• Home
  • About
    • FAQ
    • Privacy & Disclosure
    • Terms & Conditions
  • Contact Me
  • All Recipes
    • Nerdy Recipes
    • Breakfast
    • Main Courses
      • Chicken
      • Pasta
      • Soups
      • Salads
    • Beverages
    • Side Dishes
    • Desserts
      • Bars, Brownies & Blondies
      • Cookies
      • Cupcakes
    • Healthy
    • Easy Weeknight Meals
    • Holiday Recipes
      • Christmas
      • Valentine’s Day
  • Recipes for One
  • Recipes for Two
  • Small-batch Desserts
  • Nerdy Recipes

Baking Mischief

Good Food, Nerdy Recipes, Living Well

  • Breakfast
  • Main Courses
    • Easy Weeknight Meals
    • Beef
    • Chicken
    • Pork
    • Salads
    • Sandwiches
    • Soups
    • Pasta
  • Desserts
    • Bars, Brownies & Blondies
    • Cookies
    • Cupcakes
    • Frozen
  • Side Dishes
  • Tips & Tricks
    • Waste Not

Amazing Pumpkin Pancakes for Two

09/18/18 | Breakfast, Halloween, Recipe for Two, Recipes, Thanksgiving

Pin422
Share5
Tweet
Flip
Yum
+1
427 Shares

Packed with pumpkin and warming spices, these fluffy and perfect Pumpkin Pancakes might just be your new favorite fall breakfast.

Photograph of syrup being poured over a stack of pumpkin pancakes.

If you’re subscribed to the Baking Mischief newsletter (and if not, join us, friend!), you might remember me talking about testing my first pumpkin recipe of the season back in August and feeling like fall had arrived early in my kitchen.

This is that recipe: fluffy, spicy, lovely Pumpkin Pancakes.

And I am so, so happy that it is no longer August so I can finally share them with you.

Close up photo of stack of Pumpkin Pancakes for Two on a white plate with syrup dripping down the side.

Say hello to your new favorite fall breakfast. These pancakes are everything good about fall: a brisk October morning, a worn-in slouchy sweater, a grande PSL, all served up in a beautiful heaping stack of carbs.

I’m not kidding when I say that you don’t even have to take a bite of the finished product, just get one whiff of that pumpkin-spiced batter, and it will be fall in your heart.

Plus, they’re completely delicious, perfectly fluffy, and really simple to make, so if you have a can of pumpkin puree in your pantry, you probably have the ingredients make them right now.

Photo of stack of Pumpkin Pancakes for Two with pieces on a fork.

How to Make Pumpkin Pancakes

These pancakes use all your usual pancake ingredients, a quick buttermilk substitute, pumpkin puree, and fall spices. Then you just…

  1. Mix a little vinegar and milk together and let it sit to make a faux buttermilk while you measure your other ingredients.
  2. Mix together dry ingredients in one bowl, wet in another, and then stir wet into dry until just combined.
  3. Drop heaping 1/3 cups of batter onto a greased griddle set to 350° or a skillet heated over medium heat.
  4. Cook until pancakes are cooked through.

That’s it. Totally easy and simple, right? Honestly, the most arduous part of making the pancakes is measuring out the separate spices, but if you happen to stock (or make your own) pumpkin pie spice, you can just use a little of that instead.

This recipe’s designed to serve two, so it will make exactly four large and fluffy pancakes. But if you’re serving the pancakes alongside a full breakfast or making them for kids/dainty eaters, you could definitely stretch the recipe to make six smaller pancakes and feed three.

Close up photograph of a stack of pumpkin pancakes with a piece cut out of it.

Pumpkin Pancake Recipe Notes

  • If making your pancakes in a skillet rather than a griddle, you will have to cook them two at a time. To keep your first batch of pancakes warm while the second cooks, set them on a plate inside your oven and turn your oven to warm or its lowest setting.
  • Because of the added moisture of the pumpkin, these pancakes take longer to cook than regular pancakes, so don’t be worried if they seem to be taking a while. Just keep the heat at 350°F or medium (any higher and they might burn before they cook through), and check the centers by cutting into one before you remove them from heat.
  • This recipe won’t use an entire can of pumpkin puree. For ideas on what to do with the leftovers, see this post: What to Do With Leftover Pumpkin Puree.
  • Looking for more pancake recipes? Try these Pancakes for Two and Banana Pancakes for Two.
Pumpkin Pancakes for Two
Print

Amazing Pumpkin Pancakes for Two

Packed with pumpkin and warming spices, these fluffy and perfect Pumpkin Pancakes might just be your new favorite fall breakfast.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 pancakes
Calories 427 kcal
Author Tracy

Ingredients

  • 1 tablespoon white vinegar
  • Scant 3/4 cup milk
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons (25g) brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • Generous pinch of nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (122g) pumpkin puree
  • 1 large egg
  • 1 tablespoon vegetable oil

Instructions

  1. Before you start measuring out any of your other ingredients, add 1 tablespoon vinegar to a 3/4 cup measuring cup and fill the rest of the way with milk. Set aside to sour.
  2. In a medium bowl, combine flour, brown sugar, baking powder, baking soda, spices, and salt. Whisk until well-combined.
  3. In a small bowl, whisk together soured milk, pumpkin puree, egg, and vegetable oil.
  4. Pour liquid into the flour mixture and use a spoon to stir until just combined. Do not over mix.

