Those of you that have followed me for a while now know that breakfast on the weekends at our place is kind of a big deal. My kids and I like to work (more like play) together and make something extra special to eat on our lazy weekend mornings. Some of our favorite, go-to family recipes are homemade cinnamon rolls, biscuits, waffles and pancakes!
Yes, it’s basically a total carb fest here on Saturday and Sunday and we love it!
Recently, a new love has entered into our weekend breakfast-party rotation… pumpkin pancakes! Now, I know we are really late to the pumpkin pancake party, but believe me we are here to stay.
These pumpkin-packed pancakes are a terrific breakfast treat as they are fluffy and flavorful…and a little bit healthy too.
Each time I serve these amber-colored pancakes, my kids are immediately focused on the rich flavor of the warm spices and a healthy drizzle of maple syrup. But, I’m also immediately happy to watch them gobble these pancake stacks up.
All of that pretty pumpkin puree they’re consuming, in pancake form, is loaded with essential vitamins like A and C as well as iron and fiber too! Yay, for healthy and delicious!!
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Recipe originally published November 5, 2017. Recipe updated July 14, 2024
Pumpkin Pancakes
Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy4-6
servings15
minutes25
minutesThese pumpkin pancakes are like pumpkin pie for breakfast! The delicious, comforting flavors of pumpkin and warm spice in these scratch-made pancakes will make them a family favorite breakfast treat! Serve with warm maple syrup, fresh fruit or whipped cream.
Ingredients
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 teaspoons baking powder
2 tablespoons sugar
1 tablespoon light brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract (I highly recommend Rodelle Baker’s extract!)
3/4 cup pumpkin puree
2 large eggs, lightly beaten
2 cups milk
3 tablespoons salted butter, melted and slightly cooled or 3 tablespoon neutral cooking oil (vegetable or canola)
Directions
- Melt the butter in a small bowl and set it aside so it can cool slightly. Next, in a medium-size bowl combine the flour, spices, baking powder and sugars. Set the bowl with dry ingredients aside.
- Combine pumpkin puree, beaten eggs, milk, extract, and butter or oil. Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Use a wooden spoon to mix batter until it is just combined. Be careful not to over mix the batter!
- Lightly coat a skillet with non-stick cooking spray and heat a skillet over low-medium heat. Using a 1/4 cup measuring cup pour batter into skillet evenly in the center. Wait for a few bubbles to rise to the top of the pancake and carefully use a spatula to flip it over. Wait one minute and use spatula to remove the pancake
- Cover pancakes with a kitchen towel to help keep them warm until all pancakes are done. Serve with maple syrup or fresh fruit and whipped cream and enjoy!
Notes
- Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.
Dear Marcelle, how nice that you celebrate weekend breakfast in such a delicious way – love pancakes, love spices, love pumpkin – wonderful recipe idea and a lovely presentation!
Wooow I am definitely going to try this… I love pumpkin .
I hope you enjoy them, Jean! Thank you 🙂
Marcelle, these look fantastic! We never have pancakes for breakfast, even on the weekends, but we love to have them for dinner occasionally. I'll have to give these a try some evening!
I'm so happy you liked them David! Thank you for letting me know how they came out! 🙂
Very tasty! I added a dash of cloves, too – like pumpkin pie for breakfast!
Thank you, John!
They are my heart and soul, thank you Cheri 🙂
Hi Grace, thank you!
Thank you, Susan!
Hi Velva! Thank you 🙂
I am a huge pancake and pumpkin fan! Always a winning combination.
Velva
I would love to try these soon, Marcelle. They do sound delicious and healthy too!
i'm not crazy about pumpkin, but i do adore pancakes! i'd gobble these up too, with some extra maple to help block out some of that pumpkin flavor… 🙂
These pumpkin pancakes look exceptional Marcelle. How wonderful to spend your weekends making breakfast together with your family. Now that my kids are grown I miss that very much.
Love pancakes, but have never made pumpkin ones for some reason! Gotta try this — looks excellent. Thanks!
Hi Abbe! Thank you! 🙂
Pumpkin pancakes are the bomb! Just had some at the pancake house up the street. I can't wait to try yours!
I hope you like them, David. It's a good, seasonal change of pace from traditional buttermilk pancakes. 🙂 Thank you!
Hmmm… I might just have half a can of pumpkin purée in the fridge after making some pumpkin Crème brûlée (from Inger's site – do you know her?). I am sure it will last till Friday (a holiday!!!). And we have the best New England maple syrup, too!
Thank you, Angie!! 😊
This reminds me that I still haven't had pancakes in a while! These look very soft and tasty, Marcella.