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Pumpkin Pancakes

October 29, 2020 By Dawn 3 Comments

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Pumpkin Pancakes are light and fluffy, made with pumpkin puree and a touch of spices. A nice hearty way to start off your day.

A stack of pumpking pancakes on a white plate.

It is fall which means that it is pumpkin season. If you have never had pumpkin pancakes you really need to make them. This is the perfect breakfast to have your family wake up to let’s say on Thanksgiving morning.

But don’t stop at fall, they are so good you will be making them all year round. Mike always tells me that these are the best pancakes, whenever I make them. I totally agree with him.

Pancakes on a plate with a bite cut out and are stuck on a fork on the plate.

We love to have them for breakfast, but they are a great idea for dinner or maybe even lunch. Plus pancakes are so easy to make too.

Helpful Tips:

  • Don’t overbeat the batter. Mix just enough to combine the wet ingredients with the dry ingredients. If you have a few lumps, don’t worry, that is fine.
  • Use pumpkin puree and not pumpkin pie filling
  • Cook pancakes over medium heat. To test if the skillet/griddle is ready to start cooking drop a few drops of water on the skillet/griddle. If the water bounces and sputters you are ready to start cooking.
  • Lightly grease the skillet/griddle with butter or oil. Do this between each batch.
  • Flip the pancakes only once. Cook 2 to 3 minutes, until bubbles appear and start to break. Flip over and cook another 2 minutes or until browned on the other side.
  • Serve with your favorite syrup.
  • If you have leftovers they can be stored in the refrigerator for a day or two
  • What is the best way to reheat pancakes? I like to heat them in the microwave until the desired temperature. To me, they taste just like they did when they were first made. Other ways to reheat is to heat them in a skillet or bake them in the oven until the desired temperature.

Side angle view of pancakes with a container of syrup behind the plate.

Steps for making Pumpkin Pancakes

Step one

In a large bowl combine the flour, sugar, baking powder, salt, and spices.

Flour, sugar, salt, baking poweder, and spices.
Egg yolks, milk, oil, and pumpkin.
Beat egg whites in a bowl.

Step two

In another bowl combine the milk, pumpkin puree, beaten egg yolks, and oil. Beat the egg whites with an electric mixer until stiff.

Step three

Add the wet ingredients to the dry ingredients stirring just until the flour is moistened. Add the beaten egg whites and fold in.

Flour mixture in a glass bowl with a spoon.
Wet ingredients are added to the dry ingredients.
Beaten egg whites are added to the pancake batter.

Step four

Heat the skillet/griddle on medium heat. Once it is heated, lightly grease with butter or oil.

Step five

Pour about 1/3 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes (until bubbles form and break) and flip, cook for about another 2 minutes.

Pumpkin pancake batter in a glass bowl.
Two pumpkin pancakes in a skillet.

Step six

Repeat step five until all the pancakes are done.

Check out these other pumpkin recipes:

  • Skillet Pumpkin Monkey Bread
  • Pumpkin Crumb Coffee Cake
  • Pumpkin Sweet Rolls

Side view of pumpkin pancakes with a few pieces of pancake on a fork.

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Side view of pumpkin pancakes with a few pieces of pancake on a fork.

Pumpkin Pancakes

Pumpkin Pancakes are light and fluffy, made with pumpkin puree and a touch of spices. A nice hearty way to start off your day.
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Pumpkin pancakes, pancakes
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Servings: 8 pancakes
Calories: 153kcal
Author: Dawn

Ingredients

  • 1 1/3 cup flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 cup milk
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 2 tablespoons oil

Instructions

  • In a large bowl combine the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves
  • In another bowl combine the milk, egg yolks, pumpkin, and oil.
  • Beat the egg whites with an electric mixer until stiff in another bowl.
  • Add the wet ingredients to the dry ingredients and mix with a spoon until the flour is moistened.
  • Add the beaten egg whites and gently fold in.
  • Heat a skillet/griddle over medium heat. When the skillet/griddle is hot lightly grease with butter or oil
  • Pour about 1/3 cup for each pancake. Cook for 2 to 3 minutes or until bubbles form and break. Flip and cook for 1 or 2 minutes or until the bottom of the pancake is lightly browned

Notes

  1. Use puree pumpkin for the recipe and not pumpkin pie filling.
  2. One of the most important rules when making pancakes is not to overbeat the batter. 
  3. To test if the skillet/griddle is ready to start cooking drop a few drops of water on the skillet/griddle. If the water bounces and sputters you are ready to start cooking.
  4. Leftover pancakes can be store in the refrigerator for 2 to 3 days.
  5. For easy reheating use the microwave and heat until desire temperature.
 
 
 
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 153kcal | Carbohydrates: 21.3g | Protein: 4.9g | Fat: 5.6g | Saturated Fat: 1.3g | Cholesterol: 49mg | Sodium: 182mg | Potassium: 280mg | Fiber: 1.1g | Sugar: 3.6g | Calcium: 133mg | Iron: 2mg

 

Filed Under: Breakfast

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Reader Interactions

Comments

  1. angiesrecipes

    October 30, 2020 at 12:35 am

    They look so tender and fluffy…a perfect breakfast!

    Reply
  2. Chef Mimi

    October 30, 2020 at 9:04 am

    Beautiful pancakes. My kids loved when I made pumpkin pancakes, or pumpkin anything, really! I also snuck it into lots of dishes, like stews, soups, sauces, meatballs… just for the health aspect. I always joked that I could never have been sneaky if pumpkin was green!

    Reply
  3. John / Kitchen Riffs

    November 3, 2020 at 5:13 pm

    Pumpkin pancakes are great! We make them sometimes for dinner. Yours look fantastic — thanks.

    Reply

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Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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Updated on October 30, 2020