If your breakfasts are getting boring with the usual fare of sandwiches or bacon and eggs, or if you want to switch your morning meals to something sweeter and in season, pumpkin pancakes might just save the day!

Pumpkin pancakes are delicious, fluffy, and can be paired well with a bit of maple syrup for sweet tooths. On the other hand, a fresh slice of apple and banana will please those looking for a healthier option. Feasting on a stack of pumpkin pancakes can be a great way to start the day, especially when mornings are chilly. They’re also an easy way to get the spirit of fall reverberating around the house if you don’t have time to prepare a classic pumpkin pie for the family just yet.

Kids are also bound to love these picture-perfect pumpkin pancakes that can get them going for the day. I’ve been making these pancakes for my daughters since they were little, and they still look forward to them when we’re together in the fall!

Historically speaking, pancakes used to be eaten at any time of the day, but that’s when they still resembled the delicate French crepe. In the 1780s, cooks began to add rising agents to their pancake recipes, which resulted in the first thick pancakes we know today. Heavy and filling, it’s why they’re now mostly eaten during breakfast. Of course, our picture-perfect pancake recipe can work just as well for other times of the day.

One thing to note is that if you don’t have a jar of pumpkin pie spice, don’t fret. It’s easy to make one and it won’t even take you 10 minutes. All you need is cinnamon, nutmeg, ginger, and cloves. For every 3/4 teaspoon of cinnamon, add 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and 1/8 teaspoon cloves. Scale-up as needed. Store your homemade blend in a tightly sealed jar. And if you’re gluten-free, this recipe translates the same using gluten-free flour mixes like those available from King Arthur and Bob’s Red Mill brands.

Additionally, if you don’t have any pumpkins lying around for our pumpkin purée, feel free to use the pumpkin pie filling from the store, just use 1 teaspoon pumpkin pie spice and only 2 tablespoons dark brown sugar.

Now, start making these pancakes right away, you’ll be delighted, especially on a cool autumn morning!

Picture Perfect Pumpkin Pancakes

Ready to change things up at breakfast? Make a batch of these delicious, fluffy pumpkin pancakes. They’re great with maple syrup and a side of sliced apple or banana.

• Author: Norann Oleson
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 4 to 6 1x
• Category: Breakfast

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour (or gluten-free flour)
• 3 tablespoons dark brown sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 egg
• 1/2 cup pumpkin purée
• 1 3/4 cups milk
• 2 tablespoons extra virgin olive oil

Instructions

1. Combine the flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large mixing bowl. Stir gently to mix thoroughly.
2. In a medium bowl, combine the egg, pumpkin, milk, and oil. Mix well.
3. Add the wet ingredients to the flour mixture. Stir just until it’s moist; the batter may be a little lumpy, and that’s okay. For thinner batter, add more milk.
4. Lightly coat a griddle or skillet with cooking spray and set the heat to medium.
5. Use a 1/4-cup measure to pour the batter onto the hot griddle. Cook until the bubbles start to burst; then flip the pancakes and cook until they’re golden brown, about 2 minutes. Repeat with the remaining batter. Makes about a dozen 3 1/2-inch pancakes.

Notes

• If you don’t have pumpkin puree’, feel free to use the pumpkin pie filling from the store, just use 1 teaspoon pumpkin pie spice and only 2 tablespoons dark brown sugar.

Have you tried this recipe? It’s so easy and delicious and makes a breakfast you can brag about—please tell us how it turned out for you.