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Easy Pumpkin Pancakes
Try these easy pumpkin pancakes for a fall brunch or breakfast.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
pumpkin pancakes
Servings:
4
Author:
Laura Warnke
Ingredients
2
cups
all-purpose flour
4
teaspoons
baking powder
1
teaspoon
ground cinnamon
1/2
teaspoon
ground nutmeg
1/4
teaspoon
ground ginger
3/4
cup
granulated sugar
2
Tablespoons
packed brown sugar
3
eggs
1
cup
milk
1-1/2
cups
solid pack canned pumpkin
3/4
cup
vegetable oil
1
teaspoon
vanilla extract
4
ounces
finely chopped pecans
optional
Instructions
In a large mixing bowl sift together the flour, baking powder, cinnamon, nutmeg, ginger, granulated sugar and brown sugar.
In a separate medium sized mixing bowl, mix the eggs, milk, pumpkin, vegetable oil, vanilla, and pecans until well blended.
Stir the wet mixture into the flour mixture just until evenly moistened. The batter will be thick.
Heat a non-stick pancake griddle or frying pan and scoop about 1/3 cup portions onto the griddle. Spread into 5-inch rounds.
Cook until the pancakes have a nice golden brown color and then flip and cook a bit longer.
Serve hot with warm maple syrup.
Notes
Makes about 12-5" pancakes. Serves 4-5.