Description

These Pumpkin Pancakes are a delicious autumn-inspired breakfast treat featuring a tender, spiced batter made with pumpkin puree and warm spices. Firm yet fluffy, they’re perfect for cozy mornings and can be served with maple syrup, butter, or your favorite toppings. The recipe offers an easy method using either a blender or whisk, and optional chocolate chips to add a touch of sweetness.

Ingredients

Scale

Dry Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon store-bought or homemade pumpkin pie spice*

Wet Ingredients

1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
1/3 cup (67g) packed light or dark brown sugar
1 large egg
3 Tablespoons (45ml) canola or vegetable oil
1 and 1/2 cups (360ml) whole milk*

Optional

1 cup (180g) semi-sweet chocolate chips

For Cooking

Butter or nonstick cooking spray

Instructions

Mix Dry Ingredients: In a large bowl with a pour spout, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until fully combined. Set aside for later use.
Prepare Wet Ingredients: Using a blender (such as a Ninja blender) blend the pumpkin puree, brown sugar, egg, canola or vegetable oil, and whole milk on high for 45 seconds until smooth. This step ensures a smooth batter and works especially well if you’re using fresh pumpkin puree. Alternatively, whisk these ingredients together by hand or with a hand mixer.
Combine Wet and Dry: Pour the blended wet ingredients into the bowl with the dry ingredients. Gently whisk together until no dry flour remains at the bottom, but the batter can be a bit thick and some lumps are okay. If desired, fold in the semi-sweet chocolate chips.
Heat Griddle or Skillet: Warm a griddle or large flat skillet over medium heat. If using an electric griddle, preheat to 375°F (190°C). Grease generously with butter or nonstick cooking spray to ensure pancakes don’t stick.
Cook Pancakes: Pour or scoop a heaping 1/4 cup of batter onto the hot griddle. Cook until the edges look set and you notice holes forming around the border, usually about 2–3 minutes. Flip carefully and cook the other side for 1–2 minutes until cooked through. Reapply butter or spray as needed for subsequent batches.
Keep Warm and Serve: Place cooked pancakes in a preheated oven at 200°F (93°C) to keep warm until all batches are done. Serve immediately with butter, pure maple syrup, or your favorite toppings. For added flavor, try serving with maple pecan topping.
Storage: Cover leftovers and refrigerate for up to 5 days. Reheat gently before serving.

Notes

You can use either canned or fresh pumpkin puree; blending ensures smooth batter especially for fresh pumpkin.
The use of a blender is optional but recommended for a smoother texture.
Chocolate chips add sweetness but are optional.
Butter or nonstick spray is necessary to prevent sticking during cooking.
Keeping pancakes warm in a low oven avoids sogginess and allows for batch cooking.
Best served fresh but can be refrigerated up to 5 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American

Keywords: pumpkin pancakes, fall breakfast, spiced pancakes, pumpkin puree, breakfast recipe, pumpkin spice