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A stack of pumpkin pancakes topped with walnuts and drizzled with syrup.

Easy Pumpkin Pancakes Recipe

Pumpkin Pancakes are the perfect way to kick off a crisp fall morning with warm, cozy flavors of cinnamon, nutmeg, and pumpkin. They're super easy to whip up in just 20 minutes and guaranteed to be a hit with the whole family. Whether you're making them for Thanksgiving, Friendsgiving, or a laid-back Sunday brunch, these pancakes bring the taste of fall to your plate. Trust me, once you try them, they’ll become a go-to favorite all season long.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Pancakes
Servings: 8
Calories: 131kcal
Author: Mandy Applegate

Ingredients

US Customary - Metric

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

Calories: 131kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 161mg | Potassium: 90mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2525IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
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