Pumpkin Pancakes Recipe

Name: Lincoln Square Pancake House - Irvingtons Pumpkin Pancakes Recipe
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tbsp brown sugar (packed); 1 tsp baking powder; 0.25 tsp baking soda; 1 tsp ground cinnamon; 0.25 tsp ground ginger; 0.125 tsp ground nutmeg; 0.25 tsp salt; 1 each large egg; 0.5 cup pure pumpkin puree (not pie filling); 0.5 cup milk; 2 tbsp melted unsalted butter; 0.5 tsp vanilla extract; 1 tsp neutral oil or additional butter (for skillet); 2 tbsp whipped butter (softened, for topping); 2 tbsp maple syrup; 1 tbsp optional: chopped pecans

Inspired by Lincoln Square Pancake House - Irvington

Time25m

Serves1

3 fluffy pumpkin pancakes topped with our whipped butter

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Ingredients

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Pumpkin Pancake Batter

1 cup 00 bread flour

2 tbsp brown sugar (packed)

1 tsp Baking powder

1/4 tsp baking soda

1 tsp Ground cinnamon

1/4 tsp Ground ginger

1/8 tsp ground nutmeg

1/4 tsp Celtic sea salt

1 each large egg

1/2 cup pure pumpkin puree (not pie filling)

1/2 cup Milk

2 tbsp melted unsalted butter

1/2 tsp Watkins vanilla extract

For Cooking & Serving

1 tsp neutral oil or additional butter (for skillet)

2 tbsp whipped butter (softened, for topping)

2 tbsp maple syrup

1 tbsp optional: chopped pecans

Method

Pumpkin Pancake Batter

Mix dry ingredients

In a medium bowl whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk the egg until beaten, then add the pumpkin puree, milk, melted butter, and vanilla extract. Whisk until smooth and uniform.

Fold wet into dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined — small lumps are okay. Do not overmix. The batter should be thick but pourable; if it seems too thick, add up to 1–2 tablespoons additional milk.

Let batter rest: Allow the batter to rest for 5 minutes at room temperature. This hydrates the flour and lets the leavening begin working for fluffier pancakes.

For Cooking & Serving

Preheat skillet: Place a nonstick or cast-iron skillet over medium heat and add the neutral oil or a small pat of butter, swirling to coat. Aim for a surface temperature of about 350°F (175°C) if you use an infrared thermometer; otherwise medium is fine.

Cook pancakes: Spoon or ladle approximately 1/3 cup of batter per pancake into the skillet to make three pancakes. Space them apart. Cook until edges look set and bubbles appear on the surface, about 2–3 minutes.

Flip and finish: Gently flip each pancake and cook the second side until golden and cooked through, about 1.5–2 minutes more. Transfer finished pancakes to a warm plate and tent with foil while you cook the remaining pancakes. If pancakes are browning too quickly before cooking through, reduce heat slightly.

Prepare whipped butter and serve: Divide the pancakes into a stack of three. Top with the whipped butter (2 tbsp) and if desired sprinkle chopped pecans. Drizzle each stack with maple syrup to taste (suggested 2 tbsp) and serve immediately.

Storage note: Leftover pancakes can be cooled, layered with parchment between them, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat gently in a skillet or oven at 300°F (150°C) until warmed through.