Pumpkin Pancakes
Fluffy pumpkin pancakes with real pumpkin puree and pumpkin pie spice make the ultimate USA fall breakfast for Halloween weekend sleepovers. Cook until golden and fully set with no raw batter pockets, then stack with maple syrup and toasted pepitas.
🛒Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 cup milk
- 1/2 cup pumpkin puree
- 2 large eggs
- 2 tablespoons melted butter or oil, plus more for griddle
- 1 teaspoon vanilla extract
- Maple syrup, butter, and pepitas for serving
🔧Kitchen Tools Needed
- Mixing bowls
- Whisk
- Griddle
- Spatula
- 1/4-cup measure
📝Instructions
- 1
Whisk flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
- 2
In another bowl whisk milk, pumpkin, eggs, melted butter, and vanilla.
- 3
Combine just until mixed; rest 5 minutes.
- 4
Heat griddle to medium (~350°F). Butter lightly. Scoop 1/4-cup batter. Cook until bubbles form and edges set, 2–3 minutes; flip 1–2 minutes until cooked through.
- 5
Serve with maple, butter, and pepitas. Refrigerate leftovers 3 days or freeze 2 months; reheat in toaster or 325°F oven.
🥗Nutrition Information
⚡Calories per serving: 290
🏷️Recipe Tags
❓Frequently Asked Questions
Why are pumpkin pancakes gummy?
Too much puree or overmixing. Measure accurately and stop when flour disappears.
Make batter ahead?
Mix dry and wet separately overnight; combine just before cooking.
How do I know they are done?
Edges look dry, bubbles stay open, center springs back with no wet batter.
Dairy-free?
Use oat milk and oil instead of butter.
