Pumpkin pancakes bring the warmth and spice of fall to your breakfast table any time of year. They are soft, fluffy, and infused with comforting flavors like cinnamon, nutmeg, and real pumpkin puree. Whether you serve them with maple syrup, toasted nuts, or whipped cream, these pancakes are a delicious way to start your morning with seasonal flair.
This recipe is a great way to use leftover canned pumpkin and creates a beautiful golden stack that smells like autumn. Whether you’re preparing brunch for guests or whipping up a cozy breakfast at home, these pumpkin pancakes are sure to please.
Why You Will Love This Recipe
1. Fluffy and Flavorful
These pancakes rise beautifully and have a rich, spiced flavor thanks to pumpkin and warm fall spices.
2. Perfect for Autumn (or Anytime!)
Even though they’re often associated with fall, pumpkin pancakes are tasty and satisfying year-round.
3. Customizable and Easy
You can easily adjust spices, sweetness, or use dairy-free or gluten-free ingredients without compromising taste.
4. Freezer-Friendly
Make a batch ahead and freeze the leftovers for quick weekday breakfasts.
Ingredients List
Dry Ingredients:
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1 ½ cups all-purpose flour
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2 tablespoons brown sugar
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1 tablespoon granulated sugar
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1 tablespoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 ½ teaspoons ground cinnamon
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½ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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⅛ teaspoon ground cloves (optional)
Wet Ingredients:
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¾ cup pumpkin puree (not pumpkin pie filling)
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1 ¼ cups milk (dairy or non-dairy)
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2 large eggs
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2 tablespoons melted butter or oil
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1 teaspoon vanilla extract
Optional Add-ins:
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½ cup chopped pecans or walnuts
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½ cup mini chocolate chips
Timing & Servings
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
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Servings: 8 to 10 pancakes (about 4 servings)
Step-by-Step Instructions for Pumpkin pancakes
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Step 2: Combine Wet Ingredients
In another bowl, whisk the pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth and well combined.
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
Step 4: Let the Batter Rest
Let the batter rest for about 5 minutes. This helps the pancakes rise better and cook more evenly.
Step 5: Heat the Griddle
Heat a lightly oiled griddle or non-stick skillet over medium heat. Test the heat with a drop of water—it should sizzle.
Step 6: Cook the Pancakes
Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 2 minutes.
Step 7: Serve and Enjoy
Serve hot with butter, maple syrup, or your favorite toppings.
Tips for Perfect Pumpkin Pancakes
Don’t Overmix
Mix until the batter is just combined. Overmixing will make the pancakes dense and tough.
Cook on Medium Heat
Avoid high heat—it may brown the pancakes too quickly before the insides cook.
Use Fresh Baking Powder
If your pancakes aren’t rising, check your baking powder’s expiration date.
Let Batter Rest
Allowing the batter to sit helps hydrate the flour and activate the leavening agents.
Delicious Topping Ideas
Classic Maple Syrup
Warm, pure maple syrup is a natural pairing with spiced pumpkin pancakes.
Whipped Cream
Add a dollop of lightly sweetened whipped cream for a dessert-like breakfast.
Chopped Nuts
Pecans or walnuts add crunch and richness.
Fruit Toppings
Sliced bananas, caramelized apples, or fresh berries enhance flavor and nutrition.
Yogurt or Cream Cheese Spread
Greek yogurt adds protein, and a cinnamon cream cheese spread makes a decadent treat.
Pumpkin Pancake Variations
Gluten-Free Pumpkin Pancakes
Use a 1:1 gluten-free flour blend and ensure all ingredients are certified gluten-free.
Vegan Pumpkin Pancakes
Substitute eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and use plant-based milk and oil.
Whole Wheat Pumpkin Pancakes
Swap half or all the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
Pumpkin Protein Pancakes
Add 1–2 scoops of vanilla or unflavored protein powder. You may need to add a bit more milk to thin the batter.
Make-Ahead and Storage Tips
Refrigerate Leftovers
Store cooked pancakes in an airtight container in the fridge for up to 4 days.
Freeze for Later
Place cooled pancakes between parchment paper and freeze in a zip-top bag for up to 2 months. Reheat in the toaster, oven, or microwave.
Make the Batter Ahead
You can mix the wet and dry ingredients separately and combine them just before cooking.
Serving Suggestions
Fall Brunch Platter
Serve with sausage links, scrambled eggs, and a spiced chai or latte for a complete breakfast.
Kids’ Breakfast
Top with mini chocolate chips and whipped cream for a fun, kid-friendly morning treat.
Elegant Breakfast
Stack the pancakes, layer with mascarpone or cinnamon cream cheese, and top with nuts and syrup for a gourmet presentation.
Health Benefits of Pumpkin
Pumpkin is more than just delicious—it’s also packed with nutrients.
Rich in Vitamins
Pumpkin provides vitamin A, C, and E, which support vision, immunity, and skin health.
Low in Calories
Pumpkin is low in calories but rich in flavor and fiber, helping you feel full longer.
Great Source of Fiber
Helps aid digestion and supports a healthy gut.
FAQs
Can I use pumpkin pie filling?
No, use pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that will alter the flavor and texture.
Why are my pancakes too thick?
Add a little more milk to thin out the batter if it’s too thick to pour.
Can I freeze pumpkin pancakes?
Yes! They freeze well. Separate layers with parchment paper and reheat in a toaster or oven.
What kind of milk works best?
Any kind—dairy milk, almond, oat, soy, or coconut. Each gives a slightly different flavor.
Conclusion
Pumpkin pancakes are cozy, comforting, and irresistibly delicious. Their fluffy texture and spiced aroma make them perfect for fall, but they’re equally satisfying year-round. Whether you’re enjoying them on a quiet Sunday morning or serving a festive brunch, these pancakes will fill your kitchen with warmth and your plate with joy.
So grab your whisk, open that can of pumpkin puree, and get ready to create a breakfast that’s as inviting as a cozy autumn morning.