Pumpkin Pancakes
Looking for a delicious and easy pumpkin recipe that you can whip up in no time at all? Try these pumpkin pancakes!
They are perfect for fall — just the right hint of pumpkin and spices without it being too much!
We made these as Breakfast for Dinner… and then we also have eaten them for snack and for breakfast! You can slather them with butter and syrup or just eat them warmed with a little butter. Oh and I tried freezing them and they freeze really well!
Pumpkin Pancakes
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 Tablespoons oil
- 2 Tablespoons vinegar
- 2 cups all-purpose flour
- 3 Tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Mix the milk, pumpkin, egg, oil, and vinegar together in a medium-sized bowl. Combine the rest of the dry ingredients into a separate bowl. Stir dry ingredients into the pumpkin mixture just until combined.
Bake on a lightly oiled or buttered griddle.
Serves 6. Recipe slightly adapted from All Recipes.
More Pumpkin Recipes:
- Whole-Wheat Pumpkin Waffles
- Pumpkin Pie Oatmeal
- Homemade Pumpkin Spice Latte
- Pumpkin Crescent Rolls
- Pumpkin Chocolate Chip Muffins
- Freezer-Friendly Pumpkin Bars
- Freezer-Friendly White Chocolate Pumpkin Bread
- Pumpkin Doughnut Muffins
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9 Comments
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Jennifer says:
These look good! I add pumpkin puree (2-3 ice cubes worth) to my pancakes all the time. Without the spice it does not change the flavor and it is added nutrients for my family.
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Carolina says:
I made a double batch today exactly how recipe was written. Delicious, thank you
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Kathy says:
What can you substitute for the egg to make these vegan? I would be using almond milk a substitute for regular milk.
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Jessica says:
My 2-year-old gobbled these up this morning! They are so fluffy with just a hint of sweetness. Thanks for the recipe!
Joanna 
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