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Easy pumpkin pancakes

Easy pumpkin pancakes recipe, Thanksgiving breakfast recipes, how to make pumpkin pancakes, pumpkin recipes, Thanksgiving recipes, healthy pancakes

I can’t let the pumpkin season pass by without making at least a single batch of pumpkin pancakes! Full of pumpkin flavor and spiced up with just the right amount of cinnamon, nutmeg, and ginger, these easy pumpkin pancakes are perfect for the Fall! Imagine serving them for breakfast over Thanksgiving holidays – it will surely make your family very happy and giggly from contentment :) :D :) :

Easy pumpkin pancakes recipe, Thanksgiving breakfast recipes, how to make pumpkin pancakes, pumpkin recipes, Thanksgiving recipes, healthy pancakes

If you love pumpkin, these will be right up your alley, because the pumpkin flavor really comes through in this recipe! They are so good and full of flavor, you can eat them plain, without any maple syrup! Just with a cup of sweetened coffee or tea. Of course, pouring REAL maple syrup over the pancakes will not hurt either! :)

Easy pumpkin pancakes recipe, Thanksgiving breakfast recipes, how to make pumpkin pancakes, pumpkin recipes, Thanksgiving recipes, healthy pancakes

They are hearty pumpkin pancakes: moist, light, fluffy, and not overly sweet! A great addition to your rotation of breakfast recipes. And not only in the Fall or on Thanksgiving – but on any day you feel like eating some pumpkin in the morning. :)

Easy pumpkin pancakes recipe, Thanksgiving breakfast recipes, how to make pumpkin pancakes, pumpkin recipes, Thanksgiving recipes, healthy pancakes

Very easy to make: just combine pumpkin, milk, melted butter, egg, and brown sugar – whisk it really well. Separately combine flour, baking powder, cinnamon, ginger, nutmeg and add these dry ingredients into wet ingredients. Experiment with spices – add more of each spice if you want a spicier pancake. Cook on the griddle on medium heat: the pancakes puff up nicely. As an added benefit, the house smells really nice while you cook them.

Easy pumpkin pancakes

Total Time: 30 minutes

Yield: 12-14 pancakes

Easy pumpkin pancakes

Ingredients

  • 1 cup pumpkin
  • 1 and 1/4 cups milk
  • 3 tablespoons melted butter
  • 1 egg
  • 3 tablespoons brown sugar
  • 1 and 1/4 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 3/4 teaspoon (up to 1 teaspoon) cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg

Instructions

  1. In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
  2. In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
  3. Add dry ingredients to wet ingredients and whisk until just combined.
  4. Heat up a griddle to medium heat, grease lightly if necessary. Use 1/4 measuring cup to ladle each pancake on the griddle. Cook until golden brown, flip to the other side, and cook until golden brown on the other side.
  5. Serve with your favorite syrup.
http://juliasalbum.com/2013/11/easy-pumpkin-pancakes-recipe/

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{ 24 comments… add one }

  • Suzanne November 13, 2013, 1:46 am

    These look like the perfect pancakes!

  • Angie@Angie's Recipes November 13, 2013, 5:20 am

    Those pancakes look incredibly beautiful and delicious, Julia.

  • Denise Browning@From Brazil To You November 13, 2013, 8:54 am

    I’d be quite content to have a stack of these pumpkin pancakes in my plate the entire fall season. Pinned!

  • Monique November 13, 2013, 8:58 am

    I have never in my life..made a pancake as beautiful as these Juilia!

  • Tash November 13, 2013, 9:15 am

    Hi Julia! How gorgeous these look. I must admit, I have been swept up in the tide of pumpkin-love going on at this time of year from our friends across the pond, and pancakes seem to be such a great way to use pumpkin for those who aren’t overly fond of it in its more unadulterated forms. Did you use tinned pumpkin puree? I will aim to make these once I can find somewhere that stocks pumpkin around here :)

    Best wishes,
    Tash from vintagepretty.org

    • Julia November 22, 2013, 6:26 pm

      Tash, yes I used canned pumpkin puree, or if I want to sound British, I would say that I used tinned pumpkin puree. :)

  • The Café Sucre Farine November 13, 2013, 10:05 am

    These look and sound amazing Julia, I think I could probably eat the whole stack. My son-in-law always says to eat a big breakfast on Thanksgiving which will stretch out your stomach for the big meal later in the day, haha! He makes me laugh. These would be perfect :)

  • Natasha @ The Cake Merchant November 13, 2013, 11:13 am

    Pumpkin pancakes are the best, and yours look perfect! I like mine with cinnamon whipped cream.

  • Deb November 13, 2013, 12:07 pm

    My family would enjoy these scrumptious Pumpkin Pancakes! What a fabulous recipe to begin the weekend, the seasonal flavor of pumpkin and cinnamon with lots of maple syrup!

  • Ashley November 13, 2013, 3:32 pm

    Yum! These pancakes look delicious! I love that giant tower on the plate : ) I agree that these would be perfect to enjoy with family during the holidays!

  • Stacy | Wicked Good Kitchen November 13, 2013, 3:39 pm

    I’ll take a plate stacked high, Julia! LOVE pumpkin pancakes this time of year and your recipe looks nothing short of heavenly. Thank you for sharing, my friend. Will be pinning to several boards at Pinterest to share!

  • Yelena November 13, 2013, 4:30 pm

    Beautiful color! I can see the texture and they are sooooo good! I love breakfast, specially on a weekend, very important have everybody at the table-) And these pancakes are perfect, my dear Julia!

  • Judy November 13, 2013, 4:56 pm

    Do we get some of these?????

  • john@kitchenriffs November 13, 2013, 5:26 pm

    I love pumpkin pancakes! We haven’t made any yet this year – been making sweet potato pancakes, though, which are similar. Good stuff – thanks.

  • Matt @ Runner Savvy November 13, 2013, 7:50 pm

    Drool! I <3 pumpkin pancakes.

  • Joann November 24, 2013, 10:48 am

    Why is cinnamon on here twice?

  • Joann November 24, 2013, 10:51 am

    Cinnamon is listed twice

    • Julia November 25, 2013, 2:34 am

      Joann, thanks for pointing it out – I removed the second cinnamon. :) The recipe requires only 3/4 teaspoon (or up to 1 teaspoon) of cinnamon, not more than that. Late night postings don’t work so well for me! :)

  • Joann November 24, 2013, 10:51 am

    Cinnamon listed twice

  • patricia taylor November 29, 2013, 11:03 am

    I don’t know what I did wrong but the center came out like pumpkin pie, too mushy :( but the taste was favorable

    • Julia December 7, 2013, 4:01 am

      Patricia, did you use 1/4 cup measuring cup as a scoop or did you use a larger scoop? These pancakes work best when they are on the smaller side. Another thing that could go wrong could be that your pancake griddle was not heated enough through.

  • Sarah November 4, 2014, 7:37 pm

    Used 1/4 cup and even tried smaller ones. Very mushy…left on griddle for at least 5-6 minutes on each side and they won’t cook! Disappointed mommy and disappointed hungry family. :(

    • Julia November 5, 2014, 2:45 pm

      Sorry to hear about that! I need to make these again to troubleshoot this recipe. By the way, did you heat the griddle until very hot? With puree based pancakes, I find that I have to get the griddle really hot to make sure nothing sticks and everything cooks through.

  • jennifer November 15, 2014, 12:06 pm

    These had the texture of french toast this morning when I made them. Totally tasty and my twins loved them.

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