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Perfect Pumpkin Pancakes

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Perfect pumpkin pancakes are fluffy, moist and generous, and prepared with real pumpkin puree and warm pumpkin pie spices.
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 8-10 pancakes 1x
  • Category: Breakfast
  • Diet: Vegetarian

Cozy up on a cool, crisp fall morning with these perfect pumpkin pancakes! Made with real pumpkin puree and warm pumpkin pie spices, this simple and straightforward recipe yields some generous, fluffy and moist pancakes.

Ingredients

Scale
  • 1 ¼ cups (150g) all-purpose flour
  • 1 Tablespoon light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 pinch of salt
  • ½ cup (110g) pumpkin puree*
  • 1 cup (240 ml) whole or 2% milk
  • 2 Tablespoons melted butter or vegetable oil (canola oil)
  • 1 large egg
  • Pecans and maple syrup, for serving

Instructions

  1. Combine the flour, baking powder, brown sugar, pumpkin pie spice and salt together in a large bowl.
  2. In a separate bowl, whisk pumpkin puree with the egg, milk and slightly cooled melted butter (or vegetable oil) until combined. Pour into dry ingredients and whisk until combined and no large lumps remain. Do not over mix. Let the batter rest for 15 minutes on the counter before using (not mandatory but recommended).
  3. Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil. For each pancake, spoon 2 or 3 Tablespoons of batter onto skillet. Cook until the surface of pancakes have some bubbles, about 1 minute. Flip carefully with a thin spatula, and cook until set on the underside. Top with pecans, maple syrup, and enjoy!

Notes

* You can use either canned pumpkin puree or fresh pumpkin puree (I used canned). However, do NOT use pumpkin pie filling in this recipe.