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Fast Prep Cozy Pumpkin Pancakes

Pumpkin spice and puree add an irresistible touch of warmth that the whole family will enjoy!
Fast Prep Cozy Pumpkin Pancakes

Transform your everyday pancakes into comforting pumpkin pancakes perfect for chilly fall and winter mornings. Pumpkin spice and puree add an irresistible touch of warmth that the whole family will enjoy, not to mention it makes pancakes healthier! These simple-prep pancakes at a hit at holiday breakfasts as well!

Pumpkin Pancakes

Ingredients For Pumpkin Pancakes

To make these easy-prep fall favorites, you need the following ingredients:

  • Milk
  • Pumpkin puree
  • Egg
  • Avocado oil (I like that it’s healthier than vegetable oil)
  • Lemon juice or vinegar
  • All-purpose flour
  • Light brown sugar
  • Baking powder
  • Baking soda
  • Pumpkin pie spice
  • Pinch of salt
  • Butter or cooking spray

How To Make Cozy Pumpkin Pancakes

  1. In a large bowl mix the wet ingredients until smooth (milk, pumpkin puree, egg, oil, and lemon juice)
  2. Whisk the dry ingredients together in a medium-sized bowl (flour, light brown sugar, baking powder, baking soda, pumpkin pie spice, and pinch of salt)
  3. Add the dry ingredients to the wet ingredients and mix using a wooden spoon until just combined. Make sure not to overmix the batter. Mix gently just until no dry flour streaks remain.
  4. Let the batter rest for 5 minutes.

Heat a skillet or griddle over medium-low heat and add butter or spray with cooking spray. Once the butter has melted, pour about ⅓ cup of batter into the hot skillet. Cook until the edges start to brown and bubbles appear all over the surface. Using a spatula flip the pancakes over and cook for 1-2 minutes on the other side.

Pumpkin Pancakes

 

What Can I Use Instead of Pumpkin Puree?

If you are not a fan of pumpkin or don’t have it on hand, you can substitute it with sweet potato puree or butternut squash puree. All of these are high in fiber and vitamins!

How To Make Fluffy Pancakes?

Two things contribute to the fluffiness of pancakes. The presence of acid and baking soda to make bubbles, and the fact that you don’t overmix the batter. If you overmix the batter you deflate the bubbles produced by the acid and baking soda.

Fast Prep Cozy Pumpkin Pancakes

Fast Prep Cozy Pumpkin Pancakes

Pumpkin spice and puree add an irresistible touch of warmth that the whole family will enjoy!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 10 (⅓ CUP) PANCAKES
Calories: 165kcal
Author: Katherine - Yummfully

Ingredients

  • 1 ½ cups 2% milk
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 2 tbsp avocado oil (or your favorite oil)
  • 2 tbsp lemon juice
  • 2 cups all-purpose flour
  • 3 tbsp packed light brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp pumpkin spice
  • Pinch of salt
  • Butter or cooking spray

Instructions

  • Mix the wet ingredients in a large bowl until smooth: milk, pumpkin puree, egg, oil, and lemon juice.
  • Whisk the dry ingredients together in a medium-sized bowl: flour, light brown sugar, baking powder, baking soda, pumpkin pie spice, and a pinch of salt.
  • Add the dry ingredients to the wet. Mix using a wooden spoon until just combined. Make sure not to overmix the batter.
  • Let the batter rest for 5 minutes.
  • Heat a skillet or griddle over medium-low heat. Add butter or cooking spray. Pour about ⅓ cup of batter into the hot skillet. Cook until the edges start to brown and bubbles appear all over the surface. Using a spatula, flip the pancakes over and cook for 1-2 minutes on the other side.

Nutrition

Calories: 165kcal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 121mg | Potassium: 93mg | Fiber: 1g | Sugar: 3g | Vitamin C: 0.5mg | Calcium: 11mg | Iron: 10mg

Frequently Asked Questions

Can I Use Any Type of Milk or Flour?

Yes, you can use full-fat, low-fat, or non-fat milk or your favorite non-dairy milk. For GF options, use gluten-free flour, and if you can’t eat eggs, you can use a flax egg (1 tbsp ground flaxseed + 2 tbsp water, let stand 5 mins before using) for every regular egg.

Can I Make The Batter Ahead of Time?

I would recommend you make it fresh, but you can whisk the dry ingredients together and add them to the wet ingredients when you are ready to make the pancakes.

What If I Don’t Have Lemon Juice?

You can use white vinegar instead of lemon juice. What we want is to add acidity to the batter so that when it combines with the baking soda, we get fluffy and airy pancakes.

Can I Freeze Leftover Pancakes?

You sure can! Wait for them to cool off completely and store them in a freezer bag. I recommend placing a piece of parchment paper between each pancake so they don’t stick together. You can freeze them for up to 3 months. To reheat, let them thaw completely and microwave or heat in a skillet on the stovetop.

What Topping Goes Well With Pumpkin Pancakes?

They are perfect with maple syrup or honey, butter, whipped cream, chopped nuts, or apple butter. And you can add chocolate chips or chopped nuts to the batter as well!

How To Avoid a Grainy Texture in My Pancakes?

Make sure the pumpkin puree is smooth and the wet ingredients are well blended.

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