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Autumn Spiced Pumpkin Pancakes with Toasted Pepitas

These fluffy pancakes incorporate pumpkin puree and warm spices for a cozy autumn flavor, cooked on a hot griddle until golden brown. Topped with toasted pepitas and drizzled with maple syrup, they have a tender, moist interior with a slightly crispy exterior, showcasing a speckled appearance from the spice and pumpkin mixture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour sifted
  • 2 tsp baking powder
  • ½ tsp ground cinnamon warm and fragrant
  • ¼ tsp ground nutmeg aromatic
  • ¼ tsp ground ginger slightly spicy
  • ½ cup pumpkin puree unsweetened
  • 1 cup milk dairy or plant-based
  • 2 large eggs
  • 2 tbsp maple syrup for sweetness
  • ¼ cup toasted pepitas for topping
  • for frying butter or non-stick spray as needed

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula
  • Toaster or oven for toasting pepitas

Method
 

  1. Start by whisking together the dry ingredients: sifted flour, baking powder, cinnamon, nutmeg, and ginger in a large bowl until well combined.
  2. In a separate bowl, whisk the eggs until slightly frothy, then stir in the pumpkin puree, milk, and maple syrup until smooth and blended.
  3. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; avoid overmixing to keep the pancakes fluffy.
  4. Preheat your skillet or griddle over medium heat until it’s hot enough that a few drops of water sizzle and evaporate rapidly.
  5. Grease the pan generously with butter or non-stick spray, then ladle about ¼ cup of batter for each pancake, spreading slightly for even thickness.
  6. Cook until bubbling appears on the surface and the edges look set, about 2–3 minutes, then flip carefully and cook for another 2 minutes until golden brown.
  7. Remove the cooked pancakes and keep warm. Repeat with remaining batter, adding more butter or spray as needed.
  8. While the pancakes are cooking, toast the pepitas until they turn a light golden brown, which takes about 2-3 minutes in a dry skillet or oven.
  9. Plate the pancakes and sprinkle generously with toasted pepitas for added crunch and visual appeal.
  10. Finish with a drizzle of extra maple syrup and enjoy these warm, fragrant, autumn-inspired pancakes.

Notes

For an extra cozy touch, add a dollop of whipped cream or a sprinkle of cinnamon on top before serving.