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.
My 2-year-old gobbled these up this morning! They are so fluffy with just a hint of sweetness. Thanks for the recipe!
Made these tonight for the first time and they were delicious. Thank you!
What can you substitute for the egg to make these vegan? I would be using almond milk a substitute for regular milk.
I’m not sure — maybe ground flaxseed and water?
Applesauce worked for me once when I didn’t have an egg.
I made a double batch today exactly how recipe was written. Delicious, thank you
You’re so welcome!
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.
That’s a great tip! Thanks for sharing!