Easy Pumpkin Pancakes
Start your morning on a cozy, autumn-inspired note with these **Easy Pumpkin Pancakes**—a fluffy, flavorful breakfast treat perfect for the fall season! Bursting with the warm spices of pumpkin pie and the natural richness of unsweetened pumpkin puree, these pancakes come together in just 30 minutes, making them an effortless yet festive way to brighten any morning. With a hint of brown sugar, a touch of vanilla, and the subtle tang of melted butter, every bite delivers a perfectly balanced symphony of sweetness and spice. Ideal for serving with maple syrup, whipped cream, or even a sprinkle of chopped pecans, these pancakes are as versatile as they are delightful. Whether you're whipping them up for a cozy weekend brunch or a quick weekday breakfast, this recipe ensures easy preparation, minimal cleanup, and maximum fall flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 0.25 teaspoons salt
- 1 cup milk
- 0.5 cups pumpkin puree (unsweetened)
- 1 piece large egg
- 2 tablespoons unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
- 2 teaspoons vegetable oil or butter (for greasing skillet)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, pumpkin pie spice, and salt until well combined.
In a medium bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula until just combined—do not overmix. A few small lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with vegetable oil or butter.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle if needed.
Cook for 2-3 minutes or until bubbles form on the surface of the pancakes and the edges look set.
Carefully flip the pancakes and cook for an additional 1-2 minutes, or until the second side is golden brown and the pancakes are cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with butter and maple syrup, or your favorite pancake toppings.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1669 mg | 73% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 34.6 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 426 mg | 33% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1166 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
