How to make fluffy pumpkin pancakes from scratch. Jump to the Easy Homemade Pumpkin Pancakes Recipe or read on to see our tips for making them.
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.
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.
For more ways to use pumpkin, check out our Easy Pumpkin Cupcakes from Scratch, our Chocolate Orange Pumpkin Bread (it’s utterly delicious), these Easy, No-Fail Pumpkin Pie and our incredibly popular Spiced Pumpkin Scones.
If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!
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
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.
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 pure pumpkin puree, see our homemade pumpkin puree recipe
1 large egg
2 tablespoons vegetable oil
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.