Pumpkin Pancakes are the best breakfast for any weekend morning, and not just in the Fall! These pancakes are a spiced blend of cinnamon, nutmeg, allspice and pumpkin in a fluffy pancake.
An important thing to note is that these pancakes are not sweet like pumpkin pie. They’re spiced with all the perfect warm spices you’d expect from pumpkin spice, and a little sweet is brown sugar and molasses. But the real sweet is added with a nice drizzle of real maple syrup.
These will become your new family favorite pancake. And, these are kid approved…Lilly absolutely loves these!
Just look at the gorgeous stack of deep orange pancakes and how the maple syrup cascades down the sides. Now this is a plate of pancakes I’d love to wake up to!
And, they’re so easy! Just mix the dry ingredients, mix the wet ingredients, combine them together and then start making pancakes!
How to make pumpkin pancakes
These really are so easy! Seriously, nothing complicated or tricky.
Combine the dry ingredients
- 1 and 1/2 cups flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- 2 teaspoons allspice
- 1 and 1/4 teaspoons salt
- 1/4 teaspoon nutmeg
Combine the wet ingredients
- 1 cup half & half
- 1 cup pumpkin puree
- 2 tablespoons vegetable oil
- 2 eggs
- 3 teaspoons molasses
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar (I know this isn’t wet, but it’s easier to blend this into the wet ingredients to avoid getting any lumps)
Make the pancakes
- Now just add the wet batter to the dry ingredient mix and you’ve got your pumpkin pancake batter! I like to cook the pancakes for 2 minutes on the first side, flip then cook an additional 2:45 – 3 minutes!
Don’t wait until the Fall to make these, make them this weekend!
That’s right, even it’s 90 degrees, or a cool spring morning. You don’t need to wait September, October, or November. And once you make them, you’ll see why I make them all the time!
- Make sure you use pumpkin puree, not pumpkin pie filling. They aren’t the same thing, and you want the puree.
- I add the brown sugar to to the wet ingredients instead of the dry. I’ve found that if I add it to the dry mix you can get lumps, and no one wants lumpy pancakes!
- These aren’t not supposed to be too sweet. This isn’t like pumpkin bread or pumpkin pie. There’s just enough sweet from the sugars and molasses, and the the maple syrup you add is the kick of sweet for the perfect bite!
- I cook my pancakes between 1:45 – 2 minutes on the first side, then 2:45 – 3 minutes on the other side. Check the first batch of pancakes and make sure they are fully cooked and adjust heat as needed.
- I always use real maple syrup. It’s a bit more expensive that pancake syrup, but the flavor is so good and the consistency drips perfectly off each layered pancake!
Pumpkin Pancakes are a warm and comforting way to start any morning, and not just in the Fall! A blend of sugar and spices, these have the perfect amount of pumpkin slice flavor in a pillowy pancake!
- Prep Time: 10 minutes
- Cook Time: 5 minutes per pancake
- Total Time: 34 minute
- Yield: About 12 pancakes 1x
- Category: Breakfast
- Method: Saute
- Cuisine: American
1 and 1/2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons brown sugar
2 tablespoons white sugar
3 teaspoons cinnamon
2 teaspoons allspice
1 and 1/4 teaspoons salt
1/4 teaspoon nutmeg
1 cup half & half
1 cup pumpkin puree
2 tablespoons vegetable oil
3 teaspoons molasses
1 teaspoon vanilla extract
- Mix 1 and 1/2 cups of all purpose flour with 2 tablespoons white sugar, 2 teaspoons baking powder, 3 teaspoons cinnamon, 2 teaspoons allspice, 1/4 teaspoon of nutmeg, and 1 and 1/4 teaspoons salt. Whisk so everything is combined.
- In another bowl, combine the 1 cup of pumpkin puree, 2 tablespoons of brown sugar, 2 tablespoons vegetable oil, 2 eggs, 3 teaspoons of molasses, and the 1 teaspoon of vanilla extract.
- Add the pumpkin batter to the dry ingredients and stir until everything is combined.
- To cook the pancakes, heat a large non-stick pan over medium heat. Pour the batter to form pancakes, about 1/3 cup is what I use for the pancake size. Cook the first side about 1:45 – 2 minutes, until the edges of the pancake have cooked and the top of the batter has air bubbles. Use your spatula to check underneath to be sure they are done, you want them lightly browned. Flip and cook an additional 2:45 – 3 minutes until the center has fully cooked.
Keywords: pumpkin pancakes