Pumpkin Pancakes

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  • This fluffy, easy Pumpkin Pancakes recipe is the perfect recipe for breakfast during fall! Made with warm spices and a homemade mix, this is one of the tastiest pumpkin purée recipes out there.

    side angle view of pumpkin pancakes dripping with syrup

    Pungent pumpkin combined with pumpkin pie spice and ground cinnamon creates soft happy pancakes that are so dreamy for autumn–or whenever you’re craving flavors of cool weather. 

    Recipes for fall are my favorite because they remind me of vibrantly colored leaves and flavors of comfort. Whether I am making this recipe or my crispy pumpkin waffles, there is always a place for breakfast or brunch.

    Whenever you’re craving for favorite IHOP pancakes, you can depend on this recipe to deliver perfection because it’s seriously just as good. 

    Easy breakfast ideas are the best because they require minimal effort and allow you to have food prepared within minutes. Who doesn’t like simple recipes? Let’s move on.

    Topped with creamy whipped cream and fragrant spices, you will want a second stack of pancakes as soon as you taste the sweet flavors of the first one. 

    overhead of pumpkin pancakes with whipped cream

    Easy Pumpkin Pancakes

    There are so many choices when it comes to pancakes. Basically, there are always options to choose from. One of my favorites, this banana pancakes recipe, usually is a constant in my household because they are so sticky and dreamy. 

    These pancakes are so great because:

    • Versatile: There are so many options for toppings for this recipe! From nuts to fruit, there are many ways to dress your pancakes up. 
    • Simple: With straightforward steps, this easy recipe is exactly what you need for those mornings when you aren’t wanting a lot of steps! 
    • Kid-Friendly: The kids will love these sweet flapjacks. Meal prep these pancakes for the week to offer to the children for breakfast or their lunch boxes. 
    • Flavorful: Just the right combination of pumpkin and sugar, these classic pancakes are full of flavor and yummy qualities.
    cut pancakes with syrup

    Ingredients

    • Flour– For this recipe, we used all-purpose flour because it allows these pancakes to be airy. For gluten-free pancakes, substitute the AP flour with 1:1 gluten-free flour. 
    • Sugar–Granulated sugar is fine for this recipe, but you can substitute it with coconut sugar. Another way to sweeten this recipe is with maple syrup, monk fruit, or agave. Just be sure to mix the liquid sweeteners in with the liquid ingredients.
    • Pumpkin Pie Spice– I like to make my own pumpkin spice to keep on hand on fall and winter long because it stores really well. Store bought pumpkin pie spice is also a great option.
    • Cinnamon–Ground cinnamon is used for these pancakes, but if you only have whole cinnamon sticks then you can grind them up by breaking them into small pieces and blending in a food processor or coffee bean grinder. Another option for making ground cinnamon is you can grate the stick using a box grater, then blend the powder in a spice grinder.
    • Milk–Any kind of milk will work! I like to use oat or dairy milk.
    • Pumpkin Purée–Pumpkin purée is the star of this recipe. Make your own purée with whole pumpkins, or you can easily buy the canned stuff for the store depending on how much work you’re wanting to put into this recipe.
    • Oil–I used avocado oil, but any kind of neutral plant-based oil will be okay for the pancakes. 

    How to Make These Fluffy Pumpkin Pancakes

    1. Combine dry ingredients. First, in a medium bowl, combine the flour, sugar, baking powder and soda, spices, and salt with a whisk. Set the bowl aside. 
    2. Mix the wet ingredients. Next, in a medium-sized bowl, mix the milk, pumpkin purée, egg, and oil until fully combined. Make sure there are no lumps present and be sure to scrape down the sides.
    3. Make batter. Pour the liquid ingredients into the dry ingredients into one bowl. Mix the pancake batter until smooth, but do not overmix. Mix just until most of the lumps are gone–some lumps are okay. 
    pancake batter with a whisk in a mixing bowl

    Pro Tip: For fluffier pancakes, allow your pancake batter to rest for five to ten minutes.

    1. Preheat. Preheat a griddle or nonstick skillet over medium-high, then reduce the heat to low. Prepare the pan with a tablespoon of butter or oil. 
    2. Cook pancakes. Scoop the batter out of the bowl with a ⅓ measuring cup and transfer it to the preheated skillet or griddle. Cook the pancake until small bubbles start to appear on the surface, about three minutes. Flip the pancake. 
    3. Cook the second side of the pancake until golden and light brown, about two to three minutes. Keep an eye on the pancake.
    4. Repeat. Remove the pancake from the heat. Repeat with the rest of the batter. Turn the heat off. 

