Pumpkin Pancakes

Pumpkin Pancakes by @browneyedbaker :: www.browneyedbaker.com

We’re a day away from Halloween; are you pumpkin’ed out yet? I feel like I’ve barely gotten started on my fall baking, have yet to pass out Halloween candy, and yesterday there was already Christmas candy on display at the grocery store! I love Christmas just as much (even more!) than the next person, and I’m excited for the holiday season, but I’m not ready to wind down my fall baking yet. We still have a whole month before Thanksgiving! Let’s keep rolling, shall we?

Hot, indulgent breakfasts have always felt like a treat. Growing up, I always preferred a simple bowl of cereal or some toast with peanut butter and jelly for breakfast instead of fussing with eggs or pancakes or anything of the like. I still eat the same way, but love to make special breakfasts of pancakes, French toast or waffles every now and then. Pumpkin pancakes are one thing that had been missing from my cold weather breakfast repertoire. After two straight mornings of waking up to a blanket of frost on the grass, I thought now would be as good a time as any to whip them up.

Pumpkin Pancakes by @browneyedbaker :: www.browneyedbaker.com

Like most all pancake recipes, this one is quite simple and can be mixed together in less than 10 minutes. Even better, I had everything I needed in the kitchen already. I love how prominent the pumpkin flavor is in these pancakes, and along with the combination of spices, they taste like fluffy pieces of pumpkin pie! Next time, I might top them with whipped cream instead of butter and syrup :)

Pumpkin Pancakes by @browneyedbaker :: www.browneyedbaker.com

These would make a great Halloween breakfast treat! Or breakfast-for-dinner to fuel you for trick-or-treating. I’m a huge fan of breakfast food for dinner.

Do you have any special breakfast traditions for different times of the year?

Pumpkin Pancakes by @browneyedbaker :: www.browneyedbaker.com

One year ago: Pumpkin Blondies
Three years ago: Homemade Caramel Apples

Pumpkin Pancakes

Yield: 6 pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Pumpkin and spice pancakes make the perfect breakfast on a chilly fall morning.

Ingredients:

1¼ cups all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
1 cup milk (whole or 2%)
½ cup canned pumpkin
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Directions:

1. Preheat a griddle to medium heat.

2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.

3. In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.

4. Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.

5. Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.

(Recipe adapted from Two Peas and Their Pod)

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77 Responses to “Pumpkin Pancakes”

  1. Andrea on October 30, 2013 at 12:13 am

    I absolutely LOVE everything pumpkin! I’ll definitely have to try this out in the morning:)

    Reply

  2. Laura (Tutti Dolci) on October 30, 2013 at 12:26 am

    That is one gorgeous stack of pancakes!

    Reply

  3. Mallory @ Because I Like Chocolate on October 30, 2013 at 1:18 am

    I live in Canada so we have already had our Thanksgiving and I am almost in full fledged Christmas mode! I love the holidays!

    Reply

  4. Pieliekamais on October 30, 2013 at 2:42 am

    What leftover pancakes? :)

    Reply

  5. Averie @ Averie Cooks on October 30, 2013 at 3:16 am

    They’re so pretty. Light, fluffy, moist, the color is great and yes to ” We still have a whole month before Thanksgiving! Let’s keep rolling, shall we?” – I agree. Because of some 4th qtr posts I have to turn in well in advance, it’s been Christmas-ey in my kitchen the past 2 weeks but it feels weird. And it’s 80F in San Diego on top of it…even more weird. Pinning these pretty pancakes!

    Reply

  6. Becca @ Crumbs on October 30, 2013 at 4:43 am

    They look amazing! Never tried a pumpkin pancake before. And I know what you mean, as excited as I am about Christmas, I am not ready to let go of autumn yet!

    Reply

  7. ThisBakerGirlBlogs on October 30, 2013 at 5:10 am

    Just look at the colour! Looks gorgeous :)

    Reply

  8. Megan - The Emotional Baker on October 30, 2013 at 5:43 am

    Oh. my. goodness. These look amazing! I hope I get a chance to try them.