  5. Heat a griddle to 350°F or skillet over medium heat and rub a stick of butter over the surface or grease with cooking spray. Drop heaping 1/3 cups of batter to the surface. If making in a skillet, you will need to make the pancakes in two batches.
  6. Cook until bubbles form on the top of the pancakes and flip, making sure to cook all the way through—these pancakes will take slightly longer to cook than regular pancakes because of the pumpkin.
  7. Top with butter and maple syrup, and enjoy!

Recipe Notes

*Spices (not the salt) can be replaced by one slightly heaping teaspoon of pumpkin pie spice.

These super fluffy Pumpkin Pancakes for Two are SO GOOD and one of my favorite easy fall breakfasts. | #fall | #pancakes | #pumpkin |

You Might Also Like

Small-batch Soft Pumpkin Cookies with Cream Cheese...
Pumpkin Donuts With Cream Cheese Glaze
Mini Pumpkin Cake with Cream Cheese Frosting
Pumpkin Spice Latte Recipe Two Ways (Light and Dec...
Pin422
Share5
Tweet
Flip
Yum
+1
427 Shares

Comments | 6 comments

« How to Make Chicken Stock
How to Make Gravy From Drippings »

Comments

  1. Ros says

    September 21, 2018 at 1:08 pm

    This sounds like an amazing dish to welcome in fall! Will definitely give it a try!
    xoxo Ros

    Reply
    • Tracy says

      October 2, 2018 at 4:53 pm

      Thanks, Ros. Hope you enjoy them!

      Reply
  2. Rebecca says

    September 24, 2018 at 1:08 pm

    Hi Tracy. I would looove to try this because I am the only Pumpkin spice lover in my house. However, my attempts at making buttermilk with the vinegar method never go right. Would using regular milk really be that bad? I also have access to evaporated milk if that may also make a difference.
    Thank you.

    Reply
    • Tracy says

      October 2, 2018 at 4:51 pm

      Hi Rebecca, sorry I didn’t respond right away, this comment got buried. I’m not sure regular milk would work with the recipe as written. The acidity of the vinegar helps activate the baking soda, so the recipe would have to be adjusted to accommodate that. What is it that usually goes wrong with the vinegar/milk mixture for you? The lumpy, “soured” milk isn’t pretty to look at, but I usually find that combo pretty fool-proof.

      Reply
      • Rebecca says

        October 3, 2018 at 1:05 pm

        Hi Tracy. No worries! Thank you for the advice.
        I’m going to try again with your method and hopefully it comes out okay. I”m crossing my fingers so hard because these pancakes LOOK DELISH.
        It’s simply that whatever I use the faux buttermilk mixture in never tastes any good/has a weird texture. Perhaps it’s the kind of vinegar I have in my country? Or the milk?

        Reply
        • Tracy says

          October 3, 2018 at 4:28 pm

          It’s probably not the vinegar/milk you have. The milk does have a really weird texture after it “sours”, and I definitely wouldn’t want to taste it in that state, but these pancakes have so much other flavor going on, you shouldn’t taste it at all.

          Hope you enjoy the pancakes, and please let me know how they turn out!

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!


Hi, I'm Tracy! Welcome to Baking Mischief, where we realize that not everyone is cooking every night for a family of four. We have delicious sweet and savory recipes, mostly scaled for one or two, and we love our pop culture around here, so keep an eye out for film, book, and TV-inspired treats as well! Read more»
  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Popular Recipes

Gooey Chocolate S’mores CupcakesNo Fail Butter and Garlic Green BeansPesto Chicken Sandwich on SourdoughChicken Shawarma With Yogurt SauceSlow Cooker Baked Potatoes With Broccoli and Cheese SauceSamoa Cupcakes

What I’m Loving Now

Lomo Saltado With Oven-baked FriesCaptain America: Civil War Cheesecake ParfaitsPesto Chicken Sandwich on SourdoughStrawberry Glazed Sencha Green Tea Doughnuts

Join the Newsletter

Subscribe and receive weekly email updates!

Categories

Archives

Copyright © 2019 · Tasteful theme by Restored 316