18 Delicious Pumpkin Pancake Recipes Amazing

Kickstart your autumn mornings with a stack of warmth and flavor! Our roundup of 18 Delicious Pumpkin Pancake Recipes is your go-to guide for embracing the season’s favorite ingredient. Whether you’re craving something classic or adventurous, these recipes promise to transform your breakfast into a cozy, pumpkin-spiced delight. Dive in and discover your next family favorite!

Fluffy Pumpkin Spice Pancakes

You know those mornings when only something warm, spicy, and utterly comforting will do? Fluffy Pumpkin Spice Pancakes are your answer.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1 cup milk
• 1/2 cup pumpkin puree
• 1 egg
• 2 tbsp melted butter
• a splash of vanilla extract

Instructions

1. Whisk together flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl.
2. In another bowl, mix milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Lumps are okay; overmixing makes pancakes tough.
4. Heat a non-stick skillet over medium heat. Wait until it’s hot enough that a drop of water sizzles.
5. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip carefully. Cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven.
7. Repeat with remaining batter. Tip: Don’t press down on pancakes; it squeezes out the fluffiness.

Makes about 12 pancakes. They’re incredibly light with a perfect spice kick. Try stacking them high with a drizzle of maple syrup and a dollop of whipped cream for extra indulgence.

Gluten-Free Pumpkin Pancakes

Breakfast just got a whole lot cozier with these gluten-free pumpkin pancakes. Perfect for crisp mornings or whenever you crave something sweet and satisfying.

Ingredients

• 1 cup gluten-free flour blend
• 2 tbsp coconut sugar
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• A pinch of salt
• 3/4 cup pumpkin puree
• 1 egg
• A splash of vanilla extract
• 3/4 cup almond milk
• 1 tbsp coconut oil, melted

Instructions

1. In a large bowl, whisk together the gluten-free flour blend, coconut sugar, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, mix the pumpkin puree, egg, vanilla extract, almond milk, and melted coconut oil until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat (about 350°F). Lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if they’re browning too quickly.
7. Serve warm. Tip: Drizzle with maple syrup and a sprinkle of pecans for extra crunch.

Just like that, you’ve got a stack of fluffy, spiced pancakes with a hint of pumpkin. The texture is light yet hearty, making them a hit for any meal. Try topping with yogurt and honey for a twist.

Vegan Pumpkin Pancakes

Get ready to flip the most delicious vegan pumpkin pancakes you’ve ever tasted. Perfect for a cozy morning, these pancakes are fluffy, spiced, and utterly satisfying.

Ingredients

• 1 cup of all-purpose flour
• 2 tbsp of sugar
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 tsp of pumpkin pie spice
• 3/4 cup of pumpkin puree
• 1 cup of almond milk
• a splash of vanilla extract
• a couple of tbsp of maple syrup for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice.
2. In another bowl, mix the pumpkin puree, almond milk, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
4. Heat a non-stick pan over medium heat. Wait until it’s hot enough that a drop of water sizzles.
5. Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
6. Flip the pancakes. Cook for another 2 minutes until golden brown. Tip: Adjust the heat if they’re browning too quickly.
7. Serve hot with a drizzle of maple syrup. Tip: For extra flavor, add a sprinkle of cinnamon on top.

Pancakes come out incredibly soft with a hint of spice from the pumpkin pie blend. Try stacking them high with a dollop of coconut whipped cream for an indulgent twist.

Pumpkin Chocolate Chip Pancakes

Out of all the cozy breakfast options, pumpkin chocolate chip pancakes hit the spot every time. They’re fluffy, spiced just right, and packed with melty chocolate.

Ingredients

• 1 cup of all-purpose flour
• 2 tbsp of sugar
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of pumpkin pie spice
• 1/4 tsp of salt
• 3/4 cup of milk
• 1/2 cup of pumpkin puree
• 1 egg
• 2 tbsp of melted butter
• a splash of vanilla extract
• a handful of chocolate chips

Instructions

1. Whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl.
2. In another bowl, mix milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
4. Fold in the chocolate chips gently.
5. Heat a non-stick skillet over medium heat. Tip: Test the heat by sprinkling a few water drops; if they dance, it’s ready.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
7. Flip the pancakes. Cook until golden brown, another 2 minutes. Tip: Keep cooked pancakes warm in a 200°F oven.

