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.

These Pumpkin Pancakes are a breakfast favorite in our house during fall! They are so easy to make even without a mix and burst with your favorite fall flavors. Made with pumpkin purée, 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!

Adding pumpkin purée 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.

Ingredient notes

Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.

• Milk – I use whole milk but 2% milk or non-dairy milk will work too.
• Pumpkin purée – Use pure pumpkin purée. It is different from pumpkin pie filling and is not sweetened. Homemade pumpkin purée works too.
• Flour – All-purpose flour is recommended for this recipe. I have not tested this recipe with whole wheat or any other flour.
• Baking powder and baking soda – This recipe needs both to get the fluffiest pancakes.
• Pumpkin pie spice – The recipe calls for pumpkin spice, but you can also use individual spices. Use 1 3/4 teaspoon cinnamon, 3/4 teaspoon ginger, 1/8 teaspoon of ground cloves, and 1/4 teaspoon of each nutmeg and allspice.

How to make this recipe 

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

It’s really easy and quick! In a large bowl combine all the wet ingredients, in another bowl combine all the dry ingredients, then pour the dry ingredients into 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 over-mix the batter.

Cook the pancakes over medium heat in a wide pan, large skillet, or on a griddle. Flip when the bubbles on the surface pop and leave holes.

Julia’s Tips

• If you have an orange on hand, adding 1 Tbsp of orange zest makes these pancakes even more delicious.
• Adding some chocolate chips to the batter is one of my favorite things to do. You can also add some vanilla extract if you want to add a bit more warmth.
• This recipe was tested with all-purpose flour. If you would like to use a different flour, like whole wheat 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.
• Instead of butter, you can also use coconut oil, avocado oil, or any other taste-neutral vegetable oil (not olive oil!) to fry the pancakes.
• Use Pumpkin purée 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.
• These pancakes taste best hot served with maple syrup and a piece of butter on top. Whipped cream also makes a delicious side for this pumpkin pancake recipe.

Recipe FAQs

Leftovers

Store: The batter should be used right away. Letting the pancake batter 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.

Freeze: They can also be stored in the freezer for up to three months. I recommend freezing them in a single layer on a baking sheet and then transferring them to an airtight container or bag when they are completely frozen. This way they won’t stick together.

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

Tools 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! Perfect for a large family because it makes four waffles at the same time. If you’re looking for a more affordable waffle maker, check out this Belgian Waffle maker that I used for years.

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