Recipes › Jack-O'-Lantern Pumpkin (Squash) › Pumpkin Pancakes
Pumpkin Pancakes
Fluffy, spiced pancakes loaded with pumpkin purée that make fall mornings feel like a celebration. These come together as quickly as regular pancakes with the bonus of vegetable nutrition hiding in every bite. Top with maple syrup and toasted pecans.
Jack-O'-Lantern Pumpkin (Squash) is in season now. More jack-o'-lantern pumpkin (squash) recipes, or see what to sow this month where you are.
Ingredients
- ¾ cup pumpkin purée, from Jack-O'-Lantern pumpkin or canned
- 1½ cups all-purpose flour
- 1 cup milkOat milk for dairy-free
- 2 large eggs
- 2 tsp baking powder
- 2 tbsp brown sugar
- 1 tsp pumpkin pie spice
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- ½ tsp salt
- 4 tbsp maple syrup, for serving (optional)
Contains: cereals gluten, eggs, milk.
Method
- In a large bowl, whisk together flour, baking powder, brown sugar, pumpkin pie spice, and salt.About 2 min
- In a separate bowl, whisk together pumpkin purée, milk, eggs, melted butter, and vanilla extract until smooth.About 2 min
- Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix — some lumps are fine.About 1 min
- Heat a griddle or large non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake. Cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook 1 to 2 minutes more.About 15 min
- Serve immediately with maple syrup and toasted pecans if desired.About 2 min
Tips
- Let the batter rest for 5 minutes before cooking for fluffier results
- Keep cooked pancakes warm in a 200°F oven while you finish the batch
- Pumpkin purée adds moisture — don't add extra liquid if the batter seems thick
Ring the changes
- Fold in chocolate chips for pumpkin chocolate chip pancakes
- Add 1/4 cup chopped pecans to the batter for crunch
Keeping it
Leftover pancakes keep refrigerated for 3 days. Reheat in a toaster or warm skillet. Freeze stacked with parchment between layers for up to 2 months.
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