Description

These Pumpkin Pancakes are a delightful autumn breakfast treat, featuring moist, fluffy pancakes infused with pumpkin puree and warm spices like cinnamon and pumpkin pie spice. Enhanced with optional chocolate chips, they’re perfect for cozy mornings and pair wonderfully with butter and pure maple syrup or a maple pecan topping.

Ingredients

Scale

Dry Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon store-bought or homemade pumpkin pie spice

Wet Ingredients

1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
1/3 cup (67g) packed light or dark brown sugar
1 large egg
3 Tablespoons (45ml) canola or vegetable oil
1 and 1/2 cups (360ml) whole milk

Optional

1 cup (180g) semi-sweet chocolate chips

For Cooking

Butter or nonstick cooking spray

Instructions

Mix Dry Ingredients: In a large bowl with a pour spout, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined. Set aside.
Blend Wet Ingredients: Using a blender, add the pumpkin puree, brown sugar, egg, oil, and whole milk. Blend on high for 45 seconds until smooth. This step ensures a smooth batter, especially helpful for fresh pumpkin puree. Alternatively, whisk by hand or use a hand mixer.
Combine Batter: Pour the blended wet ingredients into the dry ingredients. Gently whisk just until combined, ensuring no dry flour pockets remain. The batter will be thick and a few lumps are fine. Fold in chocolate chips if using.
Cook Pancakes: Preheat a griddle or large flat skillet over medium heat; for electric griddle, set to 375°F (190°C). Grease generously with butter or nonstick spray. Pour a heaping 1/4 cup of batter onto the griddle. Cook until edges look set and bubbles form around the border, about 2-3 minutes. Flip and cook the other side for 1-2 minutes until cooked through. Re-grease griddle as needed between batches.
Keep Warm & Serve: Keep cooked pancakes warm in a preheated 200°F (93°C) oven until all are done. Serve immediately with butter and pure maple syrup or your favorite toppings. A maple pecan topping is also a delicious complement.
Store Leftovers: Cover leftover pancakes tightly and refrigerate for up to 5 days.

Notes

You can use canned or fresh pumpkin puree, but blending fresh pumpkin helps achieve a smoother batter.
Chocolate chips add a sweet touch but are optional.
Whole milk contributes to the pancakes’ richness; you can substitute with other milk types but expect slight texture changes.
Cooking on a well-preheated griddle or skillet prevents sticking and helps browning.
Keeping pancakes warm in a low-temperature oven allows serving all pancakes hot at once.
For a gluten-free version, substitute with a gluten-free flour blend; adjust baking powder accordingly.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: pumpkin pancakes, fall breakfast, pumpkin puree pancakes, cinnamon pancakes, pumpkin pie spice pancakes, easy pancakes, autumn recipes