Recipes Breakfast and Brunch Pancake Recipes Pumpkin Pancakes 4.6 (3,101) 2,393 Reviews 290 Photos Pumpkin pancakes are good in any season but are perfect to warm you up on cold winter mornings. You can use either canned or cooked fresh pumpkin. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Updated on February 13, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 290 290 290 290 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 6 Yield: 12 pancakes Jump to Nutrition Facts What's the coziest way to start your day? With a stack of pumpkin pancakes, of course! This recipe will quickly become a staple in your fall breakfast rotation. Allrecipes/Karen Hibbard How to Make Pumpkin Pancakes You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated recipe for pumpkin pancakes: Mix the Wet Ingredients Stir the milk, pumpkin, egg, oil, and vinegar in a bowl until they're well-combined. Mix the Dry Ingredients Whisk the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl. Cook the Pancakes Add the flour mixture to the pumpkin mixture and whisk until just-blended. Scoop the batter onto a hot, oiled griddle and cook until the pancake is bubbly on the top. Flip and cook until golden brown. Repeat with the remaining batter. Canned vs. Fresh Pumpkin This recipe calls for a cup of pumpkin puree. Whether you use canned or fresh pumpkin is up to you! If you opt for the fresh route, read all about How to Make Pumpkin Puree From Fresh Pumpkins. Pumpkin Pancake Additions Optional mix-ins include semisweet or white chocolate chips, chopped walnuts, or chopped pecans. You could also add vanilla to the batter for a little extra warmth or substitute pumpkin pie spice for allspice, cinnamon, and ginger. Top these pumpkin pancakes with maple syrup, whipped cream, or homemade apple butter for an extra dose of autumnal flavor. Can You Freeze Pumpkin Pancakes? Yes, you can freeze pumpkin pancakes. Flash freeze them on a baking sheet, then transfer them to a freezer-bag labeled with the date. Freeze for two months. Reheat in the toaster, in the microwave, or in the oven. Allrecipes Community Tips and Praise "This was one of the best pumpkin pancake recipes I have tried," says Berta. I added a large handful of chopped pecans and it was even better. My family raved! Serve with real maple syrup, if you can...it does make a difference." "These were awesome, even the next day," according to Jordan Luna. "It makes a lot of thick batter, so we put the rest in the fridge and had more the next day. I liked it when the oil was really hot in the pan and it crisped up the edges." "I love these," raves Robyn. "Such a beautiful sunny color, and cozy flavor. I used evaporated milk and 1/2 whole wheat pastry flour. Yummy! " Dianne Editorial contributions by Corey Williams Ingredients 1 ½ cups milk 1 cup pumpkin puree 1 large egg 2 tablespoons vegetable oil 2 tablespoons vinegar 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon ½ teaspoon ground ginger ½ teaspoon salt cooking spray Directions Gather all ingredients. Allrecipes/Karen Hibbard Stir together milk, pumpkin, egg, oil, and vinegar in a large bowl until well combined. Allrecipes/Karen Hibbard Whisk together flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl. Add to pumpkin mixture; whisk just until combined. Allrecipes/Karen Hibbard Allrecipes/Karen Hibbard Spray a griddle or frying pan with cooking spray; heat over medium-high heat. Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon. Allrecipes/Karen Hibbard Cook until small bubbles appear, about 2 minutes. Allrecipes/Karen Hibbard Flip and cook until golden brown, about 2 more minutes. Repeat with remaining batter. Allrecipes/Karen Hibbard I Made It Print Nutrition Facts (per serving) 278 Calories 7g Fat 46g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 278 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 9% Cholesterol 36mg 12% Sodium 608mg 26% Total Carbohydrate 46g 17% Dietary Fiber 3g 9% Total Sugars 11g Protein 8g Vitamin C 2mg 10% Calcium 195mg 15% Iron 3mg 17% Potassium 251mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved