Pumpkin Pancakes are fluffy pancakes made with pumpkin pie spice and pumpkin puree that are the perfect way to start your day! If these sound good to you, be sure to try the Pumpkin Waffles next!
These pancakes have been a staple in our family for the last 15 years. They are the perfect breakfast for cool mornings, especially when it is Pumpkin Spice, I mean Fall, season. Go all out and pair the pancakes with a homemade Pumpkin Spice Latte!
Pumpkin Pancakes Ingredients
Pumpkin Pie Spice: Be sure to have pumpkin spice around your house for everything pumpkin. And, if you don’t have any on hand, it is super easy to make your own homemade pumpkin pie spice!
Pumpkin Puree: Be sure to look for pumpkin puree, not pumpkin pie filling. Pumpkin puree is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added. We are adding our own seasoning and sweetness into these pancakes so just want the pure pumpkin flavor of the puree.
Molasses: You will notice that molasses is optional in the recipe. I used molasses to get the most flavor in the pancakes. However, you can leave it out if you don’t have any on hand.
Optional Maple Whipped Cream Topping
Another optional (and delicious) topping would be to top the pancakes with maple whipped cream. To make the whipped cream, I started by whipping 1 cup of heavy cream. Then, I added approximately a teaspoon of maple syrup and stirred it by hand. It ends up being a very loose Maple Whipped Cream but perfect for these pumpkin pancakes. Finish it up with another drizzle of syrup and you have a decadent breakfast!
Can I Freeze Pancakes?
Yes, you can definitely freeze pancakes. In fact, I like to double or triple the recipe when I have the time just to make extra for the week! To freeze pancakes, let them cool to room temperature. Then, place the pancakes individually on a baking sheet to put in the freezer for about 30 minutes. (This is so they don’t stick together when you pack them in a freezer bag.)
After they are slightly frozen, put them in a labeled sealable freezer bag. Be sure to include the date and what kind of pancakes are in the bag. They will last up to three months.
When you are ready to enjoy the pancakes, just take as many as you need out of the freezer and microwave them for about a minute.
PRO TIP: To make the edges a little crisp, pop them in the toaster for a bit. Once you see how easy and tasty this is, you will definitely make extra pancakes next time!
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- ¼ cup (50 g) light brown sugar, packed
- 1 cup (245 g) pumpkin puree
- ⅔ cup (163 g) whole milk
- 3 large eggs, room temperature
- 3 tablespoons butter, melted
- 1 tablespoon molasses, optional
- Preheat a griddle to 325°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt, and brown sugar.
- In a separate bowl, stir together the pumpkin puree, milk, eggs, melted butter, and molasses (if using).
- Add the flour mixture to the pumpkin mixture, stirring by hand until just combined.
- Using a ⅓ cup measuring cup, pour the thick pancake batter onto the griddle. Cook until the edges bubble slightly, 2-3 minutes. Then, flip over and cook the other side for another 2 minutes. Timing will depend on your griddle.
- Serve pancakes warm with butter, maple syrup, and optional chopped pecans.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This recipe has been updated as of Oct. 13th, 2021. More pumpkin added, per request! 🙂