Pumpkin Pancakes Recipe

Pumpkin pancakes are something I start craving as soon as mornings feel cooler and slower. This recipe usually comes out on weekends when I actually have time to make breakfast instead of grabbing something on the go.

They’re soft, lightly spiced, and feel comforting without being overly sweet. I like making a full batch, keeping the extras warm in the oven, and letting everyone top theirs however they like.

Behind the Recipe

I started making pumpkin pancakes years ago after realizing I always had leftover pumpkin purée from baking. Regular pancakes felt a little plain once I added pumpkin and warm spices, and over time I adjusted the balance so they stayed fluffy instead of dense. This version is the one I come back to every fall because it’s reliable and easy.

Why You’ll Love This Recipe

• Soft and Fluffy: Pumpkin keeps the pancakes moist
• Warmly Spiced: Cozy fall flavors without overpowering
• Not Too Sweet: Perfect for sweet or savory toppings
• Easy to Make: Simple pantry ingredients
• Family Friendly: Mild flavors everyone enjoys
• Great for Meal Prep: Reheat well for busy mornings
• Seasonal Comfort: Feels special without being complicated

Chef’s Pro Tips for Perfect Results

• Don’t Overmix: A few lumps keep pancakes tender
• Use Pure Pumpkin Purée: Not pumpkin pie filling
• Let Batter Rest: Rest batter for 5–10 minutes to allow flour to hydrate and improve fluffiness
• Medium Heat Only: Prevents burning while cooking through
• Flip Once: Wait for bubbles before turning
• Use fresh baking powder: Old baking powder reduces pancake fluffiness
• Wipe pan lightly between batches to prevent burning and uneven browning

Kitchen Tools You’ll Need

1. Mixing Bowls: One for dry, one for wet ingredients
2. Whisk: For smooth batter
3. Measuring Cups and Spoons: Accurate ratios matter
4. Nonstick Skillet or Griddle: Even cooking
5. Spatula: For easy flipping

Ingredients in This Recipe

1. All-purpose flour (1 ½ cups): Creates structure while keeping the pancakes soft and tender
2. Pumpkin purée (1 cup, plain pumpkin purée, not pumpkin pie filling): Adds moisture, rich color, and warm flavor
3. Milk (1 to 1¼ cups): Adjust as needed to create a thick but pourable batter
4. Egg (1 large): Binds everything together and adds structure
5. Brown sugar (2 tablespoons): Brings gentle sweetness and cozy warmth
6. Baking powder (2 teaspoons): Gives lift and fluffy texture
7. Pumpkin pie spice (1 ½ teaspoons): Delivers classic fall flavor
8. Salt (¼ teaspoon): Balances and enhances sweetness
9. Butter or oil (2 tablespoons, melted): Keeps the pancakes tender and golden
10. Vanilla extract (1 teaspoon): Rounds out the flavor with smooth depth

Ingredient Substitutions

• Flour Swap: Whole wheat pastry flour works well
• Dairy-Free Milk: Almond or oat milk are good options
• Egg Replacement: Flax egg for vegan pancakes
• Sugar Option: Maple syrup instead of brown sugar
• Spice Mix: Cinnamon and nutmeg if pumpkin spice isn’t available

Ingredient Spotlight

• Pumpkin Purée: Adds natural sweetness and moisture without heaviness
• Pumpkin Pie Spice: A blend that brings warmth and depth

How To Make This Recipe

1. Mix Dry Ingredients: Whisk flour, baking powder, spices, and salt
2. Mix Wet Ingredients: Combine pumpkin, milk, egg, sugar, melted butter (cooled slightly), and vanilla
3. Combine Batter: Gently fold wet into dry until just mixed, Batter should be thick but pourable, similar to traditional pancake batter
4. Heat Pan: Warm skillet over medium heat (about 350°F / 175°C) and grease lightly
5. Cook Pancakes: Pour batter and cook for 2–3 minutes, until bubbles form and edges look set
6. Flip and Finish: Cook another 1–2 minutes until golden and cooked through
7. Serve Warm: Stack and top as desired

