Quick and Easy Pumpkin Pancakes (+ Video)
These pumpkin pancakes are the ultimate fall breakfast! ! They’re soft, full of fall flavor, and totally irresistible with homemade cinnamon buttermilk syrup. Luckily, this pumpkin pancake recipe is easy and delicious!
I can’t get enough pumpkin recipes for fall! Especially all the delicious pumpkin breakfast recipes. I’ve been craving these pancakes, pumpkin waffles, and especially pumpkin cinnamon rolls! !
Delicious + Easy Pumpkin Pancakes
I love pancakes and I love pumpkin, so sharing pumpkin pancake recipes is inevitable. Like I’ve shared before, I wasn’t always a fan of pumpkin-flavored recipes, but now that I’ve switched, I just want to share a delicious fall squash dish with you all.
We tried these amazing pumpkin spice pancakes in July and couldn’t believe they were so soft and delicious. They have just the right amount of pumpkin and cinnamon to make you want to eat a bunch before you know it. They are also fast.
We’ve realized you can’t beat soft, super delicious pumpkin pancakes in minutes! We especially like to serve these during the holidays when we have company in town.
Pumpkin Pancake Ingredients
Most people know that pumpkin and cinnamon go together. Besides these ingredients, you’ll need a few other ingredients to make this recipe, but I promise you won’t regret trying these pancakes. They are extraordinary! Here are the ingredients you’ll need to make these pumpkin pancakes:
- pumpkin puree
- vegetable oil
- brown sugar
- baking powder
- baking soda
How to Make Pumpkin Pancakes
Start by mixing the milk, pumpkin, eggs and oil. You will combine the dry ingredients in a separate bowl and combine the two.
You will mix it until fully combined, then cook ¼ – ⅓ Place the pancake mixture on a baking sheet and fry for a few minutes on each side.
How to make pumpkin pancakes with Bisquick? Just mix together 1 egg, 1.5 cups milk, 2 cups Bisquick, 1/2 cup canned pumpkin, 1 teaspoon cinnamon and 1/2 teaspoon whole spice. The batter will be thick but will cook the same.
Leftovers: these pPancakes are great leftovers! Just put them in a ziplock bag and store them in the refrigerator for up to 5 days. Reheat in microwave.
Alternatively, freeze pancakes by placing a piece of wax paper between each pancake and stacking them on top of each other. Then, place in a freezer-safe Ziploc bag and freeze for 1-2 months. Put them in the toaster to reheat them easily.
Toppings: Some great toppings for these pumpkin pancakes are whipped cream, nuts, jam, chocolate chips, or powdered sugar.
We especially love topping it with some butter and syrup, or even better – cinnamon buttermilk syrup!
advance + store: If you have company in town and want to make these ahead of time, we recommend making them and freezing them.Just add wax paper in between freeze, then reheat when you are ready.
Cinnamon Buttermilk Syrup
Regular syrup would be great for this recipe, but we know buttermilk syrup is even better (have you tried it before? Awesome!!)
With the taste of fall, I added a little cinnamon to the syrup and it turned out unexpectedly. Here is the recipe:
- ½ cup butter
- 1 cup sugar
- ½ cup buttermilk (or we used ½ cup milk and 1 teaspoon lemon juice instead)
- 1 tsp.vanilla
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
Melt butter in a saucepan over medium-low heat. Add sugar, buttermilk, vanilla and cinnamon and mix well. Add the baking soda and stir until all combined.
Honestly, I’m not sure you can find a more delicious fall breakfast recipe than this one. I really think you’re going to love this recipe because even the non-pumpkin lovers in the house are devouring these guys. 😉
For more pumpkin breakfast recipes, check out:
Prep time 7 minutes
Cook time 5 minutes
Total time 12 minutes
Serving Size 6
Calories 285 kcal
by Lil’ Luna
- 1 1/2 cups milk
- 1 1/3 cups pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 cups flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Mix the milk together. Place squash, eggs and oil in a medium bowl.
In a separate bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
Add dry ingredients to wet ingredients and stir until just combined.
Heat a lightly greased frying pan or skillet over medium/high heat.
Scoop about ¼ – ⅓ cup per pancake. Brown on both sides and serve hot.
Serve with cinnamon buttermilk syrup and enjoy!