Pumpkin pancakes are a cozy, delicious treat perfect for fall mornings or any time you crave a warm, spiced breakfast. This recipe combines the natural sweetness and earthiness of pumpkin puree with warm pumpkin pie spice, creating pancakes that are wonderfully fluffy, soft, and flavorful.
Using everyday ingredients and simple steps, this recipe is beginner-friendly and sure to become a favorite. Follow along to create a batch of homemade pumpkin pancakes that smell heavenly and taste incredible.
Ingredients Needed
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 tablespoon regular sugar
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup evaporated milk
- ¼ cup water
- 1 egg
- 1 tablespoon vegetable oil
- ½ cup pumpkin puree (use pure pumpkin, NOT pumpkin pie filling)
Equipment Required
- Mixing bowls (large and medium/small)
- Whisk
- Measuring cups and spoons
- Nonstick skillet or griddle
- Cooking spray or butter for greasing the pan
- Spatula
- Small bowl or cup for cracking eggs
Step 1: Prepare Your Cooking Surface
Start by heating your nonstick skillet or griddle over medium heat. This ensures it is hot and ready to cook the pancakes evenly. Once heated, lightly grease the surface with cooking spray or brush a little melted butter to prevent sticking and give pancakes a golden crust.
Step 2: Mix Dry Ingredients
In a medium bowl, combine your dry ingredients:
- 1 cup flour
- 1 tablespoon brown sugar
- 1 tablespoon regular sugar
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Mix these well using a whisk or fork. The pumpkin pie spice contains fragrant cinnamon, ginger, nutmeg, and cloves, giving your pancakes that characteristic warm fall flavor.
Step 3: Whisk Wet Ingredients
In a large mixing bowl, add your wet ingredients:
- ½ cup pumpkin puree (make sure it is plain pumpkin puree, not pie filling)
- 1 egg (crack separately into a small bowl first to avoid shells)
- ½ cup evaporated milk
- ¼ cup water
- 1 tablespoon vegetable oil
- About ½ teaspoon vanilla extract (optional but recommended for added flavor)
Whisk these ingredients together until smooth and combined. The evaporated milk gives a richer texture and taste, but you can substitute regular milk (adjust water accordingly).
Step 4: Combine Wet and Dry Ingredients
Pour the dry ingredients into the bowl with the wet ingredients. Stir gently, just until all the flour mixture is moistened. The batter will be slightly thick but still pourable. If it feels too thick, you can add a splash more water to loosen it slightly.
Avoid overmixing to keep your pancakes tender and fluffy. It’s okay if there are a few lumps remaining.
Step 5: Cooking Your Pumpkin Pancakes
With your skillet hot and greased, use a ¼ cup measuring cup to pour batter onto the surface, making evenly sized pancakes. Aim for about 3 to 4 pancakes per batch depending on your pan size.
Cook on medium heat for 2 to 3 minutes or until bubbles start forming on the top and the edges look set. Then carefully flip the pancakes using a spatula.
Cook the other side for another 2 minutes or until golden brown and cooked through. Repeat with the rest of the batter, greasing the pan lightly between batches if necessary.
Step 6: Serving Suggestions
Stack your pumpkin pancakes on a plate, and warm them for a few moments if needed. Top with real maple syrup, whipped cream, or even a dusting of powdered sugar. For extra autumn flavor, add toasted pecans or a dollop of cinnamon butter.
Helpful Tips for Perfect Pumpkin Pancakes
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and texture.
- Preheat your skillet thoroughly to avoid sticking and ensure even cooking.
- Don’t overmix the batter; gently combine wet and dry ingredients just until incorporated.
- Adjust the liquid slightly if your batter is too thick to pour easily.
- For fluffier pancakes, consider letting the batter sit 5 minutes before cooking for the baking soda to activate.
- Keep pancakes warm in a low oven (about 200°F or 95°C) while cooking remaining batter.
Why This Recipe Works
The blend of sugars gives balanced sweetness and helps with browning. The pumpkin pie spice is key to unlocking the warm fall flavors everyone loves. Baking soda provides tender texture and lightness, while evaporated milk enriches the batter.
Using both pumpkin puree and spices creates a comforting, aromatic pancake that isn’t overpowering; perfect for those who want just a hint of pumpkin in every bite.
Final Thoughts
These homemade pumpkin pancakes from scratch are a delightful way to celebrate the flavors of autumn any morning. They are simple to make with pantry staples and sure to impress family and guests alike. Also something you can make at breakfast for your children and they’ll love it! Not everyday though, but once in a while it is a great recipe to have in the morning especially when it’s a day off!
