Best Pumpkin Pancakes Recipe for Fall Breakfasts
These cozy pumpkin pancakes are light, fluffy, and full of fall flavor. Made with pumpkin puree, vanilla, and warm spices, they cook up golden brown with crisp edges. The recipe makes 16–20 pancakes, perfect for family breakfasts or freezing for later. Add chocolate chips for a sweet twist or use buttermilk for extra richness.
Servings: 16 pancakes
Ingredients
- 2 cups flour
- 1 teaspoon pumpkin spice
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 Tablespoon sugar
- 1 teaspoon vanilla
- 1 cup milk
- 1 cup pumpkin puree
Instructions
- Add the dry ingredients and mix. Add the eggs and milk and mix until it is combined.
- Mix the pumpkin puree and pumpkin spice (if you haven't already), mixing well.
- Allow the batter to sit for at least 10-20 minutes. This will allow the batter to make bubbles and make the pancakes fluffy. You can work on making bacon, muffins or other things.
- Take your flat go-to pancake pan and heat it up with a medium flame. Rub a generous amount of butter on the pan and take 1/4 to 1/3 cup of batter and place it on the pan for each pancake, or whatever size you want.
- You will want to turn your heat down to medium-low flame (possibly) to allow the pancakes to cook enough to brown (not blacken) and also bubble and cook the middle.
- Once you start to get bubbles all over the pancake, it's time to flip them. Allow to cook for a few minutes on the second side.
- Once cooked, you can remove the pumpkin pancakes from the heat and serve. This will make about 16-20 pancakes. While cooking the rest of the pancakes, you can cover with a tea towel to keep them warm.