Why wait until the holidays to rock that pumpkin pie? Every day is a holiday in our home when we make this pumpkin pancake recipe. They’ve got all that cinnamon and spice and everything nice in there so wake up the whole house to this tasty pancake recipe!
Best Pumpkin Pancake Recipe
Moist, delicious, pancakes that taste just like pumpkin pie? That’s the best pumpkin pancake recipe for you, so shout it out loud! You’ll have the best pancakes in town, loaded up with those signature pumpkin pie flavors that will have you scraping your plate clean.
Easy Pumpkin Pancake Recipe
The great thing about these easy pumpkin pancakes is that they take WAY less time than making a pumpkin pie. In fact, you might want to reconsider your holiday dessert table with a recipe like this. From start to finish, it takes just 13 minutes, making it the fastest and most delicious way to get your pumpkin pie-fix!
Pumpkin Pancake Ingredients
- Pumpkin puree – The star of our healthy pumpkin pancakes!
- Milk – Helps make the pancakes moist.
- Egg – Binds that batter together.
- Vegetable oil – Adds the fat for a wonderful texture.
- Vinegar – Our surprise ingredient that helps the baking soda out.
- Baking soda and baking powder – You’ll need both to make the pancakes fluffy, plus baking soda gives it that golden hue.
- All-purpose flour – Gives the batter a base.
- Brown sugar – Makes your pancakes have that caramelized, sweet flavor.
- Vanilla extract – Adds warmth to balance the pumpkin taste.
- Salt – Balances the sweetness.
- Seasonings – You’ll need ground allspice, cinnamon, and nutmeg to create that pumpkin pie flavor and aroma everyone loves in these pumpkin spice pancakes.
How do you make pumpkin pancakes from scratch?
To make pumpkin spice pancakes, start by mixing the pumpkin, egg, milk, oil, vanilla, and vinegar together in a large bowl. IN another bowl, put the flour, brown sugar, baking powder, baking soda, seasonings, and salt and mix them well. Add the dry mixture to the wet one and stir just to combine. Heat your pan over medium high with light oil and ladle the batter in. Cook both sides until brown, then serve.
Expert Tips and Tricks for the Perfect Pumpkin Pancakes Every Time
- Yes, vinegar. It sounds weird, we know. But it makes your pumpkin pancakes nice and fluffy. And no, it doesn’t make them taste like vinegar!
- Do not overmix. You only want to just combine the batter. When you stir too much, you ruin the fluff!
- Make sure you use pumpkin puree. Don’t use that pumpkin pie filling. That stuff is already seasoned and it will taste off.
Is canned pumpkin same as pumpkin puree?
Canned pumpkin and pumpkin puree are two different terms but are one and the same. Both of them are completely steam-cooked and pureed with nothing added to them, allowing you to use them seamlessly in your recipes.
Can you use pumpkin puree for making pumpkin pancakes?
Yes, you can use pumpkin puree for creating pumpkin pancakes. In fact, that is the main ingredient in this recipe. The pumpkin is steamed and pureed so it is easy to use. Since it has no add-ins, it’s the perfect blank canvas for you to season with warm spices for that pumpkin pie flavor.
How to cook pumpkin pancakes?
Pumpkin pancakes are cooked on the stovetop just like regular pancakes. You’ll want to use a nonstick pan for the best results.
What goes well with pumpkin pancakes?
You can’t beat whipped cream on top as it will taste like pumpkin pie! Maple syrup is also awesome on these pancakes. You can serve eggs any style, bacon, fresh fruit, home fries, and whatever else you’d like to enjoy with them too.
How to store leftover pumpkin pancakes?
You’ll want to eat all of these but your stomach might not have as much room as your mouth thinks it does. Put these in the fridge so you can enjoy them later!
How long do pumpkin pancakes last?
Pumpkin pancakes are best when you eat them within 2 to 3 days. After that, they won’t have the best quality, so if you can’t eat them in time, put them in the freezer.
Can you freeze pumpkin pancakes?
You most definitely can, so wrap them well and you’ll get to enjoy them for up to 3 months.
How do you reheat pumpkin pancakes?
If you’re reheating just a few, you can use the microwave. But if you’ve got more than that, preheat your oven to 350F, put your pancakes in a single layer on a baking sheet, cover it with foil and cook 5 to 7 minutes.
Watch How To Make Pumpkin Pancakes (Video)
Pumpkin Pancake Recipe
- 1 can pumpkin puree
- 1 1/3 cups milk
- 1 egg
- 2 tbsp vegetable oil
- 2 tbsp vinegar
- 2 cups all-purpose flour
- 2 1/2 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp allspice (ground)
- 1 tsp cinnamon (ground)
- 1/2 tsp nutmeg (ground)
- 1 tsp vanilla extract
- 1/2 tsp salt
- In a large mixing bowl combine the pumpkin puree, egg, milk, oil, vanilla and vinegar and mix well.
- In a separate bowl, add the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg, salt and mix well. Add dry mixture into wet pumpkin mixture and stir just enough to combine. Do not over mix.
- Heat a pan over medium high heat and lightly oil. Using a ladle scoop about 1/4 cup of pancake batter and cook on both sides evenly until brown. Serve immediately.