    Reply

  9. marie @ little kitchie on October 30, 2013 at 6:56 am

    These are perfect for chilly fall mornings!

    Reply

  10. Johlene on October 30, 2013 at 7:29 am

    These look really tasty and they´d be perfect for the weather we´re ecperiencing today here in Gran Canaria, Spain :-) Xx

    Reply

  11. Katrina @ Warm Vanilla Sugar on October 30, 2013 at 7:38 am

    pumpkin pancakes are soooo good! This version looks awesome!

    Reply

  12. Sally on October 30, 2013 at 7:48 am

    these look really lovely, a perfect way to sneak pumpkin into my fiance’s diet! He doesn’t like pumpkin, but loooves pancakes! I am unable to find canned pumpkin here in Australia, can I just use cooked & pureed fresh pumpkin instead?

    Reply

    • Michelle on October 30th, 2013 at 8:10 am

      Hi Sally, Yes, you definitely can! Enjoy!

      Reply

  13. Caroline @ chocolate & carrots on October 30, 2013 at 7:57 am

    So fluffy! Such a perfect fall treat. :D

    Reply

  14. Janice on October 30, 2013 at 8:46 am

    Could you substitute whole wheat flour?

    Reply

    • Michelle on October 30th, 2013 at 4:03 pm

      Hi Janice, In the original recipe, Maria used 3/4 cup all-purpose flour and 1/2 cup whole wheat flour. I don’t often use whole wheat flour in my baked goods unless making something like whole wheat bread, so I converted it to all AP. You could start with that much, and then try doing more if you’d like. The protein amounts in the flours are different, so there might be a bit of a difference in texture.

      Reply

  15. Prudy | butter, basil, and breadcrumbs on October 30, 2013 at 8:47 am

    Oh just lovely. As soon as I saw the beautiful pictures of these pancakes…I knew that I have to try them, and I thought how perfect they would be for tomorrow nights dinner!! We love breakfast for dinner, and since it’s Halloween, how perfect pumpkin pancakes would be! :-)

    Reply

  16. nancy K on October 30, 2013 at 8:51 am

    These pancakes look too delicious to resist. I guess I will have to break open the can of pumpkin I just purchased yesterday.Thanks for sharing.
    I laughed when I read your comment about Christmas candy. In my neck of the woods, the Halloween candy appeared in late August and Christmas candy has been on the shelves at the grocery stores for a month.The rest of the holiday stuff is also now appearing. I am old enough to rememebr when most Christmas stuff didn’t appear until after Thanksgiving. I remember how fun it was to go into stores and see them magically transformed the weekend after Thanksgiving. Christmas has lost so much of its magic these days. Everything is focused on the material and spending, presents and bigger , bigger , bigger and more, more , more. It kind of sad, I think.

    Reply

  17. AnnMarie on October 30, 2013 at 8:58 am

    I have been craving these since I had them in a restaurant. These look lighter and fluffier so I have to try these! Thanks!

    Reply

  18. Carrian on October 30, 2013 at 9:09 am

    Yum! This looks perfect for this cold morning!

    Reply

  19. Cate @ Chez CateyLou on October 30, 2013 at 9:51 am

    No way, I am not sick of pumpkin yet. Not sure that could ever happen! These pancakes look so delicious – I love how fluffy they are!

    Reply

  20. Kelly on October 30, 2013 at 10:30 am

    I just made these recently and actually found the recipe on Two Peas and Their Pod blog – I saw that this is an adaptation from their recipe. They really are very good, and even better with a bit of butter and maple syrup. My kids and husband ate them up! Just a note, Two Peas made these with a streusel topping – so good but over the top sweet. I made these plain last time (as shown in your recipe) and liked them better without the topping. Thanks for sharing!

    Reply

  21. Mary W. on October 30, 2013 at 10:48 am

    I am getting pumpkined out but these look delicious!

