Easy Pumpkin Pancakes

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Easy Pumpkin Pancakes

The pumpkin and spices in these fluffy pumpkin pancakes are delicious for fall. But these are a favorite in our house, no matter what time of year it is. I like that the pumpkin adds a little extra nutrition to these yummy pancakes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 32 pancakes

Equipment

• Electric Griddle

Ingredients

  

• 2 eggs
• 2 cups all-purpose flour
• 1 1/2 cups milk
• 2 tablespoons brown sugar
• 6 teaspoons baking powder
• 1/2 cup canned pumpkin
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract

Instructions

 

• Beat eggs in large bowl with a fork.
• Add remaining ingredients and mix well.
• Add additional milk or water for thinner pancakes, until desired consistency.
• Heat electric griddle to medium heat or 375 degrees F.
• Grease the griddle with butter if necessary.
• Pour pancakes onto griddle using ice cream scoop.
• Cook pancakes until bubbly on top and the edges start to dry.
• Turn pancake over with spatula and cook the other side.
  
• Serve with butter and real maple syrup. Optional – sprinkle cinnamon on top.

Keyword fall pancakes, pumpkin pancakes

Note: If I have any leftover canned pumpkin, I will freeze it in a freezer Ziploc bag. The next time I want to use canned pumpkin, I take it out the night before and thaw in the fridge.

Do you like pumpkin pancakes? Try this recipe and let me know what you think!