Description
Fluffy, spiced pumpkin pancakes that are perfect for lazy weekend mornings. Made with simple pantry ingredients, these homemade pancakes are moist, kid-approved, and ready in about 20 minutes.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup pumpkin puree (100% pure, not pie filling)
- 2 large eggs, room temperature
- 1 cup milk (whole milk or buttermilk recommended)
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- Butter or oil for greasing the pan
- Maple syrup for serving
- Whipped cream or Greek yogurt for serving (optional)
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger until uniform.
- In a separate medium bowl or large measuring cup, whisk the eggs, milk, melted butter, vanilla extract, and pumpkin puree until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold or stir until just combined, leaving a few lumps. Do not overmix.
- Preheat a non-stick skillet or griddle over medium heat. Test readiness by sprinkling water drops; they should bead up and dance.
- Grease the pan with butter or oil. Pour about ¼ cup of batter per pancake onto the skillet.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip and cook for another 2 minutes until golden brown.
- Transfer cooked pancakes to a plate and keep warm in a 200°F oven while cooking the rest.
- Serve immediately with warm maple syrup, extra butter, and optional toppings.
Notes
Do not overmix the batter; lumps are okay and ensure fluffy pancakes. Use fresh baking powder for best rise. The first pancake is often a test batch to adjust heat. For freezing, cool pancakes completely on a wire rack, freeze on a baking sheet, then transfer to a freezer bag. Reheat in a toaster for best texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 4 pancakes
- Calories: 280
- Sugar: 12
- Sodium: 350
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 2
- Protein: 7
Keywords: pumpkin pancakes, fall breakfast, weekend pancakes, easy pancake recipe, homemade pumpkin pancakes, gluten-free option, dairy-free option