With a super fluffy texture, custardy center and ready in just 25 minutes, this easy Pumpkin Pancakes recipe is the perfect recipe for breakfast during fall. Made with warm spices and a homemade mix, you’ll want them every fall morning!
Recipe Essentials
The list looks a little long, but most of these pumpkin pancake ingredients are simple and pantry staples. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Pumpkin puree – Make sure you do not use pumpkin pie filling. Libby’s brand pumpkin is the most popular and this is because it is so concentrated in color and tightly packed without excess water, leaving it thick and rich. Or try making your own pumpkin puree.
- All purpose flour
- Sugar
- Baking soda
- Baking powder
- Pumpkin pie spice
- Ground cinnamon
- Fine sea salt
- Milk
- Egg
- Neutral oil
Make it A Meal
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 pumpkin spice syrup, maple syrup, Dutch honey, gingerbread syrup or apple cider syrup.
Pair these pumpkin spice pancakes with egg muffins, scrambled eggs, or crispy bacon. If you want to stick with the pumpkin theme, try adding some pumpkin muffins, Pumpkin Spice Waffles or pumpkin cinnamon rolls into the mix. And don’t forget to add pumpkin spice creamer to your coffee!
Tips for Fluffy Pancakes
These pumpkin pancakes aren’t very complicated, but follow these simple tips to ensure you get the fluffiest pancakes.
- Only flip pancakes once. Each time a pancake is flipped the bubbles are burst and it becomes less fluffy. You know it is time to flip when you see those air bubbles rising to the top.
- Make sure you don’t mix the batter fully. It is okay to leave some lumps in your homemade pancake batter. The lumps allow more bubbles and air pockets to form. The more your stir, the more gluten gets activated and then it gets dense. Less is more with pancake batter, so skip the stand mixer and go straight for the arm workout.
- Let sit. Let the prepared pancake batter sit for at least 10 minutes before cooking. This allows the gluten in the flour time to rest and will result in fluffier pancakes.
5S Philosophy 👩🏻
- Salt – I like to add a little bit of fine sea salt to this pancake mix to help bring out the other flavors of the pumpkin pancakes.
- Seasonings – Add a teaspoon of vanilla extract or spices like allspice, cinnamon or ginger for even more warmth and flavor.
- Swaps and add ins – Try mixing in things like semisweet chocolate chips, white chocolate chips, chopped walnuts or pecans, or fall colored sprinkles.
- Sauces – Top with maple syrup or butter syrup or go one step further and top with apple butter or pumpkin butter.
- Senses – Light and airy, fluffy pumpkin pancakes rise with warm spice, fill the air with sweet autumn aroma, and deliver a soft, melt-in-your-mouth bite with every forkful.
Fluffy Pumpkin Pancakes Recipe
Equipment
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 tablespoon ground cinnamon
- ½ teaspoon fine sea salt
- 2 ½ cups milk
- 1 ⅓ cups pumpkin puree
- 1 egg
- 2 tablespoons neutral oil
Instructions
- In a medium bowl, whisk together the 2 cups all-purpose flour, 3 tablespoons sugar, 1 teaspoon baking soda 1 teaspoon baking powder, 1 tablespoon pumpkin pie spice, 1 tablespoon ground cinnamon and ½ teaspoon fine sea salt. Set aside.
- In a medium bowl, stir together the 2 ½ cups milk, 1 ⅓ cups pumpkin puree, 1 egg, and 2 tablespoons neutral oil until fully combined. Make sure there are no lumps present and be sure to scrape down the sides.
- Combine the the wet ingredients with 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 an electric griddle or nonstick skillet over medium-high (350°F), then reduce the heat to low (325°F). Prepare the pan or griddle with a tablespoon of butter or oil.
- Scoop 1/3 cup of the batter onto 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!
Notes
Nutrition
More Pancakes Recipes
Breakfast is arguably my favorite meal of the day, and pancakes definitely top the list. Here are some of my favorite pancake recipes.
In the recipe for pumpkin pancakes it says to separate the yolk from the egg white. Do I use both in the recipe or just one component. If so which one?
Just use the whole egg- we used to have an extra step where you beat the egg white and folded it in, but no one did it. Too much time! LOL.
Very nice recipe- these were delicious!
My family loved these pancakes. Thanks for the recipe.
Pumpkin anything is my favorite. I made these pancakes and they were AMAZING.
Fantastic Fall flavors for breakfast. They are perfect for my family.
Incredible pumpkin pancakes! I love the level of pumpkin spice – it was perfect. I topped mine with toasted pecans for a little crunch. It was hard to stop eating them!