Homemade Pumpkin Pancakes Without Sugar

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These Homemade Pumpkin Pancakes are so delicious! They are perfect for a Fall morning breakfast with their pumpkin flavor and cinnamon warmth. You will likely make them more then once.

With the cool air blowing in through the windows and the dim light of a candle twinkling on the table it is a warm cozy Fall morning. Adding in a stack of these Homemade Pumpkin Pancakes is just about as perfect as a Fall day can get around here. A true sense of seasonal eating. The flavors of pumpkin blended into this soft, lightly sweetened pancake pair well with the morning coffee.

I serve them with warm maple syrup or a bit of powdered sugar. Although my daughter likes a bit of butter and nothing else. No matter what way you eat them, plain or topped with syrup, they are a delicious morning treat that capture the flavors of Fall. So light a candle get out the cast iron pan and make a batch to welcome the beauty of Fall.

What You Will Need To Make These Homemade Pumpkin Pancakes

1/2 cup pumpkin puree

2 tbsp raw honey (or substitute 2 tbsp brown sugar)

1 cup milk

2 eggs

1 tsp vanilla

1 tsp cinnamon

3 tbsp melted butter plus more for cooking

1 cup all purpose flour

1/4 tsp salt

2 tsp baking powder

Directions

In a large bowl, combine the flour, baking powder and salt. Set aside.

In a smaller bowl crack the eggs, add the pumpkin, pour in the milk, melted butter, cinnamon, vanilla and honey.

Mix well and slowly pour the wet batter into the flour mixture. Stir together the batter until its all well combined.

Heat a griddle or cast iron skillet with a tbsp or two of butter. Scoop about 1/3 cup of the mix into the skillet for each pancake.

Allow it to cook on one side before flipping. You can test this by checking to see if the edges are golden.

Make sure to add about a tbsp of butter between each batch of pancakes.

Serve with warm maple syrup or sprinkle with powdered sugar and a bit of butter.

FAQ For Pumpkin Pancakes

Can I double this recipe?

Yes! This recipe can be doubled and made up exactly the same way. This recipe will yield 8- 4 inch pancakes by doubling you will yield roughly 16- 4 inch pancakes.

Can I sweeten with sugar instead of honey?

You sure can. I have used two tablespoons of brown sugar instead of the honey for this recipe. I would recommend using brown sugar as opposed to white if possible to give it a bit more richer taste that both the honey and brown sugar provide.

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

Pin For Later

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