    Reply

  22. Gayle on October 30, 2013 at 11:15 am

    Delicious with warm Pecan syrup. I’m never tired of pumpkin. I am definitely not in the Christmas mode yet. I need to get started on my Fall baking.

    Reply

  23. Rebecca @ Dorm Room Baker on October 30, 2013 at 11:32 am

    These look so fluffy and delicious! I’m mainly a cereal eater for breakfast myself, but I would definitely not complain if I woke up to these :).

    Reply

  24. Laura @ Lauras Baking Talent on October 30, 2013 at 11:46 am

    These look great! Love adding pumpkin to different things.. I think pancakes go to the top of the list now :)

    Reply

  25. Erin @ Dinners, Dishes and Desserts on October 30, 2013 at 12:19 pm

    Yum! Sounds like the perfect breakfast for tomorrow!

    Reply

  26. Hannah on October 30, 2013 at 1:27 pm

    I love breakfast for dinner with a capital L. And honestly, I really can’t think of anything better at the moment than pancakes with syrup. The pumpkin makes them perfect, and satisfies that little Autumn is here! leap that happens inside me every time I step outside and breathe in. Thank you for such a cool idea!

    Reply

  27. Beckie on October 30, 2013 at 1:27 pm

    My daughter was just diagnosed with mono and has a sore throat so bad she hasn’t been able to eat for a week. I think I’ll make these for her as soon as she can swallow again since she loves pumpkin.

    Reply

  28. Nancy P.@thebittersideofsweet on October 30, 2013 at 1:59 pm

    I am definitely not all pumpkin’ed out yet! We do pancakes pretty often here and I love pumpkin pancakes!

    Reply

  29. Steph in Lex on October 30, 2013 at 2:08 pm

    Pumpkined out? No such thing!!! I’ll eat pumpkin pie in the middle of April. Bring it on!!

    Reply

  30. The Twilight Chef on October 30, 2013 at 3:32 pm

    These look fantastic – pancakes are my all time favourite breakfast treat. I have never seen canned pumpkin here in Scotland, I must check if I can get it. Looking forward to trying (and more importantly) eating these!

    Reply

  31. 2 Sisters Recipes on October 30, 2013 at 4:46 pm

    We love these pancakes! thanks for the recipe!

    Reply

  32. Martha in KS on October 30, 2013 at 5:27 pm

    I made pumpkin-white chocolate popcorn & tonight I’m baking a Pumpkin Streusel Coffeecake. http://blog.williams-sonoma.com/todays-recipe-pumpkin-coffee-cake-with-brown-sugar-pecan-streusel/ My co-workers are going to be so happy tomorrow! Happy Halloween to all!

    Reply

  33. Tanya on October 30, 2013 at 5:56 pm

    Im sure I can use pumpkin pie spice in substitution of the cinnamon etc but do you have any suggestions of how much to use?

    Reply

    • Michelle on October 31st, 2013 at 11:44 am

      Hi Tanya, I would use about a ½ to 1 teaspoon, depending on how spiced you’d like them.

      Reply

  34. marcie on October 30, 2013 at 10:14 pm

    I will never be pumpkin’d out — these look fantastic!

    Reply

  35. Christine on October 31, 2013 at 9:28 am

    I made these for my kids this morning and they loved them! I added a few chocolate chips, for the kids of course, and they were delicious!

    Reply

  36. Kelly on October 31, 2013 at 11:59 am

    Yum! Makes me wish I hadn’t had a bowl of Golden Graham’s for breakfast!

    Reply

  37. Kiran @ KiranTarun.com on October 31, 2013 at 5:04 pm

    I simply won’t get enough of pumpkins! Thats a delicious stack :)

    Reply

  38. Musing Mar on October 31, 2013 at 5:50 pm

    Oh, these pancakes look so GOOD – I can just imagine their aroma!

    Reply

  39. Brei on November 1, 2013 at 12:13 pm

    love these! my 3 yr old did too!

