Light and fluffy Pumpkin Pancakes served with cinnamon syrup will top your favorite fall breakfast list, made with simple pantry ingredients and canned pumpkin.
I love pumpkin! I love carving pumpkins, decorating with pumpkins, and especially eating pumpkin! Who knew that from one funny vegetable we could find so much entertainment?! I’ve also made it known that I’m a total breakfast person, and I can tell you in all honesty–with all bias set aside– that these pancakes are the A-MAZING.
How to Make Pumpkin Pancakes:
1. Combine wet ingredients: milk, pumpkin, egg, oil, and vinegar.
2. Combine dry ingredients: flour, sugar, baking powder, baking soda, spices. Then add the dry ingredients to the pumpkin mixture and mix it just enough to combine it, but be careful not to over-mix!
3. Pour pancakes. Pour the batter onto your frying pan and cook them for a few minutes on each side!
4. Prepare syrup: Make homemade cinnamon syrup (recipe below), or simple homemade pancake syrup. You may be tempted to skip this step, but the syrup is what really sets these pumpkin pancakes apart!
- Whole wheat pumpkin pancakes: you can substitute whole wheat flour, though I recommend white whole wheat or half all-purpose and half whole wheat.
- Add fruit: feel free to add fresh blueberries or chopped banana bits to the batter. Or simply top them with fresh fruit after baking.
- Add chocolate chips: mini chocolate chips are my favorite to add to pancakes.
Tips for perfect pumpkin pancakes:
- Don’t over-mix the batter. Resist the urge to mix the pancake batter until it’s completely smooth.When you combine the wet and dry ingredients together just mix it to incorporate everything. It’s okay if it’s slightly lumpy with streaks of flour. If you mix the batter too much it causes the gluten to develop in the flour and your pancakes will be chewier instead of fluffy, like we want them.
- Don’t pat down pancakes. Another urge you may need to resist is using your flipping spatula to pat down on the pancakes while they cook. Don’t do it, or you’re “squishing” the air pockets that are helping make the pancakes light and fluffy.
- Don’t flip pancakes more than once. Wait until you see small bubbles rise to the surface of your pancakes, and then it’s ready to flip. Just flip it ONCE and cook it on the other side until it’s done. It wont take long.
CONSIDER TRYING THESE PUMPKIN RECIPES:
- Skinny Pumpkin Chocolate Chip Muffins
- Pumpkin chocolate chip cookies
- Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Bread with Brown Butter Maple Glaze
- Pumpkin Cream Cheese Muffins
- Pumpkin Cinnamon Rolls
- 1 cup all-purpose flour
- 1 1/2 Tablespoons light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup canned pumpkin
- 1 large egg
- 1 Tablespoon oil (vegetable or canola oil)
- 1 Tablespoon vinegar
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
- In a separate bowl,combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt.
- Stir into the pumpkin mixture, just enough to combine.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.
For the Cinnamon Syrup:
- Melt the butter in a LARGE saucepan over medium heat.
- Stir in the sugar, buttermilk, vanilla, and cinnamon until smooth. Bring mixture to a boil.
- Once boiling, simmer for 2 minutes, stirring constantly.
- Add baking soda--it will cause the mixture to foam up. Cook for 30 more seconds and then remove from heat.
- Allow to cool for 10 minutes before serving -- it will thicken as it cools. Store leftovers in an airtight container, in the fridge, for up to 2 weeks.
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*Nutritional info does not include syrup.
Have you tried this recipe?!
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I originally shared this recipe September 2017. Updated October 2020.