Pumpkin Pancakes Recipe
Soft and fluffy pumpkin pancakes - these easy pancakes are completely from scratch and have so much pumpkin flavor with tons of pumpkin spice! They are great to make ahead - you can freeze pancakes too!
Servings: 8 pancakes
Cost: $6
Ingredients
- 1 ½ cups (186g) all-purpose flour
- ¼ cup (50g) brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 6 tablespoons (65g) pumpkin puree
- 2 large eggs
- 1 tablespoon (15ml) vegetable oil
- 1 teaspoon vanilla
- 1 cup (237ml) milk (any kind or nondairy)
Instructions
- Preheat griddle to approximately 350°F. If using a pan, preheat over medium heat only once batter is mixed.
- Add flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice to a medium or large mixing bowl. Whisk to combine.
- Add eggs, pumpkin puree, milk, oil, and vanilla. Whisk to combine, batter may be slightly lumpy.
- Spray cooking surface with nonstick cooking spray or rub with butter for more flavor. Add approximately 3 tablespoons of batter to prepared pan and spread. Cook until bubbles in the center of the pancake start to pop and flip, cooking until the bottom is golden brown and cooked through.
- Serve warm with syrup.
- Store in an airtight container in the fridge. Freeze cooled pancakes between layers of paper towels in an airtight container; reheat in toaster, microwave, or air fryer.
Nutrition
Serving: 1pancake | Calories: 169kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 245mg | Potassium: 224mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1862IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg
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