Description

These Pumpkin Pancakes are a perfect fall breakfast treat, featuring a rich and tender batter made with pumpkin puree and warm spices like cinnamon and pumpkin pie spice. The pancakes are fluffy with a slight sweetness and offer an optional addition of semi-sweet chocolate chips for extra indulgence. Easy to make on a griddle or skillet, they are ideal for cozy mornings and can be kept warm in the oven or stored for later enjoyment.

Ingredients

Scale

Dry Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon store-bought or homemade pumpkin pie spice*

Wet Ingredients

1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
1/3 cup (67g) packed light or dark brown sugar
1 large egg
3 Tablespoons (45ml) canola or vegetable oil
1 and 1/2 cups (360ml) whole milk*

Optional

1 cup (180g) semi-sweet chocolate chips

For Cooking

Butter or nonstick spray

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Instructions

Mix Dry Ingredients: In a large bowl, preferably with a pour spout, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until fully combined. Set this mixture aside.
Blend Wet Ingredients: Add the pumpkin puree, brown sugar, egg, oil, and whole milk to a blender. Blend on high for about 45 seconds until the batter is smooth and well combined, which is especially important if using fresh pumpkin puree. Alternatively, whisk these ingredients thoroughly by hand or with a hand mixer.
Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients and gently whisk until no dry flour remains. It’s normal for the batter to be thick and slightly lumpy. If desired, fold in the semi-sweet chocolate chips now.
Preheat and Prepare Cooking Surface: Heat a griddle or large flat skillet over medium heat, or preheat an electric griddle to 375°F (190°C). Coat the surface generously with butter or nonstick cooking spray to prevent sticking.
Cook Pancakes: Pour a heaping 1/4 cup of batter onto the hot griddle or skillet for each pancake. Cook until the edges set and bubbles appear on the surface, about 2 to 3 minutes. Flip the pancakes and cook the other side until golden and cooked through, about 1 to 2 additional minutes. Reapply butter or spray for subsequent batches as needed.
Keep Warm and Serve: Keep pancakes warm by placing them in a preheated oven at 200°F (93°C) until all are cooked. Serve immediately with toppings such as butter, pure maple syrup, or a preferred topping like maple pecan syrup.
Storage: Cover leftovers and refrigerate for up to 5 days. Pancakes freeze well for up to 3 months and can be reheated in the microwave or oven.

Notes

Make Ahead & Freezing: Pancakes freeze well for up to 3 months. Reheat in the microwave or oven (350°F/177°C for 6–8 minutes, covered loosely with foil) before serving.
Batter Prep: Do not prepare the full batter the night before as baking powder activates once wet. Instead, mix dry and wet ingredients separately and store them covered in the refrigerator overnight.
Flour Substitution: For a lighter texture, use all-purpose flour. Whole wheat flour can make pancakes dense; if using, substitute 1 cup and increase milk to 1 3/4 cups.
Pumpkin Pie Spice: Available in stores or make your own blend of 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice plus the cinnamon—this is in addition to the 2 teaspoons of cinnamon listed.
Milk Options: Whole milk yields richer pancakes; buttermilk is the best substitute. Lower-fat or nondairy milk can also be used but may affect texture and richness.
Use a blender for smoother batter, especially when using fresh pumpkin puree.

Nutrition

Serving Size: 2 pancakes
Calories: 220
Sugar: 8g
Sodium: 350mg
Fat: 8g
Saturated Fat: 1.2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg