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.
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.
Easy Pumpkin Pancakes
There are so many choices when it comes to the best 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 fluffy 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.
- 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. Whole wheat flour is also an optional, but creates a slightly more dense texture.
- Sugar–Granulated sugar is fine for this recipe, but you can substitute it with coconut sugar. Another way to sweeten this recipe is with pure maple syrup, monk fruit, or agave. Just be sure to mix the liquid sweeteners in with the liquid ingredients. Brown sugar with hints of molasse also works.
- 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. When most folks think of pumpkin flavor, they are referring to the commonly associated spices, not the actual pumpkin.
- 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 oil, like vegetable oil, will be okay for the pancakes.
How to Make These Fluffy Pumpkin Pancakes
- 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.
- 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.
- Make batter. Pour the liquid ingredients into the dry ingredients into one large bowl. Mix the pancake batter until smooth, but do not overmix. Mix just until most of the lumps are gone–some lumps are okay.
- Preheat. Preheat a griddle or nonstick skillet over medium heat, then reduce the heat to low. Prepare the pan with a tablespoon of butter or oil. If the temperature is too hot, the butter will burn. If using a griddle, aim for a few degrees under 350°F.
- Cook pancakes. Scoop the batter out of the bowl with a ⅓ measuring cup and transfer it to the preheated skillet or hot 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 brown, about two to three minutes. Keep an eye on the pancake.
- Repeat. Remove the pancake from the heat. Repeat with the rest of the batter. Turn the heat off.
How to Serve Pumpkin Pancakes
If you want to do a pumpkin breakfast extravaganza, also make pumpkin cinnamon rolls!
- 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 and do not overmix the batter.
- Want perfectly round pancakes? Swirl the pancake batter around in the skillet with the measuring cup to make a circle.
- Store leftover pancakes in an airtight container in the refrigerator for up to five days.
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- 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!