Description

Fluffy and flavorful Pumpkin Pancakes perfect for a cozy breakfast. These pancakes combine warm spices with smooth pumpkin puree to create a moist and tender texture, enhanced with optional semi-sweet chocolate chips for a delightful twist. Easy to make using common pantry ingredients and cooked on a griddle to golden perfection.

Ingredients

Scale

Dry Ingredients

2 cups (250g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon store-bought or homemade pumpkin pie spice

Wet Ingredients

1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
1/3 cup (67g) packed light or dark brown sugar
1 large egg
3 Tablespoons (45ml) canola or vegetable oil
1 and 1/2 cups (360ml) whole milk

Optional

1 cup (180g) semi-sweet chocolate chips

For Cooking

Butter or nonstick cooking spray

Instructions

Mix Dry Ingredients: In a large bowl with a pour spout, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined. Set this mixture aside for now.
Prepare Wet Ingredients: Using a blender (such as a Ninja blender) ensures a smooth batter and helps break down heavier pumpkin puree, especially if fresh. Blend together the pumpkin puree, brown sugar, egg, oil, and whole milk on high for about 45 seconds until smoothly combined. Alternatively, whisk thoroughly by hand or use a hand mixer to combine.
Combine Wet and Dry Mixtures: Pour the blended wet ingredients into the bowl with the dry mixture. Gently whisk to combine until no dry flour patches remain. The batter will be quite thick and a few lumps are fine. Fold in the semi-sweet chocolate chips if using.
Cook Pancakes: Heat a griddle or large flat skillet over medium heat; if using an electric griddle, preheat to 375°F (190°C). Grease the surface generously with butter or nonstick spray. Pour heaping 1/4 cup portions of batter onto the hot griddle. Cook until the edges look set and bubbles form around the edges, about 2 to 3 minutes. Flip the pancakes and cook the second side for another 1 to 2 minutes until fully cooked through. Reapply butter or spray as needed for subsequent batches.
Keep Warm and Serve: To keep pancakes warm, place cooked pancakes in a preheated oven at 200°F (93°C) until all pancakes are ready. Serve immediately with preferred toppings such as butter and pure maple syrup. A maple pecan topping from a pumpkin waffles recipe is also an excellent choice.
Storage: Store leftover pancakes covered in the refrigerator for up to 5 days for best freshness.

Notes

Using a blender helps achieve an ultra-smooth batter, especially with fresh pumpkin puree.
You can substitute whole milk with any milk of choice, such as almond or oat milk.
Chocolate chips are optional but add a nice sweetness and texture contrast.
Maintain medium heat on the griddle to avoid burning and ensure pancakes cook evenly.
Warm cooked pancakes in the oven to keep them soft and ready for serving.
Leftover pancakes freeze well; separate layers with parchment paper before freezing.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: pumpkin pancakes, fall breakfast, pumpkin puree, cinnamon pancakes, easy breakfast recipe, pumpkin spice, chocolate chip pancakes