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Final plating of recipe on a round white plate with butter and syrup on top, a fork to the side, and small pumpkin decoration around.
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5 from 134 votes

Pumpkin Pancakes

These fall-inspired Pumpkin Pancakes are made with pumpkin puree and pumpkin spice. They are rich, fluffy, and are so easy to make!
Course Breakfast
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 4 servings
Calories 257kcal
Author Yumna Jawad

Ingredients

Instructions

  • In a medium mixing bowl, combine the flour, baking powder, pumpkin pie spice blend and salt. Stir until blended.
  • In a large mixing bowl, combine the milk, pumpkin purée, egg, maple syrup, melted butter and vanilla extract. Whisk until completely blended.
  • Pour the dry ingredients into the wet ingredients and stir until the dry ingredients are completely incorporated.
  • Heat a nonstick griddle or pan over medium-low heat. Melt butter on the surface, if desired. Pour ⅓ cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through.
  • Serve immediately with maple syrup.

Notes

Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge or 3 months in the freezer. To warm them, wrap the pancakes loosely with a paper towel and reheat in the microwave.
Make Ahead: You can mix the batter (dry or wet, or both) a day in advance and have it ready to make in the morning.
Substitutes: For best results, follow the recipe as is. However, here are some common substitutes that would work well in this recipe.
  • You can sub the all-purpose flour for whole wheat flour or 1:1 gluten-free flour.
  • You can leave out the egg completely if you want to make this vegan and skip the butter when cooking the pancakes.
  • You can use any milk of your choice.

Nutrition

Serving: 2pancakes | Calories: 257kcal | Carbohydrates: 37g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 235mg | Potassium: 515mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3513IU | Vitamin C: 1mg | Calcium: 239mg | Iron: 2mg