Pumpkin Pancakes

Fluffy pumpkin pancakes with warm spices—perfect for a cozy fall breakfast.

20 min Serves 8 Easy American

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These pumpkin pancakes are easy to make with canned pumpkin and pumpkin pie spice. Cook them on a buttered griddle until golden, then serve immediately or keep warm in the oven.

Directions

Get your griddle heating to 300°F or set a skillet over medium-high heat. Melt 1/4 cup of unsalted butter in the microwave and let it cool for about 3 minutes.

In a large bowl, whisk together 2 cups all-purpose flour, 1/3 cup light brown sugar, 1 tablespoon pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, and 3/4 teaspoon Kosher salt. Pour in 1 1/2 cups milk and the cooled melted butter, stirring just until combined. Add 2 large whisked eggs, 2 teaspoons vanilla extract, and 1 cup canned pumpkin, mixing only until most lumps disappear and the batter is smooth.

Butter the hot griddle or skillet. Pour about 1/4 cup of batter onto the surface for each pancake. Cook for 2 minutes, or until bubbles form on top. Flip and cook the other side for 1 minute, until lightly browned and cooked through.

Serve the pancakes right away, or keep them warm on a baking sheet in an oven set to 175°F.