Breakfast and Brunch Pancake Recipes This pumpkin pancakes recipe is spiced with fall spices and perfect to warm you up on cold mornings. You can use either canned or cooked fresh pumpkin. What's the coziest way to start your day? With a stack of pumpkin pancakes, of course! This recipe will quickly become a staple in your fall breakfast rotation. Canned vs. Fresh Pumpkin This recipe calls for a cup of pumpkin puree. Whether you use canned or fresh pumpkin is up to you! If you opt for the fresh route, read all about How to Make Pumpkin Puree From Fresh Pumpkins . Pumpkin Pancake Additions Optional twists include: Add chocolate chips: Semisweet, milk, or white chocolate chips all work well. Mix in nuts: Chopped walnuts or pecans add crunch. Add fruit: Fold in diced apples, pears, or dried cranberries for sweetness. Vary the ground spices : Substitute pumpkin pie spice for allspice, cinnamon, and ginger How to Serve Pumpkin Pancakes Top these pumpkin pancakes with maple syrup, whipped cream, and chopped nuts, or try homemade apple butter for an extra dose of fall flavor. Serve with crispy bacon or sausage on the side for a satisfying sweet-and-savory brunch. Can You Freeze Pumpkin Pancakes? Yes, you can freeze pumpkin pancakes. Flash freeze them on a baking sheet, then transfer them to a freezer-bag labeled with the date. Freeze for two months. Reheat in the toaster, in the microwave, or in the oven. Allrecipes Community Tips and Praise "This was one of the best pumpkin pancake recipes I have tried," says Berta . I added a large handful of chopped pecans and it was even better. My family raved! Serve with real maple syrup, if you can...it does make a difference." "These were awesome, even the next day," according to Jordan Luna . "It makes a lot of thick batter, so we put the rest in the fridge and had more the next day. I liked it when the oil was really hot in the pan and it crisped up the edges." "I love these," raves Robyn . "Such a beautiful sunny color, and cozy flavor. I used evaporated milk and 1/2 whole wheat pastry flour. Yummy! " Editorial contributions by Corey Williams This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings 1 cup pumpkin puree 1 cup pumpkin puree 2 tablespoons vegetable oil 2 tablespoons vegetable oil 2 tablespoons vinegar 2 tablespoons vinegar 2 cups all-purpose flour 2 cups all-purpose flour 3 tablespoons brown sugar 3 tablespoons brown sugar 2 teaspoons baking powder 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon ½ teaspoon ground ginger

½ teaspoon ground ginger ½ teaspoon salt ½ teaspoon salt cooking spray as needed cooking spray as needed Whisk milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined. Allrecipes/Karen Hibbard Whisk milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined. Allrecipes/Karen Hibbard Whisk flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a medium bowl. Whisk into pumpkin mixture until no dry streaks remain. Allrecipes/Karen Hibbard Whisk flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a medium bowl. Whisk into pumpkin mixture until no dry streaks remain. Allrecipes/Karen Hibbard Spray a griddle or skillet with cooking spray; heat over medium-high heat. Pour 3 to 4 tablespoons batter for each pancake onto the griddle; flatten slightly. Allrecipes/Karen Hibbard Spray a griddle or skillet with cooking spray; heat over medium-high heat. Pour 3 to 4 tablespoons batter for each pancake onto the griddle; flatten slightly. Allrecipes/Karen Hibbard Cook until small bubbles form on surface, and edges look set, 2 to 3 minutes. Allrecipes/Karen Hibbard Cook until small bubbles form on surface, and edges look set, 2 to 3 minutes. Allrecipes/Karen Hibbard Flip and cook until golden, about 2 minutes more. Repeat with remaining batter. Allrecipes/Karen Hibbard Flip and cook until golden, about 2 minutes more. Repeat with remaining batter. Allrecipes/Karen Hibbard • Replace the vinegar with lemon juice if preferred. • These pancakes are lovely for breakfast with maple syrup, but equally as delicious topped with candied pecans, whipped cream, and a dusting of cinnamon for dessert. Nutrition Facts (per serving) * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Photos of Pumpkin Pancakes Most-Saved Recipes Like This Chef John's Pumpkin Pancakes 340 Ratings 1 hr Save Simply Pumpkin Pancakes 140 Ratings 25 mins Save Jack-O-Lantern Pumpkin Pancakes 65 Ratings 20 mins Save Pumpkin Pecan Pancakes 26 Ratings 45 mins Save Pumpkin Pancakes with Nutmeg Whipped Cream 114 Ratings 20 mins Save Easy Pumpkin Pancakes 34 Ratings 20 mins Save Helen's Priceless Pumpkin Pancakes 21 Ratings 45 mins Save Sweet Potato Banana Pancakes 9 Ratings 35 mins Save Pumpkin Cornmeal Pancakes 24 Ratings 25 mins Save Buttermilk Pumpkin Pancakes 7 Ratings 15 mins Save You’ll Also Love