Delightfully tender with a hint of spice, these pancakes are a chocolate lover’s dream. Serve them stacked high with extra chocolate chips on top for an indulgent breakfast.

Healthy Whole Wheat Pumpkin Pancakes

Good morning starts with these fluffy, nutrient-packed pancakes that’ll keep you full till lunch. Grab your skillet; let’s make breakfast.

Ingredients

• 1 cup whole wheat flour
• 1 tbsp baking powder
• A pinch of salt
• 1 tsp cinnamon
• 1 cup pumpkin puree
• 1 egg
• A splash of vanilla extract
• 3/4 cup milk
• 1 tbsp maple syrup
• A couple of tbsp butter, for the skillet

Instructions

1. Whisk together the whole wheat flour, baking powder, salt, and cinnamon in a large bowl.
2. In another bowl, mix the pumpkin puree, egg, vanilla extract, milk, and maple syrup until smooth.
3. Combine the wet ingredients with the dry ingredients. Stir until just mixed; lumps are okay.
4. Heat a skillet over medium heat (350°F) and melt a tablespoon of butter.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2 minutes.
6. Flip the pancakes. Cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter, adding more butter to the skillet as needed.

Delight in pancakes that are tender inside with a slight crisp outside. Drizzle with extra maple syrup or top with toasted pecans for crunch.

Pumpkin Pecan Pancakes

Lazy Sunday mornings call for something special, and these Pumpkin Pecan Pancakes hit the spot. They’re fluffy, flavorful, and just the right amount of sweet.

Ingredients

• 1 cup of all-purpose flour
• 2 tbsp of sugar
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg
• 1/4 tsp of salt
• 3/4 cup of pumpkin puree
• 1 egg
• 3/4 cup of buttermilk
• a splash of vanilla extract
• a couple of tbsp of melted butter
• 1/2 cup of chopped pecans

Instructions

1. Whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
2. In another bowl, mix pumpkin puree, egg, buttermilk, vanilla extract, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
4. Fold in the chopped pecans gently.
5. Heat a non-stick skillet over medium heat (about 350°F). Tip: A drop of water should sizzle when it hits the pan.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Press down lightly to ensure even cooking.

Serve these pancakes stacked high with a drizzle of maple syrup and extra pecans on top. The pumpkin gives them a moist texture, while the pecans add a delightful crunch. Perfect for a cozy breakfast in bed.

Spiced Pumpkin Pancakes with Maple Syrup

Get ready to spice up your breakfast with these fluffy, aromatic pancakes that scream autumn. Perfect for a cozy morning in.

Ingredients

• 1 cup of pumpkin puree
• 1 1/2 cups of all-purpose flour
• 2 tbsp of sugar
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1/4 tsp of cloves
• 1/4 tsp of salt
• 1 cup of milk
• 1 egg
• 2 tbsp of melted butter
• A splash of vanilla extract
• Maple syrup for serving

Instructions

1. In a large bowl, whisk together the pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
2. In another bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. Gently fold the dry ingredients into the wet ingredients until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat and lightly grease it with butter.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep the heat medium to avoid burning.
7. Serve warm with a generous drizzle of maple syrup. Tip: Add a dollop of whipped cream for extra decadence.

Light and fluffy with a warm spice kick, these pancakes are a fall favorite. Try stacking them high with a sprinkle of pecans for crunch.

Pumpkin Banana Pancakes

Here’s a twist on your morning pancakes that’ll make you want to jump out of bed. Pumpkin banana pancakes combine the best of both worlds for a cozy, flavorful start.

Ingredients

• 1 cup of all-purpose flour
• a couple of ripe bananas, mashed
• 1/2 cup of pumpkin puree
• a splash of milk
• 1 tbsp of sugar
• 1 tsp of baking powder
• a pinch of salt
• 1 egg
• a dash of cinnamon
• 2 tbsp of melted butter

Instructions

1. In a large bowl, mix the flour, sugar, baking powder, salt, and cinnamon.
2. In another bowl, whisk the egg, then add the mashed bananas, pumpkin puree, milk, and melted butter.
3. Combine the wet ingredients with the dry ones. Stir until just mixed; lumps are okay.
4. Heat a non-stick pan over medium heat. No oil needed if it’s non-stick.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on top, about 2 minutes.
6. Flip carefully. Cook for another 1-2 minutes until golden brown.
7. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.
8. Tip: For extra fluffiness, let the batter sit for 5 minutes before cooking.
9. Tip: Serve with a dollop of Greek yogurt for a protein boost.

