EASY FLUFFY Pumpkin Pancakes recipe! These delicious extra fluffy pancakes made from scratch are low carb and packed with protein (1/2 cup pumpkin!). They make a healthy substitution instead of buttermilk pancakes. My family considers them “the best pumpkin pancakes in the world!”.
I know you’re probably thinking “Isn’t NYC in a snowstorm right now, but yet you’re posting a pumpkin recipe?”. You’re right. NYC is under a blanket of beautiful white snow. And I still have over 100 pounds of pumpkins from the Fall garden decorating my apartment.
Can you believe it? We have big pumpkins, pie size, and munchkins sprawled out all over the apartment just like it was still Halloween. I have to clear a few out as they go bad, but at this rate I think I’m good to go with fresh pumpkins for at least the next few months!
If you don’t have any fresh pumpkins lying around don’t worry. You can use frozen pumpkin puree that you kept from your Fall pumpkins (remember how easy it is to make?) or you can use canned pumpkin from the store.
Being a girl who loves pumpkin year round and doesn’t believe that pumpkin only needs to be celebrated in the Fall I wanted to bake up a pumpkin breakfast to satisfy my pancake craving I’ve been having. Pumpkin pancakes are one of those foods that are near perfection for me. These pancakes are so light and fluffy!
If you’ve gone to a local restaurant or bakery in the Fall you’ve probably seen the special limited edition “Pumpkin Pancakes” signs. You better get them quick before they’re gone! But these pancakes are so easy to make with ingredients that can be used year around, that you won’t have to wait until Fall – you can make them now!
How to Make Pumpkin Pancakes Video
Pumpkin Pancakes Recipe
Throw a little dab of butter on top, definitely add some maple syrup and you have the perfect breakfast (or dinner!). If you want to make them extra pumpkin flavored, you can add pumpkin butter on top too! These pancakes are fluffy, moist and have a delicious pumpkin flavor and spices to take them to that next level. Pumpkin pancakes, I love you.
Usually I will make a big batch of these by doubling or tripling the recipe to freeze for later. You’ll just need to throw them in a freezer bag to freeze. Then you’ll microwave them just like you do for any store bought frozen pancakes. Except these ones are so much better than store bought pancakes because they’re homemade!
Easy Pumpkin Pancakes
These pancakes are easy to make and are made just like traditional “from scratch” pancakes, with the addition of 1/2 cup pumpkin puree. After your batter is made you’ll want to spray a pan or griddle with cooking spray and add 1/3 cup batter per pancake. Then cook them for a few minutes on both sides until slightly light browned.
I hope you enjoy these Pumpkin Pancakes soon!
Looking for more pumpkin recipes? Try my Pumpkin Cookies, Pumpkin Scones and Pumpkin Whoopie Pies!
Pin for later:
Easy Pumpkin Pancakes
PrintIngredients
- 1/2 cup flour
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup pumpkin puree
Instructions
- In large bowl mix together flour, pumpkin pie spice, sugar, salt and baking powder.
- In smaller bowl mix eggs, butter, vanilla, milk and pumpkin.
- Add wet ingredients to dry ingredients bowl and mix until smooth.
- At this time if you think the batter is too runny, add a little bit more flour (1-2 tablespoons) until thicker.
- Spray pan or griddle with cooking spray and put on medium high heat on your burner.
- Add 1/3 cup batter per pancake, fitting in as many as can in the pan.
- Cook pancakes until golden brown and then flip to the other side.
- Enjoy - serve with butter and maple syrup.
Linda says
I wish you’d include notes on how many servings or how many pancakes it makes.
Brian says
You should make this post like into a definitive guide or something. I bet a lot of your new readers that come to this site would want to be able to find this post. It’s too good to keep secret!
Shelly Jones says
These were the best 🥞 pancakes! Thank you so much for the wonderful recipe 😊🙂
Pamela says
Hey Shelly, thanks so much for commenting! I’m so happy to hear you liked the pancakes! 🙂
Rsario says
Pumpkin puree is not a high protein food.
Sonya says
These are incredibleQ
Pamela says
Thanks Sonya, glad you liked them!
Emily says
I totally agree that pumpkin should be used year round! My daughter and I love pumpkin pancakes. Thanks for sharing this at #HomeMattersParty
Kat (The Baking Explorer) says
Your pancakes look gorgeously golden and delicious! That’s my next weekend breakfast sorted!
Ailson's Allspice says
My husband loves pancakes, we make them for Sunday morning breakfast! Pinning for this weekend! I found you at the What’s Cookin Wednesday.
Kati says
Pumpkin waffles are one of my families favorite breakfasts! I cant wait to try these.
Emma @ Bake Then Eat says
I have just used the last of my pumpkins up, but I always have tins in the cupboard as I too enjoy it year round. These pancakes are perfect 🙂
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Suzanne says
Those pancakes are awesome!!
cheri says
Sounds like you have pumpkins coming out of your ears, these pancakes look delicious!!!