Cozy Fall Pumpkin Pancakes: A Warm Breakfast Delight

Pumpkin Pancakes for a Cozy Fall Morning

These pumpkin pancakes, spiced with ginger, cinnamon, and allspice, can be made with fresh or canned pumpkin—perfect for a cozy fall breakfast!

Why You’ll Love These Fluffy Pumpkin Pancakes

• Seasonal Spice Blend: A warm mix of cinnamon, ginger, and allspice.
• Easy Prep: Mix in one bowl for quick weekday or weekend brunch.
• Homemade Comfort: Light, fluffy texture with real pumpkin puree.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup pumpkin puree (fresh or canned)
• 1 large egg, lightly beaten
• 1 1/2 cups milk
• 2 tablespoons melted butter or neutral oil

Step-by-Step Instructions

1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, allspice, and salt.
2. In a separate bowl, stir pumpkin puree, egg, milk, and melted butter until smooth.
3. Pour wet ingredients into dry ingredients. Don’t overmix; lumps are okay for extra fluffy pancakes.
4. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Pour 1/4-cup batter for each pancake. Cook until bubbles form on the surface, about 2 minutes.
6. Flip and cook 1–2 more minutes until golden brown and cooked through.
7. Serve hot with maple syrup, whipped cream, or toasted pecans.

Pro Tips & Variations

• Make It Vegan: Substitute egg with flax egg and use plant-based milk.
• Extra Moist: Swap half the milk for buttermilk for tangy, tender pancakes.
• Flavor Boost: Add 1/2 teaspoon vanilla extract or a pinch of nutmeg.

Storage: Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat in a toaster or skillet.

Enjoy these pumpkin pancakes with your favorite fall toppings—nothing beats a warm stack on a crisp morning!