Velvety and moist, these pancakes have a subtle sweetness and spice. Try stacking them high with a drizzle of maple syrup and a sprinkle of pecans for crunch.

Pumpkin Oatmeal Pancakes

Vibrant mornings call for something special, and these Pumpkin Oatmeal Pancakes hit the spot. They’re fluffy, flavorful, and packed with wholesome ingredients.

Ingredients

– 1 cup of pumpkin puree
– 1 cup of rolled oats
– 1 cup of all-purpose flour
– 2 tbsp of brown sugar
– 1 tsp of baking powder
– 1/2 tsp of baking soda
– 1/2 tsp of cinnamon
– A pinch of salt
– 1 cup of milk
– 1 egg
– A splash of vanilla extract
– 2 tbsp of melted butter

Instructions

1. In a large bowl, mix the pumpkin puree, milk, egg, and vanilla extract until smooth.
2. Add the rolled oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt to the wet ingredients. Stir just until combined.
3. Gently fold in the melted butter, being careful not to overmix the batter.
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
7. Serve warm with your favorite toppings. Tip: For extra fluffy pancakes, let the batter sit for 5 minutes before cooking. Tip: Keep the heat at medium to prevent burning. Tip: Use a measuring cup for evenly sized pancakes. These pancakes are wonderfully soft with a hint of spice from the cinnamon. Try them with a dollop of whipped cream and a drizzle of maple syrup for a decadent twist.

Pumpkin Pancakes with Cinnamon Cream Cheese Frosting

Ultimate comfort meets morning delight in these pumpkin pancakes topped with cinnamon cream cheese frosting. Perfect for crisp fall mornings or whenever you crave something sweet and spiced.

Ingredients

• 1 cup of all-purpose flour
• 2 tbsp of sugar
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1 tsp of pumpkin pie spice
• 3/4 cup of pumpkin puree
• 1 egg
• 3/4 cup of milk
• 2 tbsp of melted butter
• a splash of vanilla extract
• 4 oz of cream cheese, softened
• 1/4 cup of powdered sugar
• 1/2 tsp of cinnamon
• a couple of tbsp of milk for the frosting

Instructions

1. Whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
2. In another bowl, mix pumpkin puree, egg, milk, melted butter, and vanilla extract until smooth.
3. Pour wet ingredients into dry ingredients. Stir until just combined. Tip: Don’t overmix to keep pancakes fluffy.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake.
5. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes. Tip: Adjust heat if pancakes brown too quickly.
6. For the frosting, beat cream cheese, powdered sugar, cinnamon, and milk until smooth. Tip: Add milk a little at a time to reach desired consistency.
7. Spread frosting over warm pancakes.

Just like that, you’ve got stacks of fluffy, spiced pancakes with a creamy, tangy frosting. Try layering them with extra frosting in between for a decadent twist.

Pumpkin and Walnut Pancakes

Tired of the same old breakfast? Pumpkin and walnut pancakes bring a cozy twist to your morning routine with their rich flavor and satisfying crunch.

Ingredients

• 1 cup of all-purpose flour
• 2 tbsp of sugar
• 1 tsp of baking powder
• a pinch of salt
• 1 cup of milk
• 1/2 cup of pumpkin puree
• 1 egg
• a splash of vanilla extract
• 1/2 cup of chopped walnuts
• a couple of tbsp of butter for the pan

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, mix the milk, pumpkin puree, egg, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
4. Fold in the chopped walnuts gently.
5. Heat a non-stick pan over medium heat and melt a tbsp of butter.
6. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Tip: Wait for the edges to look set before flipping.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep the heat medium to avoid burning.
8. Repeat with the remaining batter, adding more butter to the pan as needed.

You’ll love the soft texture with a nutty crunch in every bite. Serve them stacked high with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Pumpkin Pancakes with Caramel Sauce

You won’t believe how these pumpkin pancakes with caramel sauce will become your fall morning staple. Just a few ingredients and you’re set for a cozy breakfast.

Ingredients

– 1 cup of all-purpose flour
– 2 tbsp of sugar
– 1 tsp of baking powder
– a pinch of salt
– 1 cup of milk
– 1/2 cup of pumpkin puree
– 1 egg
– a splash of vanilla extract
– 2 tbsp of melted butter
– 1/2 cup of caramel sauce for drizzling

Instructions

1. Whisk together flour, sugar, baking powder, and salt in a large bowl. 2. In another bowl, mix milk, pumpkin puree, egg, vanilla, and melted butter until smooth. 3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep pancakes fluffy. 4. Heat a non-stick skillet over medium heat and lightly grease with butter. 5. Pour 1/4 cup of batter for each pancake onto the skillet. 6. Cook until bubbles form on the surface, about 2-3 minutes, then flip. Tip: Wait for the edges to look set before flipping. 7. Cook the other side until golden brown, about 1-2 minutes. 8. Repeat with the remaining batter. Tip: Keep pancakes warm in a low oven until all are cooked. 9. Drizzle with caramel sauce before serving. Just imagine the perfect bite: fluffy pumpkin pancakes with a sweet, gooey caramel drizzle. Try stacking them high with a dollop of whipped cream for extra indulgence.

Low-Carb Pumpkin Pancakes

Got a craving for pancakes but watching your carbs? These low-carb pumpkin pancakes are your guilt-free fix.

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/2 tsp pumpkin pie spice
• A pinch of salt
• 2 eggs
• 1/4 cup pumpkin puree
• A splash of vanilla extract
• 1/4 cup almond milk
• 1 tbsp coconut oil, melted

Instructions

1. In a large bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
2. In another bowl, beat the eggs, then mix in pumpkin puree, vanilla extract, almond milk, and melted coconut oil.
3. Combine wet ingredients with dry ingredients. Stir until just mixed; don’t overdo it.
4. Heat a non-stick skillet over medium heat (about 350°F). Lightly grease with coconut oil.
5. Pour 1/4 cup batter for each pancake. Cook until edges look set and bubbles form on top, about 2-3 minutes.
6. Flip carefully. Cook another 1-2 minutes until golden brown.
7. Repeat with remaining batter, greasing skillet as needed.

Keep these pancakes fluffy by not overmixing the batter. Use a measuring cup for evenly sized pancakes. Let them cook undisturbed for the perfect flip. Known for their moist texture and warm spice flavor, top with a dollop of whipped cream or a drizzle of sugar-free syrup for extra indulgence.

Pumpkin Pancakes with Apple Compote

Whip up these pumpkin pancakes with apple compote for a cozy breakfast that feels like fall any time of year. They’re fluffy, spiced just right, and topped with a sweet, chunky apple compote that’s downright irresistible.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 3/4 cup pumpkin puree
• 1 egg
• 3/4 cup buttermilk
• 2 tbsp melted butter
• 2 apples, peeled and diced
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• A splash of water

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, mix pumpkin puree, egg, buttermilk, and melted butter until smooth.
3. Combine wet ingredients with dry ingredients. Stir until just combined; don’t overmix. Tip: Lumps are okay for fluffy pancakes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2-3 minutes, then flip. Cook another 1-2 minutes until golden. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.
5. For the compote, combine apples, brown sugar, cinnamon, and water in a small saucepan. Cook over medium heat, stirring occasionally, until apples are soft, about 10 minutes. Tip: Let it simmer longer for a thicker compote.
6. Serve pancakes warm with a generous spoonful of apple compote on top.

Light and fluffy with a hint of spice, these pancakes pair perfectly with the sweet, tender apples. Try drizzling with maple syrup or a dollop of whipped cream for an extra treat.

Pumpkin Ricotta Pancakes

Easy to whip up, these Pumpkin Ricotta Pancakes blend the cozy flavors of fall with a creamy twist. Perfect for a lazy weekend breakfast or a festive brunch.

Ingredients

– 1 cup of all-purpose flour
– 2 tbsp of sugar
– 1 tsp of baking powder
– 1/2 tsp of baking soda
– 1/2 tsp of cinnamon
– 1/4 tsp of nutmeg
– A pinch of salt
– 3/4 cup of pumpkin puree
– 1/2 cup of ricotta cheese
– 1 large egg
– 3/4 cup of milk
– A splash of vanilla extract
– Butter or oil for the pan

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, mix the pumpkin puree, ricotta cheese, egg, milk, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
4. Heat a non-stick pan over medium heat and add a little butter or oil.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Tip: Wait for the edges to look set before flipping.
6. Flip and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a low oven.
7. Serve warm with maple syrup or a dollop of whipped cream.
8. Yield: Makes about 8 pancakes.
9. You’ll love the fluffy texture and the rich, spiced pumpkin flavor. Try topping with toasted pecans for extra crunch.

