Easy, Homemade Pumpkin Pancakes Recipe

How to make fluffy pumpkin pancakes. Jump to the Easy Homemade Pumpkin Pancakes Recipe or read on to see our tips for making them.

Easy, Homemade Pumpkin Pancakes Recipe

There are some recipes that you always come back to, these pumpkin pancakes are that kind of recipe.

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The Secret to the Fluffiest Pancakes

We want our pumpkin pancakes to be as light and fluffy as possible.

Easy Homemade Pumpkin Pancakes

The trick? Mix the dry and wet ingredients separately. Then when you’re ready to cook, slowly stir the dry ingredients into the wet. Once you see most of the large lumps of flour disappear, you’re done. No more mixing required.

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Recipe updated, originally posted November 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy, Homemade Pumpkin Pancakes Recipe

  • PREP
  • COOK
  • TOTAL

We love these pumpkin pancakes: not too sweet with a hint of spice. If you do not have pumpkin spice mix at home, combine 1 tablespoon + 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, and 1/2 teaspoon ground nutmeg to make 2 tablespoons of mix. For the recipe below, you will need 2 teaspoons of that mix, leaving you with just over a tablespoon for next time.

Makes approximately 4 servings

You Will Need

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice mix

1/2 teaspoon salt

1 3/4 cups milk

1 cup pumpkin puree

1 large egg

2 tablespoons vegetable oil

Directions

    In a medium bowl, whisk the flour, brown sugar, baking powder, baking soda, pumpkin spice mix, and salt.

    In another bowl, whisk the milk, pumpkin puree, egg, and oil until blended.

    While stirring, slowly add the flour mixture into the pumpkin mixture until blended; try not to over mix the batter. As soon as you see large clumps of flour disappear, stop stirring.

    Lightly spray hot skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then, use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle.

    When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.

Adam and Joanne's Tips

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 405 / Protein 12 g / Carbohydrate 64 g / Dietary Fiber 3 g / Total Sugars 14 g / Total Fat 11 g / Saturated Fat 3 g / Cholesterol 55 mg
AUTHOR: Adam and Joanne Gallagher

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23 comments… Leave a Comment
  • Hardheelgal242 November 19, 2014, 6:39 pm

    Absolutely delicious. Warmly spiced , delicate texture… Good eatin on a cooly rainy autumn morning on the islands. Will never try another recipe for pumpkin pancakes again. Didn’t have any powdered ginger but subbed same amount for finely minced fresh ginger … Can someone say heaven in my mouth ?

    Reply

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