Go Back
–+ servings

Pumpkin Pancakes

These pumpkin pancakes, spiced with ginger, cinnamon, and allspice, can be made with fresh or canned pumpkin—perfect for a cozy fall breakfast!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method

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

Method
 

  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.
Tried this recipe?Let us know how it was!