Pumpkin Pancakes with Whipped Cream

Out of all the breakfast treats, pumpkin pancakes with whipped cream hit the spot every time. They’re fluffy, spiced just right, and downright irresistible.

Ingredients

• 1 cup of all-purpose flour
• 2 tbsp of sugar
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of cinnamon
• 1/4 tsp of nutmeg
• 1/4 tsp of salt
• 3/4 cup of pumpkin puree
• 1 egg
• 3/4 cup of milk
• 1 tbsp of melted butter
• A splash of vanilla extract
• Whipped cream for topping

Instructions

1. Whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
2. In another bowl, mix pumpkin puree, egg, milk, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Don’t overmix to keep the pancakes fluffy.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake.
5. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Tip: Wait for the bubbles before flipping.
6. Flip and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if pancakes brown too quickly.
7. Serve warm with a dollop of whipped cream.

Heavenly soft with a hint of spice, these pancakes are perfect with extra whipped cream and a drizzle of maple syrup. Try stacking them high for an Instagram-worthy breakfast.

Pumpkin Pancakes with Pecan Butter

You’ll love these pumpkin pancakes with pecan butter for a cozy fall breakfast. They’re fluffy, spiced just right, and the pecan butter adds a rich, nutty finish.

Ingredients

• 1 cup of pumpkin puree
• 2 cups of all-purpose flour
• a couple of tbsp of sugar
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• a pinch of salt
• 1 tsp of pumpkin pie spice
• 1 cup of milk
• a splash of vanilla extract
• 1 egg
• 2 tbsp of melted butter
• 1/2 cup of pecans
• a drizzle of maple syrup

Instructions

1. Whisk together pumpkin puree, milk, egg, melted butter, and vanilla in a large bowl.
2. In another bowl, mix flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
3. Combine wet and dry ingredients until just mixed; don’t overbeat to keep pancakes fluffy.
4. Heat a non-stick skillet over medium heat and pour 1/4 cup batter for each pancake.
5. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook another 2 minutes.
6. For pecan butter, toast pecans in a dry skillet over medium heat until fragrant, about 5 minutes.
7. Blend toasted pecans with a drizzle of maple syrup until smooth.
8. Serve pancakes warm with a generous smear of pecan butter on top.

Unbelievably soft and packed with autumn flavors, these pancakes are a hit. Try stacking them high with extra pecan butter between layers for an indulgent twist.

Pumpkin Pancakes with Honey Drizzle

Get ready to flip the most comforting breakfast treat. Pumpkin pancakes with honey drizzle are your cozy morning call.

Ingredients

• 1 cup of all-purpose flour
• 2 tbsp of sugar
• 1 tsp of baking powder
• A pinch of salt
• 1 cup of milk
• 1/2 cup of pumpkin puree
• 1 egg
• 2 tbsp of melted butter
• A splash of vanilla extract
• A couple of dashes of cinnamon
• Honey for drizzling

Instructions

1. Whisk together flour, sugar, baking powder, salt, and cinnamon in a large bowl.
2. In another bowl, mix milk, pumpkin puree, egg, melted butter, and vanilla until smooth.
3. Pour wet ingredients into dry ingredients. Stir until just combined. Tip: Don’t overmix; lumps are okay.
4. Heat a non-stick skillet over medium heat. Wait until a drop of water sizzles.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on top, about 2-3 minutes.
6. Flip carefully. Cook until golden brown, another 2 minutes. Tip: Keep pancakes warm in a 200°F oven.
7. Repeat with remaining batter. Tip: Adjust heat if pancakes brown too quickly.
8. Drizzle with honey before serving.

Warm, fluffy pancakes with a hint of pumpkin spice. The honey adds a sweet, sticky finish. Try stacking them high with a dollop of whipped cream.

Conclusion

Many mouthwatering options await in our roundup of 18 Delicious Pumpkin Pancake Recipes! Whether you’re craving classic flavors or adventurous twists, there’s a perfect pancake for every palate. We invite you to whip up these autumnal treats, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy flipping and savoring!