Easy Pumpkin Pancakes Recipe

I am such a fall girl, I love everything about it from the beautiful leaves, the holiday, and the cozy nostalgia in the air and of course to the pumpkins hence this amazing Easy Pumpkin Pancakes recipe.

These Easy Pumpkin Pancakes are fluffy, delicious, and perfect for autumn mornings. Made with real pumpkin puree and warm spices like cinnamon and nutmeg, this recipe is quick, easy, and packed with flavor. Whether you’re cooking for family or prepping a fall brunch, these pancakes are sure to become a seasonal favorite.

Key Ingredients for this Easy Pumpkin Pancake Recipe

All-Purpose Flour – This is the best flour for pancakes. It creates a light and fluffy texture when combined with the leavening agents.

Sugar – Adds a subtle sweetness to the pancakes, balancing the earthiness of the pumpkin and the warm spices. It’s optional if you prefer a more savory flavor.

Baking Powder – A leavening agent that helps the pancakes rise, making them airy and light.

Baking Soda – Works with the acid in the pumpkin puree to create extra fluff and rise, resulting in soft, tender pancakes.

Pumpkin Spice – A blend of warm spices, including cinnamon, nutmeg, ginger, and cloves, that gives the pancakes their signature fall flavor.

Pumpkin Puree – The star ingredient, adding moisture, a rich orange color, and that amazing fall flavor. It also keeps the pancakes tender.

Egg – Binds the ingredients together and helps with the structure, ensuring the pancakes hold their shape while cooking.

Milk – You can substitute it with a dairy-free option if needed.

Vegetable oil– Provides richness and flavor while keeping the pancakes soft and tender. It also adds a slight crispness when cooked.

How to make this recipe

1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and pumpkin spice. This will evenly distribute the leavening agents and spices throughout the batter.
2. Combine the Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, milk, vegetable oil, and egg until smooth and well combined.

1. Mix the Batter: pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix – a few lumps are okay.
2. Heat the Griddle: a non-stick griddle or skillet over medium heat. Lightly grease the surface with butter or oil to prevent sticking.
3. Cook the Pancakes: Scoop 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 2 minutes, or until golden brown.

1. Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, butter, whipped cream, or chopped nuts.

Tips for the best Pumpkin Pancakes

Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can make the pancakes dense instead of light and fluffy.

Use Fresh Baking Powder and Soda: Ensure your baking powder and baking soda are fresh. These are the leavening agents that help the pancakes rise, so they need to be active for fluffy pancakes.

Adjust the Batter Consistency: If your batter seems too thick, add a splash of milk to thin it out. Pancake batter should be thick but pourable. Allow the batter to rest for 5-10 minutes before cooking. This helps the ingredients settle and results in fluffier pancakes.

How to store these Pumpkin Pancakes

Refrigerate– Allow the pancakes to cool completely before storing. Place them in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3 days. Reheat in the microwave or toaster before serving.

Freeze– To freeze, lay the cooled pancakes in a single layer on a baking sheet and place them in the freezer for about 1 hour to flash freeze(this prevents them from sticking together). Once frozen, transfer the pancakes to a freezer-safe bag or container. They can be frozen for up to 3 months.

Reheat Frozen Pancakes– To reheat, pop the frozen pancakes directly into the toaster or microwave. In the microwave, heat for 30-60 seconds until warmed through. If using a toaster, toast until heated and slightly crispy.

Enjoy making this Easy Pumpkin Pancakes Recipe, and don’t forget to explore more delicious recipes on our blog!