Description

Fluffy, budget-friendly pumpkin pancakes made with pantry staples. These kid-approved breakfasts are perfect for busy mornings and freeze beautifully for meal prep.

Ingredients

Scale

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
2 tablespoons granulated sugar
½ teaspoon salt
2 large eggs
1 cup pumpkin puree
1 cup milk
1 teaspoon vanilla extract
2 tablespoons butter, melted

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, sugar, and salt.
In a separate bowl, whisk the eggs until beaten. Add the pumpkin puree, milk, melted butter, and vanilla. Whisk until smooth.
Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula, stopping when a few lumps of flour remain. Do not overmix.
Heat a large skillet or griddle over medium heat. Add a small pat of butter or brush of oil.
Pour batter onto the skillet using a cookie scoop or ladle. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
Flip gently and cook the second side for 1-2 minutes until golden brown.
Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter.
Serve immediately with butter, maple syrup, and optional toppings.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Do not overmix the batter to ensure fluffy pancakes. Keep pan heat at medium to prevent burning. Pancakes freeze well for up to 2 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 280
Sugar: 12
Sodium: 350
Fat: 8
Saturated Fat: 3
Carbohydrates: 45
Fiber: 3
Protein: 7

Keywords: pumpkin pancakes, budget breakfast, family breakfast, fall recipes, meal prep, easy pancakes, pumpkin puree recipes