Pumpkin Pancakes Recipe

Soft and fluffy pumpkin pancakes - these easy pancakes are completely from scratch and have so much pumpkin flavor with tons of pumpkin spice! They are great to make ahead - you can freeze pancakes too!

👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●pan
●griddle
●bowl
●mixing bowl
●whisk
●microwave

📝 Preparation Steps

Preheat griddle to approximately 350°F. If using a pan, preheat over medium heat only once batter is mixed.

Add flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice to a medium or large mixing bowl. Whisk to combine.

baking powder2 teaspoons(65g) pumpkin puree6 tablespoons(15ml) vegetable oil1 tablespoon(237ml) milk (any kind or nondairy)1 cupground cinnamon1 teaspoonpumpkin pie spice2 teaspoons

Add eggs, pumpkin puree, milk, oil, and vanilla. Whisk to combine, batter may be slightly lumpy.

(65g) pumpkin puree6 tablespoonslarge eggs2(15ml) vegetable oil1 tablespoon(237ml) milk (any kind or nondairy)1 cupvanilla1 teaspoon

Spray cooking surface with nonstick cooking spray or rub with butter for more flavor. Add approximately 3 tablespoons of batter to prepared pan and spread. Cook until bubbles in the center of the pancake start to pop and flip, cooking until the bottom is golden brown and cooked through.

Serve warm with syrup.

Store in an airtight container in the fridge. Freeze cooled pancakes between layers of paper towels in an airtight container; reheat in toaster, microwave, or air fryer.

Nutrition Facts

calories

169 kcal

fat Content

4 g

serving Size

1 pancake

fiber Content

1 g

sugar Content

9 g

sodium Content

245 mg

protein Content

5 g

trans Fat Content

0.01 g

cholesterol Content

45 mg

carbohydrate Content

28 g

saturated Fat Content

1 g

unsaturated Fat Content

2 g

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