I’ve made pumpkin pancakes a few different ways over the years, but this one is my absolute favorite because I think it tastes like pumpkin pie! Especially when you top it with a generous helping of whipped cream. Delicious!
I like to make a large batch of these and then freeze them for a quick morning breakfast. They’re not quite as fluffy once frozen and then reheated – but still very yummy!
If you freeze them, place a piece of wax or parchment paper between each pancake if you’re stacking them. This will make it easier to select one pancake at a time to reheat. Or, you could place each one in its own freezer Ziplock back, but I don’t find it very economical to use one bag for one pancake. You could also place several in a plastic container meant for a freezer. But, for me, that wastes space.
I hope you enjoy these – they are definitely one of my favorite fall breakfast options.
Pumpkin Pie Pancakes - Fall Favorite!
- 2 cups flour
- 1 tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- 3 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp nutmeg
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
- 1 tsp vanilla
- 1 cup pumpkin puree
- 2 eggs
- 1 ½ cup milk
- 4 tbsp butter (melted and cooled)
- Heat skillet over a medium heat.
- Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a large mixing bowl. Set aside.
- In a separate bowl, mix pumpking puree, sugars, vanilla, eggs, cooled melted butter, and milk.
- Add wet ingredients to dry mix and combine. Don't overmix.
- Let batter rest 10 minutes.
- Very slightly, butter your skillet and allow to warm.
- Measure 1/3 c. batter and pour into pan - spreading into a circle.
- Allow to cook 3 - 4 minutes per side.
- Stack and serve wit your favorite toppings! (Mine are: butter, maple syrup, and whipped cream!)