Pumpkin Pancakes Recipe

This tasty pumpkin pancake recipe is a simple and delicious choice for Fall. Mix up your morning routine a bit for this recipe that smells great even before you cook.

dry ingredients

There were a lot of ingredients for this recipe that I did not have, so I to did a quick supermarket run. The original recipe actually calls for ground ginger (1/2 tsp.) which I left out in this batch.

dry ingredients almost mixed

Add the dry ingredients to the larger bowl where you will mix everything together later. It’s less of a mess to pour the wet ingredients into the dry, so you don’t have flour flying everywhere.

wet ingredients and mixed

Wet ingredients + scoop of pumpkin. The smell of the pumpkin makes me think of baby food. You can use fresh pumpkin too, but I’m saving that for this year’s carving. Pour the wet into the dry, and mix just enough to combine until it smells like holidays.

pumpkin pancakes ready to eat

Pumpkin Pancakes

5 from 2 votes
A very simple recipe for pancakes, with a pumpkin twist. Perfect for fall, or of course any time you're craving pancakes!
BY: Huy Vu
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
SERVINGS: 4

Ingredients

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

Instructions 

  • Combine dry ingredients into one bowl. Combine wet ingredients into another bowl (sugar is a wet ingredient!). Pour wet ingredients into the dry. Mix just enough to combine.
  • Add a bit of oil or butter to the pan (on medium-low to medium heat) before each pancake. Scoop roughly 1/4 cup of batter for each pancake. Brown on first side, then flip.

Nutrition Facts

Serving: 0g | Calories: 419kcal | Carbohydrates: 67g | Protein: 11g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 839mg | Potassium: 341mg | Fiber: 4g | Sugar: 16g | Vitamin A: 9740IU | Vitamin C: 3mg | Calcium: 268mg | Iron: 4mg
Course: Breakfast
Cuisine: American
Keyword: breakfast, pumpkin pancakes
Did you cook this recipe?Tag @HungryHuy or #hungryhuy–I’d love to see it!

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6 comments on “Pumpkin Pancakes Recipe

  1. this is lemonade says:

    Pumpkin mania was getting too much for me, but hey, a pumpkin pancake can’t hurt right? This looks delicious! We don’t get that pumpkin mad over here in London, but this is definitely not a scary pumpkin recipe. It looks positively tasty, just a slight shade of blushing orange…not crazy like 🙂 Thanks for sharing!

    1. Huy says:

      Oh, strange to hear. You can’t even get that canned?

  2. The Hungry Mum says:

    Yum! This would be a fab breakfast.

    1. Huy says:

      Fab, indeed

  3. Thanh @ eat, little bird says:

    I keep seeing pumpkin pancakes everywhere yet I’ve never tried it. With pumpkins in season at the moment, I might give it a try this weekend 🙂

  4. Cindi says:

    5 stars
    I wanted to thank you for this excellent read!! I definitely loved every little bit of it.

    I have you saved as a favorite to look at new stuff you post…

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