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Pumpkin Pancakes {Easy From-Scratch Recipe}

It's cold this morning…there's a freeze on the cars outside. Inside, we're cuddled in blankets and making Pumpkin Pancakes. I usually double this recipe and we make a bunch to freeze. Then, on busy mornings, we reheat them in the toaster or microwave.

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Are these pumpkin pancakes easy?

Making pancakes from scratch really doesn't take a lot more time than using a mix. If you keep the ingredients on hand regularly, you get the hang of it! If this looks too complicated for you, try my more basic recipe Whole Wheat Pancakes.

You can even make pancake batter and store it in your fridge until you're ready to cook. Just use a pourable container with a lid.

Homemade pancakes can be made in a large skillet, but I like to use an electric griddle so I can make 8-10 at a time. That's almost as fast as my kids can eat them!

Stack of pumpkin pancakes on white plate with cup of coffee - pumpkin pancakes easy

How to serve pumpkin pancakes

Traditionally, these fall-themed pumpkin pancakes taste wonderful with genuine maple syrup. But if you want to have a little variety, consider:

  • adding mini chocolate chips to the batter
  • serving with fresh blueberries and whipped cream
  • adding finely chopped pecans to the batter
  • top with cinnamon apples or applesauce
  • drizzle with caramel and whipped cream
pumpkin pancakes on white plate with chocolate chips - recipe for pumpkin pancakes

Can I make these pumpkin pancakes gluten free?

Yes! Just substitute the regular flour with your favorite gluten free flour. Typically, gluten free pumpkin pancakes are not as fluffy as those made with regular flour.

More breakfast recipes

We love easy breakfast recipes in our house! My kids love making their own hearty breakfast sandwiches with egg and sausage. I like using up leftover vegetables in egg muffin cups, which are individual servings. If you're serving the whole family, this crustless quiche is delicious!

More recipes using pumpkin puree

Printable recipe for pumpkin pancakes

Yield: 12

Pumpkin Pancakes

Pumpkin Pancakes

Make pumpkin pancakes from scratch with this easy breakfast recipe.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 beaten egg
  • 1 cup milk
  • 3 Tbsp pure pumpkin puree

Instructions

  • Stir together flour, sugar, baking powder, spices and salt.
  • Combine egg, milk and puree/oil; add all at once to flour mixture, stirring until blended but slightly lumpy.
  • Pour 1/4 cup batter onto hot, greased griddle or heavy skillet for each pancake.
  • Cook until golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges. Makes about eight 4-inch pancakes or 30 dollar-sized pancakes.
  • Notes

    adapted from the Better Homes & Gardens New Cookbook

    Nutrition Information:

    Yield:

    6

    Serving Size:

    2

    Amount Per Serving: Calories: 149Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 34mgSodium: 390mgCarbohydrates: 27gFiber: 1gSugar: 5gProtein: 5g

    This recipe is linked up to Balancing Beauty and Bedlam's Tasty Tuesday.

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