Pumpkin pancakes are the ultimate way to bring fall flavors to your breakfast table. From the first bite, you get that warm, spiced sweetness paired with a fluffy, comforting texture. I remember making pumpkin pancakes on chilly October mornings, and the smell of cinnamon, nutmeg, and pumpkin filling the kitchen always made it feel like a holiday.
This recipe fits beautifully as a quick weekend breakfast, a festive brunch centerpiece, or even a cozy dinner-for-breakfast idea. The best part? You don’t have to wait for a special occasion to whip up a stack of pumpkin pancakes, they’re simple enough for everyday cooking yet impressive enough to serve guests.
Table of contents
Pumpkin Pancakes: Recipe Card
Pumpkin Pancakes Recipe
4
servings10
minutes15
minutes280
kcalA stack of fluffy pumpkin pancakes made with real pumpkin puree and warm spices. Perfect for cozy mornings, festive brunch, or any time you crave comfort
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Ingredients
1.5 cups all-purpose flour
2 tbsp brown sugar
1.5 tsp baking powder
0.5 tsp baking soda
1 tsp ground cinnamon
0.5 tsp ground nutmeg
0.25 tsp ground ginger
0.25 tsp salt
1 cup pumpkin puree
1 cup milk
1 large egg
2 tbsp melted butter
1 tsp vanilla extract
Directions
- Whisk together dry ingredients – flour, sugar, baking powder, baking soda, spices, and salt.
- Whisk wet ingredients – pumpkin puree, milk, egg, melted butter, and vanilla until smooth.
- Combine wet and dry – fold together gently, leaving some lumps.
- Preheat skillet or griddle – lightly grease and set to medium heat.
- Pour batter – about 0.25 cup per pancake.
- Cook and flip – wait for bubbles, flip once, cook until golden.
- Serve warm – stack and enjoy with maple syrup or toppings.
Notes
- Use canned pure pumpkin puree, not pumpkin pie filling.
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Leftover pancakes can be frozen and reheated in the toaster.
Nutrition Facts
- Fat: 9g
- Carbohydrates: 42g
- Fiber: 3g
- Sugar: 11g
- Protein: 6g
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What Makes Pumpkin Pancakes Special
Pumpkin pancakes work because they combine the richness of pumpkin puree with classic pancake batter, creating a fluffier, more flavorful version of traditional pancakes. The natural sweetness of pumpkin pairs perfectly with brown sugar and warm spices, while a touch of vanilla deepens the flavor.
What makes this pancakes recipe stand out is its balance: moist but not heavy, spiced but not overpowering. You can customize it easily by adding chocolate chips, nuts, or even a swirl of cream cheese for extra indulgence. For lighter options, swap all-purpose flour for whole wheat or almond flour, and use maple syrup as a natural sweetener.
This recipe is forgiving, so whether you’re new to making pancakes or a seasoned cook, you’ll find it easy to master.
Stress-Free Pumpkin Pancakes Prep
To make your pumpkin pancakes morning stress-free, get a few things ready the night before. Measure out the dry ingredients: flour, spices, baking powder, and baking soda and store them in a covered bowl. You can also mix the wet ingredients (pumpkin puree, milk, eggs, and vanilla) and keep them chilled in the fridge overnight.
In the morning, simply combine the wet and dry ingredients, and you’re ready to start flipping pancakes in minutes. Having your skillet or griddle preheated before mixing the batter also helps achieve that perfect golden crust.
Pro Tips for Fluffy, Golden Pancakes
- Don’t overmix the batter – Stir until just combined; lumps are fine. Overmixing makes pancakes dense.
- Preheat the griddle or pan – A medium heat gives you golden edges without burning.
- Use pumpkin puree, not pie filling – Pie filling has added sugar and spices, which will throw off the recipe.
- Let the batter rest – Five minutes of resting time allows the flour to hydrate, leading to fluffier pancakes.
- Flip once – Wait until bubbles form on the surface before flipping, and don’t press down with your spatula.
- Serve warm with the right toppings – Maple syrup, whipped cream, or toasted pecans elevate the flavor.
Fun Ways to Change Up the Recipe
Pumpkin pancakes are versatile, and you can adapt them for any taste or occasion. Here are my favorite twists:
- Pumpkin Chocolate Chip Pancakes
Chocolate chips melt into the batter, giving you pockets of gooey sweetness with every bite. This version is a hit with kids and makes the pancakes feel like dessert for breakfast. - Whole Wheat Pumpkin Pancakes
Swap all-purpose flour with whole wheat flour for a hearty, nutty flavor and extra fiber. They’re still fluffy but give a more wholesome, earthy taste. - Gluten-Free Pumpkin Pancakes
Use a gluten-free flour blend, or mix oat flour and almond flour. Pair with almond milk, and you have a naturally gluten-free, dairy-free stack. - Pumpkin Pecan Pancakes
Add chopped pecans for crunch and a buttery flavor that complements pumpkin perfectly. You can even sprinkle some on top for garnish. - Cream Cheese Swirl Pumpkin Pancakes
A swirl of sweetened cream cheese in the batter turns these pancakes into a cheesecake-inspired breakfast. Decadent yet still easy to make.
FAQs
Usually, this happens if the batter was overmixed. Mix just until combined and avoid pressing the pancakes down with your spatula.
Absolutely. Let them cool, place parchment between layers, and store in a freezer bag. Reheat in the toaster or oven.
You can swap whole wheat flour, use almond milk, reduce sugar, or add flaxseed for extra nutrition.
Your heat is too high. Keep it on medium for even cooking.
Conclusion: A Cozy Stack Worth Making
Pumpkin pancakes are more than just breakfast, they’re a mood lifter. Their warm spices and fluffy texture create the kind of meal that brings comfort and joy, whether it’s a chilly fall morning or a midweek treat. What I love most about them is how adaptable they are. You can keep them classic, make them indulgent with chocolate chips, or go wholesome with whole wheat flour.
Every bite reminds you that simple ingredients can create something special. So the next time you crave pancakes, give these pumpkin pancakes a try. Serve them with syrup, nuts, or even a dollop of whipped cream and watch them disappear quickly.
If you enjoyed this recipe, you might also love my Banana Pumpkin Bread or a warm Pumpkin Cookies. Both are cozy, spiced bakes that pair perfectly with coffee or tea.
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