Skip to Content

Pumpkin Pancakes

This post may contain affiliate links. Please read my disclosure policy

Sharing is caring!

I am in love with everything about the fall season and pumpkins! I love this time of year and I especially love all things pumpkins – carving, baking and eating.  I warned everyone that there was going to be a lot of pumpkin recipes this month here is recipe number three and there are more to come!

Secret to Light and Fluffy Pancakes

We love pancakes at our house.  I have to admit I make a pretty delicious batch of light and fluffy pancakes. It is by far the most requested breakfast at our house. The secret is to separate the batter between wet and dry ingredients and do not over mix. Pancake batter just needs to be combined. You don’t need to whisk it until it is perfectly blended. Perfectly blended pancakes make perfectly tough pancakes so be gentle with the batter and it will love you back with fluffy light pancakes.

Pumpkin pancakes are a great way to introduce pumpkin to kids’ diets because it is loaded with vitamins and antioxidants.

Pancake Add-ins

Sometimes, kids (or us!) want to add additional ingredients into pancakes. These pumpkin pancakes are amazing if you add chocolate chips or walnuts to the batter to make them extra yummy.

Other Breakfast Ideas

Ingredients:
1 cup flour
1/2 cup of pumpkin puree
1/2 cup of buttermilk or milk
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of pumpkin pie spice
1 egg
2 tablespoons of butter

Method:
1. Combine dry ingredients flour, baking powder, baking soda, pie spice.
2. In a separate bowl combine wet ingredients buttermilk, pumpkin puree, egg.
3. Add wet ingredients to dry ingredients.
4. Heat butter in a pan and using a 1/4 cup pour batter and cook pancakes for 3-5 minutes until golden brown then flip over.

stack of pumpkin pancakes

Pumpkin Pancakes

Hollie Schultz
Easy to make recipe for Pumpkin Pancakes
5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 210 kcal

Ingredients
  

  • 1 cup flour
  • 1/2 cup pumpkin puree
  • 1/2 cup buttermilk (or milk)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp pumpkin pie spice
  • 1 egg
  • 2 tbsp butter

Instructions
 

  • Combine dry ingredients flour, baking powder, baking soda, pie spice.
  • In a separate bowl combine wet ingredients buttermilk, pumpkin puree, egg.
  • Add wet ingredients to dry ingredients.
  • Heat butter in a pan and using a 1/4 cup pour batter and cook pancakes for 3-5 minutes until golden brown then flip over.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 6gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 59mgSodium: 293mgPotassium: 156mgFiber: 2gSugar: 3gVitamin A: 5051IUVitamin C: 1mgCalcium: 115mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @BabyGizmo or tag #BabyGizmo!

Previous
Recipe: Fluffy pumpkin heaven
mac and cheese in baking dishes
Next
Recipe: The Best Homemade Mac and Cheese Ever
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.