Favorite Pumpkin Pancakes
These Pumpkin Pancakes stir together in one bowl, are fluffy and flavorful, and are a perfect breakfast to share with the kids. They're made with whole wheat flour and just enough spice.
Servings: 4
Calories: 275kcal
Ingredients
- 1 cup whole wheat flour
- 1-2 tablespoons sugar (optional)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup milk
- ½ cup pumpkin puree
- 1 egg
- 2 tablespoons melted butter or neutral oil (plus more for cooking)
- 1 teaspoon vanilla extract
- Mini chocolate chips, blueberries, or other diced fruit (optional)
Instructions
- Add all ingredients to a medium bowl. Whisk to combine. The batter should be pourable but thick.
- Heat a nonstick or cast-iron pan or griddle over medium heat. Add a sliver of butter, let melt, and swirl to cover pan.
- Add a small amount of batter, about 2-4 tablespoons at a time, and spread the batter thin, about ¼ inch thick to ensure the pancakes cook through nicely. Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be mostly set around the edges and you should see little bubbles around the edges before you turn them over.
- Add more butter and repeat to cook the rest of the pancakes.
- Serve warm with syrup, nut butter, or yogurt.
Notes
- Store any leftover pancakes in an airtight container in the fridge for up to 5 days. Or, store cooled pancakes in a freezer bag in a single layer—or in layers with parchment paper between to prevent them from freezing together—for up to 6 months. Warm in 30-second increments on a heat-safe plate in the microwave.
- Spread the batter thin, about ¼ inch thick or a smidge thinner. This will help the pancakes cook through.
- Let the batter cook long enough in the pan so that it sets around the edges and slightly towards the center and that you see bubbles. This will ensure that the center cooks all the way through.
- Depending on your stovetop and pan, you may need to turn the heat down to medium-low to ensure that the batter cooks all the way through without burning.
- I heat the oven to 200 degrees F and keep the cooked pancakes warm on a baking sheet in the oven while I finish the batch, though you could also serve them as you go.
- Dairy-free: Use nondairy milk.
- Gluten-free: Use buckwheat flour in place of the whole wheat flour. You may need a little bit more milk.
- Egg-free: The best option I've found for pancakes is to use a store-bought egg replacer like the one from Bob's Red Mill.
- Use cinnamon instead of pumpkin pie spice if desired.
Nutrition
Calories: 275kcal | Carbohydrates: 35g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 283mg | Potassium: 329mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2781IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 2mg