Pumpkin Pancakes

These easy to make Pumpkin Pancakes are my favorite way to start a fall morning! Soft and fluffy homemade pancakes are made with the perfect amount of pumpkin puree, and a medley of warm fall spices like cinnamon and nutmeg. They’re fall flavored, have the best consistency, and pair perfectly with a drizzle of sweet maple syrup!

What are Pumpkin Pancakes Made of?

Pumpkin pancakes are a quick and easy breakfast! They’re made from pantry staples such as flour, brown sugar, baking powder, baking soda, ground spices, milk, pumpkin purée, eggs, butter, and vanilla. These are ingredients many people always have on hand! Plus, the batter only takes a few minutes to stir together, so what are you waiting for?!

a plate of pumpkin spice pancakes covered in syrup

What Makes Fluffy Pumpkin Pancakes?

Pumpkin pancakes are made fluffy through the addition of baking powder and baking soda, both of which are leavening agents. For the fluffiest pancakes, follow these tips:

Make sure to use fresh, in-date baking powder and soda. If either is expired, toss it and grab a new box.
Don’t overmix the batter. It’s okay if the batter is a bit lumpy! Overmixing will develop too much gluten, leading to tough, rubbery pancakes.
Ensure that the batter is thick but still pourable. Batter that is too runny will lead to thin pancakes, and batter that is too thick will lead to dry pancakes.

Pumpkin Pancake Toppings

There are so many delicious toppings you can add to your pumpkin pancakes! Try these:

Maple syrup
Whipped cream
Chocolate chips
Candied nuts
Sprinkles
Apple cider sauce
Honey butter
Caramel sauce
Ice cream

How to Store Pumpkin Pancakes

Make Ahead: You can prepare pumpkin pancake batter up to 2 days in advance of when you plan to make pancakes. Store the batter in an airtight container in the refrigerator until ready to use.

Storage: Store leftover pumpkin pancakes in an airtight container in the refrigerator for up to 5 days. Reheat on a sheet pan covered with aluminum foil in a 350°F oven for 5-7 minutes.

Freezing: Freeze pumpkin pancakes in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Bake directly from frozen in a 350°F oven for about 10 minutes, or until warmed through.

More Pumpkin Breakfast Recipes We Love

close up on a plate of pumpkin pancakes with a fork and knife set on the side

Serving a big stack of freshly made pumpkin pancakes is a surefire way to get everyone up and out of bed in the morning! If you’re looking for the best way to kickstart your Thanksgiving day, this is the breakfast recipe to make. These homemade pancakes take just about half an hour to whip up from start to finish and are oh so perfectly filled with the best fall flavors like real pumpkin and warm cinnamon.

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

Pumpkin Pancakes Recipe

These easy to make Pumpkin Pancakes are my favorite way to start a fall morning! Soft and fluffy homemade pancakes are made with the perfect amount of pumpkin puree, and a medley of warm fall spices like cinnamon and nutmeg. They're fall flavored, have the best consistency, and pair perfectly with a drizzle of sweet maple syrup!

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings people

Calories 382kcal

Author Becky Hardin – The Cookie Rookie

Equipment

Kitchen Scale (optional)
Electric Griddle OR
Cast Iron Skillet

Ingredients

1½ cups all-purpose flour 180 grams
2 tablespoons brown sugar 27 grams
1½ teaspoons baking powder 6 grams
¾ teaspoon baking soda 5 grams
½ teaspoon kosher salt
1½ teaspoons ground cinnamon 5 grams
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
1½ cups milk 341 grams, room temperature
¾ cup pumpkin purée 170 grams (NOT pumpkin pie filling!)
2 large eggs 100 grams, room temperature
3 tablespoons unsalted butter 42 grams, melted (⅜ stick), plus more for cooking
1 teaspoon pure vanilla extract 4 grams

Instructions

Preheat a griddle, cast iron pan, or nonstick skillet over medium heat.
In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together.

1½ cups all-purpose flour, 2 tablespoons brown sugar, 1½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon kosher salt, 1½ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground nutmeg
In a medium bowl, whisk the milk, pumpkin purée, eggs, melted butter, and vanilla extract.

1½ cups milk, ¾ cup pumpkin purée, 2 large eggs, 3 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
Pour the wet ingredients into the dry and mix until just combined. Lumps are okay!
To the hot pan, add enough butter to coat the bottom of the pan. Pour in ⅓ cup of batter. Cook until the edges start to dry and bubbles pop. Flip and cook for another 3-4 minutes until golden on the second side.
Repeat until all of the batter has been used.

Video

Notes

Yield: This recipe yields 8-10 pancakes.

To make vegan pumpkin pancakes, use a non-dairy milk, omit the eggs, and use coconut oil instead of butter.
To make gluten-free pumpkin pancakes, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
Be sure to use pumpkin purée, not pumpkin pie filling. Pumpkin pie filling contains added sweetener, spices, and flavorings that will alter the recipe!
To keep pumpkin pancakes warm while you finish cooking the rest, preheat the oven to 200°F with a sheet pan on the middle rack. Transfer the pancakes to the sheet pan until ready to serve.

Storage: Store pumpkin pancakes in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.