Easy Pumpkin Pancakes are perfect for a chilly fall morning or evening. Breakfast for dinner is always a treat!
My husband and I love going out for breakfast and it is one of our favorite Saturday morning activities since becoming empty nesters. We originally started doing it when Jim was unemployed for a while because it was cheaper than going out for dinner and still a treat! No matter where we went, if there were pancakes on the menu that is what I ordered.
At home though, I much prefer pancakes for dinner. When my kids were younger pancakes for dinner was always one of my “fall back” dinner ideas. The perfect solution for a crazy busy day when you don’t have much time to cook. I always had the ingredients on hand and the kids loved them. With four kids at different schools and different schedules I rarely had time to make pancakes for breakfast so making them for dinner was the perfect solution.
Pumpkin Pancakes are a fun twist on the traditional buttermilk pancake that I love so much. We have been enjoying pumpkin waffles for years so why not pumpkin pancakes. The pancake flavor is not overwhelming. Just enough to make it feel like and taste like fall. The addition of maple syrup or some cinnamon syrup takes the fall factor way up! And of course there must be butter. I can’t eat pancakes without butter.
I use pumpkin pie spice to season the pancakes with in addition to pumpkin puree. If you don’t have pumpkin pie spice, pick yourself up some on your next trip to the grocery store. I’ve got quite a few pumpkin recipes coming your way and you are going to need it.
Watch for these pumpkin pancakes to show up on my weekly meal plan soon. If you don’t receive my FREE “What’s for Dinner” Weekly Meal Plan be sure and sign up by scrolling to the bottom of this post or you can sign up on the left hand side bar too. Don’t miss out on all the free goodies that come with it too. Each week, on Sunday, you’ll receive a suggested meal plan and grocery list from me in your inbox.
For some of my other favorite breakfast recipes try these:
- Lemon Pancakes with Blueberry Compote
- Brown Sugar Oatmeal Pancakes
- Cinnamon Roll Pancakes
Some of my favorite kitchen tools I use to make Pumpkin Pancakes:
CUPCAKE/MUFFIN SCOOP – this scoop is the perfect size to make sure you can evenly sized muffins, pancakes and cupcakes every time.
6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets!
MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer!
Pumpkin Pancakes
- 1 1/2 cups buttermilk
- 1 cup pumpkin puree
- 1 egg
- 2 Tbsp canola oil
- 1 tsp vanilla
- 2 cups all purpose flour
- 3 Tbsp brown sugar
- 2 tsp baking powder
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
In a bowl, combine milk, pumpkin, egg, oil, and vanilla. Mix to combine.
In another bowl, combine flour, brown sugar, baking powder, spice and salt. Stir
Combine two mixtures and stir until just combined. Don't over stir.
Heat a griddle or frying pan over medium heat. Add a little oil to pan if needed and scoop the batter onto the griddle (about 1/4 cup each pancake)
Serve with maple syrup or cinnamon syrup and chopped pecans.
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