Fluffy and flavorful pumpkin pancakes are the best fall breakfast! They’re packed with pumpkin puree and cozy spice. Serve them smothered with butter and real maple syrup, and topped with crunchy nuts for the ultimate treat.
For more cozy breakfast ideas, try my baked apple cider donuts and these moist and fluffy pumpkin muffins, next!
Easy Pumpkin Pancakes Recipe
As soon as pumpkin season hits, I make batch after batch of these thick and fluffy homemade pumpkin pancakes on the weekends. They’re a flavorful fall twist on my family’s favorite classic pancakes, packed with savory pumpkin puree, brown sugar, and warm spice.
Why I’m Obsessed With Pumpkin Pancakes
- Moist and fluffy. Real pumpkin puree fills these pancakes with flavor while packing them with moisture. They’re soft, fluffy, and perfectly spongey. Enough to soak up all the maple syrup we soak them with!
- Easy to make, freezer-friendly. The batter uses pantry staples and comes together quickly. I can have a tall stack of pumpkin pancakes on the table in 20 minutes or less. I use leftovers for school lunches and toss the extras in the freezer.
- Perfect for fall. Nothing says “fall” quite like a cozy batch of pumpkin pancakes, and this recipe has the perfect balance of sweetness and spice. These pancakes are easy enough for everyday breakfasts, and festive for the holidays. I love making them the morning after Thanksgiving and topping them with leftover apple crisp!
Ingredient Notes
In addition to dry ingredients like flour and leavening, these are some notes on what you’ll need to make your pumpkin pancakes from scratch. Scroll down to the recipe card for a printable list with the full ingredient amounts.
- Spices – These pancakes use a combination of cinnamon and pumpkin pie spice. Instead of cinnamon, other good choices are ginger, nutmeg, or cardamom. You could also use additional pumpkin pie spice.
- Pumpkin Puree – Canned pumpkin works best for this recipe, though you can use homemade, see below. Make sure you use pumpkin puree and NOT pumpkin pie filling.
- Milk – I use whole milk but any dairy or non-dairy milk will work in this recipe.
- Sugar – I love the caramelization of brown sugar next to the savoriness of the pumpkin. You can use light or dark brown sugar, or granulated sugar if needed.
Canned vs. Homemade Pumpkin Puree
You can make these pancakes with homemade pumpkin puree. Keep in mind that homemade puree often contains more moisture. In this case, you might need to tweak the amount of milk in the recipe (using less to account for the extra moisture). If you aren’t a fan of pumpkin or if you can’t get your hands on it, sweet potato puree makes a good substitute.
How to Make Pumpkin Pancakes
Once you’ve gathered your ingredients, below is an idea of what you can expect from this easy pumpkin pancakes recipe. You’ll find the printable instructions in the recipe card after the post.
- Make the pancake batter. Start by whisking together the dry ingredients. In a separate bowl, cream the sugar with the wet ingredients. Afterward, fold the wet mixture into the dry ingredients.
- Cook. Next, add the pancake batter to a hot, greased griddle or skillet. I usually use about ¼ cup of batter per pancake. Once bubbles begin to burst on the surface of the pancakes, flip them and let them cook on the other side.
- Serve. Once all your pumpkin pancakes are cooked, serve them right away. We love these topped with butter and real maple syrup! See below for more serving suggestions.
Use the Right Pan
Along with the right ratio of ingredients, the second secret to perfect pancakes is the right pan. Using a cast iron pan yields pancakes with crispy brown edges. Meanwhile, pancakes cooked in a non-stick skillet have a more even tone across the surface. Both pan types work well, so it’s up to you to decide which one you prefer.
Recipe Notes and Variations
- Don’t overmix. It’s important not to overmix when combining the wet and dry ingredients for the batter. Just like most baked goods, overworking pancake batter yields a tough, chewy finished product.
- Rest the batter. Let the pumpkin pancake batter sit for a few minutes while the pan or griddle preheats. It ensures that the pan has time to get nice and hot, plus, resting pancake batter lets the flour absorb more of the liquid, for the lightest, fluffiest pancakes.
