This pumpkin pancake recipe will give you the perfect batch of fluffy, spiced pancakes. Easy pumpkin pancakes that are fluffy, soft and burst with pumpkin flavors.
Make homemade fluffy classic pancakes or chocolate chip pancakes instead!
PUMPKIN PANCAKES RECIPE
Pumpkin spice pancakes are so easy to make and will be loved by everyone! The pumpkin pancake mix gives you soft, fluffy and spice pancakes. Perfect for a crispy fall morning, weekend brunch, or for a holiday breakfast. Start your day with these homemade pumpkin pancakes, the ultimate fall sweet breakfast.
WHAT YOU NEED-
- Flour– For the perfect batch of pumpkin pancakes be sure to use good quality all-purpose flour. I like to use Bob’s Red Mill All-Purpose Flour.
- Baking Powder & Soda– To get fluffy pancakes be sure to use fresh baking powder and soda.
- Flavors– For all the perfect fall spiced flavors, this pumpkin pancake mix calls for salt, pumpkin pie spice, and cinnamon.
- Egg– Adding an egg to the batter is what helps bind the batter together.
- Sugar– To sweeten the pancake batter this recipe calls for brown sugar, light or dark brown sugar will work.
- Milk– When adding milk to pancake batter, it helps to give you moist not dry pancakes. You can use whole milk, half and half, oat milk, almond milk or even lactose-free milk!
- Oil– Either vegetable, canola or olive oil will work in this pancake batter. Adding oil helps add moisture to the batter.
- Pumpkin– Be sure to use canned pumpkin puree NOT canned pumpkin pie filling.
- Butter– For the best results, you want to cook the pancakes with butter. This will give you golden, crispy and buttery pancakes.
HOW TO MAKE PUMPKIN SPICE PANCAKES
This recipe comes together so effortlessly, making it great for busy mornings!
- Sift together the dry ingredients in a bowl and set aside.
- In a separate bowl, whisk together all the wet ingredients. Add the dry ingredients to the wet ingredients and mix just enough to combine. Do NOT overmix the pancake batter.
- Heat a large skillet or griddle on medium heat, add butter as it heats.
- Once hot, using a 1/3 cup measuring scoop or ladle, pour the pumpkin pancake batter to the skillet, creating pancake patties. Do NOT overcrowd the skillet. (You might need to work in batches or work with 2 skillets at a time.)
- Cook the pancakes on medium heat. Once the pancake batter starts to create holes and the edges firm, it’s time to flip. Flip and finish cooking the pancakes.
- Repeat with all the pumpkin batter, covering the cooked pancakes to keep them warm.
- Serve immediately with desired sides and toppings.
| Griddle-Make these on a griddle all at once, it’s especially great when making multiple batches of pancakes! You can also use a griddle skillet if you want. |
PANCAKE VARIATIONS
Mix it up and make different delicious variations of pumpkin pancakes!
- Pumpkin Chocolate Chip Pancakes– You can never go wrong with adding chocolate to anything, especially these homemade pumpkin pancakes. Add dark, semi-sweet, or milk chocolate chips to the batter.
- Banana Pumpkin Pancakes– Swap out some of the pumpkin in the batter for mashed bananas for a delicious banana pumpkin pancake recipe.
- Pumpkin Pecan Pancakes– If you love nuts, mix in chopped pecans, almonds, or walnuts to the batter.
TOPPING IDEAS
Elevate this pumpkin pancake recipe with your choice of toppings! Here are some great topping ideas:
- Whipped Cream
- Cinnamon Sugar Butter
- Maple Syrup
- Pumpkin Spice Sauce
- Butter
- Chopped Nuts
- Caramel Sauce
- Condensed Milk
- Chocolate Chips
QUESTIONS YOU MIGHT HAVE:
This pancake recipe will make about 8-10 regular sized pancakes. You can also make mini or jumbo pancakes if desired.
Yes! You can swap some of the flour in the batter for protein powder for a hearty protein pumpkin pancake.
Yes! AI do not recommend making this pumpkin batter ahead of time. Once the baking soda and powder is combined with the wet ingredients it activates, so the longer it sits the weaker the leaven gets. You can totally measure out the dry ingredients ahead of time though!
If you want pumpkin waffles instead, check out my pumpkin waffle recipe for light, crispy and flavorful waffles.
Once the pancakes are cooled, cover or add to an airtight container and store in the fridge for 4-5 days! To enjoy, just reheat in the microwave, oven, or air fryer and enjoy.
Yes, these pumpkin pancakes freeze great! Once the cakes are fully cooled, add to a freezer safe bag or container and freeze for up to 3 months! To Thaw– Just remove them from the freezer the night before and allow to thaw at room temp. When ready to serve, reheat in the oven, toaster oven or microwave and serve!
OTHER PUMPKIN INSPIRED RECIPES
Use up the rest of your canned pumpkin puree and make one of our other delicious pumpkin recipes!
Best Pumpkin Pancakes Recipe
Ingredients
- 1 3/4 cup all purpose flour sifted
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 cup pumpkin puree
- 1/3 cup brown sugar
- 1 cup whole milk
- 1 large egg
- 1 1/2 Tbsp oil
- butter or baking spray for cooking
Instructions
- Sift together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon into a bowl. Set aside.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, milk, oil, and egg until combined.
- Add the dry ingredients to the wet batter and mix just until combined. Do NOT overmix the pancake batter.
- Heat a large skillet or griddle on medium heat. Once hot, add butter and let it melt and swirl it around to coat the entire skillet. (Be sure to coat the skillet with butter, to avoid the pancakes from sticking to the skillet.)
- Once hot, use a 1/3 cup measuring cup to scoop the pancake batter and pour it onto the skillet. Pour slowly, creating round pancakes, careful not to put too many pancakes at once. (You want to leave space in between each pancake for easier flipping.)
- Cook the pancakes for about 3-4 minutes, until the edges have set and the center of the batter begins to form bubbles.
- With a spatula, carefully flip the pancakes and cook until the other side and cook for another 2-3 minutes, until the bottoms are golden brown and pancakes are fully cooked through.
- Add more butter or baking spray and repeat with the remaining batter. (As you cook the rest of the pancakes, cover the cooked pancakes to keep warm, or add to a warm oven.)
- Serve with desired sides immediately, while cakes are still warm.
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