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a stack of pumpkin pancakes topped with whipped cream, cinnamon, and maple syrup
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5 from 1 vote

Pumpkin Pancakes Recipe

These pumpkin pancakes are such a fun, cozy way to enjoy fall flavors with friends and family weekend after weekend!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 24 (3-inch) pancakes
Author: Brandi Schilhab

Ingredients

  • 1 15-ounce can pumpkin puree
  • 1 1/2 cups milk
  • 1/2 cup melted butter - can sub melted coconut oil, ghee, or other liquid fat
  • 3 eggs
  • 3 tablespoons vanilla extract
  • 2 1/2 cups all-purpose flour - use a GF all-purpose for gluten-free
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon fine sea salt
  • Butter for serving
  • Whipped cream for serving
  • Maple syrup for serving
  • Ground cinnamon for serving

Instructions

  • Heat a non-stick skillet or griddle on the stovetop over medium heat.
  • Whisk together the wet ingredients in a large bowl.
  • Add the dry ingredients the bowl and stir until just combined.
  • Fry the pancakes, using approximately a ¼ cup-worth of the batter for each pancake, over medium heat for 2-3 minutes on each side.
  • Serve your pancakes with butter, whipped cream, maple syrup, and cinnamon, and enjoy!

Nutrition

Calories: 24kcal | Carbohydrates: 17.9g | Protein: 3g | Fat: 7.4g | Saturated Fat: 4.4g | Cholesterol: 41.6mg | Sodium: 68.2mg | Fiber: 1.1g | Sugar: 6g