Pumpkin Pancakes

These pumpkin pancakes are made by combining mashed pumpkin with flour, eggs, and spices, then cooking the batter on a griddle until golden. They have a tender, fluffy texture with a vibrant orange color and a hint of pumpkin sweetness in each bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• All-purpose flour 1 ½ cups: Creates structure while keeping the pancakes soft and tender
• Pumpkin purée 1 cup, plain pumpkin purée, not pumpkin pie filling: Adds moisture, rich color, and warm flavor
• Milk 1 to 1¼ cups: Adjust as needed to create a thick but pourable batter
• Egg 1 large: Binds everything together and adds structure
• Brown sugar 2 tablespoons: Brings gentle sweetness and cozy warmth
• Baking powder 2 teaspoons: Gives lift and fluffy texture
• Pumpkin pie spice 1 ½ teaspoons: Delivers classic fall flavor
• Salt ¼ teaspoon: Balances and enhances sweetness
• Butter or oil 2 tablespoons, melted: Keeps the pancakes tender and golden
• Vanilla extract 1 teaspoon: Rounds out the flavor with smooth depth

Equipment

• Mixing Bowls: One for dry, one for wet ingredients
• Whisk: For smooth batter
• Measuring Cups and Spoons: Accurate ratios matter
• Nonstick Skillet or Griddle: Even cooking
• Spatula: For easy flipping

Method

 

1. Mix Dry Ingredients: Whisk flour, baking powder, spices, and salt
2. Mix Wet Ingredients: Combine pumpkin, milk, egg, sugar, melted butter (cooled slightly), and vanilla
3. Combine Batter: Gently fold wet into dry until just mixed, Batter should be thick but pourable, similar to traditional pancake batter
4. Heat Pan: Warm skillet over medium heat (about 350°F / 175°C) and grease lightly
5. Cook Pancakes: Pour batter and cook for 2–3 minutes, until bubbles form and edges look set
6. Flip and Finish: Cook another 1–2 minutes until golden and cooked through
7. Serve Warm: Stack and top as desired

You Can Also Try out Other Recipes

• 10 Healthy Baking Recipes
• Apple Cinnamon French Toast Recipe

Make-Ahead and Storage Tips

• Make Ahead: Batter can rest 5–10 minutes, but avoid storing overnight because baking powder loses effectiveness
• Refrigerate: Store cooked pancakes up to 3 days
• Freeze: Freeze with parchment between layers
• Reheat: Toast or warm in skillet

How to Serve This Dish

• Classic Style: Butter and maple syrup
• With Fruit: Apples, bananas, or berries
• Savory Twist: Serve with bacon or sausage

Creative Leftover Transformations

• Pumpkin Pancake Sandwich: Add nut butter or cream cheese
• Breakfast Stack: Layer with yogurt and fruit
• Mini Pancakes: Cut into bites for kids
• Dessert Base: Top with whipped cream

Additional Tips

• Adjust Thickness: Add milk if batter feels thick
• Extra Spice: Add cinnamon if you like more warmth
• Fresh Toppings Matter: Brighten the dish

Make It a Showstopper

• Tall Stack Presentation: Dust lightly with powdered sugar
• Warm Syrup: Enhances flavor and aroma
• Seasonal Garnish: Toasted pecans or apples

Variations to Try

• Chocolate Chip Pumpkin Pancakes: Fold in chocolate chips
• Whole Wheat Version: Swap half the flour
• Protein Boost: Add Greek yogurt
• Vegan Pumpkin Pancakes: Plant milk and flax egg
• Spiced Apple Pancakes: Add grated apple

FAQ’s

1. Can I use canned pumpkin? Yes, just use plain Pumpkin purée (1 cup)
2. Are these pancakes sweet? Mildly sweet and balanced
3. Can I freeze them? Yes, they freeze very well
4. What milk works best? Any milk works
5. Can I make them gluten free? Use a 1:1 gluten free flour
6. Why are my pancakes dense? Batter was likely overmixed
7. Can I add nuts? Yes, walnuts or pecans work well
8. Do they reheat well? Yes, toaster or skillet works best
9. Can kids eat these? Yes, flavors are mild
10. How long do leftovers last? Up to 3 days refrigerated

Olivia

Hi, I’m Olivia Chen-Williams, a professional chef, cooking instructor, and the founder of Turn Around At 50. For nearly three decades, my life has revolved around kitchens. Not the quiet, romantic kind, but the real ones. Hot, loud, demanding, and deeply alive.