Pumpkin Pancakes
Tender pumpkin pancakes with cinnamon and warm spices. A simple fall breakfast made with canned pumpkin puree and pantry staples.
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10m
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Ingredients
- 2 cups (240g) all-purpose flour
- 2 tablespoons (25g) packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 1 cup (245g) plain canned pumpkin puree, not pumpkin pie filling
- 1 1/4 cups (300ml) 2% milk
- 2 large eggs
- 2 tablespoons neutral oil, plus 1 teaspoon for the griddle
- 1 teaspoon vanilla extract
Instructions
- 1
Combine the dry ingredients
Whisk the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg and salt in a large bowl. Break up any lumps of brown sugar.
- 2
Mix and rest the batter
In a second bowl, whisk the pumpkin puree, milk, eggs, 2 tablespoons oil and vanilla until smooth. Fold into the flour mixture just until no dry flour remains; small lumps are fine. Rest for 5 minutes. The batter should be thick but scoopable; do not beat it smooth.
- 3
Heat the griddle
During the batter rest, heat a large nonstick griddle or skillet over medium-low heat for about 5 minutes. Brush with a little of the reserved teaspoon of oil. Use a wide griddle that holds four pancakes without touching, or allow extra cooking time for a smaller pan.
- 4
Cook in batches
Scoop a scant 1/4 cup batter for each pancake, leaving at least 1 inch between portions. Gently spread each to about 3 1/2 inches wide. Cook for 2 to 3 minutes, until the edges look set, bubbles stay open on top and the underside is golden. Flip once with a thin spatula and cook for 1 to 2 minutes more, until the center is springy with no wet batter. Reduce the heat if the outside darkens before the middle cooks; do not press the pancakes.
- 5
Finish and serve
Repeat with the remaining batter, lightly brushing the griddle with the remaining oil as needed. Expect about 16 small pancakes in four batches; allow about 20 minutes for batch cooking. Serve four pancakes per person. The 35-minute total includes the 5-minute batter rest and overlapping griddle heating. Optional maple syrup or butter can be added at the table.
Chef's Tips
Use thick, plain canned pumpkin puree rather than sweetened pumpkin pie filling. Medium-low heat gives the pumpkin-rich centers time to cook before the surfaces brown too far. Contains wheat, milk and eggs; vegetarian as written. Nutrition is estimated per serving of four small pancakes using the listed weights, 2% milk and all the griddle oil, with about 480mg sodium per serving; brands and pancake size change the values. Optional syrup and butter are excluded. This is an editorial recipe and has not been kitchen-tested.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this pumpkin pancakes
How long does it take to make Pumpkin Pancakes?
The listed total time is 35 minutes. Prep time is 10 minutes and cooking time is 20 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Pumpkin Pancakes recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Pumpkin Pancakes recipe?
The listed difficulty level is easy.