Easy Pumpkin Pancakes recipe. So soft and fluffy, this makes a great weekend breakfast or brunch idea that you can enjoy year round.
Is it still acceptable to have pumpkin flavoured foods well into the winter season?
It is the winter solstice tomorrow, and I am still craving all things pumpkin.
Actually, I don’t care which season it is. I think that I am always craving pumpkin.
What do you need to make these Pumpkin Pancakes?
All you need is:
- milk & vinegar (or buttermilk)
- flour
- sugar
- cornstarch
- baking powder
- salt
- eggs
- pumpkin puree (NOT pumpkin pie filling)
- butter
That’s it!
The weird thing is, I have only made one pumpkin pancake recipe on this blog so far, and that was way back in 2012 with my Apple Pumpkin Muffin Pancakes. I think I took a muffin recipe, and just made them into pancakes.
And took pretty awful photos of it. I am actually kind of questioning why I even put a link to that recipe, it is pretty atrocious. But it really does show me how far I’ve come as a food blogger and a food photographer.
So whether you make this Christmas morning (like I plan on doing), or make it in the middle of summer, these pancakes will give you a little taste of fall, no matter what time of year.
Pro tip: if you make too many, you can always let them cool and put them in a freezer bag to freeze for later. They taste just as good toasted as they do the day you make them.
If you make this recipe, let me know how you liked it! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Pumpkin Pancakes
Ingredients
- 1 1/4 cup milk
- 1 Tbsp white vinegar
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cornstarch
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup salted butter, melted
Instructions
- In a small bowl, mix together the milk and vinegar and set aside to "sour".
- In a large bowl, mix together the flour, powdered sugar, cornstarch, baking powder and salt. Create a well in the centre.
- Add in the eggs, pumpkin puree, butter and soured milk. Mix until smooth.
- Heat a large skillet over medium heat and spray with cooking spray. Scoop 1/4 cup of batter for each pancake and flip when bubbles are covering the surface of the pancakes. Flip and cook the other side until it is golden. Repeat for the remaining pancakes.
Oh, these pancakes look so so fluffy! I will love to add some stewed cherries on top! Thanks so much for sharing.
Omg that sounds like an amazing addition!!
I love pumpkin pancakes and your recipe looks like a great way to make them at home!
Me too! Thank you so much Brianna 🙂
Wow, these pancakes look so delicious. I love all things pumpkin but have never tried anything like these before. So interesting – gotta give this recipe a go!
You must!! They are so good! Let me know how it goes 😉
Those pancakes look phenomenal! Wow!
They are pretty tasty too 🙂 Thanks Lily!
Oh boy, oh boy, I love the colour of these!! They vibrant delightful nature of them wants me want to dive right in. I look forward to trying these.
Yay! Let me know how they go 🙂
They look so good. Love me some pumpkin
Me too!!