By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 12
132 cal · 25 min
Perfect Pumpkin Pancakes
Recipe GLPRa0c9298c6389de
Fluffy, spiced pumpkin pancakes that capture the warm flavors of autumn in every bite. These homemade breakfast pancakes combine pure pumpkin puree with aromatic pumpkin pie spice, creating a naturally delicious and satisfying morning treat that's perfect for fall gatherings or a cozy weekend breakfast.
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Ingredients
2 cups All-purpose flour
6 teaspoons Brown sugar
1 tablespoon Baking powder
1¼ teaspoons Pumpkin pie spice
1 teaspoon Salt
1 Large egg
½ cup Canned pumpkin puree
1¾ cups Low-fat milk
2 tablespoons Vegetable oil
Cooking spray
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, pumpkin pie spice, and salt. Whisk these dry ingredients together until evenly distributed.
In a separate medium bowl, crack the large egg and beat it lightly. Add the canned pumpkin puree, low-fat milk, and vegetable oil to the egg. Stir these wet ingredients together until well combined.
Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold and stir the mixture just until the dry ingredients are moistened. Do not overmix—some lumps in the batter are normal and will result in fluffier pancakes. If you prefer thinner pancakes, add a bit more milk a tablespoon at a time.
Lightly coat a griddle or nonstick skillet with cooking spray. Place it on the stovetop over medium heat and allow it to warm until hot, about 1 minute.
Using a 1/4 cup measuring cup, pour the batter onto the hot griddle, leaving space between pancakes. You should be able to cook 3-4 pancakes at a time, depending on your griddle size.
Cook the pancakes until bubbles form on the surface and begin to pop, about 1 to 1.5 minutes. Using a spatula, carefully flip each pancake and cook the other side until it turns golden brown, approximately 1 to 1.5 minutes more.
Transfer the cooked pancakes to a serving plate and keep warm. Repeat the pouring and cooking process with the remaining batter, re-coating the griddle lightly with cooking spray as needed between batches.
Serve the warm pumpkin pancakes immediately with your favorite toppings such as maple syrup, whipped cream, or fresh berries.
Comments
Every ingredient is a pantry staple at any Charlotte grocery chain, and pumpkin puree sits year-round on shelves even outside fall. The cost per serving runs around 35 to 40 cents—cheap, driven mainly by flour and eggs—making this a genuine budget breakfast. The stated 25 minutes is honest for mixing and cooking 12 pancakes on a griddle, though a household feeding four or more will appreciate that you can batch-freeze leftovers and reheat them on a weeknight. The only soft mark is that pumpkin spice feels regionally timed to October through November; a Charlotte cook in July might skip it, even though it's available.
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