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Pumpkin Pancakes

Remember that time I shared a photo of this yummy recipe, told you to stop everything to make it but then didn’t actually share the recipe? Yeah, I’m not letting myself off the hook for that one either. The day has come! This super simple and dayummm good Pumpkin Pancake recipe is finally here. FOR REAL this time!

The grocery list.

The preparation.

Heat a cast iron skillet or griddle pan, whatever you normally use for pancakes, over low heat. These pancakes are very moist because of the pumpkin purée, and cooking them on low heat will allow them to cook through without burning. 

In a large bowl, mix together the pumpkin purée and eggs until smooth using a whisk or electric hand mixer. Add the flour and pumpkin pie spice until just combined. Lastly, add the ginger beer and mix until JUST combined. DO NOT overmix. The bubbles from the carbonation in the ginger beer are what makes the pancakes rise and give them lift. If you overmix your batter, you’ll have flat pancakes. 

Add a teaspoon of butter to the heated pan to melt. Use a ¼ measuring cup or ladle to scoop 3-4 pancakes at a time. Cook each pancake for 3 minutes before flipping. Once flipped, cook for an additional 2-3 minutes until both sides are golden. Repeat with the remaining batter. 

Build a pancake plate by stacking 3-4 pancakes. Add additional butter to taste and top with mini chocolate chips. Drizzle with syrup.

If you have leftover batter, it can be stored in the fridge in an airtight container for up to 2-3 days. 

Pancake toppings.

If you want to go above and beyond your classic pancake topping, maple syrup, here are a few recommendations of my favorite ways to enjoy these Pumpkin Pancakes!

Homemade whipped cream.

I totally understand the appeal of tipping your head back and spraying canned whipped cream straight into your mouth (trust me I’ve done it more than a few times), but it just doesn’t compare to homemade whipped cream. 

Every time I’ve made whipped cream from scratch, I haven’t used measurements for the two ingredients that it contains. All you need is heavy whipping cream and confectioner’s sugar. One pint of heavy cream usually makes a decent amount of whipped cream. More or less heavy cream means more or less whipped cream (duh). 

In a large bowl, add your heavy whipping cream. With a standing mixer or an electric hand mixer, mix the heavy cream on high speed for approximately 1 minute. As your cream starts to thicken, add a little bit of confectioner’s sugar. Mix until it’s fully combined, then taste-test your whipped cream. Depending on how sweet you want your whipped cream, continue adding sugar until it’s to your likeness. 

Continue whipping your cream on high speed until it forms stiff peaks. Don’t whip it past that point because you’ll end up with butter! 

Extra creamy vanilla ice cream.

This six-ingredient cold treat tastes even better than store-bought ice cream! Make a Pumpkin Pancake and ice cream sundae with some hot fudge and whipped cream for the most nostalgic and sweet weekend breakfast treat. 

Eggnog whipped cream.

Eggnog, you either love it or hate it, but I know you’ll love this eggnog whipped cream paired with your Pumpkin pancakes! Sprinkle some extra nutmeg on top to make your breakfast extra delicious.

Looking for more pumpkin recipes?

Here are a few to try:

Pumpkin Pie Granola

Beef & Pumpkin Crescent Bake

Chouriço Pumpkin Chili Bowls w/ Spicy Cornbread

Sheet Pan Pop Tart with Pumpkin Butter and Maple Bacon Glaze

Lastly, if you make this Pumpkin Pancakes recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!

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Pumpkin Pancakes

Rose Pecci Remember that time I shared a photo of this yummy recipe, told you to stop everything to make it but then didn’t actually… Breakfast pumpkin pancakes, pumpkin, pancake, pancakes, breakfast, brunch European Print
Feeds: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

Instructions

  1. Heat a cast iron skillet or griddle pan over low heat. 
  2. In a large bowl, whisk together the pumpkin puree and eggs until smooth. Add the flour and pumpkin pie spice and mix until combined. Lastly add the ginger beer and mix until just combined. Do not overmix, the bubbles from the carbonation help give lift to the pancakes.
  3. Add a teaspoon of butter to the heated pan to melt. Use a ¼ measuring cup to scoop 3-4 pancakes at a time. Cook for 3 minutes before flipping. Once flipped, cook for an additional 2-3 minutes until both sides are golden. Repeat with the remaining batter.
  4. Build a plate by stacking 3-4 pancakes, add additional butter to taste and top with mini chocolate chips and drizzle with syrup. 

Notes

**These pancakes are moist inside from the pumpkin puree. Low heat is key for cooking as the natural sugars in the pumpkin puree will burn at a high heat.