Simply Pumpkin Pancakes

Simply Pumpkin Pancakes

kcryss

"Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup."
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Ingredients

25 m servings 282 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
  2. Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
  3. Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.

Footnotes

  • Cook's Note:
  • You can use white or brown sugar in this recipe.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 57
  1. 64 Ratings

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Most helpful positive review

These would be 5 stars for us if the recipe included 1/2 tsp salt. The batter is very thick as written and using medium heat allowed the center to cook through. I added a little splash of milk...

Most helpful critical review

The recipe is fine. I would have added a bit more pumpkin.

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These would be 5 stars for us if the recipe included 1/2 tsp salt. The batter is very thick as written and using medium heat allowed the center to cook through. I added a little splash of milk...

It's simple, good flavor, but the thing I would change is the temperature. Medium-high is too hot, and I burnt the first pancake and the inside wasn't cooked. Stick to medium or a little less an...

These were easy and awesome! I added 1/2 teaspoon of salt, 1/4 teaspoon allspice and a splash of vinegar. I made them again the next day and cut the sugar in half and they were still just as ...

I used Bisquick for the flour & baking powder & added a pinch of allspice & ginger. If you really want to die for use real maple syrup & pecans. OMG I'm in love. A little sausage patty on the s...

These are sooo good. The golden color they have is so pretty and I love the creamy texture that the pumpkin puree gives it. I tweaked the recipe a little to give the pancakes more of a "pumpkin...

This recipe is soo good.Fluffy,and great flavor. I would make it everyday, but I'm too lazy to clean up the mess. I added a little extra cinnamon, because I looove my spices. I thought there wou...

I substituted 2 tbls. Butter for the veg. Oil and added another egg, 1/4 cup flour, tsp. Vanilla extract and another 1/2 tsp. Baking powder.Perfect taste, perfect for this Halloween Breakfast. N...

We love this recipe! I always substitute raw honey fir the sugar, and we eat them with butter, honey and cinnamon! Tastes like pumpkin bread! Yes, you do have to watch your temp- as these pancak...

These were amazing! So delicious with REAL maple syrup. I omitted the nutmeg and added a dash of vanilla with the wet ingredients. Also, substituted 2 tbsp. Kerrygold melted butter for he oil. Y...

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