Pumpkin Pancakes

Pumpkin Pancakes

Look, I made you breakfast! And oh my gahhhhh, I’m drooling just thinking about these pumpkin pancakes because they are so crazy good! The baby definitely likes pancakes. Well, actually, she likes carbs in general, but especially these last few weeks. I want to eat all of the bread, and pasta, and of course, pancakes!

We had a rare rainy Saturday this past weekend where it actually rained for a few hours and it was absolute perfection because I wore a sweater and had coffee and a stack of warm pancakes was the perfect breakfast! These pumpkin pancakes are the ultimate fall breakfast. You could make them for Halloween breakfast or for guests during the holidays or of course, just for a chilly Saturday or Sunday morning. Heck, you can make ’em for dinner if you want! Just make them!

Pumpkin Pancakes

I topped mine with some toasted pecans, but you could also use walnuts or whipped cream. If you want to make them even more decadent, you can add chocolate chips to the batter. If you can swing it, I highly recommend using good quality maple syrup with these. It just really takes them over the top! Happy fall!

Pumpkin Pancakes

Yield: 6 pancakes

Pumpkin Pancakes

Pumpkin Pancakes

Homemade pumpkin pancakes made with pumpkin puree. These pancakes make for the perfect fall breakfast when you want to feel warm and cozy!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 3 tablespoons pumpkin puree
  • 1 large egg
  • 3/4 cup milk

Instructions

  1. In a bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, salt, and the sugar. Then whisk in the vegetable oil, pumpkin puree, egg, and milk until just combined with the dry ingredients.
  2. To cook the pancakes, add a pat of butter to a pan or griddle heated over medium-low to medium heat. Scoop some of the batter, about 1/4 cup (I used a large cookie scoop) onto the pan. Cook until bubbles appear on top and then flip the pancake and continue cooking another 2-3 minutes until the pancake is cooked through.  Repeat with remaining pancakes.

Nutrition Information:

Yield:

6

Serving Size:

2 pancakes

Amount Per Serving: Calories: 164 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 33mg Sodium: 239mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 1g Sugar: 5g Sugar Alcohols: 0g Protein: 4g
Estimates are for pancakes only, does not include syrup, butter, or other toppings.

Pumpkin Pancakes

   

7 comments

  1. Love the orange-ish colour of this pancake. The walnut toppers are a perfect match! Thanks for sharing!

    Gourmet Getaways

  2. I haven’t made pancakes in soooo long! Waffles I’ve covered but I think it’s time to make me some pancakes – these look fantastic!

  3. These pancakes literally show autumn on a plate :D
    Lovely recipe!

    Cheers
    Choc Chip Uru

  4. A perfect way to start the day all fall long. :)

  5. Bring on the pancakes. This plate of carbs look divine. Pass the plate this way!

  6. Pingback: 40+ Sweet and Savory Pumpkin Recipes - Gal on a Mission

  7. Yes, I knew a can of pumpkin puree will be useful but didn’t know this soon! These pancakes look amazing. I think my family will thank you for the recipe after this weekend! ;)

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