Baking, Dessert

Pumpkin Pancakes

Welcome to the world of Pumpkin Pancakes, where the aroma of spices meets the fluffiness of pancakes. In this article, we will embark on a culinary adventure, exploring everything from the origin of Pumpkin Pancakes to crafting the perfect stack. Get ready to tantalize your taste buds with the essence of fall in every bite.

Unveiling the Recipe Magic

Pumpkin Pancakes – A Taste of Autumn Bliss Embark on a journey with our Pumpkin Pancakes recipe, blending the earthy sweetness of pumpkins with the warmth of cinnamon and nutmeg. These pancakes are not just a breakfast delight but a celebration of the fall season on your plate.

Choosing the Perfect Pumpkin Before diving into the recipe, it’s crucial to select the right pumpkin. Opt for sugar pumpkins as they offer a sweeter and denser flesh, elevating the flavor profile of your pancakes.

Ingredients That Dance in Harmony Gather the essentials: flour, baking powder, cinnamon, nutmeg, eggs, milk, and, of course, the star ingredient – pumpkin puree. The combination creates a symphony of flavors that will leave you craving more.

Step-by-Step Cooking Bliss

  1. Dry Ingredients Dance: In a bowl, whisk together flour, baking powder, cinnamon, and nutmeg.
  2. Wet Ingredients Waltz: In another bowl, mix eggs, milk, and pumpkin puree until smooth.
  3. Marriage of Flavors: Gradually combine the dry and wet ingredients, stirring until a luscious batter forms.
  4. On the Griddle Stage: Pour the batter onto a hot griddle, creating golden pancakes that will soon be the star of your breakfast table.

Serving Suggestions – Elevate Your Experience

Toppings Extravaganza Pumpkin Pancakes beg for delightful toppings. From classic maple syrup to a dollop of whipped cream, explore a plethora of options to enhance your pancake experience.

Pairing Perfection Complement your Pumpkin Pancakes with a steaming cup of spiced chai or freshly brewed coffee. The combination is a match made in culinary heaven, awakening your senses with every sip and bite.

FAQs – Your Guide to Pumpkin Pancakes

Q: Can I use canned pumpkin instead of fresh pumpkin for the pancakes? Absolutely! Canned pumpkin is a convenient alternative, ensuring you can enjoy Pumpkin Pancakes year-round without compromising on flavor.

Q: Are Pumpkin Pancakes suitable for freezing? Indeed! Prepare a batch, let them cool, and store in an airtight container. Reheat in a toaster for a quick and delicious breakfast.

Q: Can I substitute regular milk with a non-dairy alternative? Certainly! Almond, soy, or coconut milk work wonderfully, providing a dairy-free option without sacrificing taste.

Q: How do I achieve the perfect pancake fluffiness? The key is not to overmix the batter. A few lumps are okay, ensuring your pancakes turn out light and airy.

Q: Any tips for flipping pancakes without mishaps? Wait for bubbles to form on the surface before flipping. This ensures the pancake is cooked through and won’t stick to the pan.

Q: Can I add extra spices for a personalized touch? Absolutely! Experiment with ginger, cloves, or a hint of vanilla for a personalized flavor twist.


As we conclude our Pumpkin Pancakes journey, savor the joy of creating a breakfast masterpiece that captures the essence of fall. From the first flip to the last bite, these pancakes embody the spirit of the season, making every morning a celebration of flavors.

Pumpkin Pancakes

Pumpkin Pancakes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 peoples
Calories: 268kcal


  • 1 ½ cups milk
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 cups all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • cooking spray


  • Gather all ingredients.
  • Stir milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.
  • Whisk flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a separate bowl. Add to pumpkin mixture; whisk just until combined.
  • Spray a griddle or frying pan with cooking spray; heat over medium-high heat.
  • Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon.
  • Cook until small bubbles appear, about 2 minutes.
  • Flip and cook until golden brown, about 2 more minutes. Repeat with remaining batter.
  • Serve hot and enjoy!


Calories: 268kcal

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