Fluffy Pumpkin Pancakes

Pumpkin pancakes with chocolate chips and topped with chopped pecans and butter.

Light and fluffy, warmly spiced Pumpkin Pancakes are the best fall breakfast! This recipe is easy to whip, and with a combination of pumpkin puree and cozy spices, they're packed with plenty of delicious pumpkin pie flavor. So perfect topped with chopped pecans, a pat of butter and a drizzle of maple syrup!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings (2 pancakes each)

Calories 195

Author Kim

Ingredients

1/2 cup + 2 tablespoons (75g) all-purpose flour or whole wheat pastry flour
2 teaspoons pumpkin pie spice*
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk (any variety will work)
1 large egg
1 tablespoon butter or coconut oil melted
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup dark chocolate chips optional
warm maple syrup and butter for serving

Instructions

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. In another (smaller) bowl, beat the milk, egg, melted butter and pumpkin together. Pour the wet ingredients into the dry ingredients and fold in the chocolate chips (if using). Do not over-mix. Some small lumps are fine.
Let the batter rest for five minutes. While the batter rests, heat a large skillet over medium-high heat on the stove. Add a little butter or cooking spray to the skillet and then cook pancakes (about 1/4 cup of pancake batter for each pancake) on the skillet for about 5-6 minutes per side until golden brown.
Serve with butter, warm maple syrup and any other desired toppings. Enjoy!

Notes

*Can do a mix of ¾ tsp cinnamon, ¼ tsp nutmeg, ½ tsp ground ginger or 2 teaspoons cinnamon only.

Storing leftovers: Place any leftover pancakes in a resealable plastic bag and store in the fridge for up to about 5 days. Any longer than 5 days and you can freeze.

Freezing: Once completely cool, place them in a resealable plastic bag in a single layer and freeze until firm. Frozen pancakes stay fresh for up to three months.

Reheating: Cooked pancakes are wonderful reheated in an air fryer. I cooked mine at 370ºF. for about 6 minutes. They get a nice crispy outer edge with a soft center. You can also use a toaster oven or microwave to reheat pancakes.

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