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Hop on this pumpkin spice craze with this easy pumpkin pancakes recipe! This breakfast meal is simple and easy that you can whip up in just a few minutes. Whether you’re preparing for a heavy breakfast on the weekend or trying to whip up something right before work, don’t miss out on your daily pumpkin needs with this recipe.Jump to Recipe
How to Make Easy Pumpkin Pancakes
The process is very straightforward. It’s like you’re making any other pancake except you’re adding pumpkin puree and pumpkin spice.
If you don’t have premade pumpkin spice, don’t run to the grocery store just yet. Grab ground cinnamon, ground ginger, ground nutmeg, and ground cloves from your pantry to make this spice right in your kitchen. (But who doesn’t love skipping a step and going straight for the blends?!)
Here’s the recipe for pumpkin spice:
Skip going to the grocery store and make your own pumpkin spice blend at home!
- 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/16 tsp ground cloves
In a bowl, mix ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
*This makes a little bit more of what's needed in the pumpkin pancakes recipe. Just add about 1/2 tsp of this pumpkin spice recipe to your pancakes.
Just remember that this recipe above ^ is a little more than you need unless you want an even more flavorful pancake.
The cooking process is a bit different for these pumpkin pancakes. Don’t wait for the little bubbles to appear on top. You’re going to end up burning it. When they start to appear, this is around the perfect time to flip. When you notice about half the batter start to solidify, you’re ready to flip.
Ready to try this for yourself? Let me know if you’ve made it and how it went below!
Grab this easy pumpkin pancake recipe!
Fill your pumpkin spice cravings with this easy pumpkin pancakes recipe!
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp pumpkin spice (see notes)
- 1/4 tsp salt
- 1 tbsp sugar
- 1 egg
- 1/2 cup milk
- 3 tbsp canned pumpkin puree
- 1 tbsp melted butter
- 1/2 tsp vanilla extract
- canola oil spray
In a bowl, add your dry ingredients (the first five ingredients). Mix well.
In another bowl, start by whisking your egg. Then add the rest of the wet ingredients (the last four ingredients excluding canola oil spray). Mix well.
Back to your bowl with dry ingredients. Make a hole in the middle and slowly add your wet ingredients. Mix until well combined.
On medium heat, use canola oil spray to coat the pan. Then take about 1/3 ~ 1/2 cup of your batter and pour it into the pan.
Once half the batter solidifies and the surface starts to bubble, flip the pancake. Then when the other uncooked half shows signs of solidifying and browning, you're ready to plate. Repeat with remaining batter.
*Don't have pumpkin spice at home? If you have the following spices, you can make it at home:
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/16 teaspoon ground cloves
This will make a little more than what's needed so make it separately.
This pumpkin pancakes recipe is the perfect fall breakfast dish for one person! The good news is that it only takes 15 minutes! You can also premake this, keep it in your fridge for 3 days, or freeze it for later. But as you know, nothing beats fresh food. I typically serve this with syrup, butter, and granola on the side. Toss in some OJ or milk (or hot chocolate if it’s cold) and I’m ready to start my day!
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