Amazing 15 Min Pumpkin Pancakes

Okay, so imagine this: it’s a crisp Saturday morning, maybe the leaves are just starting to change, and you’ve got that cozy craving for something truly special. That’s exactly where these pumpkin pancakes come in! They’re honestly the easiest way to bring that warm, fall feeling right into your kitchen, no stress involved. I remember when I first started feeling totally overwhelmed by cooking, but finding simple recipes like this one changed everything for me. It was about discovering that pure joy in making something delicious yourself, something that brings everyone around the table. These pancakes are exactly that – super fluffy, packed with those comforting fall spices, and oh-so-simple to whip up. They really embody what we’re all about here: good food, made easy, and meant to be shared.

Why You’ll Love These Pumpkin Pancakes

Seriously, these are the best! They’re so easy to make and taste like pure autumn happiness. Here’s exactly why you’ll be adding them to your regular rotation:

• Super Speedy: You can whip these up in just about 15 minutes from start to finish. Perfect for those mornings when you want something special but don’t have a ton of time!
• Taste of Fall: They’re packed with real pumpkin and cozy spices like cinnamon, nutmeg, and ginger. It’s like a warm hug in pancake form!
• Incredibly Fluffy: Despite being so easy, these turn out wonderfully fluffy and moist every single time. You won’t believe how light they are!
• So Versatile: Want to make them healthier? Easy! I’ve got tips for whole wheat and protein boosts. Plus, they freeze like a dream for grab-and-go breakfasts, making them my go-to freezer pumpkin breakfast.
• Crowd-Pleaser: Kids and adults alike adore these pumpkin pancakes. They’re the perfect centerpiece for a lazy weekend brunch or a fun breakfast treat.
• Minimal Mess: Most of the magic happens in just two bowls, meaning less cleanup and more time to actually enjoy your pumpkin spice flapjacks.

Gather Your Ingredients for Perfect Pumpkin Pancakes

Alright, let’s get our kitchen ready for some magic! To make these amazing pumpkin pancakes, you’ll need just a few simple things you might already have. It’s like my philosophy around here – no crazy, hard-to-find stuff, just good ingredients that come together easily. Grab your essentials, and we’ll have these fluffy beauties cooking in no time. It’s so rewarding when you see all these simple items transform into something so delicious!

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ½ teaspoon salt
• 1 ¼ cups milk (any kind works!)
• 1 cup canned pumpkin puree (make sure it’s the puree, not pie filling!)
• 1 large egg
• 2 tablespoons melted butter (cool it just a tad!)
• 1 teaspoon vanilla extract

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Step-by-Step Guide to Making Pumpkin Pancakes

Okay, so here’s the really fun part – bringing these delicious pumpkin pancakes to life! Honestly, the process is so straightforward, it almost feels like magic. You just need two bowls and a griddle, and before you know it, your kitchen will smell absolutely amazing. Let’s get started!

1. First things first, let’s get our dry ingredients all cozy together. Grab a big bowl and whisk in the flour, sugar, that essential baking powder, and all those yummy fall spices – cinnamon, nutmeg, ginger, and a pinch of cloves. Don’t forget the salt, it really wakes up all those flavors!
2. Now, in a separate, slightly smaller bowl, we’ll mix up our wet ingredients. Whisk together the milk, that beautiful pumpkin puree (make sure it’s pure pumpkin, not pie filling!), the egg, your lightly cooled melted butter, and that splash of vanilla extract. Give it a good whisk until it’s all smooth and combined.
3. Time for them to meet! Pour all that lovely wet pumpkin mixture into the bowl with your dry ingredients. Now, gently stir everything together until it’s *just* combined. Seriously, don’t go crazy mixing! A few little lumps are totally fine, even good for fluffiness. Overmixing is the enemy of fluffy pancakes, trust me!
4. While your batter is doing its thing (you might want to let it sit for 5-10 minutes to get even fluffier – more on that later!), get your griddle or a large non-stick frying pan heated up over medium-high heat. A quick way to check if it’s ready is to flick a tiny bit of water on it; if it sizzles and evaporates, you’re good to go!
5. Now for the fun part – pouring the batter! Use about a ¼ cup for each pancake. You’ll see little bubbles starting to form on the surface – that’s your cue that it’s time to flip it over! Cook for maybe 2-3 minutes on that first side until it’s beautifully golden brown.
6. Carefully flip it over and cook the other side for another couple of minutes until it’s also golden. Repeat until all your delicious pumpkin pancakes are ready to go!

