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Pumpkin Pancakes

These thick and fluffy pumpkin pancakes are the ultimate comfort breakfast, combining cozy fall flavors and a tender texture, perfect for chilly mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the dry mix
  • 2 cups 2 cups all-purpose flour, spooned into the cup and leveled
  • 2 tsp 2 tsp baking powder
  • 1 tsp 1 tsp baking soda
  • 1/2 tsp 1/2 tsp salt
  • 2 tsp 2 tsp ground cinnamon
  • 1 tsp 1 tsp pumpkin pie spice
For the wet mix
  • 1 1/4 cups 1 1/4 cups canned pumpkin puree (plain, not pie filling)
  • 1/3 cup 1/3 cup packed light or dark brown sugar
  • 1 large 1 large egg
  • 3 tbsp 3 tbsp canola or vegetable oil
  • 1 1/2 cups 1 1/2 cups whole milk
For cooking and serving
  • Butter or nonstick cooking spray, for the griddle
  • 1 cup 1 cup semi-sweet chocolate chips, optional
  • Maple syrup and butter, for serving

Method
 

Preparation
  1. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until everything is evenly combined.
  2. In a medium bowl or blender, whisk the pumpkin puree, brown sugar, egg, oil, and milk until smooth.
  3. Pour the wet mixture into the dry mixture, then whisk gently until no dry flour remains.
  4. Heat a griddle or large skillet over medium heat and grease it lightly.
Cooking
  1. For each pancake, drop a heaping 1/4 cup of batter onto the hot griddle and gently spread it into a round shape.
  2. Cook for 2 to 3 minutes, until the edges look set and small bubbles appear.
  3. Carefully flip each pancake and cook for 1 to 2 minutes more.
  4. Place finished pancakes in a 200°F oven to keep warm while cooking the rest.
Serving
  1. Stack and serve pancakes hot with butter and maple syrup.
Storage
  1. Cool pancakes and store in a covered container in the fridge for up to 5 days or freeze for up to 3 months.
  2. Reheat from frozen in the microwave or warm in the oven at 350°F for 6 to 8 minutes.

Notes

Use plain canned pumpkin for best results and avoid pumpkin pie filling. Keep pancakes warm in a low oven while cooking batches.