Pumpkin Pancakes
Ingredients
- 1 1/2 cups all-purpose flour (180g)
- 2 tsp baking powder (8g)
- 1/2 tsp baking soda (2.3g)
- 1/2 tsp kosher salt
- 2 tbsp light brown sugar – packed
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 1/4 cups milk
- 1 cup pumpkin puree
- 1 large egg – beaten
- 2 tbsp unsalted butter – melted and cooled
- 1 tsp vanilla extract
- 2 tbsp vegetable oil – for greasing pan
- maple syrup – for serving
Instructions
- 1.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, light brown sugar, ground cinnamon, ground ginger, and ground nutmeg until evenly combined.
- 2.
In a separate bowl, whisk the milk, pumpkin puree, beaten egg, melted unsalted butter, and vanilla extract until smooth.
- 3.
Pour the wet mixture into the dry ingredients and whisk just until no dry pockets remain; the batter will be thick. If it seems overly stiff, whisk in 1–2 tbsp more milk. Let the batter rest 5 minutes.
- 4.
Heat a nonstick skillet or griddle over medium heat (about 350°F). Lightly brush the surface with a little vegetable oil.
- 5.
Scoop 1/4-cup portions of batter onto the hot surface, spacing them apart. Cook until edges look set and bubbles form and begin to pop on top, 2–3 minutes; adjust heat to maintain a gentle sizzle without smoking.
- 6.
Flip and cook until the undersides are deep golden and centers spring back to a light touch, 1.5–2.5 minutes. Repeat with remaining batter, lightly oiling the pan between batches.
- 7.
Serve warm with maple syrup.
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Pumpkin pancakes deliver a fluffy, tender bite infused with the cozy warmth of autumn spices. The pumpkin puree lends moisture and a mellow sweetness, while cinnamon, ginger, and nutmeg add aromatic depth without overpowering. They cook up with a bronze crust on the griddle and are ideal for soaking up maple syrup.
Rooted in American diner-style pancakes, pumpkin pancakes rose to prominence alongside the widespread availability of canned pumpkin in the 20th century. They became a seasonal favorite in the U.S., especially in fall when pumpkin desserts and spiced drinks surge in popularity. Today they are a weekend breakfast staple and a festive bridge between classic griddle cakes and holiday flavors.