I am so excited to share Luke’s Pumpkin Pancakes with you! This recipe brings the warm flavors of autumn right to your breakfast table. With the mix of pumpkin, spices, and a fluffy texture, these pancakes are sure to delight everyone in the family.

I remember my sister Jennifer and I used to help Dad James in the kitchen during fall. We would mash up pumpkins and mix the batter while Mom Eva made sure everything was just right. Those were the best mornings, full of laughter and delicious smells.

What You’ll Need

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pumpkin puree
1 cup milk
2 tablespoons sugar
1 large egg
2 tablespoons melted butter

My Trusted Kitchen Tools

Mixing bowls
Whisk
Nonstick skillet or griddle
Measuring cups and spoons
Spatula

Bringing It All Together

In a large bowl, mix together the flour, baking powder, salt, cinnamon, and nutmeg.
In another bowl, combine the pumpkin puree, milk, sugar, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Heat a nonstick skillet or griddle over medium heat and lightly grease it.
Pour 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve warm with maple syrup or your favorite toppings.

Making It Your Own (Swaps & Ideas)

You can switch up the spices to suit your taste! Swap cinnamon for pumpkin pie spice if you prefer. You can also use dairy-free milk or replace the sugar with a sweet substitute. If you want extra texture, add in some chopped nuts or chocolate chips.

How We Love to Serve It

We love to serve these pancakes warm with a drizzle of maple syrup. Sometimes, I sprinkle some chopped pecans or walnuts on top. Fresh berries like strawberries or blueberries also add a nice touch.

A Few Tips For Success

Make sure to not overmix the batter; a few lumps are okay! This keeps the pancakes fluffy. Additionally, adjust the heat on your skillet as needed. If the pancakes brown too quickly, lower the heat to cook them through without burning.

Saving Some For Later

These pancakes can be stored in the fridge for up to three days. Simply reheat them in a toaster or microwave. If you want to store them longer, freeze the pancakes in a single layer, then transfer to a freezer bag. They will keep for about a month.

From My Kitchen to Yours

I hope these pancakes bring a little joy to your mornings like they do in my home. Remember to enjoy the process and make some lovely memories while cooking!

Your Questions, Answered

How can I adjust Luke’s Pumpkin Pancakes for dietary restrictions?

You can easily make these pancakes gluten-free by using a gluten-free flour mix. Also, substitute the milk for a dairy-free option like almond milk, and use flaxseed meal as an egg replacement if needed.

Can I make Luke’s Pumpkin Pancakes ahead of time?

Yes, you can make the batter ahead and keep it in the fridge for a day. Just remember to give it a good stir before using. You can also prepare batches of pancakes and freeze them for quick breakfasts later.

What toppings go well with Luke’s Pumpkin Pancakes?

I recommend serving these pancakes with maple syrup, whipped cream, or even a sprinkle of powdered sugar. Fresh fruit or a dollop of yogurt adds a lovely touch as well. Enjoy experimenting with different toppings!

Luke’s Pumpkin Pancakes

Author: sarah
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delightful pumpkin pancakes infused with warm autumn spices, perfect for breakfast.

Ingredients

Scale

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pumpkin puree
1 cup milk
2 tablespoons sugar
1 large egg
2 tablespoons melted butter

Instructions

In a large bowl, mix together the flour, baking powder, salt, cinnamon, and nutmeg.
In another bowl, combine the pumpkin puree, milk, sugar, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
Heat a nonstick skillet or griddle over medium heat and lightly grease it.
Pour 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve warm with maple syrup or your favorite toppings.

Notes

For extra texture, consider adding nuts or chocolate chips. Enjoy pancakes warm with maple syrup or fresh berries.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddling
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 250
Sugar: 6g
Sodium: 200mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 35mg

Keywords: pumpkin pancakes, breakfast, autumn recipes, fluffy pancakes