Perfect Pumpkin Pancakes

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Perfect pumpkin pancakes that are easy to make and taste like pumpkin pie!

Can I add chocolate chips to my pumpkin pancakes?

Yes! Blueberries or chocolate chips can be folded into the pancake batter, or you can add them after scooping the batter onto the baking sheet to create a design or pattern. Use up to 1/2 cup blueberries or semisweet chocolate chips in this recipe.

How do I know when to flip the pancakes?

Pancakes should be cooked on a flat surface over medium-high heat. You’ll know it’s time to flip when bubbles start to form on top and the edges start to lose their luster. Your pancakes should be golden brown on all sides.

Can I use whole wheat flour in this recipe?

Yes! Whole wheat flour can be used interchangeably in this recipe. Just keep in mind that using whole wheat will make the pancakes denser. You can use part whole wheat for a little fluffiness.

What syrup should I use on my pumpkin pancakes?

Maple syrup is a classic topping choice for pancakes, and it works really well on pumpkin pancakes. One of The Stay At Home Chef’s personal favorites is our famous liquid cinnamon roll syrup. It tastes like cinnamon rolls in liquid form! Caramel buttermilk syrup is also a good choice.

If you liked this recipe, you might be interested in these other breakfast recipes:

A pile of pumpkin pancakes covered in syrup and topped with a drizzle of butter.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watchor our facebook pageor provide a corresponding recipe on our website.

A pile of pumpkin pancakes covered in syrup and topped with a drizzle of butter.

Perfect pumpkin pancakes that are easy to make and taste like pumpkin pie!

Preparation time 5 minute

cooking time 10 minute

total time 15 minute

raw material

  • 1 1/2 cup cheese
  • 1 cup pumpkin puree
  • 1 big egg
  • 1 teaspoon vanilla extract
  • 3 tablespoon brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg powder
  • 1/2 teaspoon ginger powder
  • pinch clove powder
  • 2 cup all purpose flour

instruct

  • In a large mixing bowl, whisk together the buttermilk, pumpkin puree, eggs, and vanilla extract. Add the brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves and mix well. Stir in the flour until there are no lumps.

  • Heat a nonstick skillet or skillet over medium-high heat. Lightly oil with nonstick cooking spray or butter.

  • Working in batches, scoop about 1/4 cup of the batter onto the hot griddle. When bubbles form on top of the pancakes, use a spatula to flip the pancakes. Cook until browned on both sides and the pancakes are done.

  • Serve hot.

Calories: 120kcal | carbohydrate: twenty twoG | protein: 3G | fat: 1G | cholesterol: 16mg | sodium: 130mg | Potassium: 181mg | fiber: 1G | sugar: 5G | Vitamin A: 3245unit | Vitamin C: 0.8mg | calcium: 79mg | iron: 1.4mg

Perfect Pumpkin Pancakes