The Perfect, Easy Pumpkin Pancakes – Nut Free
One of my favorite things about fall weekends are quiet, cozy mornings. I love lighting an autumn-spice scented candle, sipping hot coffee, and whipping up a fun, hot breakfast,–the kind we only have time for on the weekends. And these delicious pumpkin pancakes are the perfect breakfast for chilly mornings..
The pumpkin pancakes would be lovely while watching the Macy’s Thanksgiving Day parade or after a busy morning of opening Christmas gifts. But you don’t have to wait for a special ocassion to make a batch. They are easy anough for a random Sunday. Or every Sunday. Once you try them, you definitely won’t want to wait for a holiday to taste them again.
Why you’ll love them
Pumpkin pancakes taste like fall. Pumpkin pie spice brings all the warm fall flavors of cinnamon, nutmeg, and cloves to this delicious breakfast. Brown sugar gives a warm, rich flavor. And pumpkin puree makes these pancakes rich and fluffy.
But don’t let the big taste fall you, Pumpkin pancakes are easy to make with pantry staples. The only extra ingredient you might need is the pumpkin puree (not pumpkin pie filling.) But, if you’re reading recipe blogs, you likely already have some on hand. You could make your own pumpkin puree, but I don’t bother. I just use Libby’s.
This recipe is also super easy to double to triple, so cooking for a crowd is no problem.
And while I usually makes pumpkin pancakes on a lazy Sunday, this recipe actually comes together in less than half an hour. They really are easy to make. And, you only need two bowls and one pan (or an electric griddle). So clean up is a breeze too.
Pumpkin pancakes feel like a special treat for breakfast.
How to make pumpkin pancakes
Making pumpkin pancakes is easy.
Start by preheating an electric griddle or a large non-stick skillet to medium heat. True confession time . . . I used to hate making pancakes. I always struggled with knowing when to flip them, the middles were raw inside and it took forever to make a whole batch. Then I got an electric griddle, nothing fancy–just a cheap one from Walmart–and everything changed. Now, pancakes are my preferred breakfast treat. So, if you have an electric griddle, this is the time to use it. And if you don’t have one, and you hate making pancakes, maybe consider getting one.
In a large bowl whisk together 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon pumpkin pie spice. Set aside.
Meanwhile, in a medium bowl, whisk together ¼ cup brown sugar and ¼ cup sugar, 1 teaspoon vanilla extract, 1 cup pumpkin puree, 2 eggs, 4 tablespoons melted butter, and 1 ½ cups milk.
Then, pour the wet ingredients into the dry ingredients and whisk to combine. The batter will be lumpy. That’s okay. Do not over mix.
Set the pumpkin pancake batter aside to rest for about 5 minutes. This allows the baking powder to fully activate, which results in fluffier pancakes with a more tender crumb. It also improves the texture of your pancakes.
After the pancake batter has rested spray griddle with non-stick cooking spray, if desired. (I usually don’t do this, bit it depends on your griddle.) Pour ⅓ cup of pumpkin pancake batter onto the griddle for each pancake and spread it into a circle.
Cook each pumpkin pancake for approximately 4 minutes per side. Flip when the top side starts bubbling and continue cooking.
Serve pancakes with butter, syrup, whipped cream, sprinkles, or any other favorite toppings.
Enjoy!
Pumpkin pancakes are perfect on their own with a cup of coffee or tea. You could also enjoy them with a glass of apple cider or an apple cider mimosa.
I love to serve pumpkin pancakes with maples syrup, homemade whipped cream, and sprinkles. You could also add a side of bacon or sausage. Or even some scrambled eggs for a full, hearty breakfast.
Another great thing about these pumpkin pancakes is that leftovers heat up great. You can store them in the refrigerator for up to five days or freeze them for up to three months. Warm them in the microwave, or my favorite way, the toaster.
Off we go!
P.S. If you love pumpkin as much as I do, you might also love these healthy pumpkin cheesecakes or these pumpkin snickerdoodles.
Easy Pumpkin Pancakes
Equipment
- griddle or skillet
- Large mixing bowl
- medium mixing bowl
- Whisk
- Pancake turner
Ingredients
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp pumpkin pie spice
- ¼ cup brown sugar
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 2 large eggs
- 4 tbsp butter melted
- 1 ½ cups milk
Instructions
- Preheat griddle or large non-stick skillet to medium heat.
- In a large bowl whisk together 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon pumpkin pie spice.
- In a medium bowl, whisk together ¼ cup brown sugar and ¼ cup sugar, 1 teaspoon vanilla extract, 1 cup pumpkin puree, 2 eggs, 4 tablespoons melted butter, and 1 ½ cups milk.
- Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy. Do not over mix.
- Set the batter aside to rest for 5 minutes.
- Spray griddle with non-stick cooking spray if desired. Pour ⅓ cup of batter for each pancake and spread into a circle.
- Cook each pancake for approximately 4 minutes per side. Flip when the top side starts bubbling.
- Serve pancakes with butter, syrup, whipped cream, sprinkles or any other favorite toppings.
Notes
Keep pancakes warm in a 200 degree F oven.
You can substitute 1 teaspoon cinnamon and 1/2 teaspoon each of ginger, allspice, cloves or nutmeg. You don’t even need all four. Just use what you have, but you want more cinnamon than any of the other spices.
