These Pumpkin Pancakes are fluffy, easy, and excellent. Try them, and you will never want a boxed mix again. Stock up on pumpkin puree to make these pancakes year-round. They are THAT GOOD.
Easy Pumpkin Pancake Recipe
These pumpkin pancakes taste like pumpkin pie in pancake form. They’re wonderfully fluffy, delicious, and moist because they have plenty of great pumpkin flavor. As my husband says, “They go down easy.”
We modified our popular (and family favorite) Ricotta Pancakes to make this pumpkin pancake recipe, and a new favorite was born. This recipe is super easy because you can use cold ingredients straight from the refrigerator, so there’s no waiting or prep-ahead. You can enjoy pumpkin pancakes when the craving arrives.
Serve these pumpkin pancakes with a drizzle of real maple syrup and a cup of coffee for the perfect Fall breakfast. Add some Baked Apples or Sauteed Apples on the side if you’re feeling fancy.
The Best Pumpkin Puree for Pancakes
Canned Pumpkin Puree: We love Libby’s brand pumpkin puree because it is so concentrated in color and tightly packed without excess water. If you use a different brand that is looser, the batter will be thinner, resulting in a flatter pancake that moister inside. Libby’s is still our first choice.
Homemade Puree: You can use your own (well-drained) homemade pumpkin puree if you have sugar pumpkins on hand, but again, Libby’s works best for this recipe.
