Quick and Easy Pumpkin Pancakes: A Fall Breakfast Favorite

There’s no better way to embrace the cozy vibes of autumn than with a stack of warm, spiced pumpkin pancakes. These Quick and Easy Pumpkin Pancakes are not only delicious but also incredibly simple to make. Perfect for lazy weekend mornings or a special holiday breakfast, this recipe brings the flavors of fall straight to your plate.

With a hint of cinnamon, nutmeg, and the rich taste of pumpkin, these pancakes are fluffy, moist, and utterly irresistible. Plus, they’re ready in just 20 minutes! Let’s get started.

Why You’ll Love This Recipe

Fall in Every Bite: Packed with warm spices and pumpkin flavor.

Quick & Easy: Ready in 20 minutes—perfect for busy mornings.

Family-Friendly: A hit with both kids and adults.

Versatile: Top with your favorite fall-inspired toppings.

Ingredients (Makes 8-10 pancakes)

1 cup all-purpose flour (or whole-wheat flour for a healthier option)

1 tablespoon sugar (or maple syrup for a natural sweetener)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

¾ cup buttermilk (or ¾ cup milk + 1 teaspoon lemon juice or vinegar)

½ cup pumpkin puree (not pumpkin pie filling)

1 large egg

1 tablespoon melted butter (or oil)

1 teaspoon vanilla extract

Butter or oil for cooking

Instructions

Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Combine the Wet Ingredients: In another bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Don’t overmix—it’s okay if there are a few lumps.

Let the Batter Rest: Allow the batter to sit for 5 minutes. This helps the pancakes become fluffier.

Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another 1-2 minutes, or until golden brown.

Serve & Enjoy: Stack your pancakes and top with maple syrup, whipped cream, chopped nuts, or a sprinkle of cinnamon. For an extra fall touch, add a dollop of pumpkin butter or a handful of toasted pecans.

Tips for Success

Pumpkin Puree Tip: Use canned pumpkin puree or make your own by blending cooked pumpkin until smooth.

Buttermilk Substitute: If you don’t have buttermilk, mix ¾ cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes.

Keep Them Warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish the batch.

Add-Ins: Fold in chocolate chips, chopped nuts, or dried cranberries for extra texture and flavor.

Why Pumpkin?

Pumpkin isn’t just delicious—it’s also packed with nutrients like vitamin A, fiber, and antioxidants. Adding it to your pancakes is a great way to sneak in some extra goodness while enjoying a seasonal treat.

Final Thoughts

These Quick and Easy Pumpkin Pancakes are the ultimate fall breakfast. They’re simple to make, full of flavor, and guaranteed to fill your home with the warm, comforting aroma of autumn. Whether you’re serving them for a weekend brunch or a holiday gathering, they’re sure to impress.

Give this recipe a try and let me know how it turns out! Don’t forget to share your creations with me on social media using #HealthyPancakes. Happy cooking and happy fall! 🥞🎃