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 mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Servings: 24 (3-inch) pancakes
Author: Brandi Schilhab
- 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
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!
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