

In a separate bowl combine the egg, milk, melted butter, vanilla, and pumpkin puree then whisk to combine. If the butter curdles because some of the ingredients were cold you can microwave the mixture for a minute.

Pour the went Into the dry then mix together until just combined.

Heat a lightly buttered griddle or frying pan over medium to medium-low heat. Add about 1/3 cup of batter and spread out using a spatula then cook on each side until golden.

https://www.youtube.com/watch?v=axuuaXZXpi0

These soft and fluffy pumpkin pancakes are full of your favorite fall flavors with cinnamon, ginger, and nutmeg helping to amp up the pumpkin flavor.  You can make them with everyday ingredients you probably have in you pantry and they're beyond easy to make! I'm SO EXCITED to share this recipe with you as it's one of my FAVORITE breakfast treats.

RECIPE: https://preppykitchen.com/pumpkin-pancakes/

These moist and fluffy pumpkin pancakes are the perfect fall breakfast recipe that you can enjoy all year long! They’re actually my favorite breakfast treat to whip up and I love that you can heat them up the next day and they’re as good as new! 

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Fluffy Amazing Pumpkin Pancakes

These vegan pumpkin pancakes are a delicious fall breakfast! Serve them simply with maple syrup, or dress them up more with toasted pecans and a dollop of yogurt.

Vegan Pumpkin Pancakes

ground flaxseed + 3 tablespoons water

(180 grams) all-purpose flour* (see note below)

cane sugar

sea salt

almond milk (at room temperature)

coconut oil (plus more for brushing)

Maple syrup (not optional)

yogurt (optional)

Pecans (optional)

In a small bowl, combine the flaxseed and water and set aside for 5 minutes to thicken.

In a large bowl, combine the flour, cane sugar, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, whisk together the pumpkin, almond milk, coconut oil, vanilla, and the flaxseed mixture.

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. A few lumps are ok, do not overmix. The mixture will be thick, but if it’s too thick, gently stir in a little more almond milk.

Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little coconut oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes for 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat, and move to low heat as my pan starts to hold residual heat after each batch.

Serve with maple syrup, yogurt, and pecans, as desired.

Pumpkin pancake muffins are pancakes conveniently baked in a muffin tin! They are perfect to make ahead or to feed a crowd, and the best part is that you can customize them with your favorite mix-ins!

Pumpkin Pancake Muffins

Baking spray with flour (Such as Bakers Joy or Pam)

all-purpose flour

monk fruit sweetener sugar

pumpkin pie spice (or more to taste)

eggs (room temperature is best)

fat free milk (unsweetened almond milk,

maple syrup (for serving (I use sugar-free))

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 375F.  Spray a 12-cup non-stick muffin tin generously with baking spray.

In a large bowl, combine dry ingredients from flour to salt.  Whisk to combine.

In a medium bowl, combine wet ingredients from eggs to oil. Whisk to combine then pour mixture into the bowl with the dry ingredients. Whisk until JUST combined.  Don’t over mix.  There will be lumps but don’t worry.

Fill 12 muffin tins to the top with batter. 

Place in the oven and bake 22-25 minutes, rotating halfway through bake time, or until a toothpick inserted in the middle comes out clean.

Allow to cool in pan for 10 minutes then with a paring knife or off set spatula, gently remove muffins from tin and transfer to cooling rack.

These are pancakes, not muffins so they will need syrup or honey to top them, just like pancakes do! Top with your favorite syrup, I use sugar-free maple.

I swapped out the flour with protein pancake mix, reduced the baking powder to 1 tsp and used coconut milk in place of regular milk, came out great! Thanks

These fluffy pumpkin pancakes are perfect for cozy fall weekend mornings. Loaded with pumpkin and warming spices, they are flavorful and comforting. Vegan-adaptable and GF-adaptable!

AP flour (or sub-white whole wheat flour)

baking powder (see notes for vegan)

ginger ginger

¼ teaspoon nutmeg or ¼ teaspoon cardamom (or both!)

yogurt

milk (or use plant-based milk)

pumpkin purée

eggs (see notes for vegan)

maple syrup

melted butter, ghee, melted coconut oil, olive oil, avocado oil

In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

In a medium bowl, whisk the yogurt with the milk, pumpkin puree, eggs, maple syrup, and vanilla.  Slowly drizzle in the melted butter (or alternative), whisking until smooth.

Pour wet ingredients into dry ingredients, folding to incorporate well.

Heat a large skillet or griddle over medium-low heat. Grease with the oil or butter of your choice.  ( I find a combo of butter and olive oil works well ( or use straight coconut oil, or ghee).

Spoon ¼ cup portions with space for spreading. I recommend doing one tester pancake to get the temperature right. Cook for roughly 2-3 minutes,  gently flip, then cook for 2-3 minutes more, until puffed and cooked through. If they are getting too dark before cooking all the way through, lower the heat or pull them a little early and finish cooking them through on a sheet pan in the 300F oven.  Either serve as you make them or keep them warm in a 300F oven until serving.

These pancakes turned out beautifully. Very fluffy and the spice level is just right. I served these with ripe pears and maple syrup. I just wish I had time to make candied pecans, they would have gone  perfectly with this!

I love these pancakes! They are fluffy, light, and perfectly spiced. I used whole wheat flour bc I didn’t have AP, I loved it! I just told my best friend about these, and she says we gotta make them next time she visits ;) thank you so much for another amazing recipe!! Sending lots of love xoxo

I made these again for my sister-in-law who is recently gluten free. I used Bob’s Red Mill gluten-free pancake mix in place of the prescribed flour, baking soda, baking powder, and salt amounts. Still used 1.5 cups. It works and was really delicious! She was really grateful, because she loves pancakes!!

Wonderful recipe, thank you. Family loved it. Will definitely make again.

Delicious as usual! I'm so thankful I found your website, you are the only person I use at this point. I can trust that it will always turn out delicious ❤️

I made the vegan version, my only slight tweak was making crepe style pancakes as I’m more familiar with these and was having a bit of a situation with cooking through the middle in the pan (that could have been my extremely minimalistic oil use in the earlier attempts though…). Anyway, they were delicious and appreciated by all. Thank you!!

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Top Tags

Pumpkin Spice Pancakes

Easy Pumpkin Pancakes Recipe

Pumpkin Pancakes

Vegan Pumpkin Pancakes

Pumpkin Pancake Muffins

Pumpkin Pancakes

Pumpkin Pancakes

Top 7 pumpkin pancake recipe recipes from across the web

The most viewed pumpkin pancake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Spice Pancakes

Easy Pumpkin Pancakes Recipe

Pumpkin Pancakes

Vegan Pumpkin Pancakes

Pumpkin Pancake Muffins

Pumpkin Pancakes

Pumpkin Pancakes

The most viewed pumpkin pancake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine