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Pumpkin Pancakes

Pumpkin Pancakes

Meagan - The Crossroads Cook
Calling all pumpkin lovers! Breakfast (or brunch!) is the perfect time to celebrate fall's favorite flavor with these yummy Pumpkin Pancakes!
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast, Brunch
Cuisine American
Servings 6 people


  • 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.
Keyword Easy Breakfast, Easy Brunch, freezer food, Make Ahead, Pancakes, Pumpkin