Pumpkin pancakes are the perfect fall breakfast that everyone is sure to love! They are light and fluffy, and have a delicious pumpkin and cinnamon flavor.
Fall is the perfect excuse to eat everything pumpkin flavored. You might as well start off your day by whipping up some easy pumpkin pancakes that your family will be sure to request all fall! And an extra bonus is that your house will smell absolutely amazing!
Oh, and no need to tell anyone how easy these are to make. It can be our secret!
This recipe makes the best pumpkin pancakes. They have the perfect amount of pumpkin and cinnamon flavor, and the pancakes turn out light and fluffy on the inside and slightly crispy on the edges. Top with butter and maple syrup and you will not want to stop eating them. Yummy, yummy! If you are feeling extra fancy, add whipped cream for a special treat, and even sprinkle with chopped pecans.
My oldest daughter tops her pumpkin pancakes with butter, then sprinkles cinnamon and sugar over the top. It tastes like a pumpkin cake and is really tasty.
We all know how hectic and crazy school mornings can be. These pumpkin pancakes can be made the night before, then warmed in the microwave for 45 seconds to a minute. Seriously the perfect way to start any fall day!
These pumpkin pancakes are the perfect fall breakfast that everyone is sure to love! They are light and fluffy, with the perfect amount of pumpkin yumminess.
In a large bowl, stir together the flour, sugar, baking powder, salt, pumpkin pie spice and cinnamon.
In a medium bowl, whisk together the milk, eggs, oil, vanilla, and pumpkin.
Pour the wet ingredients into the dry ingredients. Stir just until the batter is mixed together. There may be some lumps. Let the batter sit for 5 to 10 minutes.
Heat a large skillet over medium heat. Pour the batter by 1/4 cup scoops onto the hot skillet and cook 2 to 4 minutes per side.
To serve, top with butter, syrup, whipped cream, pecans, and/or cinnamon and sugar.
Enjoy!
Ingredients
Directions
In a large bowl, stir together the flour, sugar, baking powder, salt, pumpkin pie spice and cinnamon.
In a medium bowl, whisk together the milk, eggs, oil, vanilla, and pumpkin.
Pour the wet ingredients into the dry ingredients. Stir just until the batter is mixed together. There may be some lumps. Let the batter sit for 5 to 10 minutes.
Heat a large skillet over medium heat. Pour the batter by 1/4 cup scoops onto the hot skillet and cook 2 to 4 minutes per side.
To serve, top with butter, syrup, whipped cream, pecans, and/or cinnamon and sugar.
Enjoy!
I hope you enjoy this recipe all fall long!
-Callie
