Easy Pumpkin Pancakes
Prep time
Cook time
Total time
Try these easy pumpkin pancakes for a fall brunch or breakfast.
Recipe type: Breakfast
Cuisine: American
Serves: 4
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¾ cup granulated sugar
  • 2 Tablespoons packed brown sugar
  • 3 eggs
  • 1 cup milk
  • 1-1/2 cups solid pack canned pumpkin
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 ounces finely chopped pecans (optional)
  1. In a large mixing bowl sift together the flour, baking powder, cinnamon, nutmeg, ginger, granulated sugar and brown sugar.
  2. In a separate medium sized mixing bowl, mix the eggs, milk, pumpkin, vegetable oil, vanilla, and pecans until well blended.
  3. Stir the wet mixture into the flour mixture just until evenly moistened. The batter will be thick.
  4. Heat a non-stick pancake griddle or frying pan and scoop about ⅓ cup portions onto the griddle. Spread into 5-inch rounds.
  5. Cook until the pancakes have a nice golden brown color and then flip and cook a bit longer.
  6. Serve hot with warm maple syrup.
Makes about 12-5" pancakes. Serves 4-5.
Recipe by Vintage Cooking at https://www.vintagecooking.com/easy-pumpkin-pancakes/