Pumpkin Pancakes Recipe

If you are looking for the perfect fall breakfast idea these Pumpkin Pancakes are a perfect choice! They are light and airy because of a secret step. Add the perfect amount of pumpkin spice and you have a light and fluffy pancake that you can’t resist. Drizzle maple syrup over a stack and you will be in heaven. Serve them for a quick weekday breakfast or on Thanksgiving for brunch!

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Remember those Pumpkin Snickerdoodles I shared with you and they used only part of a can of pumpkin? That pumpkin has been staring at me every time I open the fridge saying, “Use me, Use me!” So what was a girl to do but use that pumpkin up!

It was a rainy and dreary day and I was in the mood for some soup or breakfast for supper sounded great too. Have you noticed my obsession with breakfast foods lately? Then I remember the pumpkin that kept staring me down and I started thinking.

That thinking led to Tasty Kitchen because I knew there had been a pumpkin pancake recipe that interested me there. Yes, I ventured out of the Pinterest world for a moment.

Don’t worry it will quickly suck me back in. I can go there a delete all the other pumpkin pancake recipes that I “pinned” previously because this one is on the only one I’ll ever need.

I think the trick with this recipe is the beating of the eggs whites. Make sure you beat them a long time and they form stiff peaks. I used this mixer to achieve this. Then carefully fold the eggs into the batter mixture. The eggs are light and fluffy and this keeps the batter this way.

Once again I’m not a big fan of pumpkin, but I’m starting to wonder if it’s actually just pumpkin pie that I’m not a big fan of. I think it’s the texture that gets me with the pie. It’s just mushy. I’m not a big fan of mushy. These pumpkin pancakes are light and fluffy with a bit of spice and pumpkin. Amazing. They scream fall and I’m all about fall with the weather we’ve been having lately. It sounds like we might get a reprieve this weekend so I think I’ll send the hubby to the grill again. I have to take these opportunities while they exist because I’ll be back at the cooking 100% during winter!

If you’re really in a pumpkin mood, slather these pancakes some Pumpkin Butter!

What do I need to make Pumpkin Pancakes?

• All-Purpose Flour
• Sugar
• Baking Powder
• Cinnamon
• Nutmeg
• Cloves
• Salt
• Milk
• Pure Canned Pumpkin
• Eggs
• Butter
• Vanilla Extract

So if you already tried those cookies use up some of that extra pumpkin in your fridge and make these pancakes. Or you could always start with the pancakes and use up that leftover pumpkin with the cookies. Whichever suits your fancy. Enjoy!

How to make Pumpkin Pancake Recipe

1. Preheat the griddle.
2. Using a mixer, beat your egg whites until soft peaks form.
3. Whisk together the dry ingredients
4. Combine the wet ingredients together (minus the egg whites). 
5. Stir until mostly combined. It’s ok to have a few lumps, don’t over mix.
6. Add in your dry ingredients and whisk to combine. 
7. Fold eggs into the batter.
8. Pour 1/4 c. batter onto greased griddle or frying pan. When bubbles form in the batter flip. 

How do you make fluffy pumpkin pancakes?

What is the secret to making light fluffy pancakes? Eggs and baking soda – these two items help lighten pancakes, helping them to rise and be light and fluffy!

If you’re hungry for even more delicious pumpkin recipes – be sure to click here! Obviously, I’m a big pumpkin lover, there’s a TON on the blog!

If you like this recipe, you may like these other pancake recipes!

• Sweet Potato Pancakes
• Chocolate Chip Pancakes
• Perfect Homemade Pancake Recipe

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Pumpkin Pancakes Recipe

Julie Evink

If you are looking for the perfect fall breakfast idea these Pumpkin Pancakes are the perfect choice! The perfect amount of pumpkin spicy and you have a light and fluffy pancake that you can’t resist. Drizzle maple syrup over a stack and you will be in heaven. 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Breakfast

Cuisine American

Servings 8

Calories 207 kcal

Ingredients

  

1x2x3x

• 1 1/4 Cups All Purpose Flour
• 3 Tbs. Sugar
• 2 tsp. Baking Powder
• 3/4 tsp. of Cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. cloves
• 3/4 tsp. Salt
• 1 1/3 Cups of Milk
• 3/4 Cups Pure Canned Pumpkin
• 4 large Eggs separated
• 1/4 Cup Butter Melted
• 1 tsp. Vanilla Extract

Instructions

 

• Preheat your griddle or frying pan.
• Beat your egg whites in a stand mixer until soft peaks form.
• While your egg whites are mixing combine all the dry ingredients together. Whisk to combine.
• Combine all your wet ingredients together MINUS the egg whites. Stir until mostly combined. Don’t overwork this. You want a few lumps.
• Add in your dry ingredients and whisk to combine. Fold eggs into the batter.
• Pour 1/4 c. batter onto greased griddle or frying pan. Make sure the surface is hot before doing this or the pancakes become stuck to the pan. When bubbles form in the batter flip. Serve warm with syrup.

Nutrition

Calories: 207kcal

Tried this recipe?Let us know how it was!