- Keep the pancakes warm. While I cook the pancake batter in batches, I like to keep the finished pancakes warm on a sheet pan in the oven. Set the temperature to 175ºF so they stay warm without drying out.
- Add-ins. Fold nuts into the batter, like toasted pecans or walnuts. You could also use your favorite dark, white, or semi-sweet chocolate chips.
- Gluten-free. Swap all-purpose flour for your preferred all-purpose 1:1 gluten-free flour to make these pumpkin pancakes gluten-free.
What to Serve With Pancakes
On any given weekend in the fall, I’ll serve these pumpkin pancakes next to savory breakfast dishes like an easy quiche florentine or broccoli cheddar quiche with crispy potatoes. They’re also perfect with a side of bacon and scrambled eggs. Just add a drizzle of maple syrup or a dollop of whipped cream and dig in! This homemade apple pie filling is another easy topping idea.
Pumpkin pancakes are also right up there with my grandmother’s cinnamon rolls as a favorite holiday breakfast. They go great with a festive fruit tart and mimosas at brunch!
Storing and Reheating Leftovers
- Refrigerate. Store any leftover pumpkin pancakes in an airtight container in the fridge for up to 3 days.
- Freeze. When it comes to freezing, I like to wrap the individual pancakes in plastic wrap first. Afterward, place I’ll them into a Ziploc bag and keep them frozen for up to 3 months.
- Reheat. My favorite way to reheat pancakes is in the toaster! You can also reheat leftover pancakes in the microwave until they’re warmed through.
More Pumpkin Recipes
Pumpkin Pancakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10-12 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
Fluffy and flavorful pumpkin pancakes are an easy breakfast packed with real pumpkin puree and spice. Best served with real maple syrup for the ultimate fall treat!
Ingredients
- 2 cups (240g) all-purpose flour
- 1 tablespoon(7g) baking powder
- 1 teaspoon (5g) cinnamon
- 1 teaspoon (5g) pumpkin pie spice
- ½ teaspoon salt
- 1 ½ cups (366g) canned pumpkin puree
- 1 ¼ cup (295ml) whole milk
- 2 large eggs, room temperature
- ⅓ cup (75g) light brown sugar, tightly packed
- 4 tablespoons (56g) salted butter, melted
- 2 teaspoons (10ml) pure vanilla extract
Instructions
- In a large mixing bowl combine the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a medium mixing bowl combine the pumpkin puree, milk, eggs, brown sugar, melted butter, and vanilla until well combined.
- Add the wet ingredients to the dry and fold until just combined. Do not over-mix. Let batter sit while you preheat a griddle or large non-stick pan over medium to medium-high heat.
- Add a small pat of butter or spray the hot pan with nonstick cooking spray. Pour ¼ cup of batter onto the hot pan and cook until bubbles start to set and the edges become set, about 1-2 minutes. Flip the pancake and cook the other side until the batter is fully cooked, about another minute. Repeat until all batter has been cooked.
- Serve hot pancakes immediately with softened butter and warm maple syrup. You can keep pancakes warm on a sheet pan placed in a 175℉ oven until all pancake batter has been cooked.
Notes
- Storage: Leftover pancakes can be cooled and stored in an airtight container in the fridge for up to 3 days. To freeze: wrap the pancakes individually in plastic wrap and then store them in a ziplock bag in the freezer for up to 3 months. To reheat, pop pancakes into the toaster or microwave until warmed through.
- Canned pumpkin works best for this recipe. Make sure you use pumpkin puree and NOT pumpkin pie filling. You could also use homemade pumpkin puree, but it may contain more moisture so you may have to tweak the amount of milk you add. You could also use sweet potato puree.
- Other good spices in this recipe are ginger, nutmeg, or cardamom. You could also add in toasted nuts like pecans, walnuts, or chocolate chips for a decadent version.
- Using a cast iron pan will yield pancakes with a crispy brown edge. Using a non-stick skillet will yield pancakes with a more even tone across the surface.
