Pumpkin Pancakes

pumpkin pancakes

One of my greatest weaknesses, other than being physically weak of course, is breakfast foods. You’ve got your pancakes, waffles, bacon, eggs, hash browns, biscuits, scones, croissants, and the list goes on. In the wise words of Leslie Knope and Ron Swanson, “Why would anybody ever eat anything besides breakfast foods?” “People are idiots, Leslie.” Yes. Yes they are.

Does anyone else get hungry like an hour after eating breakfast though? I swear, I don’t know what’s wrong with me, but my stomach is an empty pit. I just wanna keep shoving shit down there. But let me assure you, there is a solution.

It’s something I like to call, second breakfast. It’s that time between breakfast and lunch when you begin to feel a deep ache. A hurt. A pain. It’s that time you almost snap at a coworker. Or a creepy, old guy whose order your taking calls you princess and you almost lose your shit. That’s a true story and I almost did lose my shit. Basically, you’re hangry and you need pancakes. Story of my life.

First off, pancakes are amazing because I’m lazy (as we discussed in my previous post) and they can be thrown together in a matter of minutes. Secondly, they’re fluffy and there’s not a lot of foods that can be described as such. So when one comes along you better eat it. And thirdly, these ones specifically are cozy as hell due to a little pumpkin and a little spice. The flavor is on point.

Sometimes you just need a classic pumpkin recipe. And that’s what these pancakes are. Simple, pure, delicious. They don’t mess around. Hope you give ‘em a try! You can also make my homemade pumpkin puree if you’re feelin’ extra fancy.


Pumpkin Pancakes

Print Recipe
Serves: 6 pancakes Cooking Time: 20 minutes


  • 1 1/4 cups all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup milk
  • 1/2 pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil, or any flavorless oil
  • 1 teaspoon vanilla extract



Preheat a griddle to medium heat.


In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.


In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.


Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.


Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.


Recipe from Brown Eyed Baker.

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