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    Easy cinnamon pumpkin pancakes

    Published: Nov 13, 2013 / 35 Comments

    27.5K shares
    • Facebook133
    Recipe Print

    Easy pumpkin pancakes flavored with cinnamon, nutmeg, and ginger - perfect holiday flavors! Fantastic recipe for the Fall and Winter season, as well as for the holidays (Thanksgiving and Christmas).

    Easy pumpkin pancakes recipe

    I can't let the pumpkin season pass by without making at least a single batch of pumpkin pancakes! These easy pancakes are packed with pumpkin puree and spiced up with just the right amount of cinnamon, nutmeg, and ginger.  Just perfect for the Fall! Imagine serving them for breakfast over Thanksgiving holidays - it will surely make your family very happy.

    Easy cinnamon pumpkin 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 cinnamon pumpkin 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.

    How to make pumpkin 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.

    Related pumpkin breakfast recipes

    • Pumpkin Waffles
    • Pumpkin Banana Chocolate Chip Muffins
    • Pumpkin Banana Bread with Apples
    • Pumpkin Pancakes with Cinnamon Apples
    easy cinnamon pumpkin pancakes
    4.75 from 4 votes

    Easy cinnamon pumpkin pancakes

    Easy pumpkin pancakes flavored with cinnamon, nutmeg, and ginger are perfect holiday breakfast pancakes.   Perfect Autumn recipe.  
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American
    Servings 12 pancakes
    Calories per serving 112 kcal
    Author: Julia

    Ingredients

    • 1 cup pumpkin puree
    • 1 ¼ cups milk
    • 3 tablespoons butter , melted
    • 1 egg
    • 3 tablespoons brown sugar
    • 1 ¼ cups all-purpose flour
    • 1 ½ teaspoons baking powder
    • 1 teaspoon cinnamon
    • ¼ teaspoon ginger
    • ⅛ teaspoon nutmeg

    Instructions 

    • In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
    • In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
    • Add dry ingredients to wet ingredients and whisk until just combined.
    • Heat up a griddle to medium heat, grease lightly if necessary. Use ¼ 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.
    • Serve with your favorite syrup.

    Nutrition

    Nutrition Information
    Easy cinnamon pumpkin pancakes
    Amount per Serving
    Calories
    112
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    2
    g
    13
    %
    Cholesterol
     
    23
    mg
    8
    %
    Sodium
     
    43
    mg
    2
    %
    Potassium
     
    149
    mg
    4
    %
    Carbohydrates
     
    16
    g
    5
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    3325
    IU
    67
    %
    Vitamin C
     
    0.8
    mg
    1
    %
    Calcium
     
    65
    mg
    7
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword cinnamon pancakes, pumpkin pancakes, thanksgiving breakfast
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. Lori

      November 04, 2016 at 7:02 am

      I made these after another recipe turned out good but was more involved. I don't know if I screeed something up or what but they are very flat. I followed the recipe and it was very watery. So I added some flour but maybe not enough. I was rooting for you but my experience was a fail.

      Reply
      • Julia

        December 20, 2016 at 5:53 pm

        Sorry to hear that, and very happy to hear any feedback! Thank you for taking your time to leave a comment!

        Reply
    2. Emily

      November 11, 2015 at 4:01 pm

      Followed the recipe. Mine turned out very gooey. Never cooked all the way through. I tried on med heat. I tried on low. I tried with a lid over the pancake and without. Seems like they needed more flour or something. I did use fresh squash but i strained it w a heavy weight for hrs like i do when I make pumpkin pie. Not sure why they did work for me as I am a competent cook and followed directions.

      Reply
    3. nancy

      October 24, 2015 at 10:42 pm

      I'm gonna add choc chips to the recipe. Gkids will love em.

      Reply
    4. Sara

      October 16, 2015 at 5:08 pm

      These are so delicious! I'm having a hard time getting them done in the middle but they are worth figuring out!

      Reply
    5. Jennifer

      December 23, 2014 at 9:37 am

      This recipe I just tried it and the pancakes wouldn't bubble no matter how long they sat on the griddle. They wouldn't cook through at all. Mush mess, why would this happen? I cook and bake all the time. Breakfast ruined.

      Reply
      • Candice

        September 15, 2015 at 10:49 pm

        i had the same problem. I had the griddle hot, and not matter how long I cooked them, they wouldn't cook through... I would say I cooked them for over 10 min. Per gaps the batter was too thick? Maybe less flour and more milk?
        I've tried it twice with no success

        Reply
    6. jennifer

      November 15, 2014 at 12:06 pm

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

      Reply
    7. Sarah

      November 04, 2014 at 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. 🙁

      Reply
      • Julia

        November 05, 2014 at 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.

        Reply
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