    How to Serve Pumpkin Pancakes

    Serve this recipe with store bought or freshly made vanilla whipped cream or icing. Warm a pat of butter and serve on top of the pumpkin pancakes with maple syrup, Dutch honey or apple cider syrup.

    Pair these pancakes with egg muffins, scrambled eggs, or air fryer bacon. There are so many great breakfast and brunch options out there to create a well-balanced meal. 

    If you want to do a pumpkin breakfast extravaganza, also make pumpkin cinnamon rolls!

    close up of dressed pumpkin pancakes

    Tips

    • Be sure not to burn the pancakes. If the pancakes cook too long with the bubbles on top, then the pancakes will overcook. 
    • Do not over mix the pancakes are they will be thin. 
    • For vegan pumpkin pancakes, use dairy-free milk, one flax egg in place of the whole egg, and vegan butter. 
    • To make a flax egg, in a bowl, one tablespoon of flax meal with three tablespoons of water. Allow the mixture to rest for fifteen minutes.
    • Serve this recipe with fresh fruit. 
    • For pumpkin chocolate chip pancakes, fold the chocolate chips into the batter right before cooking. 
    • For the fluffiest pancakes, flip the pancakes once. 
    • Want perfectly round pancakes? Swirl the pancake batter around in the skillet with the measuring cup to make a circle. 
    • Store the leftovers in an airtight container in the refrigerator for up to five days. 
    pumpkin pancake recipe for pinterest

    More Pancakes You Will Love:

    Sticky Banana Pancakes
    syrup pouring over a stack of banana pancakes
    This simple recipe makes the BEST homemade Banana Pancakes with basic ingredients. Tips and tricks to make extra fluffy homemade pancakes!
    White Chocolate and Raspberry Pancakes
    syrup pouring over a stack of raspberry pancakes
    Our White Chocolate Raspberry Pancakes are perfect fluffy homemade buttermilk pancakes dotted with fresh raspberries, white chocolate chips and homemade Dutch honey syrup.
    Lemon Poppy Seed Pancakes
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    Add something light and fresh to your brunch menu with these Lemon Poppy Seed Pancakes!
    close up of stack of pancakes

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    Print Recipe
    5 from 8 votes

    Pumpkin Pancakes

    These fluffy, easy Pumpkin Pancakes make the perfect breakfast for fall! With warm spices and homemade mix, you just can't beat them!
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Breakfast
    Cuisine: American
    Keyword: pumpkin pancakes
    Servings: 6
    Calories: 273kcal
    Author: Savannah McGhee

    Ingredients

    Instructions

    • In a medium bowl, combine the flour, sugar, baking powder and soda, spices, and salt with a whisk. Set aside.
    • In a medium bowl, mix the milk, pumpkin purée, egg, and oil until fully combined. Make sure there are no lumps present and be sure to scrape down the sides.
    • Pour the liquid ingredients into the dry ingredients into one bowl. Mix the pancake batter until smooth, but do not overmix. Mix just until most of the lumps are gone–some lumps are okay.
    • For fluffier pancakes, allow your pancake batter to rest for five to ten minutes.
    • Preheat a griddle or nonstick skillet over medium-high for ten minutes, then reduce the heat to low. Prepare the pan with a tablespoon of butter or oil.
    • Scoop the batter out of the bowl with a ⅓ measuring cup and transfer it to the preheated skillet or griddle. Cook the pancake until small bubbles start to appear on the surface, about three minutes. Flip the pancake.
    • Cook the second side of the pancake until golden and light brown, about two to three minutes. Keep an eye on the pancake.
    • Remove the pancake from the heat. Repeat with the rest of the batter. Turn the heat off.
    • Serve with whipped cream, pecans, fruit, maple syrup, or butter.
    • If you've tried this recipe, come back and let us know how it was in the comments or ratings!

    Nutrition

    Calories: 273kcal | Carbohydrates: 49g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 435mg | Potassium: 314mg | Fiber: 4g | Sugar: 13g | Vitamin A: 8684IU | Vitamin C: 3mg | Calcium: 160mg | Iron: 3mg

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