Pumpkin Pancakes

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 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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Need a fall twist on your favorite pancakes? Try this light, fluffy pumpkin pancakes. They have just the right amount of pumpkin flavor to make them mouthwatering. Pair them with oven baked bacon and your favorite homemade caramel latte for the perfect fall breakfast!

They remind me a little of my banana pancakes. They’re rich and sweet, but still so fluffy and irresistibly delicious. The perfect combo and truly just delightful for a crsipy, cold fall morning! You’re going to love homemade pumpkin pancakes and how simple they are to throw together.

Why You’ll Love Pumpkin Pancakes

• You only need some common pantry staples to make these delicious pumpkin pancakes! In fact, you may have all the ingredients already!
• These are the most light and fluffy pancakes, even with the super moist ingredient of pumpkin puree.
• It only takes 30 minutes to make this pumpkin pancake recipe. A fantastic addition to any breakfast, even on a busy morning.

Ingredients for this Pumpkin Pancakes Recipe

• All purpose flour – A basic all purpose flour is all you need to make these pancakes.
• Sugar – Sweeten the pancake batter just a touch with a little bit of granulated white sugar.
• Baking powder – Make you pancakes light and airy with some baking powder.
• Cinnamon, nutmeg, cloves – Give your pancakes perfect amount of spice with these three spices. You can also use pumpkin pie spice if you prefer.
• Salt – Balance the sweetness and flavor of all ingredients with a pinch of salt.
• Milk – I like to use whole milk for the best flavor, but any kind of milk you have on hand will work.
• Pure canned pumpkin – Don’t use pumpkin pie filling, it has already been sweetened and has spices added. Grab 100% pure pumpkin puree.
• Eggs – Whip these to make them light and fluffy!
• Butter – You can use salted or unsalted butter, whatever you have on hand.
• Vanilla extract – Add depth of flavor with a bit of vanilla extract.

How to Make Pumpkin Pancakes

Preheat the griddle or a large non-stick skillet over medium heat.

Using a stand mixer or hand mixer, beat your egg whites until soft peaks form. Whisk together the dry ingredients in a separate bowl.

In another bowl combine the wet ingredients together, minus the egg whites. Stir until mostly combined. It’s ok to have a few lumps, so don’t over mix. 

Add in your dry ingredients and whisk to combine, then fold eggs into the batter.

Pour 1/4 c. batter onto greased griddle or frying pan. When bubbles form in the batter flip each pancake.

Remove cooked pancakes from the pan and serve immediately!

Can I store leftover pumpkin pancakes?

Leftovers are perfectly ok to store! To refrigerate, allow them to cool completely and then transfer to an airtight container with parchment paper between the layers to prevent sticking. Store in the fridge for 3-4 days.

How to Freeze Pumpkin Pancakes

Place all your pancakes on a baking sheet, making sure that they are not touching. Place in freezer for 30 minutes or until frozen. Remove from sheet pan and carefully transfer to resealable freezer bag.

To reheat them, place on microwave safe place and microwave 20 seconds for one pancake. For each additional pancake add about 20 seconds to time.

You can also reheat in the oven! Just preheat your oven to 350 degrees Fahrenheit and place pancakes into a foil packet or flat layer on sheet pan and loosely cover with foil. Bake for about 10 minutes or until pancakes are warm and soft.

To reheat using the toaster simply place in toaster and toast. This will produce a more crispy outside then the other two methods of reheating.

What can I add to pumpkin pancakes?

Just like regular homemade pancakes, you can add fun fillings to these delicious pumpkin pancakes! Here’s some tasty ideas:

• chocolate chips
• chopped walnuts
• cream cheese swirl (add this when the batter is in the pan)
• white chocolate chips
• chopped pecans
• dried cranberries

What to Serve with Pumpkin Pancakes

Serve these yummy pancakes with any and all of your favorite toppings! Some fresh homemade whipped cream, chopped nuts and maple syrup is my favorite combo. But chocolate syrup and caramel sauce are yummy toppings too.

You can also pair this sugary sweet breakfast with protein like bacon and eggs or this super simple sheet pan breakfast. It’s also great with other hearty breakfast items like breakfast hash and breakfast crescent rings.

I hope you love this lovely little fall-inspired breakfast treat! Enjoy!

More Pancake Recipes You’ll Love!

• A healthier twist on this classic is Sweet Potato Pancakes! So easy to make too.
• Need a sweet treat to start your day? Light and fluffy Chocolate Chip Pancakes!
• A pancake made in a skillet! This Dutch Baby Pancake is so fun to make for a different twist.
• If you are looking for light, perfect Buttermilk Pancakes this is the only recipe you need!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 25 votes

Pumpkin Pancakes

Light and fluffy pancakes that you can’t resist with pumpkin and spices for the ultimate fall flavor. Drizzle maple syrup over a stack and you will be in heaven. 

Prep:15 minutes mins

Cook:15 minutes mins

Total:30 minutes mins

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Ingredients

• ▢ 1 1/4 c. all-purpose flour
• ▢ 3 Tbsp sugar
• ▢ 2 tsp baking powder
• ▢ 3/4 tsp cinnamon
• ▢ 1/4 tsp nutmeg
• ▢ 1/4 tsp cloves
• ▢ 3/4 tsp salt
• ▢ 1 1/3 c. Milk
• ▢ 3/4 c. canned pumpkin puree
• ▢ 4 large eggs separated
• ▢ 1/4 c. 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.

Tips

HOW TO FREEZE PANCAKES

Place all your pancakes on a sheet pan. Make sure they are not touching. Place in freezer for 30 minutes or until frozen. Remove from sheet pan and place in a resealable bag.

To reheat them in the microwave place pancakes on microwave safe place and microwave 20 seconds for one pancake. For each additional pancake add about 20 seconds to time.

To reheat in the oven preheat your oven to 350 degrees F. Place pancakes into a foil packet or flat layer on sheet pan and loosely cover with foil. Bake for about 10 minutes or until pancakes are warm and soft.

To reheat using the toaster simply place in toaster and toast. This will produce a more crispy outside then the other two methods of reheating.

Nutrition Information

Calories: 207kcal (10%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.