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Easy Pumpkin Pancake Recipe
Ash Tyrrell

Easy Pumpkin Pancake Recipe

I still remember the first chilly morning I decided to turn my regular pancake batter into something a little more special, and this easy pumpkin pancake recipe is what came out of it. I wanted something quick enough for a weekday but tasty enough for a lazy Sunday brunch, and these hit that mark every single time.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour – gives the pancakes their base structure and body
  • 1 tablespoon baking powder – this is what makes them puff up light and fluffy
  • 1/2 teaspoon salt – balances the sweetness and rounds out the flavor
  • 1 teaspoon ground cinnamon – brings that cozy warm fall aroma to every bite
  • 1/4 teaspoon ground nutmeg – adds a subtle earthy depth don't skip it
  • 3 tablespoons brown sugar – sweetens the batter and helps the edges caramelize slightly
  • 1 cup milk – thins the batter to the perfect pourable consistency
  • 3/4 cup canned pumpkin puree – the star ingredient keeps everything moist and rich
  • 1 large egg – binds the batter together and adds extra fluff
  • 2 tablespoons melted butter – adds richness use unsalted if you can
  • 1 teaspoon vanilla extract – rounds out the spices with a subtle sweetness
  • Cooking spray or extra butter for the pan – prevents sticking and helps golden edges form

Method
 

  1. I start by whisking the flour, baking powder, salt, cinnamon, nutmeg, and brown sugar together in my large bowl. Whisking instead of stirring helps break up any clumps in the baking powder. This step only takes a minute, but it sets the base for even fluffier pumpkin pancakes recipes down the line.
  2. In my medium bowl, I whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth. I make sure the melted butter isn't too hot, or it can scramble the egg slightly. This mixture should look creamy and fully blended before you move on.
  3. I pour the wet ingredients straight into the bowl with my dry ingredients and gently fold everything together with a spatula. I only stir until I no longer see streaks of flour, since overmixing is the number one thing that makes pancakes turn out tough instead of fluffy.
  4. I let my batter sit for about 5 minutes before cooking. This little pause lets the baking powder start activating and gives the flour time to hydrate fully. It's a small step, but it makes a real difference in how tall and fluffy the finished pancakes turn out.
  5. While the batter rests, I heat my non-stick skillet over medium-low heat and add a small pat of butter or a light spray of oil. Getting the temperature right matters here, because a pan that's too hot will burn the outside before the inside cooks through.
  6. I pour about 1/4 cup of batter per pancake onto the hot skillet, leaving space between each one. I let them cook for about 2 to 3 minutes until bubbles form on top and the edges look set, then I flip and cook the other side for another 1 to 2 minutes until golden.
  7. I stack the finished pancakes on a plate and keep them warm under a loose sheet of foil while I cook the rest of the batch. Serving them fresh off the skillet always gives the best texture, so I try not to let them sit around too long before everyone digs in.

Notes

  • I always use pure pumpkin puree, not pumpkin pie filling, since the filling already has sugar and spices mixed in that will throw off the taste.
  • I let my batter rest for a few minutes before cooking, and I really notice the difference in how fluffy the pancakes turn out.
  • I keep my heat on medium-low the entire time, since pumpkin batter is thicker and burns faster than regular pancake batter if the pan runs too hot.
  • I sometimes swap half the flour for whole wheat flour when I want a slightly heartier, easy pumpkin pancake, a healthy version for busy mornings.
  • I like doubling the batch and freezing extras in a zip-top bag, so I can just pop them in the toaster on a rushed morning.