Description
Think pumpkin pie, but fluffier and perfect for breakfast! These golden pancakes are kissed with warm spices, creamy pumpkin, and just the right sweetness. They’re quick to whip up, endlessly cozy, and guaranteed to make chilly mornings feel special.
Ingredients
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1 ½ cups all-purpose flour (or 1:1 GF blend)
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2 tbsp brown sugar
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1 tbsp baking powder + ½ tsp baking soda
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½ tsp salt
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2 tsp pumpkin pie spice (or cinnamon, ginger, nutmeg, cloves, allspice mix)
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1 cup milk (dairy or plant-based)
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¾ cup pumpkin purée (not pie filling)
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2 large eggs
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2 tbsp melted butter or oil
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1 tsp vanilla extract
Optional add-ins: ¼ cup toasted pecans, 1 tsp orange zest, or mini chocolate chips.
Instructions
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Mix dry: In a large bowl, whisk flour, sugar, baking powder, soda, salt, and spices.
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Mix wet: In another bowl, whisk milk, pumpkin, eggs, butter, and vanilla.
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Combine: Gently fold wet into dry. Batter should be lumpy—don’t overmix! Fold in add-ins if using.
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Cook: Heat griddle/skillet on medium, lightly grease. Scoop ¼ cup batter per pancake. Cook 2–3 mins until bubbles form, flip, and cook 1–2 mins more.
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Serve: Stack high, drizzle with maple syrup, add whipped cream or nuts for flair.
Notes
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Use canned pumpkin for best texture.
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Keep heat medium, not high, for fluffy, cooked-through centers.
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Let batter rest 5 mins before cooking—extra lift!
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Freeze leftovers between parchment, reheat in toaster for crisp edges.
- Prep Time: 10 min
- Cook Time: 15 min
Nutrition
- Calories: 130 Cal per pancake
- Fat: 5g
- Carbohydrates: 18g