Pumpkin Pancakes

How to Make Pumpkin Pancakes 

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this top-rated recipe for pumpkin pancakes:

1. Mix the wet ingredients in one bowl and the dry ingredients in another. 
2. Add the dry mixture to the wet mixture. 
3. Scoop the batter onto a hot, oiled griddle and cook until bubbly on top. 
4. Flip and cook until golden brown on both sides. 

Canned vs. Fresh Pumpkin 

This recipe calls for a cup of pumpkin puree. Whether you use canned or fresh pumpkin is up to you! If you opt for the fresh route, read all about How to Make Pumpkin Puree From Fresh Pumpkins.

Pumpkin Pancake Additions 

Optional twists include:

• Add semisweet or white chocolate chips
• Stir in chopped walnuts or pecans
• Add vanilla to the batter for a little extra warmth
• Substitute pumpkin pie spice for allspice, cinnamon, and ginger

How to Serve Pumpkin Pancakes 

Top these pumpkin pancakes with maple syrup, whipped cream, or homemade apple butter for an extra dose of autumnal flavor.

Can You Freeze Pumpkin Pancakes? 

Yes, you can freeze pumpkin pancakes. Flash freeze them on a baking sheet, then transfer them to a freezer-bag labeled with the date. Freeze for two months. Reheat in the toaster, in the microwave, or in the oven.

Ingredients

1X2X4X

Original recipe (1X) yields 6 servings

• 3 cups milk
• 2 cups pumpkin puree
• 2 large egg
• 4 tablespoons vegetable oil
• 4 tablespoons vinegar
• 4 cups all-purpose flour
• 6 tablespoons brown sugar
• 4 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground allspice
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• cooking spray

Directions

1. Gather all ingredients.
   
2. Stir milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.
3. Whisk flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a separate bowl. Add to pumpkin mixture; whisk just until combined.
4. Spray a griddle or frying pan with cooking spray; heat over medium-high heat. Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon.
5. Cook until small bubbles appear, about 2 minutes.
6. Flip and cook until golden brown, about 2 more minutes. Repeat with remaining batter.ALLRECIPES/KAREN HIBBARD
7. Serve hot and enjoy!