Amp up the cozy vibes with perfectly spiced Pumpkin Pancakes.
While some pumpkin spice treats are best enjoyed in the autumn (also known as official “PSL Season” thanks to Starbucks), there is one delight our family enjoys year-round: pumpkin pancakes. It’s a bit of a family tradition, which actually started one autumn. Back in 2013, our beloved Cincinnati Reds made the MLB playoffs, and the day I first made these pumpkin pancakes, they won! Being just a tad superstitious, we made them every day they played. It “worked” for a while, but alas, it didn’t carry them through to the World Series. However, ever since then, pumpkin pancakes have been a regular favorite at breakfast (or the occasional dinner).
Pumpkin pancakes have all the things you love about pumpkin pie and about pancakes. They are the perfect blend of the warm, cozy pumpkin spice that makes pumpkin pie so delicious, and they have that perfectly fluffy texture of homemade pancakes. And maple syrup? Yes, please! It goes so well with the pumpkin flavor profile, both in the pancake batter and on top, drizzled over the finished product.
You will love pumpkin pancakes because they are super easy to make and a lovely variation on traditional pancakes. No fancy equipment needed, and the recipe is easy enough for a weekday morning if you’re so inclined (especially with the make-ahead tips below). The pumpkin purée adds flavor and moisture, and the spice blend is warm and cozy. These pancakes will not last long on your breakfast table.
Pumpkin Purée: Storebought Or DIY?
While normally homemade is always best, for pumpkin purée, I usually recommend the store-bought, canned version. They will both work just fine in this recipe (and most others), but there are a few benefits to using store-bought. First of all, the convenience. You simply pop open the can and scoop out what you need. Secondly, the texture is perfectly smooth and just right, moisture-wise. No guesswork involved. Finally, the color. Canned pumpkin purée is bright orange, whereas homemade is sometimes more on the yellow side.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for 3-4 days, or freeze them (stack parchment paper in between the individual pancakes) for up to 3 months. Reheat gently in a warm nonstick skillet or in the toaster.
Can I Prep This Ahead?
Yes. You can make the batter up to 24 hours ahead of time and store it in the fridge. I like to put it in a (covered) plastic pitcher so I can just pour out the batter onto the hot griddle.
Serving Suggestions
Serve pumpkin pancakes with your choice of breakfast protein: bacon, sausage, or eggs (our family loves Sunny-Side-Up Eggs). You can also serve them with homemade Applesauce as a side dish. If you’re serving a big breakfast or brunch, consider also serving Chocolate Chip Muffins or Banana Bread.
You can also mix things up a bit to add some variety to pumpkin pancakes. For instance, before you flip the pancakes, sprinkle a few mini chocolate chips for that magical pumpkin-chocolate combo. You can also make super cute jack-o’-lantern pancakes around Halloween. Again, before you flip the pancakes, arrange the mini chocolate chips in a smiley face and then flip to finish cooking. Finally, you can use buttermilk instead of regular milk if you enjoy that classic buttermilk pancake taste.
Pumpkin Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin purée
- 1/4 cup maple syrup
- 1 1/2 cups milk
- 1 large egg
- 2 tablespoons melted butter
- Cooking spray for griddle
- Maple syrup and butter for serving
Instructions
- In a large bowl, whisk the dry ingredients together until there are no lumps.
- In another bowl, combine pumpkin purée, maple syrup, milk, egg, and melted butter. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter seems too thick, you can add a splash of milk to thin it out. Avoid overmixing to keep pancakes fluffy.
- Heat a griddle or skillet over medium-high heat and lightly coat with cooking spray.
- Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2 minutes. Flip and cook until golden brown, about 2 more minutes.
- Serve with butter and additional maple syrup on top.
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