With this step-by-step guide, enjoy the process as much as the delicious result. Pancakes this good might just become your new fall tradition.
Essential Equipment Guide
- Griddle or non-stick skillet
- Large bowl (for dry ingredients)
- Medium bowl (for wet ingredients)
- Whisk (for mixing wet ingredients)
- ¼ cup measuring cup (for portioning batter)
- Non-stick cooking spray or pastry brush (for melted butter)
Nutritional Information
Approximate values per serving (based on 3-4 servings total from recipe ingredients; calculated for one pancake assuming even division).
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 28g |
| Protein | 5g |
| Fat | 5g |
| Fiber | 2g |
| Sugar | 8g |
| Sodium | 250mg |
Pairings
- Drizzle with warm maple syrup for classic sweetness
- Sprinkle toasted nuts like pecans or walnuts for crunch
- Pair with fresh fall fruits such as sliced apples or berries
- Serve alongside crispy bacon or sausage for a hearty breakfast
Variations
- Add chocolate chips to the batter for a sweet twist
- Mix in chopped pecans or walnuts before cooking for nutty texture
- Swap evaporated milk for buttermilk to enhance fluffiness
- Incorporate a dash of cinnamon or extra pumpkin pie spice for bolder flavor
Recipe Timing
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 3-4
Step-by-Step Homemade Pumpkin Pancake Recipe
Pumpkin pancakes are a cozy, delicious treat perfect for fall mornings or any time you crave a warm, spiced breakfast. This recipe combines the natural sweetness and earthiness of pumpkin puree with warm pumpkin pie spice, creating pancakes that are wonderfully fluffy, soft, and flavorful.
- Total Time: 25 Mins
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon brown sugar
- 1 tablespoon regular sugar
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup evaporated milk
- ¼ cup water
- 1 egg
- 1 tablespoon vegetable oil
- ½ cup pumpkin puree (use pure pumpkin, NOT pumpkin pie filling)
Instructions
Step 1: Prepare Your Cooking Surface
Start by heating your nonstick skillet or griddle over medium heat. This ensures it is hot and ready to cook the pancakes evenly. Once heated, lightly grease the surface with cooking spray or brush a little melted butter to prevent sticking and give pancakes a golden crust.
Step 2: Mix Dry Ingredients
In a medium bowl, combine your dry ingredients:
- 1 cup flour
- 1 tablespoon brown sugar
- 1 tablespoon regular sugar
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Mix these well using a whisk or fork. The pumpkin pie spice contains fragrant cinnamon, ginger, nutmeg, and cloves, giving your pancakes that characteristic warm fall flavor.
Step 3: Whisk Wet Ingredients
In a large mixing bowl, add your wet ingredients:
- ½ cup pumpkin puree (make sure it is plain pumpkin puree, not pie filling)
- 1 egg (crack separately into a small bowl first to avoid shells)
- ½ cup evaporated milk
- ¼ cup water
- 1 tablespoon vegetable oil
- About ½ teaspoon vanilla extract (optional but recommended for added flavor)
Whisk these ingredients together until smooth and combined. The evaporated milk gives a richer texture and taste, but you can substitute regular milk (adjust water accordingly).
Step 4: Combine Wet and Dry Ingredients
Pour the dry ingredients into the bowl with the wet ingredients. Stir gently, just until all the flour mixture is moistened. The batter will be slightly thick but still pourable. If it feels too thick, you can add a splash more water to loosen it slightly.
Avoid overmixing to keep your pancakes tender and fluffy. It’s okay if there are a few lumps remaining.
Step 5: Cooking Your Pumpkin Pancakes
With your skillet hot and greased, use a ¼ cup measuring cup to pour batter onto the surface, making evenly sized pancakes. Aim for about 3 to 4 pancakes per batch depending on your pan size.
Cook on medium heat for 2 to 3 minutes or until bubbles start forming on the top and the edges look set. Then carefully flip the pancakes using a spatula.
Cook the other side for another 2 minutes or until golden brown and cooked through. Repeat with the rest of the batter, greasing the pan lightly between batches if necessary.
Step 6: Serving Suggestions
Stack your pumpkin pancakes on a plate, and warm them for a few moments if needed. Top with real maple syrup, whipped cream, or even a dusting of powdered sugar. For extra autumn flavor, add toasted pecans or a dollop of cinnamon butter.
- Prep Time: 10 Mins
- Cook Time: 15 Mins
