Lemony Pumpkin Pancakes
These Lemony Pumpkin Pancakes are fluffy pumpkin breakfast pancakes made with pumpkin purée, warm cinnamon, fresh lemon zest, and lemon juice for a classic fall breakfast. Ready in 30 minutes
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If you have an extra pumpkin purée, this recipe is a great choice and is perfect for weekend brunches and Thanksgiving breakfasts. Serve them warm with maple syrup.
For a delicious breakfast pairing, serve these pancakes with Eggnog French Toast with Sourdough or Blueberry Cinnamon Roll Casserole.
How to Make Lemony Pumpkin Pancakes
Ingredients you’ll need for Dry Ingredients
Ingredients you’ll need for the wet ingredients
Step-by-Step Guide
1. In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon
2. In another bowl, whisk pumpkin purée, milk, egg, melted butter, vanilla, lemon zest, and lemon juice.
3. Pour wet into dry and stir gently until just mixed (small lumps are fine).
4. Let batter sit 5 minutes.
5. Heat a skillet over medium heat, lightly butter/oil it.
6. Scoop about 2–3 tbsp batter per pancake. Cook 2–3 min until bubbles form and edges look set. Flip and cook 1–2 min more.
7. Top with maple syrup and a little extra lemon zest if you like.
Serve & Enjoy!
Important Recipe Notes
- Make sure to use plain pumpkin purée, not pumpkin pie filling. Pie filling already contains sugar and spices and will change the flavor of the pancakes.
- Start with 1 tablespoon of fresh lemon juice, then add another tablespoon if you want a brighter, more lemony flavor.
- Don’t overmix the batter: Stir the wet and dry ingredients together just until combined. A few small lumps are completely fine and will help keep the pancakes tender.
- Pumpkin can vary in thickness. If the batter is too thick, add 1–2 tablespoons of milk. If it is too thin, add 1 tablespoon of flour.
- Cook over medium heat: Too much heat can brown the outside before the center is cooked. Cook until bubbles form and the edges look set before flipping.
- Using 2–3 tablespoons of batter makes smaller pancakes that are easier to flip and cook evenly.
- These pancakes are best served fresh and warm with maple syrup and a little extra lemon zest.
- Toppings are optional: Butter, yogurt, whipped cream, or maple syrup all pair nicely with the pumpkin and lemon flavors.
Lemony Pumpkin Pancakes
Ingredients
Dry Ingredients
- 1/2 cup 65 g all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup 120 g pumpkin purée, not pumpkin pie filling
- 1/2 cup 120 ml milk
- 1 large egg
- 1 tablespoon neutral oil or melted butter
- 1/2 teaspoon vanilla extract
- Zest of 1 small lemon or 1/2 large lemon
- 1 2 tablespoons fresh lemon juice
Optional topping
- Maple syrup
- Butter/yogurt/whipped cream
Instructions
- In a bowl whisk flour, sugar, baking powder, baking soda, salt and cinnamon
- In another bowl whisk pumpkin purée, milk, egg, melted butter, vanilla, lemon zest, and lemon juice.
- Pour wet into dry and stir gently until just mixed (small lumps are fine).
- Let batter sit 5 minutes.
- Heat a skillet over medium heat, lightly butter/oil it.
- Scoop about 2–3 tbsp batter per pancake. Cook 2–3 min until bubbles form and edges look set. Flip and cook 1–2 min more.
- Top with maple syrup and a little extra lemon zest if you like.
