Calling all pumpkin lovers! Breakfast (or brunch!) is the perfect time to celebrate fall’s favorite flavor with these yummy Pumpkin Pancakes!
I’ve found that there are two schools of thought when it comes to fall flavors. Either you love apple, or you love pumpkin. Of course, there’s a small number of folks that happily float between the two (I personally belong to this camp), but most prefer one or the other.
For those of you that fall into the “pumpkin obsessed” category, these pancakes are for you! And for those that don’t?….well…these pancakes are for you, too! These pumpkin pancake are decadent, just sweet enough, and slightly addicting. They are spiced with cinnamon, nutmeg, and ginger and make your kitchen smell like heaven when they’re cooking.
Now, let’s be real here: I only cook a ‘real’ breakfast once a week if my family is lucky. I love breakfast, don’t get me wrong, but I am NOT a morning person (despite my dairy farming roots/life…go figure). So for me, getting up every morning and making a big breakfast just isn’t in the cards. That’s another thing that’s great about these pancakes though; you can make a batch and freeze whatever you don’t eat! Then, on a busy week morning when you want something satisfying, just pop one or two in the toaster and in no time you’ve got delicious pumpkin pancakes on your ho-hum Tuesday morning!
Many of the pumpkin pancake recipes that I’ve tried are really thick and stodgy. These are slightly denser than a regular pancake, but something about the vinegar reacting to the baking soda and powder helps lighten them up. The lighter the pancake, the more you can eat…right?
They really are super easy to make. First, whisk together your wet ingredients (milk, pumpkin, vegetable oil, vinegar, vanilla, and egg) in a bowl until smooth. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and spices. Then stir in the brown sugar. Add the flour mixture to the wet ingredients, stirring until just combined. Don’t overmix here or your pancakes will be tough! Just make sure everything is evenly combined.
Heat a little oil in a nonstick pan. Use 1/4 measuring cup to portion the batter into the pan. The pancakes are ready to flip when the edges are slightly cooked and the surface is bubbly, just like a normal pancake. Keep in mind that these guys will brown pretty quickly due to the sugar content, so make sure your heat isn’t too high.
Top with butter (or cinnamon butter if you’ve got it!), maple syrup, and pecans. Add a little whip cream if you’re into that sort of thing. Yum.
- 1 1/2 Cups Milk
- 1 Cup Canned Pumpkin
- 2 Tbsp Vegetable Oil
- 2 Tbsp White Vinegar
- 1 tsp Vanilla Extract
- 1 Egg
- 2 Cups All-Purpose Flour
- 1/4 Cup Brown Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 1/2 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Salt
- In a large bowl, whisk together the wet ingredients (milk, pumpkin, vegetable oil, vinegar, vanilla, and egg) until smooth.
- In a separate bowl, sift together the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt). Stir in the brown sugar.
- Add the flour mixture to the pumpkin mixture, stirring until the ingredients are just combined.
- Heat a small amount of oil (I use a spray of Pam) in a gridle or large skillet over medium-low heat. Use 1/4 measuring cup to scoop pancake batter on to the griddle/skillet. Cook until the surface becomes bubbly, then carefully flip. Cook on other side for a minute or two.
- Serve topped with maple syrup, butter or cinnamon butter, chopped nuts (such as pecans), and/or whipped cream.