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A stack of pumpkin pancakes with pats of butter and syrup on it that has been sliced into a triangle shaped stack of bites and a fork is stuck in the bite.
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Pumpkin Pancakes Recipe

These homemade pumpkin pancakes are filled with warm spices and plenty of room for chocolate chips or chopped nuts if you want to add them. They are thick, soft, and quick to make.
Prep Time10 minutes
Bake Time5 minutes
Resting Time15 minutes
Total Time15 minutes
Recipe Author Lynn April
Servings: 12 pancakes

Ingredients

  • 2 cups (240g) all-purpose flour be sure to measure properly
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 and ½ teaspoons ground cinnamon
  • 1 and ½ teaspoons pumpkin pie spice
  • 1 and ½ cups pumpkin purée1
  • ⅓ cup (67g) firmly packed light brown sugar
  • 1 large egg room temperature2
  • 2 Tablespoons (28mL) vegetable oil
  • 1 cup (240mL) milk room temperature2; I prefer whole, but any is fine

Instructions

  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until combined. Set aside.
    2 cups (240g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 and ½ teaspoons ground cinnamon, 1 and ½ teaspoons pumpkin pie spice
  • In a medium size bowl, whisk together the pumpkin, brown sugar, egg, oil, and milk until it is relatively smooth. If your mixture seems like it's extra lumpy, you can use a mixer or blender to make it smoother.
    1 and ½ cups pumpkin purée1, ⅓ cup (67g) firmly packed light brown sugar, 1 large egg, 2 Tablespoons (28mL) vegetable oil, 1 cup (240mL) milk
  • Pour the wet ingredients into the dry ingredients and whisk gently to combine, making sure there are no pockets of flour at the bottom of the bowl. Allow the batter to rest for 15 minutes.
  • Heat a large skillet over medium heat. You can also use an electric griddle-- heat to 375°F (190°C). Once your surface is hot, coat it generously with butter or nonstick cooking spray.
  • Drop a heaping ¼ cup of batter on the skillet/griddle (I like to use an ice cream scoop with a trigger), filling as many spaces as you can without crowding. If you want to add chocolate chips or nuts, drop some into the top of the pancake into the wet batter before it starts to set.
  • Cook pancakes until the edges look set and you start to see holes in the surface around the border, about 2–3 minutes. Flip the pancakes and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet again, as needed, for subsequent batches of pancakes.
  • Serve pancakes immediately or keep them warm in a preheated 200°F (93°C) oven until all of the pancakes are cooked. Cover and store leftover pancakes in the refrigerator for up to 5 days. Pancakes freeze well, up to 3 months. Thaw in the refrigerator and warm as necessary.

Notes

  1. Pumpkin: I always measure pumpkin purée with measuring cups as the moisture content can wildly change the weight measurements, depending on the brand.
  2. Room temperature ingredients: ingredients that are at room temperature incorporate into batter much better than cold ingredients do. Be sure all of your ingredients are at room temperature, including the pumpkin. 
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1pancake | Calories: 149kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 276mg | Potassium: 132mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4821IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg
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