|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 2g||6%|
|Total Sugars 12g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These pumpkin pancakes are a cinch to prepare because they start with a ready-made baking mix. A popular brand to use is Bisquick, but you can use any brand you prefer.
With just a few simple ingredients of eggs, milk, and pumpkin puree, you will end up with pancakes perfect for fall, or anytime you want to taste that season's flavors. You can use canned puree, but if you are really adventurous, you can always make your own pumpkin puree from scratch.
Kids will love helping you make this recipe by adding the ingredients together and mixing the batter. Just be sure that they don't overwork the batter if you want your pancakes to be light and fluffy.
“Using ready-made baking mix by itself can be pretty boring after a while so if you’re sticking with a brand this is a good way to spice it up with an autumnal twist. The slightly spiced flavor goes really well with whipped cream if you want to make these more of a dessert.” —Noah Velush-Rogers
Cooking spray, optional
2 cups baking mix, such as Bisquick
2 large eggs
1 1/4 cups milk
1/2 cup pumpkin puree
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Butter, for topping, optional
Maple syrup, for topping, optional
Pumpkin seeds, or topping, optional
Steps to Make It
Gather the ingredients.
Preheat an electric griddle to 375 F or heat a large skillet over medium-high heat.
Spray lightly with cooking spray, if needed.
Whisk together the baking mix, eggs, milk, pumpkin, sugar, cinnamon, and nutmeg until well combined. Do not overmix. Let the batter rest for 10 minutes.
Turn down the griddle to 350 F or the burner down to medium heat. Ladle 1/4-cupfuls of the batter onto the griddle. Cook until the edges of the pancakes start to set and bubbles start to form on the surface of the pancakes.
Flip. Cook another 1 to 3 minutes until pancakes are golden brown on the other side. Repeat with the remaining batter.
Serve immediately topped with butter, maple syrup, and pumpkin seeds, if using.
- Don't forget to preheat your griddle to the right temperature.
- If your pan isn't high-quality nonstick, lightly grease before adding pancakes.
- Use a measuring cup to make uniform-sized pancakes.
- Flip them at the right time—when you see that the top of your pancake is mostly bubbles and some of them are starting to pop, turn them over.
- Frequently wipe the spatula as you are flipping. A messy spatula becomes sticky and doesn't slide easily under pancakes.
- Consider making a double batch—they go fast and pancakes are great reheated the next day.
- If you want extra fluffy pancakes, substitute 1/4 of seltzer water for 1/4 cup of the milk.
- To take these pancakes into dessert territory, add a sprinkling of mini chocolate chips right after pouring the batter to the griddle.
- For toppings, you can be really creative. Add a sprinkle of shelled pumpkin seeds for a bit of crunch. A sprinkle of cinnamon and cooked apples can transform this easy recipe into something really gourmet, so don't be afraid to try different toppings to suit your family's tastes.
How to Store and Freeze Pumpkin Pancakes
Pumpkin pancakes can be stored well-wrapped in the fridge for up to 3 days. Reheat them in a toaster, toaster oven, or a low oven (the microwave will make them rubbery).
You may also well-wrapped freeze pancakes for up to a month or so, but their texture suffers a bit when you reheat them. You can defrost them in the oven, toaster, or toaster oven for several minutes.