Light & fluffy with cozy fall spices and real pumpkin, this is the best pumpkin pancake recipe ever! These pumpkin pancakes are easy to make and are the perfect breakfast for a chilly fall morning.
In a medium bowl, combine flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice. Set aside. (Or, simply 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 whisk to combine.
Add milk and whisk to combine.
Add dry ingredients and stir until fully incorporated and the batter is uniform throughout.
Grease the pre-heated griddle with cooking spray or butter.
Scoop ¼ cup portions of the pancake batter onto the electric griddle.
Cook for 3-5 minutes on one 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.
Remove from griddle and serve warm with butter and maple syrup.
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Notes
IngredientSubstitutions
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.
Homemade Pumpkin Pie SpiceUse 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
StoreStore 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.To freezeTo 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.