Pumpkin Pancakes Recipe

5 from 6 votes

These fluffy pumpkin pancakes are made from scratch with a full cup of pumpkin puree, Greek yogurt and cozy fall spices. This easy pumpkin pancakes recipe takes just 20 minutes to make and is the perfect fall breakfast served with cinnamon butter and maple syrup.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, brunch

Cuisine: American

Diet: Vegetarian

Servings: Pancakes

Author: Laura Sandford

Cost: $5

Equipment

Ingredients

1 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
1 ½ teaspoons pumpkin pie spice
1 cup pumpkin puree
¼ cup granulated sugar
¼ cup Greek yogurt (or sour cream)
2 Tablespoons pure maple syrup
1 large egg
1 teaspoon pure vanilla extract
1 cup whole milk
salted butter (for greasing the griddle, as needed)

US Customary - Metric

Instructions

Heat an electric griddle to 350 degrees Fahrenheit (177 degrees celsius). Or heat a non-stick skillet or cast iron skillet over medium-low heat.
In a small bowl, combine flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice. Set aside. (Or, you can add the dry ingredients on top of the wet once they are mixed).
In a large bowl, whisk together pumpkin puree and granulated sugar until it is dissolved.
Add Greek yogurt, maple syrup, egg, vanilla and milk and whisk until smooth.
Add dry ingredients and stir or whisk until they are just incorporated. Be careful not to over-mix.
Melt ½ to 1 Tablespoon of butter on the preheated electric griddle or pan.
Scoop ¼ cup portions of the pancake batter onto the electric griddle.
Cook for 3-5 minutes on the first side, or until the edges are set and bubbles form in the center.
Flip and cook an additional 3-4 minutes on the second side, until it’s golden-brown. Repeat until all the batter is used.
Remove from griddle and serve warm with butter and maple syrup.

Video

Notes

Ingredient Substitutions

All-purpose flour. You can replace up to half of the all-purpose flour with white whole wheat, or whole wheat pastry flour.
Granulated sugar. Organic cane sugar or brown sugar can be used in place of granulated sugar.
Pumpkin Puree. No substitutes here! Be sure to use pure pumpkin (either canned or homemade) and not pumpkin pie filling.
Greek yogurt. Plain or vanilla Greek yogurt both work well in this recipe, you can also use sour cream.
Whole milk. 2% milk can be used in place of whole milk. I don't recommend skim or fat free varieties, the rich flavor of these pumpkin pancakes depends on a little fat from the milk.

Follow this tutorial to learn how to make pumpkin puree.

Homemade Pumpkin Pie Spice

Use this recipe to make your own homemade pumpkin pie spice!

Or, to make only 1 tablespoon of pumpkin pie spice combine:

1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp allspice

Store

Store any leftover pumpkin pancakes in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 2 months. Reheat in the microwave or toaster.

Freeze

To freeze, let the pancakes cool completely, then lay them in a single layer on a baking sheet and put it in the freezer. Freeze the pancakes until hardened and then transfer them to an airtight container to freeze for up to 2 months.

Nutrition