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Spiced Pumpkin Pancakes

These pumpkin pancakes are made by combining a wet batter with pumpkin puree, eggs, and warm spices, then cooking on a griddle until golden brown. The final pancakes have a soft, fluffy interior with a slightly chewy texture and a cinnamon-speckled surface, perfect for a cozy breakfast. The pumpkin adds moisture and a subtle sweetness, complemented by the aromatic spices.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup pumpkin puree plain, unsweetened
  • 2 large eggs
  • 1/2 cup milk
  • 2 tablespoons brown sugar
  • 2 tablespoons butter melted

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick skillet
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, whisk together the sifted flour, baking powder, cinnamon, nutmeg, and ginger until well combined. This creates a fragrant, spiced dry mix for the pancakes.
  2. In a separate bowl, beat the eggs and then whisk in the pumpkin puree, milk, brown sugar, and melted butter until smooth. The mixture should look slightly foamy and evenly combined.
  3. Pour the wet mixture into the dry ingredients and fold gently with a spatula, just until the batter comes together. Avoid over-mixing; a few small lumps are fine, and this helps keep the pancakes tender.
  4. Preheat your griddle or non-stick skillet over medium heat; when hot, lightly grease with butter or non-stick spray. You should hear a gentle sizzle when the batter hits the surface.
  5. Pour about 1/4 cup of batter for each pancake onto the hot surface, spacing them evenly. Watch as bubbles begin to form on the surface and the edges look set, about 2-3 minutes.
  6. Flip each pancake carefully with a spatula once golden brown on the bottom and the bubbles pop or remain stable on top, about 1-2 minutes more. Cook until the other side is also golden and cooked through.
  7. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed. Continue until all batter is used, keeping pancakes warm if desired.
  8. Serve the pumpkin pancakes warm, topped with your favorite toppings such as maple syrup, whipped cream, or toasted nuts for extra flavor and texture.

Notes

For extra flavor, fold in chocolate chips or chopped pecans into the batter before cooking. Keep an eye on the heat to avoid burning the pancakes; adjust as needed.