    Reply

  40. Rob on November 2, 2013 at 12:36 pm

    These are on my list to make but what’s a half can o pumpkin? Cans are all different sizes. How many cups or teaspoons etc. would be more helpful. ty

    Reply

    • Rob on November 2nd, 2013 at 12:38 pm

      Sorry read it wrong. Im making these tomorrow morning!

      Reply

  41. Jaclyn on November 2, 2013 at 1:54 pm

    These look SO fluffy and perfect!!

    Reply

  42. Laura Dembowski on November 3, 2013 at 8:39 am

    Pumpkin pancakes sound amazing! I love having pancakes or eggs for dinner especially in the fall or winter. So comforting!

    Reply

  43. Margotgn on November 3, 2013 at 1:53 pm

    Target was actually playing Christmas music as I was buying my Halloween candy! It was very surreal.

    Reply

  44. toni on November 3, 2013 at 10:29 pm

    Do you think buttermilk would be good in place of the milk? I always make buttermilk pancakes and think they are so light and fluffy, but I wonder if it would work in this recipe.

    Reply

    • Michelle on November 4th, 2013 at 12:36 pm

      Hi Toni, I haven’t tried it, so I can’t tell you definitively how it will turn out, but I don’t think it could hurt to try!

      Reply

  45. Susan on November 5, 2013 at 2:01 pm

    I made these last weekend and they were fabulous. My kids loved them! Will definitely make them again this Sunday. Recipe is a keeper.

    Reply

  46. kibby on November 5, 2013 at 5:40 pm

    I had pumpkin pancakes recently at a little hole-in-the-wall restaurant with apple cider syrup. I just googled the syrup and am heading for the kitchen to make some:) This is a winning combo.

    Reply

  47. Melissa on November 6, 2013 at 2:36 am

    This pancake recipe is sooo yummy. The perfect amount of fluffiness and pumpkin-y goodness. Such a well balanced pancake. Thanks for the recipe!

    Reply

  48. Kammie on November 6, 2013 at 6:04 pm

    I made these for our breakfast for dinner meal. They were very good…easy to make. A definite keeper!

    Reply

  49. Debbie on November 6, 2013 at 9:07 pm

    These were great! Very fluffy and moist. The only changes I made were by using plantain flour and unsweetened almond milk :)

    Reply

  50. Pat on November 12, 2013 at 11:16 pm

    Made these yesterday – delicious! Even the cold leftovers were great – tasted like a little cake or muffin.
    One question – I can set the degree of heat on my griddle. What temp do you recommend for these? I think (?) I used about 325, usually I cook pancakes at 350 but 325 seemed like more of a “medium” heat.

    Reply

    • Michelle on November 13th, 2013 at 10:56 pm

      Hi Pat, Yes, I used an electric griddle as well and used 325 on mine.

      Reply

  51. Chris on November 22, 2013 at 11:38 am

    Love, love, love these pancakes! Thank you for sharing the recipe!

    Reply

  52. Kate on November 26, 2013 at 11:18 am

    I am pretty proficient in the kitchen and I can for sure follow a recipe. These, after still being on the griddle for nearing 15 minutes, are still gooey and gummy in the center and don’t taste like much. Bummed! Any idea what I did wrong?

    Reply

    • Michelle on November 26th, 2013 at 9:29 pm

      Hi Kate, Oh no! I’m sorry you had some trouble with the pancakes. I’m not sure why they would not be cooked after so long! Mine only took about 5 minutes.

      Reply

  53. Renee on November 29, 2013 at 1:44 pm

    These were wonderful!! A big hit with my family for the day after Thanksgiving breakfast. I made a simple glaze of powdered sugar, milk and vanilla to use instead of syrup and everyone raved over it.

    Reply

  54. Angelena Battaglia on December 8, 2013 at 12:08 pm

    I made these this morning, my kids loved um! Thank you for sharing!! We put “Fluff” on top instead of syrup, yummy!!

