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How-to-make-Pumpkin-Pancakes-for-breakfast

Pumpkin Pancakes

These Pumpkin Pancakes are the perfect breakfast to start your day with. They came out fluffy and delicious! These Pumpkin Pancakes are made with a combination of simple ingredients that celebrates the Fall season and gives breakfast time a touch of warmth and satisfaction. I have to mention the aroma of the spices makes your morning a memorable one
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Course: Breakfast
Cuisine: American
Keyword: easy breakfast, pumpkin
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 8 servings
Calories: 183kcal

Ingredients

Dry Ingredients:

  • 1 ½ cup of all-purpose flour
  • 2 teaspoons of baking powder
  • 2 teaspoon cinnamon
  • teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon pumpkin spice
  • a pinch of ground ginger optional.

Wet Ingredients:

  • 1 cup (245g) pumpkin puree
  • 1/4 cup (55g) white sugar
  • 1 cup extra creamy oat milk or any milk of your preference
  • 2 large eggs *These pumpkin pancakes can be easily made vegan by using an egg replacer
  • 3 tablespoons unsalted butter melted.

Instructions

How to make Pumpkin Pancakes:

  • The first step to make these pancakes is to combine the dry ingredients. In a mixing bowl add and combine 1 ½ cup of all-purpose flour, 2 tablespoons of baking powder, 2 teaspoon cinnamon, ⅓ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon nutmeg, ½ teaspoon pumpkin spice. I added a pinch of ground ginger (optional). Make an opening in the center of the flour mixture and set aside.
  • In a separate mixing bowl combine the wet ingredients. Add 1 cup (245g) pumpkin puree, 1/4 cup (55g) white sugar, 1 cup extra creamy oat milk (or any milk of your preference), 2 large eggs (*These pumpkin pancakes can be easily made vegan by using an egg replacer) and 3 tablespoons unsalted butter (melted). Whisk until all well combined.
  • Then, in the center of the flour mixture (dry ingredients) pour the wet ingredients. Gently stir and no worries about a few lumps in the mixture. If the batter seems to look thick just add a little bit more milk.
  • Place 1 or 2 tablespoons of unsalted butter onto the griddle or skillet. Let it melts and scoops out the batter (I used a 1/4 measuring cup for this) onto the griddle or skillet. Flip the pancakes after little bubbles start to show and the bottom is browned. This will take 2 to 4 minutes. Happy Breakfast, Enjoy!

Nutrition

Calories: 183kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 540mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 252IU | Calcium: 235mg | Iron: 2mg