Pumpkin Pancakes

These pumpkin pancakes are made by combining mashed pumpkin with flour, eggs, and spices, then cooking the batter on a griddle until golden. They have a tender, fluffy texture with a vibrant orange color and a hint of pumpkin sweetness in each bite.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

All-purpose flour 1 ½ cups: Creates structure while keeping the pancakes soft and tender
Pumpkin purée 1 cup, plain pumpkin purée, not pumpkin pie filling: Adds moisture, rich color, and warm flavor
Milk 1 to 1¼ cups: Adjust as needed to create a thick but pourable batter
Egg 1 large: Binds everything together and adds structure
Brown sugar 2 tablespoons: Brings gentle sweetness and cozy warmth
Baking powder 2 teaspoons: Gives lift and fluffy texture
Pumpkin pie spice 1 ½ teaspoons: Delivers classic fall flavor
Salt ¼ teaspoon: Balances and enhances sweetness
Butter or oil 2 tablespoons, melted: Keeps the pancakes tender and golden
Vanilla extract 1 teaspoon: Rounds out the flavor with smooth depth

Equipment

Mixing Bowls: One for dry, one for wet ingredients
Whisk: For smooth batter
Measuring Cups and Spoons: Accurate ratios matter
Nonstick Skillet or Griddle: Even cooking
Spatula: For easy flipping

Method

Mix Dry Ingredients: Whisk flour, baking powder, spices, and salt
Mix Wet Ingredients: Combine pumpkin, milk, egg, sugar, melted butter (cooled slightly), and vanilla
Combine Batter: Gently fold wet into dry until just mixed, Batter should be thick but pourable, similar to traditional pancake batter
Heat Pan: Warm skillet over medium heat (about 350°F / 175°C) and grease lightly
Cook Pancakes: Pour batter and cook for 2–3 minutes, until bubbles form and edges look set
Flip and Finish: Cook another 1–2 minutes until golden and cooked through
Serve Warm: Stack and top as desired