Nothing says cozy fall mornings quite like a stack of fluffy Pumpkin Pancakes! This recipe brings all the warm, comforting flavors of the season to your breakfast table, and it’s just as easy to make as your favorite classic pancakes. Made with real pumpkin puree and a touch of molasses, these pancakes are soft, spiced, and full of flavor. Perfect for weekend brunch, holiday mornings, or anytime you’re craving something special.
Why You’ll Love These Pumpkin Pancakes
These pumpkin spice pancakes are everything you want in a fall breakfast. They’re tender, light, and infused with cinnamon, nutmeg, and cloves from homemade pumpkin pie spice. Top them with butter, maple syrup, or a dollop of homemade whipped cream for the perfect finishing touch.
Tips for Perfect Pumpkin Pancakes
- Don’t overmix: Stir the batter just until the flour disappears. A few small lumps are fine and help keep your pancakes fluffy.
- Watch the heat: Medium heat is best. If your griddle is too hot, the outsides will brown before the centers cook through.
- Use fresh pumpkin puree: Whether canned or homemade, make sure your puree is thick, not watery, to avoid a runny batter.
- Test the first pancake: The first one often helps you find the perfect temperature and cooking time for the rest.
How to Store and Reheat Pumpkin Pancakes
Let the pancakes cool completely before storing. Stack with parchment paper between layers and refrigerate for up to 3 days or freeze for up to 2 months. To reheat, warm them in the toaster or oven until heated through, perfect for busy mornings!
Serving Ideas
Serve your pumpkin pancakes warm with classic toppings like butter and maple syrup, or make them extra indulgent with whipped cream and a sprinkle of cinnamon. For a cozy breakfast platter, pair them with scrambled eggs, hash browns, and a mug of hot cocoa or apple cider.
Pumpkin Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- ¼ cup light brown sugar, packed
- 1 cup pumpkin puree
- ⅔ cup whole milk
- 3 large eggs, room temperature
- 3 tablespoons unsalted butter melted
- 1 tablespoon molasses
Instructions
- Preheat a griddle to 325°F.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, kosher salt, and light brown sugar.
- In a separate bowl, whisk together the pumpkin puree, whole milk, eggs, melted butter, and molasses.
- Add the dry ingredients to the wet ingredients and stir by hand until just combined. Do not overmix.
- Using a ⅓ cup measuring cup, scoop the batter onto the hot griddle. Cook until the edges begin to bubble and the underside is golden brown, about 2-3 minutes. Flip and cook for another 2 minutes, or until the second side is golden brown. Cooking time may vary depending on your griddle.
- Serve warm with butter and maple syrup.
This recipe is inspired by pumpkin pancakes on iambaker.net
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