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 the fall season! They are so easy to make even without a mix and burst 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!
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.
Reasons you’ll love this recipe
- Easy to make from scratch in less than 15 minutes
- Perfect fall breakfast with lots of pumpkin pie flavor
- Simple ingredients that you have in your pantry
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 puree – Use pure pumpkin puree. It is different from pumpkin pie filling and is not sweetened. Homemade pumpkin puree 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 pie 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 overmix the batter.
Cook the pancakes over medium heat in a wide pan, skillet, or on a griddle. Flip when the bubbles on the surface pop and leave holes.
More Pumpkin recipes
Expert Tips
- 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.
- 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 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.
- 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
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.
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.
This recipe also makes great pumpkin 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.
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. They can also be stored in the freezer for up to three months.
Reheat: Reheat the pancakes in the toaster, 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.
More Breakfast Recipes
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Pumpkin Pancakes
Ingredients
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 large egg
- 2 Tbsp unsalted butter, melted plus 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, see notes
- 1/2 tsp salt
Instructions
- In a bowl, whisk together the milk, pumpkin puree, egg, and melted butter. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Pour the 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 buttered 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, and cook on the other side until nicely browned. Serve hot with maple syrup.
Notes
- 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.
- 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 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.
- These pancakes taste best hot served with maple syrup and a piece of butter on top.
- Instead of pumpkin pie spice, you can also 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.
Brenda Turner says
Made waffles today yummy will make these again thanks for sharing
Jeanne says
This recipe is SO good! Pancakes turned out wonderful!
Katrina says
Delicious! My 5, 3, and 1 year olds devoured these right up, exactly as written!
Alex mathieu-l. says
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!
Karen says
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!