Description

These Pumpkin Pancakes are a delightful fall breakfast treat featuring a spiced, fluffy batter made with pumpkin puree, warm cinnamon, and pumpkin pie spice. Perfectly golden and tender, these pancakes can be enhanced with optional chocolate chips and served with maple syrup or your favorite toppings. Ideal for cozy mornings and family gatherings, these pancakes bring seasonal flavors to your breakfast table.

Ingredients

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 cooking spray

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Instructions

Mix Dry Ingredients: In a large bowl, preferably with a pour spout, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until fully combined. Set aside this dry mixture.
Prepare Wet Ingredients: Use a blender for best results. Add the pumpkin puree, brown sugar, egg, oil, and whole milk to the blender and blend on high for about 45 seconds until smooth and well combined. This step helps break down the dense pumpkin and creates a smooth batter, especially if using fresh pumpkin puree. Alternatively, you can whisk these by hand or use a hand mixer if a blender is not available.
Combine Wet and Dry Mixtures: Pour the blended wet ingredients into the bowl with the dry ingredients. Gently whisk them together until just combined, ensuring no dry flour remains at the bowl’s bottom. The batter will be thick and it is okay if it has a few lumps. If using chocolate chips, fold them in gently now.
Cook the Pancakes: Heat a griddle or large flat skillet over medium heat. If using an electric griddle, preheat it to 375°F (190°C). Grease the surface generously with butter or nonstick cooking spray. Pour or drop a heaping 1/4 cup of batter onto the hot griddle for each pancake. Cook the pancakes until the edges are set and holes appear on the surface around the borders, about 2 to 3 minutes. Flip the pancakes carefully and cook the other side until cooked through, approximately 1 to 2 minutes more. Re-grease the griddle or skillet with butter or spray as needed for each batch.
Keep Warm and Serve: Place cooked pancakes in a preheated oven set at 200°F (93°C) to keep warm while finishing the rest. Serve immediately with your favorite toppings such as butter and pure maple syrup. They also pair wonderfully with a maple pecan topping.
Store Leftovers: Cover and refrigerate leftover pancakes in an airtight container for up to 5 days to maintain freshness.

Notes

For an extra smooth batter and better texture, use a blender to mix the wet ingredients, especially if using fresh pumpkin puree.
You can swap out whole milk for any milk alternative, but whole milk contributes to a richer texture.
Chocolate chips are optional but add a deliciously sweet touch that pairs well with the pumpkin spices.
Keep cooked pancakes warm in a low oven to serve all at once without losing heat or texture.
Leftover pancakes can be frozen for up to 2 months; reheat in a toaster or microwave before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American