There’s nothing quite like warm, fluffy pumpkin pancakes to start your day, especially when the weather cools down. I love making them for a comforting breakfast or a special weekend brunch, and I think you will too.
Today, I’m sharing two of my favorite pumpkin pancake recipes. Both are simple to make and bring that cozy pumpkin flavor everyone enjoys. Let’s get cooking!
Jump to Recipe:
Warm Pumpkin Apple Pancakes for Breakfast
These Pumpkin Apple Pancakes are a perfect combination of sweet pumpkin and tart apple. They are hearty and comforting, making them ideal for a relaxed morning.
Key Ingredients & Tips for Apple Pancakes
- Granny Smith Apples: I use these for a nice tartness that balances the pumpkin. Make sure to grate them finely.
- Pumpkin Pie Spice: This blend gives you all the classic pumpkin flavors without needing separate spices.
- Don’t Overmix: Mix your pancake batter until just combined. Lumps are fine and actually help make the pancakes fluffy.
What You Need for Pumpkin Apple Pancakes
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- ½ cup grated Granny Smith apple
⏱️ Time: 30 minutes🍽️ Yields: 10-12 pancakes
How to Make Pumpkin Apple Pancakes
Step 1: Combine Dry Pancake Ingredients
In a large bowl, mix together the flour, brown sugar, baking powder, pumpkin pie spice, and salt. Use a whisk to make sure everything is evenly distributed.
Step 2: Add Wet Ingredients and Apples
In a separate medium bowl, whisk the pumpkin puree, milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Fold in the grated apple. It’s okay if there are a few lumps.
Step 3: Cook the Pancakes
Heat a lightly oiled griddle or non-stick pan over medium heat. Pour about ¼ cup of batter for each pancake. Cook for 2-3 minutes per side, until golden brown and cooked through. Serve hot with your favorite toppings.
📝 Final Note
You can keep cooked pancakes warm in a single layer on a baking sheet in a preheated oven at 200°F (95°C) while you finish cooking the rest.
Easy Pumpkin Cottage Cheese Pancakes
These Pumpkin Cottage Cheese Pancakes offer a unique texture and a boost of protein, making them a satisfying meal. The cottage cheese melts into the batter, giving them a lovely richness.
Key Ingredients & Tips for Cottage Cheese Pancakes
- Small Curd Cottage Cheese: This type blends in better and gives a smoother pancake.
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- Test Your Griddle: Drop a tiny bit of batter on your hot griddle. If it bubbles and cooks nicely, you’re ready to go.
What You Need for Pumpkin Cottage Cheese Pancakes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup pumpkin puree
- ½ cup cottage cheese (small curd)
- ½ cup buttermilk
- 1 large egg
- 2 tablespoons melted unsalted butter
⏱️ Time: 25 minutes🍽️ Yields: 8-10 pancakes
How to Make Pumpkin Cottage Cheese Pancakes
Step 1: Mix Dry Pancake Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, and nutmeg until well combined.
Step 2: Combine Wet Ingredients for Pancakes
In a separate medium bowl, whisk together the pumpkin puree, cottage cheese, buttermilk, egg, and melted butter. Pour the wet mixture into the dry ingredients. Stir just until combined; a few lumps are normal.
Step 3: Cook Pancakes on Griddle
Heat a lightly greased griddle or non-stick pan over medium heat. Pour about ¼ cup of batter per pancake. Cook for 2-3 minutes on each side, until they are golden brown and bubbles form on the surface.
📝 Final Note
These pancakes freeze well! Once cooled, place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag for up to 2 months. Reheat in a toaster or microwave.
