Rating: 4.4 stars
136 Ratings
  • 5 star values: 88
  • 4 star values: 30
  • 3 star values: 8
  • 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.

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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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Reviews (101)

Most helpful positive review

Rating: 4 stars
01/05/2014
These would be 5 stars for us if the recipe included 1/2 tsp salt. The batter is very thick as written and using medium heat allowed the center to cook through. I added a little splash of milk to the last batch of batter to thin it just a bit as it thickens up even more as it is standing. Using a 1/4 cup measure I got 10 pancakes. These were really great with the addition of the salt. Thanks so much for a tasty Sunday breakfast. Read More
(48)

Most helpful critical review

Rating: 1 stars
10/24/2016
The batter was too thick so after I cooked the first ones I added a bit more milk...none of the pancakes cooked through even at 400 degrees on an electric griddle...definitely won't make again. Read More
(1)
136 Ratings
  • 5 star values: 88
  • 4 star values: 30
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 5
Rating: 4 stars
01/05/2014
These would be 5 stars for us if the recipe included 1/2 tsp salt. The batter is very thick as written and using medium heat allowed the center to cook through. I added a little splash of milk to the last batch of batter to thin it just a bit as it thickens up even more as it is standing. Using a 1/4 cup measure I got 10 pancakes. These were really great with the addition of the salt. Thanks so much for a tasty Sunday breakfast. Read More
(48)
Rating: 4 stars
12/18/2013
It's simple good flavor but the thing I would change is the temperature. Medium-high is too hot and I burnt the first pancake and the inside wasn't cooked. Stick to medium or a little less and these are perfect. Read More
(27)
Rating: 5 stars
08/17/2014
These were easy and awesome! I added 1/2 teaspoon of salt, 1/4 teaspoon allspice and a splash of vinegar. I made them again the next day and cut the sugar in half and they were still just as good!! My husband and teenager loved them. I really like them with real maple syrup but they like the fake stuff better. Read More
(23)
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Rating: 5 stars
12/03/2014
These are sooo good. The golden color they have is so pretty and I love the creamy texture that the pumpkin puree gives it. I tweaked the recipe a little to give the pancakes more of a "pumpkin pie" flavor. I didn't have any nutmeg on me so I added some pumpkin pie spice in its place. I also added half a tablespoon of vanilla and increased the amount of sugar to 1/3 cup. And instead of maple syrup I served the pancakes with powdered sugar and whipped cream. The original recipe is delicious but if you want more "pumpkin pie"-ish pancakes try the changes I made above. Read More
(15)
Rating: 5 stars
10/09/2014
I used Bisquick for the flour & baking powder & added a pinch of allspice & ginger. If you really want to die for use real maple syrup & pecans. OMG I'm in love. A little sausage patty on the side & I'm in heaven on earth. Read More
(12)
Rating: 5 stars
07/12/2014
This recipe is soo good.Fluffy and great flavor. I would make it everyday but I'm too lazy to clean up the mess. I added a little extra cinnamon because I looove my spices. I thought there would be too much pumpkin but once you cooked the batter the flavor wasn't too intense. I will be making these again for my children Read More
(7)
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Rating: 5 stars
10/31/2014
I substituted 2 tbls. Butter for the veg. Oil and added another egg 1/4 cup flour tsp. Vanilla extract and another 1/2 tsp. Baking powder.Perfect taste perfect for this Halloween Breakfast. Not an overpowering pumpkin or spice flavor. Just right. Read More
(6)
Rating: 5 stars
12/07/2014
We love this recipe! I always substitute raw honey fir the sugar and we eat them with butter honey and cinnamon! Tastes like pumpkin bread! Yes you do have to watch your temp- as these pancakes are very moist with the pumpkin added.- it can be easy to over cook the first side. But after a few you get it! Read More
(5)
Rating: 5 stars
11/02/2014
Very good. I used wheat flour so added and extra teaspoon of baking powder to assist in rising. Read More
(4)
Rating: 1 stars
10/24/2016
The batter was too thick so after I cooked the first ones I added a bit more milk...none of the pancakes cooked through even at 400 degrees on an electric griddle...definitely won't make again. Read More
(1)