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A stack of Pumpkin Pancakes topped with butter and Maple Syrup.
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5 from 21 votes

Pumpkin Pancakes

Our Pumpkin Pancakes are easy to make and bake up thick and fluffy! Special enough for Thanksgiving breakfast but simple enough for every day.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 6


  • 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


  • 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.


  • 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.


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