Description

These Pumpkin Pancakes are a deliciously moist and fluffy breakfast treat perfect for fall or any time you crave a warm, spiced flavor. Made with pumpkin puree and aromatic pumpkin pie spices, these pancakes bring the cozy flavors of the season right to your plate. They are easy to prepare with a smooth batter blended to perfection and cooked on a griddle or skillet for golden, tender pancakes that pair wonderfully with butter and maple syrup.

Ingredients

Scale

Dry Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon store-bought or homemade pumpkin pie spice*

Wet Ingredients

1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
1/3 cup (67g) packed light or dark brown sugar
1 large egg
3 Tablespoons (45ml) canola or vegetable oil
1 and 1/2 cups (360ml) whole milk*

Optional

1 cup (180g) semi-sweet chocolate chips

For Cooking

Butter or nonstick spray

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Instructions

Mix dry ingredients: In a large bowl, preferably with a pour spout, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined. Set aside.
Prepare wet ingredients: Using a blender (such as a Ninja blender) for a smooth batter, add pumpkin puree, brown sugar, egg, oil, and whole milk. Blend on high for 45 seconds until fully combined and smooth. Alternatively, whisk by hand or with a hand mixer.
Combine batter: Pour the wet ingredients into the dry ingredients and gently whisk together until no dry flour remains at the bottom. The batter should be thick with some lumps. Fold in chocolate chips if desired.
Heat and grease griddle or skillet: Preheat a griddle or a large flat skillet over medium heat, or set an electric griddle to 375°F (190°C). Generously coat the cooking surface with butter or nonstick spray.
Cook pancakes: Pour a heaping 1/4 cup of batter onto the griddle. Cook until edges look set and holes appear on the surface around the edges, about 2–3 minutes. Flip carefully and cook the other side for 1–2 minutes until cooked through. Add more butter or spray as needed for each batch.
Keep warm: Transfer cooked pancakes to a preheated 200°F (93°C) oven to keep warm while finishing the rest.
Serve: Serve immediately with your favorite toppings such as butter and pure maple syrup, or try maple pecan topping for an extra special treat.
Store leftovers: Cover and refrigerate leftover pancakes for up to 5 days. Freeze up to 3 months for longer storage.

Notes

Make Ahead & Freezing Instructions: Pancakes freeze well for up to 3 months. Reheat frozen pancakes in the microwave or in a 350°F (177°C) oven on a lined baking sheet covered loosely with foil for 6–8 minutes until warmed through.
Preparing batter ahead: It’s not recommended to make the full batter the night before, as baking powder reacts once wet. Instead, store dry and wet ingredients separately covered in the refrigerator and mix just before cooking.
Flour choice: All-purpose flour is recommended for a light texture. Using whole wheat flour will make pancakes heavy and dense; if substituting, use 1 cup whole wheat and increase milk to 1 and 3/4 cups.
Pumpkin pie spice: Use store-bought or homemade pumpkin pie spice. Alternatively, combine 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice in addition to 2 teaspoons cinnamon.
Milk substitution: Whole milk gives the best richness. Buttermilk is a good substitute; otherwise, lower-fat or nondairy milk may be used.
Special tools: Mixing bowls, blender, whisk, and either an electric griddle or skillet are useful for this recipe.

Nutrition

Serving Size: 2 pancakes
Calories: 230
Sugar: 7g
Sodium: 280mg
Fat: 8g
Saturated Fat: 1.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg