These easy pumpkin pancakes from scratch are a tasty way to add some healthy beta carotene to your breakfast table. Pancakes are a snap to make and an inexpensive breakfast option that both kids and adults love.
Be sure to check out all of my favorite pumpkin recipes, too!
Easy pumpkin pancakes
If you’ve been sold on the idea that pancakes are hard to make from scratch, you’ve been snookered. Store bought pancake mix in the familiar yellow or blue packaging is a dry mix that needs to be mixed with milk and eggs.
Homemade pancakes simply require you to measure a few of your own much-less-expensive ingredients and (you guessed it) mix them with milk and eggs.
And you can do it all in one bowl! Start by measuring the dry ingredients together. Stir until combined, then add the wet ingredients. This does two things.
- It assures that the baking soda is evenly distributed so you don’t get an accidental mouthful of it in a finished pancake.
- By starting with dry ingredients, you can use one measuring cup for the whole pancake recipe. Easy cleanup!
The packaged mixes might shave off a minute or two of measuring at best. If you really like to have ready to make pancake mix at hand, make up a batch of this homemade pancake mix for a fraction of the cost.
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Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.
These easy pumpkin pancakes take the flavor of pancakes up a notch with pumpkin puree and pumpkin spice.
Top these pancakes or these (pumpkin spice waffles!) with a drizzle of maple syrup or homemade ginger syrup.
★ Did you make these easy pumpkin pancakes? Don’t forget to give it a star rating below! ★
Easy Pumpkin Pancakes
These easy pumpkin pancakes make for a hearty breakfast with a little bit of sweetness!
- 1 cup unbleached organic all-purpose flour
- 2 tablespoons organic brown sugar
- 1 egg
- 3/4 cup milk, or nut milk
- 2 tablespoons avocado oil
- 3/4 cup pumpkin puree, or canned pumpkin
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 teaspoons pumpkin pie spice
- 1 tablespoon butter, for frying
- 1/2 cup walnuts, optional
- Combine all ingredients (except butter and nuts) in a mixing bowl. Stir until combined.
- Heat griddle or frying pan on medium heat. Drop the butter on the griddle and spread to coat the cooking surface.
- Spoon about a quarter cup of pancake batter onto the griddle. Cook on each side for 1-2 minutes or until lightly browned.
- Top with chopped nuts if desired. Serve with maple syrup or your favorite jam.
You'll know the griddle is hot enough when a drop of water sizzles and dances on the surface.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 190Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 26mgSodium: 178mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 4g
These pancakes were good
My husband is picky but he liked them.
I’m so glad to hear that!