Tips for the Best Pumpkin Pancakes

Alright, let’s talk about making these pumpkin pancakes absolutely perfect. It’s all about a few little tricks that make a big difference, and honestly, they’re super simple! Think of it like my kitchen philosophy – we want great flavor and ease, and these tips help us get there every time.

Achieving Fluffy Pumpkin Pancakes

Want pancakes that are extra light and airy? Here’s my favorite trick: right after you mix the batter (don’t overmix it!), just let it sit for about 5 to 10 minutes. It sounds too simple to make a difference, but giving the gluten a little rest helps the baking powder do its job even better, creating those amazing fluffy pockets.

Boosting Protein and Whole Wheat Pumpkin Pancakes

If you want to give your pumpkin pancakes a healthier twist, it’s a breeze! For a whole wheat boost, just swap out about half a cup of the all-purpose flour for whole wheat flour. It adds a nice nutty flavor. Want more protein? Stir in about 2 tablespoons of your favorite protein powder with the dry ingredients. It gives them a little extra staying power, which is awesome for busy mornings!

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Freezer Pumpkin Breakfast Success

These make such a fantastic make-ahead breakfast! Once your pumpkin pancakes are cooked and completely cooled – and this is important, you don’t want any steam trapped inside – just stack them up. Slide them into a freezer-safe bag or container. They’ll keep perfectly for about two months. Then, whenever you need a super quick breakfast, just pop a few into the toaster or microwave, and they’re like fresh-made!

Serving and Storing Your Delicious Pumpkin Pancakes

Now that you’ve got these amazing pumpkin pancakes ready, the best part is sharing them or enjoying them yourself! They’re fantastic just as they are, but oh, the toppings! Think about drizzling them with warm maple syrup – it’s a classic for a reason. A dollop of whipped cream or even some Greek yogurt makes them extra decadent. For a little crunch, some toasted pecans or walnuts sprinkled on top are divine. If you happen to have any leftovers (which is rare in my house!), don’t you worry. Let them cool completely. Then, just stack them up in a freezer-safe bag or a good container and pop them in the freezer. They’re perfect for those mornings when you want a quick, satisfying breakfast without any fuss!

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Frequently Asked Questions about Pumpkin Pancakes

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Estimated Nutritional Information

Just so you know, the nutritional details for these wonderful pumpkin pancakes are estimates, as things can vary a little depending on the exact ingredients you use and how big you make your pancakes. But, for a serving of about two fluffy pancakes, you’re generally looking at around 180 calories. They also have about 5g of fat, 5g of protein, and 30g of carbohydrates, with a couple of grams of fiber to keep you happy. Pretty great for a cozy breakfast, right?

Share Your Pumpkin Pancake Creations!

I’d absolutely LOVE to hear what you think of these pumpkin pancakes! Did you try them? How did they turn out? Please, please, please leave a comment below and tell me all about it – what toppings you used, if you jazzed them up with the whole wheat or protein ideas, or how quickly they disappeared! If you snap a pic, tag me on social media! Seeing your creations always makes my day and reminds me why I love sharing these simple, joyful recipes.

Fluffy Pumpkin Pancakes

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Enjoy easy, fluffy pumpkin pancakes perfect for a weekend brunch. This recipe uses canned pumpkin and warm spices for a delicious fall breakfast.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 15 min
• Total Time: 30 min
• Yield: 10–12 pancakes 1x
• Category: Breakfast
• Method: Griddling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ½ teaspoon salt
• 1 ¼ cups milk
• 1 cup canned pumpkin puree
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

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Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
2. In a separate medium bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. Heat a lightly oiled griddle or frying pan over medium-high heat.
5. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
6. Cook for about 2-3 minutes per side, or until golden brown and cooked through. Flip when you see bubbles forming on the surface.
7. Serve warm with your favorite toppings like maple syrup, whipped cream, or chopped nuts.

Notes

• For thicker, fluffier pancakes, let the batter rest for 5-10 minutes before cooking.
• You can add ½ cup of whole wheat flour to the dry ingredients for a whole wheat version.
• Boost the protein by adding 2 tablespoons of protein powder to the dry ingredients.
• These pancakes freeze well. Let them cool completely, then store in a freezer-safe bag or container for up to 2 months. Reheat in a toaster or microwave.

Nutrition

• Serving Size: 2 pancakes
• Calories: 180
• Sugar: 8g
• Sodium: 300mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 30mg