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Top view of pumpkin pancakes with butter on top. A pitcher of syrup to the left and ramekin of butter to the right of the plate of pancakes.
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Homemade Pumpkin Pancakes

Made with canned pumpkin and a touch of cinnamon, homemade pumpkin pancakes will fill your kitchen with the warm, cozy aromas of Autumn.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: homemade pumpkin pancakes
Servings: 12 pancakes
Calories: 108kcal
Author: Lois

Ingredients

  • 1½ cups all purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ⅓ cup pure canned pumpkin
  • 3 tablespoons melted unsalted butter
  • 1 cup whole milk
  • 2 large eggs

Instructions

  • In a medium bowl add flour, baking powder, cinnamon, all spice, baking soda, ginger and salt. 
  • Whisk or stir it together, set aside.
  • In a large bowl mix together the pumpkin and melted butter until smooth.
  • Gradually add the milk stirring consistently to keep the mixture smooth.
  • Last, add in both eggs and mix well.
  • Add the dry ingredients and carefully mix until it is just combined. Be careful not to over mix.
  • Heat griddle or pan on stove. 
  • Lightly coat the pan with about 1-2 teaspoons of canola oil.
  • Scoop ¼ cup batter onto the heated pan.
  • Once the edges begin to look golden, the top should look puffy (about 2 minutes).
  • Flip and cook until bottom is brown and crisp!
  • Serve immediately 

Notes

  • You can choose other toppings to serve with the fresh pumpkin pancakes. Try chopped walnuts or pecans.
  • Sliced bananas with a drizzle of honey would be delicious as well.
  • And if you really wanted to be decadent, try homemade whipped cream.

Nutrition

Serving: 1g | Calories: 108kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 41mg | Sodium: 173mg | Fiber: 1g | Sugar: 1g