Fluffy Pumpkin Pancakes from Scratch with Canned Pumpkin
Fluffy pumpkin pancakes made from scratch with canned pumpkin puree, warm pumpkin pie spice, cinnamon, and simple pantry ingredients. These soft and flavorful pancakes are perfect for a cozy fall breakfast or weekend brunch and taste delicious topped with butter and maple syrup.
Servings: 8 Pancakes
Calories: 150kcal
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup milk
- ¾ cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- Optional Toppings
- Maple syrup
- Butter
- Whipped cream
- Chopped pecans or walnuts
- Chocolate chips
- Cinnamon
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In a separate bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently stir just until combined. Do not overmix; a few small lumps are fine.
- Let the batter rest for about 5 minutes while heating the skillet.
- Heat a lightly buttered or oiled skillet or griddle over medium-low heat.
- Pour about ¼ cup of batter onto the skillet for each pancake.
- Cook for 2–3 minutes, or until small bubbles appear on the surface and the edges look set.
- Flip and cook for another 1–2 minutes, until golden brown and cooked through.
- Serve warm with butter, maple syrup, whipped cream, nuts, or your favorite toppings.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Avoid overmixing the batter to keep the pancakes fluffy.
- Cook over medium-low heat because pumpkin pancakes can brown quickly.
- If the batter is too thick, add 1–2 tablespoons of milk.
- For chocolate chip pumpkin pancakes, fold ½ cup chocolate chips into the batter.
- For pumpkin pecan pancakes, add chopped pecans to the batter or sprinkle them on top.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled pancakes for up to 2 months in a freezer-safe bag or container.
- Reheat in the microwave, toaster, skillet, or oven until warmed through.
Nutrition
- Calories: 150 kcal
- Carbohydrates: 22 g
- Protein: 4 g
- Fat: 5 g
- Saturated Fat: 3 g
- Cholesterol: 30 mg
- Sodium: 230 mg
- Potassium: 90 mg
- Fiber: 1 g
- Sugar: 5 g
- Calcium: 65 mg
- Iron: 1.2 mg