Classic Pumpkin Pancakes

5 from 4 votes

Start a chilly morning off right with a big stack of these fluffy and melt in your mouth Pumpkin Pancakes!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: homemade pancakes, pancakes from scratch

Servings: servings

Calories: 97kcal

In a large mixing bowl, add flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice. Whisk to combine well.

In a separate bowl, combine melted butter, eggs, vanilla, milk, and pumpkin puree. Whisk to combine.

Add the wet ingredients into the dry ingredients, whisking and stirring to mix it all together. Once it's combined, stop mixing. If you over-mix, your pancakes won't be light and fluffy.

Set pancake batter aside and heat up a large skillet or griddle over MED-LOW heat. Add a bit of butter to the preheated griddle and spread it out.
Use a 1/4 cup measuring cup to scoop the pancake batter onto the griddle or skillet. Slowly pour it onto the surface, circling outwards to make a nice circle.
Let the pancake cook about 2-3 minutes. You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. Cook another 2 minutes on the other side, or until cooked through and golden brown.
Remove to a plate and cover with a kitchen towel. Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve.
Repeat with remaining batter, adding more butter to the skillet/griddle as needed.

Recipe makes approximately 18 medium sized pancakes, which you are free to divide up into as many servings as you'd like.
If you don’t have any pumpkin pie spice, you can make your own! Mix together 3 Tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1 1/2 tsp ground allspice, 1 tsp ground cloves. This will keep in an airtight container, just use 2 tsp of the mix for this recipe.
Please note that the amount of flour may vary, as things such as humidity, brand of flour and the way you measure your flour will effect how things turn out. For reference, I use Gold Medal all purpose flour and measure it by spooning it into my measuring cup, then leveling off with the back of a butter knife.