Pumpkin Pancakes

A stack of pancakes on a white plate topped with maple syrup drizzling down the sides, pecans, and whipped cream.

Perfectly thick & fluffy Pumpkin Pancakes are a Fall favorite breakfast! These pancakes are packed with warm pumpkin spices throughout and are best served with freshly whipped cream, warm maple syrup, and chopped pecans.

Course Breakfast

Cuisine American

Keyword pumpkin pancake recipe, pumpkin pancakes

Prep Time 10

Cook Time 5

Rest Time 10

Total Time 25

Servings 4-inch pancakes

Calories 131kcal

Author Jessica - Together as Family

Ingredients

Pumpkin Pancakes

1¼ cup all-purpose flour
2 tablespoons granulated sugar
2½ teaspoons baking powder
2 teaspoons pumpkin pie spice
½ teaspoon kosher salt
1 cup 2% milk
1/3 cup pure pumpkin
2 large eggs beaten
2 tablespoons canola or vegetable oil
2 teaspoons vanilla extract

For Serving

chopped pecans
warmed maple syrup (pure maple syrup or pancake syrup)
homemade whipped cream
softened butter

Instructions

In a large mixing bowl add the flour, sugar, baking powder, pumpkin pie spice and kosher salt. Stir with a wire whisk.
In a separate smaller bowl, add the 2% milk, pure pumpkin, beaten eggs, oil, and vanilla extract. Whisk until all the ingredients are combined.
Pour the wet ingredients into the larger bowl of dry ingredients. Stir with a wooden spoon or rubber spatula, just until combined and no flour streaks remain.
Allow the batter to rest, at room temperature, for 10 minutes.
While the batter is resting heat the griddle or skillet pan to medium heat (350° F). Once heated, lightly spray the surface with cooking spray. Using a 1/4 cup measuring cup, measure out the pancake batter and pour it onto the warm skillet or griddle.
Cook each side for about 2 minutes and flip with a spatula to cook the other side.
* Once I flip the pancake I like to spread some softened butter on the top
Serve pancakes immediately with warmed syrup (pure maple or pancake syrup are fine), homemade whipped cream (recipe below), and chopped pecans.
We also like these pancakes served with buttermilk syrup.

Notes

Nutrition Information : The information listed is for one pancake when using a 1/4 cup measuring cup to drop the pancakes onto the skillet. If you use a large size, like 1/3 cup or 1/2 cup, then this information would be different and you won't get 10 pancakes out of the recipe.

Salt : If using table salt or sea salt, reduce the amount to 1/4 teaspoon.

Milk : If you want a richer and more decadent pancake try using whole milk or buttermilk instead of 2%.

Homemade Whipped Cream : This is an optional topping if wanted. You could also use whipped cream from a spray can as well.

You will need 1/2 cup heavy whipping cream + 2 tablespoons powdered sugar + 1/2 teaspoon vanilla extract.

Place all three ingredients into a mixing bowl and use an electric hand mixer to beat together until fluffy and stiff peaks form. This takes about 4 minutes. Start on low speed and increase speed as needed as the cream gets thicker.

Serving : We like these with warmed pancake syrup or pure maple syrup, whipped cream, and chopped pecans. They are also really good with buttermilk syrup too.

Beaten Eggs : When a recipe calls for beaten eggs that just means you need to crack the eggs into a small bowl and beat them with a fork, just until they are mixed together.

Nutrition