Fresh Homemade Pumpkin Pancakes

These pumpkin pancakes are fall mornings on a plate — fluffy, golden, and filled with cozy spice. Made with our freshly stone-milled Organic All-Purpose Flour, they cook up tender yet hearty, with just the right balance of cinnamon, nutmeg, and pumpkin flavor. The freshness of the flour shines through in every bite, giving you a breakfast that’s warm, wholesome, and unforgettable.

Ingredients

• 1 cup Farm2Flour all-purpose flour
• 1 tbsp brown sugar
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ¼ tsp cinnamon
  
• ½ tsp nutmeg
  
• 1 cup whole milk (or your preferred milk)
  
• ¾ cup pumpkin purée (not pumpkin pie filling)
  
• 1 large egg
  
• 2 tbsp melted butter (plus more for cooking)
  
• 1 tsp vanilla extract
  

Directions

1. In a medium bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
   
   
2. In another bowl, whisk together the milk, pumpkin purée, egg, melted butter, and vanilla until smooth.
   
   
3. Pour the wet ingredients into the dry and stir gently until just combined — a few small lumps are perfectly fine.
   
   
4. Heat a lightly buttered skillet or griddle over low heat.
   
   
5. Pour about ¼ cup of batter for each pancake. Cook until small bubbles form on the surface and the edges look set, typically 2–3 minutes. Flip and cook another 1–2 minutes until golden brown and fluffy.
   
   
6. Serve warm with maple syrup, butter, and pecans for the ultimate taste of fall.

Stack these pumpkin pancakes high, drizzle with warm maple syrup, and add butter or sprinkle of pecans for the coziest fall breakfast. Perfect for crisp mornings or slow weekend brunch, they’re a recipe that brings comfort, warmth, and a little seasonal joy to every table.