Learn how to make Pumpkin Pancakes with a handful of simple ingredients. Sweet, warm, and perfectly fluffy, they’re an easy breakfast you’ll look forward to waking up to! 

Looking for more pancake recipes? Try our Lemon Blueberry Ricotta Pancakes and Apple Cinnamon Pancakes. 

stacked pumpkin pancakes with syrup. this recipe
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Why You’ll Love This Pumpkin Pancakes Recipe

Pancakes are a weekend tradition in my home, and this recipe for pumpkin pancakes is my favorite for fall! Subtly sweet and perfectly spiced, it’s a pumpkin lover’s dream. 

My kids love the bold flavor, and I love that I get to sneak in a little extra nutrients thanks to the pumpkin purée. Even better, the batter comes together quickly and cooks in minutes. Plus, one batch makes 18 large pancakes, and leftovers store and reheat well. 

As a result, I often make a double batch to freeze for later. Try it out, and trust me. You’ll thank yourself on hectic mornings when all you have to do is heat leftovers back up! 

Keep reading, and I’ll teach you all the tips and tricks I’ve gathered over the years so your pancakes turn out perfectly fluffy every time. 

Pumpkin Pancake Recipe Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for pumpkin pancake.
  • All-purpose flour: The foundation of the pancake batter. 
  • Sugar: Use cane sugar or granulated sugar for a touch of sweetness. 
  • Baking Powder and Baking Soda: These act as leaveners, creating a fluffy consistency. 
  • Spices: Salt, ground cinnamon, and pumpkin pie spice add lots of warmth and depth, making these pancakes taste like pumpkin pie!
  • Pumpkin Purée: The star of the showing, giving the pancakes a distinct pumpkin flavor. 
  • Milk: To combine the ingredients and enhance the texture and flavor. 
  • Vanilla: A dash improves the overall taste. 
  • Egg: Binds the ingredients together. 

How To Make Pumpkin Pancakes

You’ll need two mixing bowls and a large non-stick skillet or griddle for these pumpkin spice pancakes. One batch makes 18 pancakes. Check out the recipe card below for detailed instructions. 

dry ingredients in a glass bowl.

Step 1: Whisk the dry ingredients in a large mixing bowl.

wet ingredients in a glass bowl.

Step 2: In a second bowl, whisk the wet ingredients until smooth. 

pumpkin batter in a glass bowl.

Step 3: Add the wet ingredients to the dry ingredients, and stir with a wooden spoon just until combined. 

pumpkin pancakes on a griddle.

Step 4: Grease a griddle or non-stick pan, and pour about ¼ cup of batter into the center, spreading it out into a circle. Cook until set, repeating with the remaining batter.

Pumpkin Pancake Variations

This recipe for pumpkin pancakes is perfect just as it is, but feel free to get creative. Some variations include: 

  • Brown Sugar: Swap the regular sugar with brown sugar for a molasses-like taste. 
  • Fruit: Add blueberries or banana slices to the batter. 
  • Nuts: Fold in chopped nuts like walnuts, almonds, or pecans for a bit of crunch. 
  • Chocolate Chips: Fold milk chocolate or dark chocolate chips into the batter for a touch of sweetness in every bite. 
  • Gluten-Free: Use a 1:1 all-purpose gluten-free flour in place of regular flour to make this recipe gluten-free. 

Pumpkin Spice Pancakes Tips and Tricks

Follow these easy tips for the best fluffy pancakes: 

  • Avoid overmixing: Be careful to combine the ingredients just until no streaks remain. Continuing to mix will overwork the gluten, creating a dense, rubbery texture! It’s fine if your batter has a few lumps.
  • Rest the batter: For the best results, let the batter rest for 5 minutes before cooking. This lets the baking soda sink in and activate so your pancakes turn out nice and fluffy. 
  • Adjust the consistency: If the batter is too thick after resting, add 1-2 tablespoons of milk to achieve your desired consistency. 
  • Spread the batter: use a ¼ cup measuring cup to create perfectly portioned pancakes. Then, gently spread the batter into a circle roughly 3 1/2 to 4 inches in diameter. 
  • Grease the pan well: To prevent sticking, make sure to grease your pan well, and continue to grease it between each pancake. 
  • Keep the pancakes warm: Keep your pancakes warm as you whip up a whole batch by storing them in a 200F oven until you’re ready to eat.

