Pumpkin Pancakes

These fluffy Pumpkin Pancakes taste like fall landed on the breakfast table. Warm cinnamon, ginger, nutmeg, and cloves wrapped in a soft, tender stack!

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Canned Pumpkin Purée

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Combine the wet ingredients and the sugar.

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Add the dry ingredients to the wet ingredients and fold just until no dry flour remains.

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Heat a greased skillet. Cook ¼ cup batter for 2–3 minutes, flip, and cook 1–2 minutes until golden and cooked through.

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Serve and enjoy!

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Pumpkin batter is thicker and moister than plain pancake batter. Moderate heat gives the centers time to set before the outside gets too dark.

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LET'S START cooking!

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Pumpkin Pancakes

These fluffy Pumpkin Pancakes taste like fall landed on the breakfast table. Warm cinnamon, ginger, nutmeg, and cloves wrapped in a soft, tender stack!

Canned Pumpkin Purée

Buttermilk

Eggs

Butter

Brown Sugar

INGREDIENTS

INGREDIENTS

All Purpose Flour

Vanila Extract

Baking Soda