Pumpkin Spice Pancakes

5 from 1 vote

These decadent Pumpkin Spice Pancakes make the perfect Fall breakfast with pumpkin puree and warm spices. Perfect for a brunch get-together!

Prep Time10

Cook Time20

Resting Time10

Course: Breakfast, Brunch

Cuisine: Universal

Keyword: breakfast, brunch, flapjacks, pancakes, pumpkin, pumpkin spice, vegetarian

Servings: pancakes

Calories: 120kcal

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 1/4 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.