How to Serve Pumpkin Spice Pancakes

Feel free to enjoy this recipe on its own, or add your favorite toppings such as: 

  • Butter
  • Maple Syrup
  • Powdered Sugar
  • Nut Butter
  • Fresh Fruit 
  • Chopped Nuts

Storing Leftovers

Let your pancakes cool completely before storing them. Otherwise, they’re likely to become soggy and spoil. For longer storage, wrap each pancake individually with plastic wrap before placing them in an airtight container or large sealable bag.

  • Store your pumpkin pancakes in the fridge for up to 3 days. 
  • Freeze leftovers for up to 3 months. Defrost them in the microwave when you’re ready to eat. 
  • Reheat your pancakes in 30-second increments in the microwave, in a skillet over medium heat, or enjoy them cold! You can also reheat them in a toaster oven or conventional oven at 350F.
stacked and cut pumpkin spice pancakes on a plate.

Pumpkin Pancakes Recipe FAQs

Should you let pancake batter rest?

Yes, allowing the batter to rest allows the gluten to relax and helps the baking soda activate, resulting in tender, fluffy pancakes. 

Should pancake batter be thick or thin?

The batter should be on the thicker side like classic American pancakes. This specific batter will be even slighter thicker and almost creamy consistency due to the baking powder.

Can you over beat pancake batter?

Yes, overmixing pancake batter overworks the gluten, which causes the pancake to deflate and become tough and chewy. 

How long do you let a pancake sit before flipping?

Let your pancake batter sit until bubbles begin to form and the edges set. This typically takes 1-2 minutes. Then, flip, and cook for another 30 seconds or so until the pancake is golden brown.

More Pancake Recipes

Danish Pancakes

Pancakes with Syrup

Blini Recipe (Russian Pancake)

Lemon Ricotta Pancakes

If you try our pumpkin pancakes, please leave a star rating and a comment letting us know how you liked the recipe.

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stacked and cut pumpkin spice pancakes on a plate.

Best Recipe for Pumpkin Pancakes

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  • Author: Katya
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 18 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Learn how to make Pumpkin Pancakes with a handful of simple ingredients. Sweet, warm, and perfectly fluffy, they’re an easy breakfast you’ll look forward to waking up to! 

Ingredients

Units Scale
  • 2 cups all-purpose flour, spoon & leveled
  • 1/4 cup cane or granulated sugar
  • 4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 1/4 cup pumpkin puree
  • 1 1/2 cups milk
  • 1/4 cup melted unsalted butter, slightly cooled
  • 2 tsp. pure vanilla extract
  • 1 large egg

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  2. In a separate bowl whisk together the pumpkin puree, milk, butter, vanilla, and egg. 
  3. Add the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. The batter will be thick and creamy consistency. Set aside to rest for about 5 minutes. If the batter feels too thick, add 1-2 tablespoons of milk to reach your desired consistency. 
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter. Pour 1/4 cup of batter onto the skillet for each pancake, spreading it out to 3 1/2 inch circle. Cook until bubbles form on the surface, and the edges look set. Flip and cook until golden brown. 
  5. Transfer pancakes to a plate and keep them warm. Repeat with the remaining batter, greasing the skillet as needed. Serve hot with your favorite toppings!

Notes

  • Pumpkin Puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. If you prefer homemade puree, make sure it’s well-drained to avoid excess moisture in your batter.
  • Don’t Overmix: Overmixing can make the pancakes tough. Stir the batter until the ingredients are just combined, leaving some small lumps. This keeps them light and fluffy.
  • Milk: I like using whole milk for rich and tender pancakes. Buttermilk can also be used. It’s thicker in consistency. If your batter is too thick, add more buttermilk by a tablespoon until the desired consistency is reached.
  • Toppings: Serve your pumpkin pancakes with warm maple syrup, toasted pecans, or a dollop of whipped cream for extra indulgence. A sprinkle of cinnamon or a drizzle of caramel sauce can also elevate the dish.

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 210
  • Sugar: 9 g
  • Sodium: 196.4 mg
  • Fat: 6.1 g
  • Carbohydrates: 34.3 g
  • Protein: 5.4 g
  • Cholesterol: 35 mg