These pumpkin pancakes are easy to make and packed full of flavour; not too sweet with the delicious taste of pumpkin and a hint of spices.

Pumpkin Pancakes

This easy to make pumpkin pancake recipe can be doubled or tripled to feed a small or large family. Double the recipe for leftovers that can be stored in the fridge or freeze for later.

Pumpkin Pancakes Tips

Canned or homemade pumpkin puree both work in this recipe.
Pumpkin Pie Spice can be used instead of the cinnamon and nutmeg.
The plain flour can be changed to 50:50 with plain and whole wheat flour.
White sugar can be used instead of brown sugar, though it will alter the taste slightly.
Buttermilk can be substituted for milk if you wish.
A neutral oil can be used instead of melted butter.
The egg can be left out of the recipe if you don’t cook with eggs. The pancakes may not be as light and fluffy without the egg.
For vegan pancakes – use non-dairy milk, omit the egg and use coconut oil instead of butter.
For dairy free – use dairy-free milk and coconut oil instead of butter.
Make it gluten-free by changing out the flour for plain, gluten-free flour.

Ingredients for Making Pumpkin Pancakes

1 Cup Plain Flour – 130g
1 tsp Baking Powder
½ tsp Bicarbonate of Soda
½ tsp Ground Cinnamon
¼ tsp Ground Nutmeg
½ Cup Pumpkin Puree – 114g
½ Cup Milk
¼ Cup Brown Sugar
1 Egg
2 TBSP Butter, Melted
Oil for Cooking

Topping Ideas

Maple Syrup
Whipped Cream
Walnuts, Chopped
Pumpkin Butter
Ice Cream

Making Pumpkin Pancakes

In a large mixing bowl, whisk together the dry ingredients – plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and sugar.

In another medium mixing bowl, mix together the wet ingredients – the pumpkin puree, milk, egg and melted butter – until well combined.

Gently pour the wet ingredients into the dry ingredients and stir until just combined.

Do not over-mix the mixture.

Heat a non-stick skillet or griddle over medium heat and light grease with oil, butter or tallow.

Pour small amounts of batter onto the hot skillet to form small pancakes around 3 to 4 inches in diameter. A cookie scoop or small ladle can be used to do this.

Cook each pancake for 2 to 3 minutes on each side, or until golden brown and cooked through.

Serve warm pumpkin pancakes with maple syrup, whipped cream and a sprinkle of chopped walnuts or your own favourite toppings.

More Pumpkin Recipes

Storing Pumpkin Pancakes

First off, if you have left over pumpkin puree, this can be stored in an airtight container in the fridge for up to 2 days. It can be used in another batch of cookies, scones,Pumpkin and Blueberry Bread and Pumpkin Banana Bread with Chocolate Chips. If could also be dehydrated and made into pumpkin powder.

Pumpkin puree also freezes very well. Store in a freezer safe container or bag and freeze for up to 2 months.

Leftover pumpkin pancakes can be stored in the fridge in an airtight container for up to 5 days. They can be frozen for up to three months. To warm, wrap a small stack of pancakes loosely in paper towel and gently heat in the microwave. Make sure to flip and re-wrap halfway through heating.

Pumpkin Pancakes

These pumpkin pancakes are easy to make and packed full of flavour; not too sweet with the delicious taste of pumpkin and a hint of spices.

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Keyword: Pancakes, Pumpkin, Pumpkin Spice, Pumpkin Spice Substitute

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: Small Pancakes

Calories: 1046kcal

Author: S Jones