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Stack of fluffy pumpkin pancakes topped with butter and maple syrup on a ceramic plate with a small pumpkin and cinnamon sticks nearby.
Inga

Pumpkin Pancakes

Soft, fluffy pumpkin pancakes made with real pumpkin purée, cinnamon, and brown sugar. Serve warm with butter and maple syrup for a cozy fall breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 10 2 pancakes each
Course: Breakfast, Brunch
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour 250 g
  • 3 teaspoons baking powder 12 g
  • 1 teaspoon salt 6 g
  • 1½ teaspoons ground cinnamon 4 g
  • ¼ cup packed brown sugar 50 g
  • ¼ cup granulated sugar 50 g
  • 1 teaspoon vanilla extract 5 ml
  • 1 cup plain pumpkin purée 245 g
  • 2 large eggs
  • 4 tablespoons butter melted and slightly cooled (57 g)
  • 1½ cups milk 360 ml
  • Butter or oil for lightly greasing the pan as needed
For Serving
  • Butter
  • Maple syrup

Equipment

  • 2 mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Nonstick skillet or griddle
  • ⅓-cup measuring cup
  • Spatula

Method
 

  1. Preheat the pan. Heat a nonstick skillet or griddle over medium-low to medium heat. Lightly grease with butter or oil if needed.
  2. Combine the wet ingredients. In a large bowl, whisk together the brown sugar, granulated sugar, vanilla extract, pumpkin purée, eggs, melted butter, and milk until well combined.
  3. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
  4. Make the batter. Add the dry ingredients to the wet mixture. Stir gently until just combined and no dry pockets of flour remain. A few small lumps are fine; avoid overmixing.
  5. Rest the batter. Let the batter stand for 5 minutes before cooking.
  6. Cook the pancakes. Pour ⅓ cup of batter onto the heated pan for each pancake, leaving space between them. Cook for approximately 2–3 minutes, until the edges begin to set and the underside is golden.
  7. Flip and finish. Carefully flip and cook for another 1–2 minutes, or until the second side is golden and the center is cooked through. Lower the heat if the pancakes brown too quickly. Avoid pressing them down with the spatula.
  8. Repeat and serve. Continue with the remaining batter, lightly greasing the pan as needed. Serve warm with butter and maple syrup.

Notes

  • Pumpkin: Use plain pumpkin purée, not sweetened pumpkin pie filling. Drain excess liquid from homemade purée before measuring.
  • Texture: Measure flour by spooning it into the cup and leveling it off, or use a kitchen scale. Mix gently to keep the pancakes tender.
  • Cooking time: Timing varies with the pan size, heat, and number of pancakes cooked per batch.
  • Yield: Makes approximately 20 pancakes; the exact yield depends on how much batter you use for each.
  • Storage: Refrigerate cooled pancakes in an airtight container for up to 3–4 days.
  • Freezing: Freeze with parchment paper between layers for up to 2 months for best quality.
  • Reheating: Microwave in short intervals or warm in a skillet over low heat until heated through.
 
 

Nutrition per Serving

Serving Size: 2 pancakes
Calories: 220 kcal
Carbohydrates: 33 g
Protein: 5 g
Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 53 mg
Sodium: 410 mg
Fiber: 2 g
Sugar: 13 g
Nutrition is approximate, based on whole milk and unsalted butter. It excludes toppings and extra fat used for cooking.