Rating: 4.5 stars 4.4
137 Ratings
  • 5 star values: 89
  • 4 star values: 29
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 5

Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
8 pumpkin pancakes
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.

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  • Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.

  • Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.

Cook's Note:

You can use white or brown sugar in this recipe.

Nutrition Facts

282 calories; protein 8g; carbohydrates 48.7g; fat 6.4g; cholesterol 51.4mg; sodium 361mg. Full Nutrition
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