Start the day off right with fluffy, warm, scrumptious pancakes. Pairs perfectly with a cup of piping hot coffee for a satisfying breakfast. Just remember to share!

My kids often ask for pancakes in the morning. If they ask before I’ve had at least one cup of coffee, they might get a frown and something along the lines of, “just pour yourself a bowl of cereal!” Now, if I’m caffeinated up, I’ll gladly whip up one of several of my “go-to” pancake recipes! And this is one of them, especially if bananas are sitting on my counter, nearing their expiration date. That’s a “win-win”! Kids get fed, and I feel good about not throwing food out!

This recipe has one unusual ingredient that you don’t see too often in pancakes, VINEGAR! But it is key to getting the lightest and fluffiest pancakes. Did you ever make an erupting volcano when you were a kid? You probably used vinegar and baking soda to get that bubbly explosion effect. The same idea works in this pancake recipe. The vinegar reacts with the baking soda and adds lift, creating a fluffier pancake. Vinegar is a surprisingly common ingredient in baked goods. Vinegar is often included in cakes and cookie batters, and as it reacts with the baking soda, it gives those batters a lift as they bake. Don’t worry; you’ll never taste the vinegar; only enough is used to create a reaction without leaving the sharp taste vinegar is known for.

Some of the tools and equipment that I love to use are listed here:

Pumpkin Pancakes

Start your fall mornings with warm, fluffy, spice-filled pumpkin pancakes! But honestly, these are good enough to eat any time of the year! Serve with toasted pecans and maple syrup for a satisfying breakfast that your whole family will love!
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Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Servings 15 Pancakes


  • 1 cup pumpkin puree
  • 1 ½ cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 5 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • ½ teaspoon ginger
  • ½ teaspoon salt

Toppings (optional)

  • chopped toasted pecans


  • In a medium bowl, add the pumpkin, milk, egg, vegetable oil, and vinegar. Mix well to combine
  • In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Mix well.
  • Add the dry ingredients to the pumpkin mixture, stirring to combine. Let the batter rest for 5 to 10 minutes. It should start to look bubbly, which is the vinegar reacting to the baking soda.
  • Meanwhile, preheat the griddle to 325° F. If you're using a stovetop, start with your burner on medium and adjust as needed for a golden-brown pancake. Lightly butter the pan if needed.
  • Using a ⅓ cup measuring cup, scoop pancake batter and pour onto the griddle. Allow to cook for about 1 ½ to 2 minutes, or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes, or until it is golden brown and cooked through. Cooking times may vary depending on your cooking surface. The best indicator is an even golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked all the way through.
  • Serve warm, with butter and maple syrup. Add chopped toasted pecans to complete the dish.
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