Pumpkin Pancakes are fluffy and flavorful with your favorite fall spices.

They are very easy to make and has become apart of our fall traditional breakfast dish.

These Pumpkin Pancakes are perfectly fluffy and the best breakfast options for you and your family this holiday season.

The mixture of spices such as cinnamon powder, ginger, nutmeg, cloves and allspice are the most beautiful flavor when combined with some pumpkin puree.

You can whip they up in no time.

My kids love these fall pancakes so much that they are requesting them all the time.

Well, since it canned pumpkin I used for these beauties, then they are very fortunate.

With some butter or whipped cream, pecans, favorite fruits and drizzled with some maple syrup on top, these pancaked will become your favorite breakfast all year round.

What’s the difference between Pumpkin Puree and Pumpkin Pie Filling?

Pumpkin Puree is cooked squash that is mashed up with no spice or sweetener added to it.

This is normally used to make breads, muffins, cakes, pancakes and soups.

Pumpkin Pie Filling is cooked squash already seasoned with spices such as ginger, cinnamon and nutmeg and sweetener.

When you are in a rush to make a pumpkin pie, then this flavored mixture will be a great convenience to you – quick and easy method.

For this recipe, I used a Canned Pumpkin Puree and not a Pumpkin Pie Filling.

Can I freeze these Pumpkin Pancakes?

Yes, these easy Pumpkin Pancakes are freezer friendly.

Allow the pancakes to cool completely on a cooking rack.

Then place them on a baking sheet lined with parchment paper and flash freeze them for about 30 to 45 minutes.

Remove and place them in a freezer friendly container and place them back in the freezer for up to a month or two.

To reheat, you can place them on a microwave safe plate and microwave for a few seconds.

Another option is in the oven at 350 degrees Fahrenheit.

Place the pancakes into a foil packet or place them on a single layer on a baking sheet cover with aluminum paper to prevent them from drying out.

Bake them for about 10 minutes or until all of them are warm.

How to make these Pumpkin Pancakes?

Firstly, preheat a griddle or a large non-stick skillet on medium heat.

Secondly, whisk together all the dry ingredients in a large bowl.

Thirdly, in another large bowl, mix together the brown sugar, eggs, melted butter, vanilla extract, milk and the pumpkin puree.

Fourthly, pour the wet ingredients into the dry ingredients and combine together. Do not overmix. Set aside for 5 minutes.

Fourthly, pour about a 1/3 cup of batter for each pancake. Use the bottom of the measuring cup to make a circle for each pancake. Repeat the process with the remaining batter.

Finally, serve warm immediately and enjoy.

Pumpkin Pancakes Recipe

Ingredients

• 2 cups All Purpose Flour
• 3 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Ground Cloves
• 1/2 teaspoon Ground Nutmeg
• 1/2 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Allspice
• 1 cup Pumpkin Puree (Not Pumpkin Pie Filling)
• 4 tablespoon Unsalted Butter, melted
• 2 large Eggs
• 1/4 cup Brown Sugar
• 2 teaspoon Vanilla Extract
• 1 1/2 cups Milk
• Maple Syrup, for serving
• Whipped Cream or Butter, for serving

Instructions

1. Preheat a griddle at 275 to 300 degrees Fahrenheit or heat a large non-stick skillet on medium heat.
2. Sift together all the dry ingredients: flour, baking powder, baking soda, salt, ground ginger, nutmeg, cloves and cinnamon in a large bowl. Then whisk them together. Set aside for later.
3. In a large bowl, add the brown sugar, eggs, vanilla extract, melted butter, milk and pumpkin puree. Mix together.
4. Add the wet ingredients to the dry ingredients and combine together. Do not overmix or the pancakes won’t be fluffy. The batter should be slightly lumpy. Let the batter sit for about 5 minutes.
5. If you choose to, butter or lightly spray (with non-stick cooking spray) the griddle. Personally, I don’t butter or use non-stick cooking spray on my griddle.
6. With a 1/3 cup, pour the batter for each pancake on the heated griddle and spread each pancake into a circle with the bottom of the measuring cup. Cook for about 3 to 4 minutes. When there are bubbles on the surface of each pancakes, flip and cook the other side for about 2 to 3 minutes.
7. Continue the process, until all the batter is finish.
8. Serve immediately while they are warm with some maple syrup or keep them in the oven at 200 degrees Fahrenheit to stay warm, until you are ready to serve. Enjoy.

Notes:

1. Use canned pumpkin puree not pumpkin pie filling.
2. Do not overmix the batter or the pancakes won’t be fluffy. The batter should be slightly lumpy.
3. You can choose to butter or use non-stick cooking spray on your griddle or not. It’s your choice.
4. Keep the pancakes in the oven at 200 degrees Fahrenheit to stay warm.

Additional Fall Recipes

• Pumpkin Streusel Cheesecake Bars
• Sweet Potato Pie
• Pumpkin Bread
• Pumpkin Caramel Sauce

Please let me know what you think about these Pumpkin Pancakes in the comment section below.

Thanks for stopping by and please come back again.

Blessings and Love, as you carry on, on your YouNique Journey!