Pumpkin Pancakes are the perfect Autumn breakfast. Made with canned pumpkin puree and all your favorite warm spices, these pancakes are light and fluffy and completely delicious.
I know a lot of my American readers will still be working their air conditioners overtime trying to get some relief from the lingering summer heat. Here in Scotland, though, I’m pulling out all my cozy cardigans and drinking more hot tea than I thought was humanly possible. Though the trees are still green, there is an undeniable crispness to the air. Autumn is here.
Fall food is probably my favorite food. It’s hearty and gooey and warm and spicy. It’s the kind of food that warms you from the inside. It’s tailgating and apple picking and pumpking patches. Or in the UK, a weird holiday celebrating the fact that a person failed to rebel agains the government. They symbolically set the dude on fire every year. I always think Americans would probably be on the side of Guy Fawkes. I don’t really get it. But I like that there’s fireworks and hot chocolate with booze.
That crispness in the air means I can now unabashedly indulge my love of everything pumpkin spice, starting with breakfast and Pumpkin Pancakes. I never really understood why we had to wait for pumpkin season anyway since very few people are actually roasting their own pumpkins and the whole point of canning things is so that you can have them year round.
But I digress. Pumpkin Pancakes are heavenly, and you should eat them any time you like. They’ve got pumpkin puree and all the spices. I love them with butter and syrup, but you could also add in some pecans. Or make a cinnamon cream cheese glaze. That would be so awesome.
How to make Pumpkin Pancakes
This pancake recipe is extra easy because everything just gets dumped into one bowl and gently stirred together. We’re even using biscuit mix so you don’t need to measure out a bunch of dry ingredients. If you live in a place where you can’t buy biscuit mix, I used this tutorial to make my own, and it worked great. And if you have a pumpkin spice mix in your pantry, feel free to use that in place of the separate spices listed in the recipe card.
Once you’ve got your batter mixed up, all you have to do is cook them over medium heat in a large skillet or electric griddle. They only take a few minutes per side. The tradition in my family has always been to just serve people one at a time as pancakes come hot off the griddle, but if you want to make them all ahead, you can keep them warm in a low oven.
This summer was super weird. Who knows what the autumn will bring, but I’m hoping for big things. And more Pumpkin Pancakes. It can only be awesome.
Looking for more awesome pancake recipes? Try these Honey Whole Wheat Pancakes.Print
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
- 2–1/3 cups biscuit mix
- 1/3 cup pumpkin puree
- 1–1/4 cups milk
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 eggs
- Preheat a griddle or large frying pan to medium heat.
- Quickly whisk together all ingredients in a large mixing bowl. Combine everything completely, but don’t overmix or your pancakes will be tough.
- Scoop a half cup of the pancake batter into your preheated pan, and allow it to spread out evenly. Cook for about two to three minutes, and then flip your pancake and cook for an additional two minutes. Pancakes will be lightly browned on each side.
- Serve them as they come off the griddle or stack them on a plate and cover with a tea towel to keep warm.
- Top with your favorite toppings such as maple syrup, honey, or even a cream cheese glaze.