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–+ servings
A stack of three Baked Pumpkin Pancakes sits on a white plate while syrup is being poured over them, drizzling down the sides. The pancakes have a fluffy texture and an inviting orange hue.
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5 from 8 votes

Baked Pumpkin Pancakes

Get the delicious flavor of pumpkin pancakes, but with this recipe you bake them. Baked Pumpkin pancakes are delicious and taste just like pancakes but without all the work.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 10
Author: Carrie Barnard
Cost: $3.55, $0.36 per Servings

Ingredients

  • 2 cups flour
  • ¼ cup brown sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • 5 Tbsp butter
  • 1 ½ cup milk
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup pure pumpkin

Instructions

  • Preheat oven to 350 F. Spray 9x13 glass pan with non-stick cooking spray.
  • In a large mixing bowl, whisk together 2 cups all-purpose flour, ¼ cup brown sugar, 3 teaspoons baking powder, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice.
  • Melt 5 tablespoons butter and allow it to cool slightly. In a separate bowl, whisk together the melted butter, 1½ cups milk, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup pure pumpkin until smooth.
  • Once wet ingredients are thoroughly mixed, slowly add in dry ingredients, stirring until incorporated. Do not over mix.
  • Pour the batter into prepared dish (the batter will be thick). Bake 20-25 minutes until a toothpick inserted in center comes out clean.
  • Serve warm topped with butter and syrup. Enjoy!

Notes

Refrigerate the leftovers in an air tight container for up to 5-7 days.  Reheat in the microwave for 15-20 seconds and enjoy! 

Nutrition

Calories: 208kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 325mg | Potassium: 150mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4096IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 2mg
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