Perfect Pumpkin Pancakes that are easy to make and taste just like pumpkin pie!
Can I add chocolate chips to my pumpkin pancakes?
Yes! Blueberries or chocolate chips can be folded into the pancake batter, or you can add them in after you scoop the batter onto a griddle to form designs or patterns. Use up to 1/2 cup of either blueberries or semi-sweet chocolate chips in this recipe.
How do I know when to flip my pancakes?
Pancakes should be cooked on a flat surface over medium high heat. When bubbles start to form on the top and the edges start to lose their shine, you’ll know it is time to flip. Your pancake should be golden brown on each side.
Can I use whole wheat flour in this recipe?
Yes! Whole wheat flour can be used interchangeably in this recipe. Please keep in mind that the use of whole wheat will make for a more dense pancake. You can use partial whole wheat to retain a bit of fluffiness.
What syrup should I use on my pumpkin pancakes?
Maple syrup is a classic topping option for pancakes and works great on pumpkin pancakes. One of our personal favorites here at The Stay At Home Chef is our famous Liquid Cinnamon Roll Syrup. It tastes just like a cinnamon roll in liquid form! Caramel buttermilk syrup is also an excellent choice.
If you like this recipe, you may be interested in these other breakfast recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I am not one that writes review for recipes. I made these for dinner since I had all the ingredients (which never happens). I really enjoyed these, they were not over powering in spices (for those who like lots of spice or pumpkin flavor just add a bit more spices). They were thick and chewy not dence like most. This recipe is a keeper!
I just made these perfect pumpkin pancakes! The recipe made 20 pancakes! I have tried other recipes for pumpkin pancakes but these are far superior to any I have made! Oh my they were easy to make and so very delicious to eat!
They are good but they need some salt
I was excited for these, but they seriously lacked pumpkin flavor. I was surprised. The batter was also kind of thick and hard to work with. Definitely room for improvement if the pumpkin flavor can be upped somehow!
can these be frozen for later use? what is best way to prepare after freezing?
They totally can. Pop the in the freezer and once frozen, transfer to an airtight container for longer term storage. Heat in the microwave until thawed (15-30 seconds).
Thanks for the recipe, tasty and esay hope to received more in the future.
Thanks Tetabo
What is the buttermilk substitute?
https://thestayathomechef.com/buttermilk-substitute/
Thank you, Rachel – you make all this so easy & fun.
You are my new favorite person!!! 😉
These are probably the best looking pancakes I have seen in ages.. and WOW that caramel syrup really makes this dish. Great recipe!