Pumpkin Pancakes

These Pumpkin Pancakes are pure fall comfort made simple! Fluffy, golden, and packed with cozy pumpkin flavor, they taste like a stack of autumn mornings. A touch of nutmeg adds just the right warmth, and the batter comes together in minutes with no fancy steps, just mix, flip, and dig in. Perfect for lazy weekends or quick weekday breakfasts when you want that cozy fall vibe without the fuss.

Why You’ll Love This Pumpkin Pancakes

• Fluffy and flavorful: Each bite is soft, warm, and filled with pumpkin spice goodness.
• Simple ingredients: Made with pantry staples like canned pumpkin, milk, eggs, and flour.
• Quick and easy: Ready in about 20 minutes from start to finish.
• Perfect for fall mornings: Cozy, comforting, and tastes like autumn on a plate.
• Kid-approved: Sweet, spiced, and perfectly stackable for syrup lovers.

Recipe Tips

• Don’t overmix: Stir until ingredients just come together, this keeps the pancakes light and fluffy.
• Use pumpkin puree: Make sure you’re using 100% pure canned pumpkin, not pumpkin pie filling.
• Cook low and slow: Medium heat lets the pancakes cook evenly without burning.
• Grease lightly: A small amount of butter or oil helps get that golden, crisp edge.
• Keep warm: Place finished pancakes on a baking sheet in a low oven (200°F) while you finish the batch.

Pancake Variations

• Add cinnamon: Boost the warm spice flavor with ½ teaspoon cinnamon or pumpkin pie spice.
• Make it whole grain: Swap half the flour for whole wheat flour for extra fiber.
• Add-ins: Try chocolate chips, chopped pecans, or a swirl of maple syrup in the batter.
• Dairy-free option: Use almond milk or oat milk instead of regular milk.
• Protein boost: Add a scoop of vanilla protein powder and reduce flour slightly.

Swaggy Eats

Pumpkin Pancake

These Pumpkin Pancakes are light, fluffy, and bursting with cozy fall flavor. Canned pumpkin and a hint of nutmeg give every bite that warm, spiced sweetness you crave on a crisp morning. Best of all, they’re quick and easy to make, just mix, flip, and enjoy!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Breakfast, Brunch

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• ½ tsp nutmeg
• 1 tsp ground cinnamon
• ½ cup canned pumpkin puree
• ¾ cup milk
• 1 egg
• ½ tsp vanilla extract
• 1 tbsp melted butter
• ½ tsp salt

Equipment

• large skillet

Method

 

1. Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, nutmeg, cinnamon, and salt.
2. Combine wet ingredients: In another bowl, whisk milk, pumpkin, egg, melted butter, and vanilla ntil smooth.
3. Combine and stir: Add wet ingredients to dry ingredients. Stir until just combined and don’t overmix.
4. Cook: Heat a lightly greased skillet over medium heat. Pour about ¼ cup batter for each pancake. Cook until bubbles form on top, then flip and cook another 1–2 minutes until golden brown.
5. Serve: Enjoy warm with maple syrup, butter, or a sprinkle of cinnamon sugar.

Notes

Servings and Nutrition: Servings: 4 (makes about 8 pancakes)

• Calories: 180
• Protein: 5g
• Carbohydrates: 26g
• Fat: 6g
• Fiber: 2g

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