The Very Best Fluffy Pumpkin Pancakes from Scratch

I love pumpkin as much as the next gal.  Actually, I probably love it more.  If you haven’t, check out my pumpkin cauliflower soup, pumpkin bars with cream cheese frosting, and grandma’s pumpkin bread, I highly recommend that you do! But today I’m going to share with you my new favorite pumpkin recipe, Pumpkin Pancakes from scratch.

Eli found a recipe for pumpkin pancakes in an old Highlights magazine the recipe called for pancake mix, which we never buy.  We experimented with a couple of recipes and this one from All Recipes is utterly delicious, (shockingly better than Pioneer Woman’s)!!

If you want ideas of how to make this with a pancake mix, head on over to AllRecipes, there seems to be a good substitute in the comments to that highly-rated recipe (linked above).

But I’ve made some changes to the recipe and it’s perfect as far as we are all concerned.

Our big changes:

1. We’ve added ground nutmeg to ours.  All sweet pumpkin recipes are magnified by nutmeg. It’s a staple!
2. The recipe calls for 1 cup of pumpkin puree.  We’re using canned pumpkin and that comes in a 15 oz can, leaving 7 oz of pumpkin leftover and not enough for my pumpkin bread if I was being a stickler about amounts.  So I just adjusted it to be half a can of pumpkin.  I don’t think you have to get crazy about measuring is my point really.  Waste not…want not.

Let’s get to some pumpkin pancakes…

Fluffy Pumpkin Pancakes from Scratch

Print Recipe

5 from 1 vote

Prep Time:5 minutes mins

Cook Time:8 minutes mins

Total Time:13 minutes mins

Servings: 6 persons

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EQUIPMENT (affiliate links)

Ingredients

• 1 cup milk plus more if needed
• 1 cup pumpkin puree
• 1 egg
• 2 tbsp. avocado oil
• 2 tbsp. white vinegar
• 2 cup all-purpose flour
• 3 tbsp. brown sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground allspice
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. nutmeg (fresh ground is best)
• ¼ tsp. salt

Instructions

• In a medium bowl, mix together the milk, pumpkin puree, egg, butter, and vinegar.
• To a separate bowl, add the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, nutmeg, and salt. Mix.
• Add the dry ingredients to the pumpkin mixture. Stirring just enough to combine. The batter will be slightly lumpy.
• Add more milk if needed to get to a spreadable consistency
  
• Heat a lightly buttered griddle over medium-high heat.
• Scoop ¼ a cup of batter onto the griddle and spread the batter out with the back of the scoop.
• Flip when the edges of the pancake start to look dull and the bubbles on the batter start to burst.
• Flip to cook the other side.
• Serve your hot pumpkin pancakes with maple syrup.

Enjoy!

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