Easy Pumpkin Pancakes Recipe
Add Preferred SourcePumpkin Pancakes bring the best flavors of fall right to your breakfast table. Fluffy, warm, and spiced with cinnamon and nutmeg, they’re an easy way to make your mornings extra cozy. Whether it’s a weekend brunch or a quick weekday treat, these pancakes will quickly become a favorite in your home.
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If you’re anything like me, as soon as fall comes around, I want everything pumpkin, and these pancakes are a perfect way to start the day. They are easy to make, ready in 20 minutes, and a real crowd-pleaser. Perfect for fall, Thanksgiving, Friendsgiving, or Sunday brunches. This will probably become a family favorite recipe.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pumpkin Pancakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow these simple steps, and you’ll have a stack of delicious pumpkin pancakes ready in no time.
Mix the dry ingredients
In a big bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar. This will give your pancakes that perfect spice balance.
Stir together the wet ingredients
In a separate bowl, combine the pumpkin puree, milk, egg, and melted butter. Make sure everything is smooth and well-blended—this is where the magic starts.
Bring it all together
Gently pour the wet mixture into the dry ingredients. Stir just enough to combine—don’t overdo it! A few lumps are totally fine and will keep the pancakes light and fluffy.
Time to cook
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with cooking spray or butter.
Pour small amounts of batter onto the skillet (about 3-4 inches wide) and let them cook for 2-3 minutes on each side until they’re golden brown and puffed up.
Serve and enjoy
Serve the warm pumpkin pancakes with a generous drizzle of maple syrup, a dollop of whipped cream, and maybe even some crunchy walnuts on top for a bit of texture. They’ll disappear fast!
Recipe Notes and Expert Tips
Here are some of my helpful tips to make sure your pumpkin pancakes come out perfect every time:
- Don’t overmix the batter: Stirring too much will make the pancakes tough. Keep the mixing light for fluffy results.
- Test your pan: A quick drop of batter should sizzle gently. If it cooks too fast, lower the heat.
- Use pure pumpkin puree: Be sure you’re using 100% pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. The puree brings natural pumpkin flavor without making the batter too sweet.
- Keep them uniform: Using a cookie scoop or small ladle ensures even cooking, so all your pancakes will be ready at the same time and look picture-perfect on the plate.
- Butter makes everything better: While you can use oil, melted butter gives these pancakes a richer, more indulgent flavor.
- Warm them up: If you’re making a large batch, keep them warm by placing the pancakes on a baking sheet in a 200°F oven while you finish cooking the rest.
- Get creative with toppings: Classic maple syrup is always a hit, but don’t stop there! Try whipped cream, crushed pecans, or even a dusting of powdered sugar. For an extra special touch, drizzle with caramel sauce or toss in some chocolate chips before cooking.
How to Store Leftover Pumpkin Pancakes
Got leftovers? Store your pancakes in an airtight container in the fridge for up to 3 days. Reheat them in the toaster or microwave, and they’re as good as new!
Unfortunately, they don’t freeze well because the pumpkin puree can make them a little soggy after thawing.
What to Serve With Pumpkin Pancakes
These pancakes are great on their own, but pairing them with crispy bacon or sausage adds a savory bite that’s just right.
A hot cup of coffee or spiced chai works wonders, too. If you want to keep it light, fresh fruit or a spoonful of Greek yogurt will balance the sweetness perfectly.
And you may not want this for breakfast, but if you’re in love with all things pumpkin, then you should check out this spice cake mix with pumpkin recipe, it’s really good!
More Easy Pumpkin Recipes for You to Try at Home
I’ve got more easy pumpkin recipes that you’ll love making at home, take a look at these.
- Homemade Pumpkin Soup
- Pumpkin Bread Pudding
- Copycat Crumbl Caramel Pumpkin Cookies
- Creamy Pumpkin Carbonara
- Pumpkin Bars
Ingredients
- 1 cup all-purpose flour
- ½ cup pumpkin puree
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup milk
- ¼ cup brown sugar
- 1 large egg
- 2 tablespoons melted butter
- Cooking spray for frying
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar until evenly combined.1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ cup brown sugar
- In a separate bowl, mix the pumpkin puree, milk, egg, and melted butter until smooth and well blended.½ cup pumpkin puree, ½ cup milk, 1 large egg, 2 tablespoons melted butter
- Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix, as the batter should remain slightly lumpy for the best texture.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter. Using a small ladle or cookie scoop, pour portions of batter onto the skillet, about 3-4 inches in diameter. Cook for 2-3 minutes on each side, flipping once the edges appear set and bubbles form on the surface.Cooking spray for frying
- When both sides are golden brown and cooked through, remove the pancakes from the skillet and serve immediately with your favorite toppings like maple syrup, whipped cream, or chopped nuts.
Notes
- Don’t overmix the batter: Stirring too much will make the pancakes tough. Keep the mixing light for fluffy results.
- Test your pan: A quick drop of batter should sizzle gently. If it cooks too fast, lower the heat.
- Use pure pumpkin puree: Be sure you’re using 100% pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. The puree brings natural pumpkin flavor without making the batter too sweet.
- Keep them uniform: Using a cookie scoop or small ladle ensures even cooking, so all your pancakes will be ready at the same time and look picture-perfect on the plate.
- Butter makes everything better: While you can use oil, melted butter gives these pancakes a richer, more indulgent flavor.
- Warm them up: If you’re making a large batch, keep them warm by placing the pancakes on a baking sheet in a 200°F oven while you finish cooking the rest.
- Get creative with toppings: Classic maple syrup is always a hit, but don’t stop there! Try whipped cream, crushed pecans, or even a dusting of powdered sugar. For an extra special touch, drizzle with caramel sauce or toss in some chocolate chips before cooking.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
