Perfect Pumpkin Pancakes
Perfect Pumpkin Pancakes are a fall favorite! These pumpkin pancakes are perfectly soft and fluffy with warm spices throughout. You are going to love this easy pumpkin pancake recipe!
Servings 6
Calories 504kcal
Ingredients
- 2 ½ cups all purpose flour
- ¾ cup brown sugar
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon fine sea salt
- 1 cup canned pumpkin pure pumpkin
- 1 ¾ cups whole milk or buttermilk
- 5 tablespoons butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil divided
Instructions
- Preheat skillet or griddle over medium heat.
- Whisk together dry ingredients in a large bowl.2 ½ cups all purpose flour, ¾ cup brown sugar, 1 tablespoon baking powder, 1 tablespoon pumpkin pie spice, ½ teaspoon fine sea salt
- Add remaining ingredients and mix until just blended.1 cup canned pumpkin, 1 ¾ cups whole milk, 5 tablespoons butter, 2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons vegetable oil
- Pour about one third cup of batter onto a lightly oiled or buttered skillet. Spread batter with the back of a spatula or spoon if necessary to flatten.
- Cook over medium heat until pancakes are lightly browned on the bottom and pancake is bubbling on the edges and center, about 3 minutes. Turn and cook until done, about an additional 2 minutes.
- Serve with powdered sugar, maple syrup, butter, or plain!
Video
Notes
Storage Information
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on a warm skillet or in the microwave.
Can they be frozen? Yes! I love to double the recipe and make extra to freeze. Simple cook the pancakes as directed, let cool completely and then flash freeze on a parchment lined baking sheet for 20 minutes. Place in a freezer safe ziploc bag and freeze for up to 2 months. Let thaw in the refrigerator over night and reheat as directed below or toast up in the toaster or toaster oven. How do I reheat leftovers? Leftovers can be reheated in the microwave on medium power or on the skillet over low heat. Can the pancakes be made in advance? No, they really can’t. If the pancake batter sits too long, it won’t rise as well or be as fluffy.
Can they be frozen? Yes! I love to double the recipe and make extra to freeze. Simple cook the pancakes as directed, let cool completely and then flash freeze on a parchment lined baking sheet for 20 minutes. Place in a freezer safe ziploc bag and freeze for up to 2 months. Let thaw in the refrigerator over night and reheat as directed below or toast up in the toaster or toaster oven. How do I reheat leftovers? Leftovers can be reheated in the microwave on medium power or on the skillet over low heat. Can the pancakes be made in advance? No, they really can’t. If the pancake batter sits too long, it won’t rise as well or be as fluffy.
Nutrition
Calories: 504kcal | Carbohydrates: 75g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 342mg | Potassium: 499mg | Fiber: 3g | Sugar: 32g | Vitamin A: 6841IU | Vitamin C: 2mg | Calcium: 226mg | Iron: 4mg