    Reply

  55. Sharon on December 16, 2013 at 11:12 am

    Just tried this recipe out this morning and I have to say, absolutely heavenly! You weren’t kidding about the light and fluffy nature of these and they have a great density to them. The spices and pumpkin flavor all compliment each other perfectly. This recipe is definitely bookmarked and will be used again!

    Reply

  56. Nancy Daly on February 9, 2014 at 8:23 am

    These pancakes were so easy and so delicious. I served them for a Sunday morning breakfast with warm real maple syrup and butter. I did make a mistake in reading the recipe–I didn’t have my glasses on and put in 1/4 tsp. ginger instead of 1/8. It didn’t matter. They were great!

    Reply

  57. Kelsey H.L. on February 12, 2014 at 10:31 am

    just made this recipe and the pancakes came out AWESOME!!! thank you!!!

    Reply

  58. Jessica S. on March 7, 2014 at 8:34 am

    I’d made these a few times so far and just made a triple batch to use up some pumpkin and stock up my freezer! Delicious pancakes. Thanks for the great recipe!! I used 1/2 all-purpose flour and 1/2 whole grain flour with soft and fluffy results.

    Reply

  59. KgReciPes on March 20, 2014 at 6:17 pm

    I just try to make this recipe. And Its really wonderful. Thanks for sharing.

    Reply

  60. Amy on September 28, 2014 at 2:48 pm

    I’m sorry I waited a year to make these pancakes. Your recipes never (ever) disappoint and this was no exception. They cooked up beautifully — no lumps, perfect thickness for batter, and they were easy to flip!). They were completely perfect. I used a 1/4 C. measure, and they were the just the right size for me and my fellow pancake snarfer — making about 8 pancakes in all. I added 1 cup of chocolate chips (with some reserved from that cup for sprinkling on the pancakes, pre-flip) and because I added the chocolate, I decreased the sugar to 1.5 Tbs. I made these with your oven-cooked bacon recipe (actually, I cooked the pancakes in some of the grease from the bacon) and we feasted (glasses of milk and coffee strongly recommended). Thank you for another great recipe!!

    Reply

  61. Amy on September 30, 2014 at 1:36 pm

    Whoops! A correction to my earlier post. I used 1/2 cup chocolate chips and it was plenty.

    Reply

  62. Stephanie on October 1, 2014 at 11:54 pm

    Could I just use 1 full cup of puree instead of half and maybe take out half the milk instead of a full cup of that? Thank you for the recipe, and your photos are amazing too :) looks delicious.

    Reply

    • Michelle on October 5th, 2014 at 9:31 am

      Hi Stephanie, If you cut the pumpkin and milk, you should reduce all of the other ingredients by the same amount. I would not recommend changing the ratios of the recipe.

      Reply

  63. Jenna on October 3, 2014 at 9:40 am

    These were sooo delicious! :) Thank you for a great recipe!

    Reply

  64. Jobs in Logistics on October 19, 2014 at 10:40 am

    They look absolutely superb!

    Reply

  65. Juliana on October 25, 2014 at 12:32 pm

    Is there a particular reason that whole or 2% milk is needed? I only have skim milk, would the result still be the same? Thank you so much! I am a HUGE fan of your blog!!

    Reply

    • Michelle on October 25th, 2014 at 7:42 pm

      Hi Juliana, Skim milk doesn’t have enough fat in it for the recipe as written.

      Reply

  66. Eleanor on November 13, 2014 at 6:01 pm

    I just made these, and WOW! Even the ones I burnt were delicious. I doubled the recipe and it still won’t be enough for my family. Thank you!

    Reply

  67. Lisamaria on November 15, 2014 at 10:54 am

    I just made these for breakfast, and they were delicious. I used 1/4 cup whole wheat pastry flour and skim milk (it’s all I buy or have in the house) and they tasted fine to me. The amount of spice is not overpowering, and the pancakes were moist and fluffy.

    Reply

  68. Wedding Bands Northanmpton on November 17, 2014 at 1:46 pm

    Excellent recipe for moist and fluffy pancakes – thank you.

    Reply

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