The Best Pumpkin Pancakes Recipes
When I can find ways to combine two of my favorite Fall foods, chocolate hazelnut spread, and pumpkin, I will.
Especially when that combination comes in the form of impossibly, fluffy pumpkin pancakes!
These pancakes receive a unanimous two thumbs up rating from everyone in the household.
Did you know that pumpkin is a great baking substitute for butter and oil?
Most pancake recipes call for a little of either, but with these pancakes, you don’t use any butter or oil in the batter!
Pumpkin Pancakes are Simple to Make!
Ingredients Needed for Pumpkin Pancakes
- 1 cup buttermilk
- 1 1/2 cups pumpkin puree (not pumpkin pie mix)
- 1 large egg
- 2 cups all-purpose flour
- 3 tbsp brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 tsp vanilla extract (real vanilla if possible!)
- 1/4 c chocolate hazelnut spread for drizzling, optional (sooo good!)
This pumpkin pancake recipe is our favorite because you can actually taste the pumpkin!
How to Make Homemade Pumpkin Pancakes
- Stir together the buttermilk, pumpkin puree, egg, and vanilla extract in a mixing bowl.
- Add the rest of the ingredients and stir until just combined. The batter will feel a little thick. Set aside.
- Heat a griddle or nonstick skillet over medium heat and scoop in pancake batter. Use the back of the scoop to gently spread out the batter slightly if needed.
- Cook for about 2 minutes until the first side is golden, then gently flip and cook another 1-2 minutes until the second side is golden brown. If the pancakes are browning too quickly, reduce the heat to medium low.
- Transfer the pancakes to a plate and keep in a warm place until ready to serve.
- If you plan to freeze any of the pancakes, allow them to cool completely before placing in a freezer-safe container or bag and freezing.
- Serve the pancakes warm with a drizzle of chocolate hazelnut spread, or other topping of choice.
You can even top these pancakes with a pumpkin spice butter.
That’s for the real pumpkin spice fans! :)
Pumpkin Pancakes are Freezer Friendly!
Once you’ve made the pumpkin pancakes, allow them to cool.
Then, freeze between layers of parchment paper in a freezer-safe gallon storage bag. Mark the date and use within 2 months.
How to Re-heat Frozen Pumpkin Pancakes
When you’re pumpkin pancake craving strikes, try heating up your frozen pancakes the following ways:
- Microwave: Lay two to six pancakes on a microwave-safe plate in a single layer. Reheat for 20 seconds for two pancakes. For four or more pancakes, microwave for one minute.
- Oven: Pre-heat oven to 375°F and place pumpkin pancakes on a foil-covered baking sheet. Bake for about 7-10 minutes.
- Toaster: Place two pancakes — one in each slot — in the toaster and toast pancakes and on a light setting for one or two minutes.
How to Portion Batter for Pumpkin Pancakes
To portion well for our smaller family members, I make the pancakes about 3″ in diameter, and measure the batter using a cookie scoop.
If you’d like to drizzle on your toppings, especially if you’re using a thick spread like peanut butter or a hazelnut chocolate spread, use a sandwich bag to avoid mess.
Just warm the topping in a microwave-safe bowl for about 10 seconds to soften, scoop it into a zip top plastic bag, snip off a corner, and drizzle away!
Your breakfast then looks like it came from a cute neighborhood restaurant, and you have fewer sticky little (or big) hands to wash after. ;)
I hope you enjoy this recipe as much as we do!
When Will You Make These Pumpkin Pancakes?
More Fall Breakfast Recipes:
Fluffy Pumpkin Pancakes with Nutella Drizzle
Ingredients
- 1 cup buttermilk
- 1 1/2 cups pumpkin puree
- 1 large egg
- 2 cups all-purpose flour
- 3 tbsp brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 c chocolate hazelnut spread for drizzling, optional
Instructions
- Stir together the buttermilk, pumpkin puree, egg, and vanilla extract in a mixing bowl.
- Add the rest of the ingredients and stir until just combined. The batter will feel a little thick. Set aside.
- Heat a griddle or nonstick skillet over medium heat and scoop in pancake batter. Use the back of the scoop to gently spread out the batter slightly if needed.
- Cook for about 2 minutes until the first side is golden, then gently flip and cook another 1-2 minutes until the second side is golden brown. If the pancakes are browning too quickly, reduce the heat to medium low.
- Transfer the pancakes to a plate and keep in a warm place until ready to serve.
- If you plan to freeze any of the pancakes, allow them to cool completely before placing in a freezer-safe container or bag and freezing.
- Serve the pancakes warm with a drizzle of chocolate hazelnut spread, or other topping of choice.
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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