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!
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
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
- pumpkin oatmeal muffins
- whole wheat pumpkin chocolate chip muffins
- pumpkin mousse with maple whipped cream
- homemade pumpkin pie
- pumpkin chocolate chip cheesecake
- pumpkin chocolate chip bread
- gluten free pumpkin cheesecake
- perfect pumpkin cheesecake
Printable recipe for pumpkin pancakes
- 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
adapted from the Better Homes & Gardens New Cookbook
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Libby's 100% Pure Pumpkin, 15-Ounce
BLACK+DECKER Family-Sized Electric Griddle with Warming Tray & Drip Tray
KitchenAid Nylon Spatula, Black
Spring Chef Heavy Duty Stainless Steel Metal Measuring Spoons, Set of 6
OXO Good Grips 2-Cup Angled Measuring Cup
Gorilla Grip Original Mixing Bowls Set of 2, Slip Resistant Bottom
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.