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–+ servings

easy mini pumpkin pancakes (with a fluffy option!)

5 from 1 vote
the fast and easy pumpkin pancake recipe for the perfect fall breakfast. these mini, silver-dollar-style pancakes are packed with real pumpkin puree and warm spices. this post includes a "fast" 30-minute version and a "pro-tip" variation for the fluffiest pancakes ever.
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Prep Time 10 minutes
Cook Time 10 minutes
rest time 10 minutes
Servings: 18 -24 pancakes
Course: Breakfast, brunch
Cuisine: American
Calories: 161
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ cup brown sugar packed
  • ½ cup pumpkin puree 100% pure pumpkin, not pie filling
  • ½ cup milk
  • 1 large egg
  • 2 tbsp unsalted butter melted
  • cooking spray or butter for the skillet
toppings:
  • maple syrup
  • whipped cream
  • chopped walnuts or toasted pecans

Equipment

  • 2 mixing bowls
  • whisk
  • non-stick skillet or griddle
  • cookie scoop (1.5 tbsp size is perfect)

Method
 

(this is the "fast & easy" method)
  1. mix dry ingredients: in a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and brown sugar.
  2. mix wet ingredients: in a separate, medium bowl, mix together the pumpkin puree, milk, large egg, and melted butter until well combined.
  3. combine wet & dry: pour the wet pumpkin mixture into the dry ingredients. stir with a spatula until just combined. do not overmix! a few lumps are perfect.
  4. rest the batter (important!): let the batter rest at room temperature for at least 10 minutes. this step is crucial and allows the baking powder to activate, making the pancakes lighter.
  5. preheat skillet: heat a large non-stick skillet or griddle over medium-low heat. lightly grease it with butter or cooking spray. (see note on heat).
  6. cook mini pancakes: using a 1.5 tablespoon cookie scoop or a small ladle, pour small amounts of batter onto the hot skillet, about 3 inches in diameter.
  7. flip: cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. flip carefully and cook for another 2-3 minutes on the other side, or until golden brown and cooked through.
  8. serve: serve the mini pumpkin pancakes warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts.

Nutrition

Serving: 3-4 mini pancakesCalories: 161kcalCarbohydrates: 23.9gProtein: 4.1gFat: 5.5gSaturated Fat: 3.2gSodium: 155mgFiber: 1.2gSugar: 6.8g

nutrition disclaimer: nutrition is an estimate based on ingredients and serving size. values may vary due to substitutions, brands, and kitchen tools. when in doubt, run your own numbers.

Notes

  • for the fluffiest pancakes ever: see the blog post text above this card for our "pro-method," which uses a whipped egg white. the ingredients are the same, but the technique is slightly different.
  • don't overmix! a lumpy batter is a good batter. overmixing will make your pancakes tough and dense.
  • medium-low heat is key: this batter is thick with pumpkin and has sugar, so it will burn on medium heat before the center is cooked. be patient with medium-low heat.
  • spice substitution: if you don't have individual spices, you can substitute 1.5 teaspoons of pumpkin pie spice.
  • storage & freezing: these pancakes freeze beautifully! let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag.

Tried this recipe?

Let us know how it was!