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    Home > Recipes > Breakfast & Brunch

    Pumpkin Pancakes

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 10/04/19 · Updated: 10/04/19

    Pumpkin Pancakes

    Pumpkin Pancakes are so easy to make and bake up thick and fluffy! They are special enough for Thanksgiving breakfast but simple enough for any fall morning.

    Adding pumpkin puree makes baked goods moist and tender. Our Pumpkin Cream Cheese Muffins, Pumpkin Muffins, and Pumpkin Crunch Cake are some of our favorite things to make during this season.

    A stack of Pumpkin Pancakes topped with butter and Maple Syrup

    These Pancakes are a breakfast favorite in our house during the fall season! They are so easy to make even without a mix and are bursting with your favorite fall flavors. Made with pumpkin puree, pumpkin pie spice, and brown sugar, these fluffy, moist, and thick pumpkin pancakes are the perfect combination of Pumpkin Pie and Pancakes. Pour some maple syrup on top and enjoy!

    Can I use fresh pumpkin puree in this recipe?

    You could, but fresh pumpkin puree usually has more moisture so you have to reduce the amount of milk a bit. I prefer to use Canned Pumpkin Puree but I know that it is not available everywhere so if you want to make your own check out this easy recipe.

    Can I use Pumpkin Pie Filling in Pumpkin Pancakes?

    I don’t recommend using Pumpkin Pie filling in this recipe because it has a lot more ingredients which would make it necessary to change this recipe significantly.

    How to make Pumpkin Pancakes from scratch

    It’s really easy and quick! In one bowl combine all the wet ingredients, in another bowl combine all the dry ingredients, then pour the dry ingredients in the bowl with the wet ingredients and stir until combined. You can use a spatula or a whisk for that, just make sure not to overmix the batter. Cook the pancakes in a wide pan or on a griddle. Flip when the bubbles on the surface pop and leave holes.

    Dry ingredients in a measuring bowl with a spoon

    Glass bowl with Pumpkin Pancake Batter with a spatula

    How to make Pumpkin Waffles

    This recipe also makes great waffles. The batter should be thick so don’t add more milk and use about 1/3-1/2 cup of batter depending on your waffle iron. I use this cheap Belgian Waffle Iron and the waffles bake up thick and fluffy.

    Tips for Making Pumpkin Pancakes

    • If you have an orange on hand, adding 1 Tbsp of orange zest makes these pancakes even more delicious.
    • This recipe was tested with all-purpose flour. If you want to use a different flour you might have to change the amount of liquid and the pancakes might not be as fluffy and thick.
    • Don’t flip the pancakes too soon! Wait until the bubbles pop and form holes that stay open. Flipping will also be easier if you wait.
    • Don’t use butter to cook the pancakes! Butter will burn at higher temperatures. Coconut oil, avocado oil, or other taste-neutral vegetable oil (not olive oil!) will work best.
    • Use Pumpkin puree and NOT pumpkin pie filling!
    • You can make your own Pumpkin Pancake Mix by combining all the dry ingredients (flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt) in a container, this way you only have to measure the wet ingredients when you make the pancakes.
    A stack of Pumpkin Pancakes topped with butter and Maple Syrup drizzled on top

    Serve: These pancakes taste best hot with lots of maple syrup.

    Store: The batter should be used right away. Letting it sit for too long stops the baking powder from working and results in flat pancakes. The cooked pancakes can be stored in an airtight container in the fridge for 3-4 days or frozen.

    Reheat: Reheat the pancakes in the toaster, microwave, or in a pan. They will still taste delicious and make a great quick breakfast to have on hand.

    Tools and Ingredients used for Making this Recipe

    Griddle: This griddle works best for pancakes and gives you a big cooking surface to make lots of pancakes at the same time.
    Wide Heavy-Bottomed Frying Pan: If you don’t have a griddle a frying pan works too.
    Waffle Maker: My favorite Belgian waffle maker! It’s so affordable and makes great waffles. We use it every weekend.

    A stack of Pumpkin Pancakes topped with butter and Maple Syrup
    Servings: 6

    Pumpkin Pancakes

    Pumpkin Pancakes are so easy to make and bake up thick and fluffy!
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Course: Breakfast
    Cuisine: American
    Calories: 291kcal
    Author: Julia Foerster
    5 from 7 votes
    Print PIN RECIPE Rate

    Ingredients

    Cups – Metric
    • 1 1/2 cups milk
    • 1 cup pumpkin puree
    • 1 egg
    • 2 Tbsp vegetable oil, more for frying
    • 2 cups all-purpose flour
    • 1/4 cup brown sugar
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1 Tbsp pumpkin pie spice
    • 1/2 tsp salt
    Prevent your screen from going dark

    Instructions

    • In a bowl, whisk together the milk, pumpkin puree, egg, and oil. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
    • Pour flour mixture into the bowl with the wet ingredients and whisk until just combined. Add a little bit more milk if the batter is too thick.
    • Heat a lightly oiled wide heavy-bottomed pan or griddle over medium-high heat. Use a measuring cup to scoop 1/4 – 1/3 cup of the batter into the pan or onto the griddle per pancake. Flip when the bubbles that appear on the surface pop and form holes that stay open, cook on other side until nicely browned. Serve hot with maple syrup.

    Nutrition Information

    Calories: 291kcal | Carbohydrates: 48g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 420mg | Potassium: 372mg | Fiber: 2g | Sugar: 14g | Vitamin A: 6493IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 3mg
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    Reader Interactions

    Comments

    1. Brenda Turner says

      January 02, 2021 at 3:47 pm

      Made waffles today yummy will make these again thanks for sharing

      Reply
    2. Jeanne says

      October 17, 2020 at 7:54 pm

      5 stars
      This recipe is SO good! Pancakes turned out wonderful!

      Reply
    3. Katrina says

      October 14, 2020 at 7:06 am

      5 stars
      Delicious! My 5, 3, and 1 year olds devoured these right up, exactly as written!

      Reply
    4. Alex mathieu-l. says

      October 09, 2020 at 10:44 am

      5 stars
      Hi!I just tried this recipe! I made it with my homemade pumpkin puree. Even though i am not a big fan of pancakes, i liked those ones! The texture is perfect, just the right amount of spices (that i mixed myself as well) and just enough sweetness ! It was perfect for an early october morning!

      Reply
    5. Karen says

      October 09, 2020 at 10:32 am

      5 stars
      These pancakes are sooooooooooo delicious! I doubled the recipe to use a whole can of pumpkin (also because we have a large family) and I used almond milk instead of dairy milk. They are so moist and fluffy!! Thank you for this recipe! My kids made me promise to make more soon!

      Reply

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    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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