Pumpkin Pancake Recipe

A stack of Pumpkin Pancakes on a plate topped with syrup.

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This Fluffy Pumpkin Pancake recipe is a perfect treat for a fall morning or a special brunch. With simple ingredients, these pancakes are delicious and easy to make.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 163kcal

Author: Judy Wilson

Ingredients

4 Tablespoons unsalted butter
1 large egg (room temperature)
½ cup pureéd pumpkin
1 teaspoon vanilla extract
1 teaspoon maple extract
2 cups all-purpose flour
1¾ cup milk
½ teaspoon finely ground sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground all-spice
¼ teaspoon ground nutmeg
¼ teaspoon baking soda
4 teaspoons baking powder
⅓ cup granulated sugar

Instructions

Melt the butter in a microwaveable bowl, on half power for 30-second increments (until fully melted). Set aside.
In a large mixing bowl, mix dry ingredients. Then add in eggs, butter, milk, and extracts. Stir until fully combined.
Fold in the pureéd pumpkin. Batter will be lumpy.
Grease a griddle pan then set to medium heat on the stove.
Scoop half a cup of batter onto the griddle and cook until the edges are golden brown (about 2 minutes), then flip and cook for another 2 minutes until the pancake is golden brown.
Repeat step 5 for the remaining batter.
Serve with syrup and butter. Enjoy!

Notes

This makes between 12-15 pancakes.

If you’d like a richer flavor, substitute the granulated sugar with ¼ cup brown sugar.

To keep the cooked pancakes warm while making the rest, wrap the cooked
pancakes in foil to retain the heat!

To store place the cooled pancakes in an airtight container and store them in the refrigerator for up to 3 days.

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