Description
Fluffy, warmly spiced pumpkin pancakes that capture the essence of fall. Perfect for breakfast or brunch and easy to customize.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 1/4 cups pumpkin puree
- 1/3 cup packed light or dark brown sugar
- 1 large egg
- 3 tablespoons canola or vegetable oil
- 1 1/2 cups whole milk
- Optional: 1 cup semi-sweet chocolate chips
- Butter or nonstick spray for cooking
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined.
- In a blender or mixing bowl, combine pumpkin puree, brown sugar, egg, oil, and milk. Blend or whisk until smooth.
- Pour the wet ingredients into the dry mixture and gently whisk until just combined. Do not overmix; lumps are okay. Fold in chocolate chips if using.
- Heat a griddle or skillet over medium heat and coat with butter or nonstick spray. Pour 1/4 cup of batter for each pancake onto the surface.
- Cook for 2–3 minutes until bubbles form and edges set. Flip and cook another 1–2 minutes until golden brown and cooked through.
- Serve warm with butter, maple syrup, and desired toppings.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Use a measuring cup or ladle for consistent sizes.
- Let the batter rest for a few minutes before cooking.
- Use whole wheat or gluten-free flour if preferred.
- Store leftovers in the fridge or freezer with parchment between layers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 170
- Sugar: 7g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: pumpkin pancakes, fall breakfast, easy brunch recipe, spiced pancakes, fluffy pumpkin pancakes