Pumpkin Pancakes Recipe
These fluffy pumpkin pancakes are perfect for cozy fall weekend mornings. Loaded with pumpkin and warming spices, they are flavorful and comforting. Vegan-adaptable and GF-adaptable!
How to Make the Best Pumpkin Pancakes
There’s something magical about waking up to the smell of pumpkin pancakes on a crisp fall morning. These fluffy pumpkin pancakes are packed with warm spices like cinnamon, ginger, and nutmeg, creating the perfect seasonal breakfast that the whole family will love.
What makes these pancakes special is the combination of pumpkin purée with creamy yogurt, which creates an incredibly tender and moist texture. The batter comes together quickly, making this an achievable weekend breakfast even when you want to sleep in a little. Plus, they’re easily adaptable for vegan or gluten-free diets without sacrificing any of that delicious flavor.
Top your stack with a pat of butter, a generous drizzle of pure maple syrup, and maybe a sprinkle of toasted pecans for the ultimate autumn breakfast experience. These pancakes also freeze beautifully, so make a double batch and enjoy cozy pumpkin mornings all season long.
Pumpkin Pancakes
These fluffy pumpkin pancakes are perfect for cozy fall weekend mornings. Loaded with pumpkin and warming spices, they are flavorful and comforting. Vegan-adaptable and GF-adaptable!
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
Make the Batter
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a medium bowl, whisk the yogurt with the milk, pumpkin puree, eggs, maple syrup, and vanilla. Slowly drizzle in the melted butter, whisking until smooth.
- Pour wet ingredients into dry ingredients, folding to incorporate well.
Cook the Pancakes
- Heat a large skillet or griddle over medium-low heat. Grease with butter or oil of your choice.
- Spoon ¼ cup portions with space for spreading. Cook for roughly 2-3 minutes, gently flip, then cook for 2-3 minutes more, until puffed and cooked through.
- If pancakes are getting too dark before cooking through, lower the heat or finish them on a sheet pan in a 300°F oven.
- Serve immediately or keep warm in a 300°F oven until serving.
Notes
- For vegan pancakes, use plant-based yogurt and milk, and substitute eggs with flax eggs.
- For gluten-free pancakes, substitute the all-purpose flour with a gluten-free flour blend.
- Freshly grated ginger gives the best flavor if you have it on hand.
- A combination of butter and olive oil works well for cooking, or use straight coconut oil or ghee.
