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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!

Prep Time 15 minutes
Cook Time 8 minutes
Servings 12

Ingredients

  • 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)
  •  

Instructions 

  • 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!)
Author: Tiffany
Course: Breakfast
Keyword: Breakfast, Pancakes
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