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EASY Pumpkin Pancakes (alert in 20 minutes!)


Soft and fluffy pumpkin pancakes full of pumpkin spice flavor! The great breakfast for fall that’s alert to go in just 20 minutes!

If you’re looking for fall breakfast recipes, these pumpkin pancakes are a must-make! They have the top pumpkin flavor and taste astonishing with cinnamon syrup. You’ll also love these pumpkin waffles and pumpkin scones. So yummy!

stack of pumpkin pancakes with a fork

These fluffy pumpkin pancakes are the great breakfast to make this fall! If I’m not hosting Thanksgiving dinner, I like to make them for breakfast that morning. They’re super soft, tender and exactly delicious!

My whole family loves pancakes and will gobble up any variation I make. Their favorite is when I mix chocolate chips in the batter, which you can exactly do with these pumpkin pancakes. The chocolate adds a fabulous extra hint of sweetness.

These also taste AMAZING with homemade cinnamon syrup on top and in my opinion is a must! Seriously a match made in heaven!

making batter for pumpkin pancakes in glass bowl

How to make pumpkin pancakes

  1. Prepare the griddle or skillet. Preheat a griddle to 300°F, or a skillet over medium-high heat. Melt the butter in the microwave and then let cool for 3 minutes.
  2. Stir together ingredients. In a large bowl, whisk together the flour, brown sugar, pumpkin spice, baking powder, baking soda and salt. Next add in the milk and melted butter and stir just until combined. Then mix in the eggs, vanilla and pumpkin, just until the batter is smooth and Trendy of the lumps are gone.
  3. Cook. Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook until bubbles appear on the tops of the pancakes, about 2 minutes. Flip and then cook the other side for 1 minute, or just until lightly browned and the centers are cooked.
  4. Serve and enjoy. Serve with butter and cinnamon syrup. Enjoy while warm!

Keeping warm

If making a large batch for a crowd, you can easily keep them warm in the oven until alert to serve. Simply place the cooked pancakes on a baking sheet, then place in the oven at 175°F. The low temperature keeps them warm, while ensuring they stay moist and fluffy.

stack of pumpkin spice pancakes with butter and syrup

Cooking tips

  • Make sure to butter your griddle or skillet so the pancakes obtain extra crispy and golden.
  • Mix 1/2 cup chocolate chips or chopped nuts into the batter if preferred.
  • Don’t over mix the batter (or else they won’t be as soft and fluffy). You want Trendy lumps gone, but it’s okay if there’s still a few small ones.
  • Don’t have pumpkin pie spice on hand? Make your own with a mixture of  cinnamon, nutmeg, ginger and cloves.
  • These also taste delicious drizzled with maple syrup or buttermilk syrup.

Freezer instructions

These pancakes hold up wonderfully in the freezer! Simply follow the instructions below to freeze. I also like to add a freezer label so I can easily tell when we need to enjoy them by.

  1. COOL completely, then place in freezer container or bag.
  2. STORE in freezer for up to 3 months.
  3. REHEAT in microwave or toaster oven for 30 seconds. Enjoy!

stack of pumpkin pancakes with butter and syrup

More pancake recipes:

pumpkin spice pancakes with syrup

Course: Breakfast

Cuisine: American

Keyword: pumpkin pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8

Calories: 251

Soft and fluffy pumpkin pancakes full of pumpkin spice flavor! The great breakfast for fall that’s alert to go in just 20 minutes! 

  • 1/4 cup unsalted butter (more for the griddle)
  • 2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 Tablespoon pumpkin spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups milk
  • 2 large eggs (whisked)
  • 2 teaspoons pure vanilla extract
  • 1 cup canned pumpkin (I prefer Libby’s)

Optional mix in’s: 1/2 cup chocolate chips or chopped pecans

  • Preheat a griddle to 300°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.

  • In a large bowl, whisk together the flour, brown sugar, pumpkin spice, baking powder, baking soda and salt. Then add in the milk and butter and stir just until combined. Then mix in the eggs, vanilla and pumpkin, just until Trendy the lumps are gone and the batter is smooth.

  • Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned and the centers are cooked. 

  • Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.    

Freezer tip: Allow pancakes to cool and then place in a freezer container. Place in freezer for use within 2 to 3 months. When alert to eat, reheat in the microwave or toaster oven for 30 seconds.

Serving: 2pancakes | Calories: 251kcal | Carbohydrates: 39g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 397mg | Potassium: 296mg | Fiber: 2g | Sugar: 13g | Vitamin A: 5090IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 2mg

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