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+ servings
A stack of pumpkin spice pancakes with chopped pecans and syrup.
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5 from 1 vote

Pumpkin Spice Pancakes

These decadent Pumpkin Spice Pancakes make the perfect Fall breakfast with pumpkin puree and warm spices. Perfect for a brunch get-together!
Prep Time10 minutes
Cook Time20 minutes
Resting Time10 minutes
Course: Breakfast, Brunch
Cuisine: Universal
Keyword: breakfast, brunch, flapjacks, pancakes, pumpkin, pumpkin spice, vegetarian
Servings: 16 pancakes
Calories: 120kcal

Ingredients

  • 1 ½ cups all purpose flour
  • ½ cup whole wheat flour
  • ¼ cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground or freshly grated nutmeg
  • 1 ½ cups milk (use dairy free milk to make this recipe dairy free)
  • 1 cup fresh or canned pumpkin puree
  • 2 large eggs
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract

Instructions

  • In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • In a medium bowl, whisk together the milk, pumpkin puree, eggs, canola oil, and vanilla.
  • Pour the milk mixture into the flour mixture and fold together with a spatula until the flour is incorporated, but still a little lumpy. Don't overmix. Let the batter sit for 10 minutes to hydrate the flour.
  • Heat a griddle or large skillet over medium heat. Brush the surface with melted butter, bacon grease, or oil. Scoop about ¼ cup of batter onto the pan and spread slightly into a circle. Cook until the edges are becoming slightly dry and the bottom is golden brown, about 3-5 minutes. Flip pancake and continue cooking until the other side is browned, another 2-3 minutes. Adjust heat if needed if pancakes are not browning, or they are burning.
  • Repeat with remaining batter, keeping the finished pancakes warm in a 200°F oven, serving immediately, or cooling to store. Cooled pancakes can be stored in a zipper bag in the freezer and reheated in the microwave. Serve with chopped walnuts or pecans, syrup, and/or whipped cream.

Nutrition

Serving: 1pancake | Calories: 120kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 312mg | Potassium: 100mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2457IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg