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Fluffy homemade pancakes stacked with butter and syrup for breakfast or brunch.

Pumpkin Pancakes

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 147 kcal

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.
    Creamy sweet potato casserole with caramelized topping and drizzles of syrup.
  • 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.
    Flour being added to a mixing bowl for baking recipe at Baked Bree.
  • 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.
    Fluffy pancake batter cooking on a griddle, perfect for breakfast or brunch.
  • Serve with butter and additional maple syrup on top.

Nutrition

Calories: 147kcalCarbohydrates: 25gProtein: 4gFat: 4gSaturated Fat: 2gSodium: 293mgFiber: 1g
Keyword Pumpkin Pancakes
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