Easy Pumpkin Pancakes Recipe

It doesn't have to be fall to make up easy pumpkin pancakes, but they certainly hit the spot in the cooler months. These pumpkin pancakes are delicious all year round, and they are great for kids and adults alike. Seriously, who doesn't like a little pumpkin spice and everything nice, ya know? The great part about this recipe is that it requires just a few ingredients, and it's easy for anyone to make. Whether you're a cooking pro or a beginner, this recipe is super simple and super tasty. What more could you want? We recommend serving this for family or a brunch with friends — trust us, this is a must-try.

Recipe developer Susan Olayinka is the brains behind this yummy recipe that tastes just as good as it looks. She shares that she loves the taste of them ... and we'll be honest — we totally agree! "I love how they taste like fall!" Olayinka raves. 

Keep reading to find out how to make these yummy pancakes that are sure to knock your socks off.

To kick things off, make a list of all of the items you need to put together these yummy pancakes. For starters, you will have to get some butter and all-purpose flour. In addition, the recipe calls for sugar and baking powder, which is pretty standard in most pancake recipes. It wouldn't be pumpkin pancakes without a little bit of pumpkin purée, milk, and pumpkin spice powder.

Last but certainly not least, you will need eggs and oil. This recipe also calls for two optional ingredients: maple syrup and butter. Now, it's time to begin.

Take out a microwave-safe dish and melt the butter. This shouldn't take more than a few seconds, so be sure to regularly check on the butter so it doesn't burn. It's best to do this in 30-second increments. Once the butter is melted, put the bowl to the side because you will need it shortly. 

After that, take out a mixing bowl and sieve in the all-purpose flour, sugar, baking powder, and pumpkin spice. Yep, that's all you need to do with it. Set that to the side for the time being, and move on to the next step. 

Grab another mixing bowl and add in the pumpkin purée, milk, eggs, and the butter that you just melted in the microwave. See? We told you that you'd need it again shortly. Mix them well, and then it's time to combine everything together.

Slowly add the wet ingredients into the dry ingredients with the help of a wooden spoon. Continue stirring the mixture as you go until it forms a thick batter. Now, it should look like pancake batter, and once it looks smooth and there are no chunks, you can continue. 

Take out a frying pan and a pastry brush. Dip the pastry brush in oil and coat the frying pan to prevent the pancake batter from sticking to the pan. If you miss this step, you will have one messy pan and some broken-apart pancakes, so be sure to coat it well. Then, turn the heat to medium-high and use a half-cup to measure out the pancake batter. Pour the whole half cup into the pan, which will make one whole pancake. Alternatively, Olayinka says you can do these in a silver dollar size.

Cook for two minutes on one side, and then use a spatula to flip it and cook on the other side. Repeat this with all eight pancakes.

Once you finish the pancakes, transfer them to a serving dish of your choice. You can stack as many or as few as you would like. Then, top the flapjacks with optional butter and maple syrup. You could also add a dollop of whipped cream on top if you'd prefer a little more sweetness. 

As far as serving possibilities, they are endless. "Bacon would be amazing with maple syrup and butter," Olayinka shares. We also think that these would go well paired with a latte and a side of crispy hashbrowns. We hope you enjoy these pancakes as much as we do!