Pancakes with the Perfect Fall Twist: Pumpkin Pancakes

These Pumpkin Pancakes are thick, fluffy, and perfectly spiced! The ideal fall breakfast food, my pumpkin pancake recipe takes only 20 minutes to make with a few simple ingredients.

Ingredients
4 Tablespoons unsalted butter, melted (56g)
2 cups all-purpose flour (250g)
⅓ cup light brown sugar, firmly packed (65g)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 ½ cups whole milk (355ml)
1 cup canned pumpkin puree (this should be 100% pumpkin puree and not “pumpkin pie filling”) (225g)
2 large eggs
2 teaspoons vanilla extract
Baking spray, cooking oil, or butter for greasing the pan

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Instructions
00:00 Introduction
00:27 Melt butter first and set aside so it has time to cool.
00:39 In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice until well-combined and any clumps from the brown sugar are broken up.
01:18 In a separate bowl, whisk together milk, pumpkin puree, eggs, and vanilla extract until thoroughly combined.
01:59 Drizzle the melted, slightly cooled butter into the milk mixture, whisking to combine.
02:17 Pour the milk mixture into the dry ingredients and use a spatula to gently fold the ingredients together until just combined (don’t over-mix or pancakes will be dense and rubbery).
02:49 Set batter aside and lightly spray a skillet with cooking spray or lightly brush the pan with a bit of canola or vegetable oil (or you may use about half a tablespoon of butter). Turn stovetop heat to medium and allow the skillet to heat for several minutes or until you can feel the heat radiating from the pan when you hover your hand several inches above the surface.
03:20 Scoop pancake batter (I do about ½-⅔ cup but you can make the pancakes any size you’d like!) into the center of the skillet and, if it’s forming a mound in the center, use a spoon to gently spread the batter so you have an even layer (this helps the pancake to cook evenly, otherwise you’ll have a thick center that will be slightly under-baked).
03:55 Cook until the edges begin to appear cooked through and bubbles that form in the batter begin to burst. Carefully flip the pancake and continue to cook until the other side is golden brown and pancake is cooked through (you can use a knife to check that the center of the pancake is dry).
04:30 Remove to a plate and repeat until all batter is used -- Re-spray or brush the pan with oil between each pancake.
04:52 Serve pancakes fresh and warm, topped with butter, whipped cream, and maple syrup!

Notes
Leftover Batter
Leftover pancake batter may be stored, covered, in the refrigerator for up to two days. Pancakes generally cook up a bit flatter after 24 hours, and please note that the pumpkin spice flavors intensify as the batter sits in the fridge.

[lauriechiasson]

Pumpkin pancakes and gingerbread pancakes are our favorite fall pancakes over here!!

[TheSnickersboo]

Love this recipe, my pancakes came out so delicious 🤤

[sakinahalkayyal]

Hello 😊I just made these yummy pancakes

It was sooo delicious 🎉. Thank you for all your easy to follow recipes.

Keep sharing 👍

[hammertime]

IHOP has nothing on these pancakes! Ty again sam! Happy Fall!

[Bigmike-yx]

Just made these this morning and they were a big hit, my 18 month old grandson had three! Delicious as usual

[luke]

Sam you are looking absolutely gorgeous as usual and the pancakes look pretty good too. Happy October 🎃

[jenniferlizeth]

I just made these pumpkin pancakes and your apple fritter donuts for breakfast and they were both

[elyssebray]

Hello,
Do you have a recipe for Pumpkin turnovers? Also love your Carrot Cake recipe & Buttercream Frosting & more.Keep up the good Job!!!! So totally love all your recipe. Thank you so much you have made it a whole lot easier to bake. Once again Thank you

[TFGcine]

Tried your recipe for the first time today. Wow. These pancakes were absolutely delicious. You only need a little bit of syrup on top of them. They're were so tasty.

[iameasha]

I made these pancakes this morning and by far they are the best pumpkin pancakes I’ve ever had! Yum 🤤

[PeachesandMoss]

Just made these! The only thing I changed was I added 1 tbsp of vinegar to make sour milk.

Everyone loved them! Fluffy, moist and a bit pie like. Make sure you cook on a lower heat so they cook through.

Great recipe!

[jmfalz]

I made these for my husband this morning and he loved them! Thanks for another fantastic recipe Sam😊

[aleshamoody]

Looks delicious I will definitely be cooking these soon!

[pinkshamrock]

These look amazing! I assume it would work as waffles as well, correct? Thanks so much!

[Rae-lhex]

Another great recipe. I am not a big fan of pumpkin spice things however I had a large can of pumpkin I needed to use up so, why not. I am so glad I did, very slight pumpkin taste, fluffy, great tasting. I doubled the batch and make them small enough to fit in the toaster to be reheated, then I freeze the rest. Great recipe

[shortaybrown]

Those look yummy. Thanks!
I like punkin with everything, especially with chocolate, so I’d add chocolate chips 😎😎😎

[designyourcards]

This is perfect timing I have some leftover pumpkin puree to use up!

[SewDiva]

Waffles flavored with pumpkin purée are delicious too. I love pumpkin pancakes. Will give your recipe a try. BTW I’m a new subscriber to your channel. :)

[karenbalkaranali]

What a lovely and beautiful colour you have on today Sam.I love your pancakes they look so yummy.Can't wait to try them.Enjoy the fall🍁🍂🎃

[francesmorgan]

Those look delicious 😋 I will be trying these