Filled with brown sugar, cinnamon, buttermilk, and pumpkin, this easy recipe for Pumpkin Pancakes is a perfect Fall breakfast or all year round!
Are you all pumpkin’d out yet or can I get one more recipe in before you all start throwing things at your monitor? HA. I just love this stuff and make sure I have canned pumpkin in my pantry all year round. I never get tired of it.
If you’ve never had canned pumpkin, these pumpkin pancakes are a good way to get a first timer’s toes wet, so to speak. There are many different versions out there, but this is my favorite way to make them.
Warning to die-hard pancake lovers: unlike a traditional fluffy, plump pancake, these pumpkin pancakes resemble more of a thick crepe, with a slightly moist center. They don’t rise up all high and mighty. But they are wonderful and it’s guaranteed you’ll want several!
Pumpkin Pancake Recipe Ingredients
Here’s a brief list of what you’ll need to make them:
- All-purpose flour
- Brown sugar
- Baking Powder
- Baking soda
- Kosher salt
- Canned pumpkin
- Unsalted butter
How to Make Pumpkin Pancakes
This is a pretty standard pancake recipe. You simply whisk all the dry ingredients together, make a well in the center and add the wet ingredients. Mix until the batter is smooth and combined.
Then scoop about a 1/4 cup of batter onto the surface of a warm griddle that’s been greased with a little butter or cooking spray. Cook until bubbles form and begin to pop, flip, and cook until golden.
What Goes with Pumpkin Pancakes?
I find it incredible that something so bland as canned pumpkin can be completely transformed just by combining it with a little brown sugar or maple syrup. Such is the case with these pancakes – they really don’t need anything else, but I usually serve mine with butter, a little drizzle of honey, or even homemade whipped cream!
Other Pumpkin Recipes We Love
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup low-fat buttermilk
- 1 large egg
- 1/2 cup pumpkin puree
- 3 tablespoons unsalted butter , melted
- In a large bowl, combine all the dry ingredients. Make a well in the center and then add the rest of the ingredients. Mix until your batter is smooth and combined
- Set a griddle or non-stick pan to high heat, then turn down to medium-low; melt a little butter or use cooking spray.
- Pour a 1/4 cup of batter onto the surface, spreading them out slightly. Cook until bubbles form and begin to pop, 2-3 minutes. Gently flip the pancake over with a spatula and cook until golden brown, 1-2 more minutes.
- Serve hot with syrup, butter, or honey.