Pumpkin Pancakes

Fluffy, rich pancakes that are glowing with orange color.  These flat-cakes scream Fall and good morning, I love you.  My pumpkin hating husband couldn’t even resist devouring a stack of these – they are that good.

If you wanna make them extra special mix orange marmalade with the maple syrup and warm on stove. Or serve with toasted nuts, warm maple syrup, and fresh whipped cream + an extra dash of cinnamon.  Any way you stack em’ they are delicious.


  • 1 1/2 cups flour
  • 1/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 1/4 cups milk (I like evaporated or buttermilk)
  • 2/3 cup pumpkin puree
  • 1 large egg
  • 2 Tablespoons butter, browned
  • 1 teaspoon vanilla

Directions: Preheat oven to 200 degrees.  To keep cakes warm, while cooking remaining – if needed. 

Pumpkin Pancakes

Brown butter in microwave, by putting in a covered dish and microwaving for 3 minutes, set aside to cool.  In a bowl, mix together the milk, pumpkin, egg, butter, and vanilla. Combine the flour, brown sugar, baking powder, pumpkin pie spice, and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Pumpkin Pancakes Pumpkin Pancakes

Lightly oil frying pan or griddle over medium high heat (325 degrees). Pour or scoop the batter onto the griddle, using approximately 1/4 – 1/3 cup for each pancake. Brown on both sides, about 2-3 minutes per side.  Transfer to oven, if needed to keep warm.  Serve with desired toppings.

Pumpkin Pancakes

I can’t tell y’all how excited I am that it is Fall! Cardigans, soup, pie, and colorful leaves – I could go on and on really, but these pancakes are a great way to kick-start your Fall spirit!

Happy Fall Y’all!


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