These Homemade Pumpkin Pancakes are so delicious! They are perfect for a fall morning breakfast with their pumpkin flavor and cinnamon warmth.
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 a morning cup of coffee.
Whenever I make these up on mornings like this, the smell wafts through the house and creates a pleasant warmth. One that seems to come only during darker, cooler mornings. I especially love those mornings when I can take my time in the kitchen and we have nowhere to be. Certainly moments worth savoring.
On such a morning I serve these pancakes with warm maple syrup or a bit of powdered sugar. Although my daughter likes a bit of butter and nothing else. You can find more serving suggestions below. However, no matter what way you eat them, plain, topped with syrup, or the various other ways suggested. They are a delicious morning treat that captures the flavors of fall. On that note, this fall be sure to check out this recipe for an Apple Cinnamon Loaf Cake or this Rustic Apple Tart both great fall recipes. For a more savory style fall dinner idea try this Tortellini and Sausage Soup.
What I Love About This Recipe
This is a simple recipe to make and it doubles well if you have a crowd to feed. I love making them mostly for the flavors and texture these pancakes have. They almost feel like a dessert eating them and yet they are made using whole food ingredients. So they are not packed with unnecessary sugar. I love that I can make them up quickly and during these cooler weather mornings I make them often.
So light a candle get out the cast iron skillet and make a batch to welcome the beauty of fall.
What You Will Need To Make Them
1/2 cup pumpkin puree
2 tbsp raw honey (or substitute 2 tbsp brown sugar)
1 cup milk
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
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.
- Using room temperature eggs will help them mix easier into the pumpkin puree.
- I use organic unbleached all-purpose flour for this recipe.
- I suggest using a cast iron skillet if you have one. Theirs nothing like pancakes off a cast iron pan.
- This recipe can be doubled.
- You can also fry these up in bacon grease, coconut oil, or tallow for other fat options.
- Dust your pumpkin pancakes with powdered sugar and serve with butter.
- Of course, warm maple syrup is a classic to serve with any style of pancake and works extremely well with the spices in these pancakes. Take the extra step and add the syrup to a mason jar, heat on the stove in a sauce pot with water. Serve in the mason jar.
- Try them with a bowl of freshly made whipped cream. To make, add one cup of heavy whipping cream to a stand mixer bowl with 2 tbsp of sugar. With the whip attachment, whip the cream until soft peaks form. Serve in a pretty bowl alongside the stack of pancakes.
- For something completely different, try banana slices with a drizzle of honey over top. You can take it one step further and top with chopped pecans for a crunch.
Can I double this recipe?
Yes! This recipe can be doubled and made up the same way. This recipe will yield 8- 4 inch pancakes by doubling you will yield roughly 16- 4 inch pancakes.
Can I sweeten them with sugar instead of honey?
You sure can. I have used two tablespoons of brown sugar instead of honey for this recipe. I would recommend using brown sugar as opposed to white if possible to give it a bit richer taste that both the honey and brown sugar provide.
Can I make waffles out of this batter?
You can! This batter works great for making homemade Belgian waffles which is something my daughter prefers over pancakes. So if your kids or you like waffles better, go for it! This recipe will make roughly about 3 to 4 Belgian-sized waffles.
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- 1 cup all purpose flour
- 2 tsp baking powder
- 1/4 salt
- 1/2 cup pumpkin puree
- 2 eggs
- 3 tbsp melted butter plus more for cooking
- 2 tbsp honey
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 cup milk
- 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.
- Allow it to cook on one side before flipping. 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.
*This recipe can be doubled for a larger batch
Amount Per Serving: Calories: 305Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 121mgSodium: 416mgCarbohydrates: 39gFiber: 2gSugar: 13gProtein: 9g
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