Pumpkin pancakes are truly special, bringing all those cozy fall feelings right to your morning meal. I think everyone loves a good breakfast, and when you add the comforting flavor of pumpkin, it becomes even better.
Today, I’m sharing two fantastic pumpkin pancake recipes that you can easily make at home. Get ready to enjoy a warm and delicious start to your day!
Jump to Recipe:
Classic Pioneer Woman Pumpkin Pancakes
These pumpkin pancakes are a classic for a reason, bringing warm spices and comforting pumpkin flavor right to your breakfast table. They are simple to make and always a hit for a special morning.
Key Ingredients & Tips for Pumpkin Pancakes
- Pumpkin Puree Choice: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling, for the best, natural pumpkin taste in your pancakes.
- Spice Balance: A good mix of cinnamon, nutmeg, and a touch of ginger makes these pancakes smell and taste amazing, truly capturing fall flavors.
What You Need for Pioneer Woman Pumpkin Pancakes
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg
- 2 tbsp melted unsalted butter
- 1 tsp vanilla extract
⏱️ Time: 25 minutes🍽️ Yields: 8-10 pancakes
How to Make Classic Pumpkin Pancakes
Step 1: Mix Dry Ingredients Well
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt. Make sure to whisk them together well so all the leavening agents and spices are evenly distributed.
Step 2: Combine Wet and Dry Mixtures
In a separate medium bowl, whisk together the milk, pumpkin puree, large egg, melted butter, and vanilla extract until smooth. Pour these wet ingredients into the dry ingredients. Mix gently until just combined. It’s okay if there are a few small lumps; overmixing can make pancakes tough.
Step 3: Cook Pancakes on a Griddle
Heat a lightly oiled griddle or large non-stick pan over medium heat. Pour about ¼ cup of batter for each pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and bubbles form on the surface before flipping. Serve these pumpkin pancakes warm with your favorite toppings.
📝 Final Note on Pioneer Woman Pancakes
These pumpkin pancakes are wonderful with a dollop of whipped cream and a sprinkle of cinnamon, or just plain maple syrup. Enjoy them freshly made!
Amazing Pumpkin Cinnamon Roll Pancakes
Get ready for an amazing breakfast with these pumpkin cinnamon roll pancakes. They combine the best parts of fluffy pumpkin pancakes with a sweet, gooey cinnamon swirl and a creamy glaze for an unforgettable meal.
Key Ingredients & Tips for Cinnamon Roll Pancakes
- Cinnamon Swirl Consistency: Make sure your cinnamon swirl mixture is thick enough to pipe or spoon in a pretty pattern over the pancake batter on the griddle, so it doesn’t just spread too thin.
- Cream Cheese Icing: A simple cream cheese frosting truly makes these pancakes feel special, just like a real cinnamon roll. Don’t skip it for the best flavor!
What You Need for Pumpkin Cinnamon Roll Pancakes
- For Pancakes: 1 ½ cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, ½ tsp baking soda, 1 tsp pumpkin pie spice, ½ tsp salt, 1 cup milk, ½ cup pumpkin puree, 1 large egg, 2 tbsp melted unsalted butter, 1 tsp vanilla extract.
- For Cinnamon Swirl: 2 tbsp melted unsalted butter, ¼ cup packed light brown sugar, 1 tsp ground cinnamon.
- For Cream Cheese Icing: 2 oz cream cheese (softened), ¼ cup powdered sugar, 1-2 tbsp milk.
⏱️ Time: 35 minutes🍽️ Yields: 8-10 pancakes
How to Make Pumpkin Cinnamon Roll Pancakes
Step 1: Prepare Batter, Swirl, and Icing
First, make your pumpkin pancake batter by mixing the dry ingredients in one large bowl and the wet ingredients in another, then gently combining them until just mixed. For the cinnamon swirl, in a small bowl, mix the melted butter, brown sugar, and ground cinnamon until it forms a thick paste. For the cream cheese icing, beat the softened cream cheese, powdered sugar, and 1-2 tablespoons of milk together until smooth and creamy.
Step 2: Cook Pancakes with Cinnamon Swirl
Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about ¼ cup of the prepared pumpkin pancake batter onto the hot griddle for each pancake. Immediately, use a spoon or a piping bag to drizzle or pipe the cinnamon swirl mixture in a spiral pattern over the wet pancake batter. Cook for 2-3 minutes per side, until the pancakes are golden brown and cooked through.
Step 3: Serve with Cream Cheese Icing
Once cooked, stack the warm pumpkin cinnamon roll pancakes on a plate. Generously drizzle the prepared cream cheese icing over the top of the stack. Serve immediately for the best taste and experience.
📝 Final Note on Cinnamon Roll Pancakes
If you have any leftover cream cheese icing, it’s also great on toast or muffins! You can store extra cooked pancakes in an airtight container in the fridge for a few days and reheat gently.
