Pumpkin Pie Spice Pancakes

Do you love pancakes? These Pumpkin Pancakes are perfect for you! They're ready in under 15 minutes & are easy to make!

Pumpkin pancakes are delicious year-round but especially comforting on chilly winter mornings. Whether you use canned pumpkin or freshly cooked, they’re sure to be a breakfast the whole family will love!

If you love pumpkin recipes, you are going to absolutely love my Pumpkin Blondies, Pumpkin Cheesecake Bites & my Viral Sweet Potato Chocolate Cake!

What You'll Need for these Pumpkin Pancakes

• Milk
• Pumpkin Purée
• Egg
• Vegetable Oil
• Vinegar
• Brown Sugar
• Vanilla Extract
• Flour
• Baking Powder
• Baking Soda
• Ground Cinnamon or Pumpkin Spice

See recipe card for quantities.

Instructions

Mix wet ingredients.

Gradually add in dry ingredients & mix.

Fry & flip the pancakes.

Serve warm & enjoy!

1. In a medium bowl, combine all the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) and mix thoroughly.
2. In a larger bowl, whisk together the wet ingredients (milk, pumpkin purée, egg, vegetable oil, vinegar, brown sugar, and vanilla extract).
3. Gradually incorporate the dry ingredients into the wet mixture, whisking until smooth and combined.
4. Preheat a pan over medium heat. Use butter and a little oil to prevent the butter from burning. Pour about ¼ cup of batter per pancake. Cook until the edges are browned and bubbles form on the surface, then flip and cook for another minute.
5. Serve warm with salted butter and maple syrup. Enjoy!

Substitutions

Milk: Almond milk, oat milk, or soy milk (for dairy-free) or Coconut milk (for a richer, creamier texture)

Pumpkin Purée: Sweet potato purée, Butternut squash purée or Mashed bananas (though the flavor will change)

Egg: Flax egg (1 tablespoon ground flaxseed + 3 tablespoon water), Applesauce (¼ cup per egg), or Mashed bananas (¼ cup per egg)

Vegetable Oil: Melted coconut oil or Olive oil (for a more savory flavor)

Vinegar: Lemon juice or Apple cider vinegar

Brown Sugar: White sugar or Coconut sugar

Vanilla Extract: Almond extract (use sparingly as it’s stronger), Maple extract or Vanilla bean paste

Flour: Whole wheat flour (for a denser texture), Oat flour or Gluten-free flour blend

Equipment

Medium Bowl, for dry ingredients

Big Bowl, for pancake batter

Whisk, for mixing

Ladle, for scooping pancake batter

Non Stick Pan, for frying & flipping

Storage

Store leftover pumpkin pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, layer pancakes between sheets of parchment paper and place in a freezer-safe bag for up to 2 months. Reheat in the microwave or toaster until warmed through.

FAQ

Related

Looking for other dessert recipes like this? Try these:

Pairing

These are my favorite pastas to serve for lunch afterwards:

Pumpkin Pie Spice Pancakes

5 from 1 vote

Do you love pancakes? These Pumpkin Pancakes are perfect for you! They're ready in under 15 minutes & are easy to make!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

1x2x3x?

Wet ingredients:

• 1 ½ cups milk
• 1 cup pumpkin purée
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• ¼ cup brown sugar
• 1 tablespoon vanilla extract

Dry ingredients:

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon or pumpkin pie spice
• 1 teaspoon salt

Method

 

1. In a medium bowl, combine all the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) and mix thoroughly.
2. In a larger bowl, whisk together the wet ingredients (milk, pumpkin purée, egg, vegetable oil, vinegar, brown sugar, and vanilla extract).
3. Gradually incorporate the dry ingredients into the wet mixture, whisking until smooth and combined.
4. Preheat a pan over medium heat. Use butter and a little oil to prevent the butter from burning. Pour about ¼ cup of batter per pancake. Cook until the edges are browned and bubbles form on the surface, then flip and cook for another minute.
5. Serve warm with salted butter and maple syrup. Enjoy!

Tried this recipe?Let us know how it was!

Food safety

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.