Pumpkin Pancakes

Pumpkin pancakes are easily our most popular breakfast during the fall season. Tall, fluffy, and full of that pumpkin spice flavor we can’t get enough of, these pancakes are the epitome of a cozy fall breakfast. Serve these babies with lots of butter, toasted pecans, and a pumpkin spice latte to truly complete the fall vibes. Keep reading for how to make these fluffy, pumpkin-packed pancakes perfect, every time: 

Canned vs. fresh pumpkin puree:
You can use canned pumpkin puree, but if you want to make sure you're really getting all pumpkin, try our homemade pumpkin puree. The puree should be relatively dry before going into the batter, but the water content can vary depending on what brand you use. To combat the extra liquid, strain the pumpkin puree over some cheesecloth for about 15 minutes. 

Pancake variations:
Feel free to mix it up! We love adding in extra mix-ins to our pancakes. Our favorite for these pumpkin pancakes are dark chocolate chips, but we even think blueberries are great in them too! Try chopped pecans, toffee bits, or even cinnamon chips.

To make these dairy free, swap the milk with your favorite non-dairy milk. For vegan pancakes, try any one of these egg substitutes. To make them gluten-free, use 1:1 gluten-free baking flour.  

How to serve pumpkin pancakes:
Toasted pecans are our easy go-to when it comes to topping these pancakes, but you can take it a step further and top these with your favorite store-bought or homemade granola, homemade pumpkin butter (like we did in our pumpkin french toast), or chocolate chips. 

Freezing pumpkin pancakes:
If you have leftover pancakes or just want to make breakfast in advance, these are perfect for freezing! Cook off your pancakes and let them cool, then store them in a freezer-safe resealable bag. Pop them out and defrost them in the toaster!  

Have you made these yet? Let us know how it went in the comments below!