Pumpkin Pancakes Recipe
candied pecans, orange buttercream and cinnamon maple
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Batter
Method
Pancake Preparation
- 1
Prepare the Batter
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- 2
Mix Wet Ingredients
In a separate bowl, mix the pumpkin puree, milk, eggs, vanilla extract, and brown sugar until smooth.
- 3
Combine Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy.
- 4
Cook the Pancakes
Preheat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- 5
