The Best Pumpkin Pancakes Recipes

When I can find ways to combine two of my favorite Fall foods, chocolate hazelnut spread, and pumpkin, I will.

Especially when that combination comes in the form of impossibly, fluffy pumpkin pancakes!

These pancakes receive a unanimous two thumbs up rating from everyone in the household.

Did you know that pumpkin is a great baking substitute for butter and oil?

Most pancake recipes call for a little of either, but with these pancakes, you don’t use any butter or oil in the batter!

Pumpkin Pancakes are Simple to Make!

Ingredients Needed for Pumpkin Pancakes

• 1 cup buttermilk
• 1 1/2 cups pumpkin puree (not pumpkin pie mix)
• 1 large egg
• 2 cups all-purpose flour
• 3 tbsp brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ginger
• 1/2 tsp salt
• 1 tsp vanilla extract (real vanilla if possible!)
• 1/4 c chocolate hazelnut spread for drizzling, optional (sooo good!)

This pumpkin pancake recipe is our favorite because you can actually taste the pumpkin!

How to Make Homemade Pumpkin Pancakes

1. Stir together the buttermilk, pumpkin puree, egg, and vanilla extract in a mixing bowl.
2. Add the rest of the ingredients and stir until just combined. The batter will feel a little thick. Set aside.
3. Heat a griddle or nonstick skillet over medium heat and scoop in pancake batter. Use the back of the scoop to gently spread out the batter slightly if needed.
4. Cook for about 2 minutes until the first side is golden, then gently flip and cook another 1-2 minutes until the second side is golden brown. If the pancakes are browning too quickly, reduce the heat to medium low.
5. Transfer the pancakes to a plate and keep in a warm place until ready to serve.
6. If you plan to freeze any of the pancakes, allow them to cool completely before placing in a freezer-safe container or bag and freezing.
7. Serve the pancakes warm with a drizzle of chocolate hazelnut spread, or other topping of choice.

You can even top these pancakes with a pumpkin spice butter.

That’s for the real pumpkin spice fans! :)

Pumpkin Pancakes are Freezer Friendly!

Once you’ve made the pumpkin pancakes, allow them to cool.

Then, freeze between layers of parchment paper in a freezer-safe gallon storage bag. Mark the date and use within 2 months.

How to Re-heat Frozen Pumpkin Pancakes

When you’re pumpkin pancake craving strikes, try heating up your frozen pancakes the following ways:

• Microwave: Lay two to six pancakes on a microwave-safe plate in a single layer. Reheat for 20 seconds for two pancakes. For four or more pancakes, microwave for one minute.
• Oven: Pre-heat oven to 375°F and place pumpkin pancakes on a foil-covered baking sheet. Bake for about 7-10 minutes.
• Toaster:  Place two pancakes — one in each slot — in the toaster and toast pancakes and on a light setting for one or two minutes.

How to Portion Batter for Pumpkin Pancakes

To portion well for our smaller family members, I make the pancakes about 3″ in diameter, and measure the batter using a cookie scoop.

If you’d like to drizzle on your toppings, especially if you’re using a thick spread like peanut butter or a hazelnut chocolate spread, use a sandwich bag to avoid mess.

Just warm the topping in a microwave-safe bowl for about 10 seconds to soften, scoop it into a zip top plastic bag, snip off a corner, and drizzle away!

Your breakfast then looks like it came from a cute neighborhood restaurant, and you have fewer sticky little (or big) hands to wash after. ;)

I hope you enjoy this recipe as much as we do!

When Will You Make These Pumpkin Pancakes?

More Fall Breakfast Recipes:

Pumpkin Cinnawaffles

Pumpkin Muffins

Cinnamon Streusel Pancakes

Peanut Butter Granola Muffins

Peanut Butter Banana Bread

Banana Cardamon Muffins

Cranberry Cheesecake Muffins

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