Breakfast

Homemade Pumpkin Pancakes

A stack of pumpkin pancakes topped with blueberries and chocolate raisins.

These fluffy pumpkin pancakes are bursting with flavor! Add your favorite pancake toppings and dig in. The whole family will love this easy breakfast idea.

A stack of pumpkin pancakes topped with blueberries and chocolate raisins.

There are some things in life that tell you a lot about someone’s personality. Pancake toppings are one of those things.

On the one hand, you have the traditionalists. These are the butter and maple syrup folks. The fresh fruit on top folks. The why else would you want to put anything else on pancakes folks. My husband is one of these people and there’s nothing wrong with it. These are classic combos for a reason! He is also the one who fixes things around the house when they break and who reads the instructions when something needs to be put together.

Then there’s the rest of us in the family. We put things like jam, fruit butter, peanut butter and chocolate covered raisins on our pancakes. Sometimes we do these things all at once and my husband looks on in disbelief as we defile our pancakes with an unholy combination of flavors. We don’t read furniture instructions and that time I painted the downstairs? I did not put down drop cloths or use painters tape. I did the edges with the kids arts & crafts paint brushes. It came out just fine. I think the hubs is still traumatized from that incident.

Most folks probably straddle the line between these two pancake personalities. And that’s what makes the world interesting. All these pancake preferences coming together at the table, silently marveling at the audacity of what everyone else is doing – but not saying anything for the sake of a nice breakfast together.

A stack of pumpkin pancakes topped with blueberries and chocolate raisins.

Why Try These Pancakes?

The opportunity to learn about the inner workings of your family’s psyche aside, these pumpkin pancakes are worth trying if only because they’re so satisfying. They are fluffy and pillowy and full of autumn flavors like cinnamon, nutmeg, ginger and cloves.

Even though pumpkin is a “fall” flavor, we make these pancakes through the year. I suggest you do the same. Don’t let society and convention tell you when to make your pumpkin pancakes.

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Pumpkin Pancakes

A stack of pumpkin pancakes topped with blueberries and chocolate raisins.

These fluffy pumpkin pancakes are bursting with fall flavors! Add your favorite pancake toppings and dig in. 

  • Author: Rustic Family Recipes
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 1 1/4 cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves
  • 1 tablespoon wheat germ
  • 1/4 teaspoon kosher salt
  • 1 cup milk
  • 6 tablespoons canned pumpkin puree
  • 2 tablespoon melted butter
  • 1 large egg
  • Extra butter for cooking and serving the pancakes, maple syrup. You could also serve with confectioners sugar. Up to you!

 

Instructions

Mix dry ingredients. In a small bowl combine the flour, baking powder, spices, wheat germ and salt.

Combine wet ingredients. In a medium bowl combine the sugar, milk, canned pumpkin puree, melted butter and egg. Whisk to combine.

Add the dry ingredients into the wet ingredients. Slowing add the dry ingredients, stirring until just combined. There should not be any dry bits of batter.

Prep the griddle. Heat your griddle or heavy skillet over medium heat and lightly grease with butter. Wipe the griddle with a thick wad of paper towel. You shouldn’t be able to see the fat on the griddle.

Cook the pancakes. Pour 1/4 cup batter for each pancake. Cook pancakes about 2-3 minutes per side, or until bubbles begin to form on the surface and the underside of the pancake is golden (you can check with your spatula by gently lifting an edge). Flip and cook for about 2 minutes on the other side.

Serve. We like apricot jam, maple syrup or apple butter with these pancakes, but your favorite pancake toppings will do just fine!

Notes

  • Keep pancakes warm by placing them on an oven safe plate in the oven while you’re cooking them up. I usually heat the oven to 150F.
  • You can tell your pancakes are done when the insides are fluffy. After I have cooked each pancake on both sides, I usually make a tiny crack in them with my spatula. If no batter is visible the pancakes are done. Serve the pancakes “crack side down” and know one will know the difference.

Keywords: pumpkin pancakes, fall breakfast idea

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