Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger (optional); 2 tbsp brown sugar; 3/4 cup pumpkin purée; 2 large eggs; 1 1/4 cups milk (or buttermilk); 2 tbsp unsalted butter, melted; 1 tsp vanilla extract

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

These pumpkin pancakes are the perfect blend of light, fluffy texture and rich, spiced flavor. They’re easy to make with pantry staples and give a seasonal twist to your classic pancake routine. Whether you’re celebrating autumn, cooking a weekend brunch, or just want a comforting breakfast, these pancakes are a simple way to bring warmth and flavor to your table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground ginger (optional)
Brown sugar
Pumpkin purée
Eggs
Milk (or buttermilk)
Unsalted butter (melted)
Vanilla extract

Directions

In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In a separate bowl, combine pumpkin purée, eggs, milk, brown sugar, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix—some small lumps are fine.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about ¼ cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and the edges begin to look set, about 2–3 minutes. Flip and cook for another 1–2 minutes, or until golden and cooked through.
Repeat with remaining batter. Serve warm with your favorite toppings.

Servings and timing

This recipe makes about 10–12 pancakes.
Preparation time: 10 minutes
Cooking time: 15–20 minutes
Total time: Approximately 30 minutes

Variations

Add chocolate chips or chopped pecans to the batter for extra flavor and texture.
Substitute almond milk or oat milk to make the recipe dairy-free.
Use whole wheat flour or a gluten-free blend to suit dietary needs.
Top with maple syrup, cinnamon butter, or a dollop of whipped cream.
Add a swirl of cream cheese glaze for a pumpkin roll-inspired version.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a toaster, microwave (20–30 seconds), or oven at 300°F (150°C) until heated through.
Pancakes can also be frozen for up to 2 months—separate layers with parchment paper and store in a freezer-safe bag or container.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added sugar and spices. Use plain pumpkin purée for best results.

Can I make the batter ahead of time?

It’s best to cook pancakes fresh, but you can mix the dry and wet ingredients separately in advance and combine just before cooking.

How do I make them fluffier?

Don’t overmix the batter, and let it rest for 5–10 minutes before cooking to help activate the leavening agents.

Can I use canned pumpkin?

Yes, canned pumpkin purée works perfectly and is convenient for quick prep.

Are these pancakes sweet?

They’re mildly sweet. For sweeter pancakes, increase the sugar slightly or add sweet toppings.

Can I make mini pancakes?

Absolutely. Use 1–2 tablespoons of batter for each mini pancake and adjust cooking time accordingly.

What can I use instead of eggs?

You can substitute 1 mashed banana, ¼ cup applesauce, or a flax egg (1 tbsp flaxseed + 3 tbsp water) for each egg.

Can I double the recipe?

Yes, this recipe scales well. Simply double all ingredients and use a larger mixing bowl.

Can I add protein powder?

Yes, add a scoop of protein powder and reduce the flour slightly to maintain the right consistency.

What kind of milk works best?

Any kind—dairy, almond, oat, soy, or buttermilk—all work well in this recipe.

Conclusion

Pumpkin Pancakes are the perfect comfort breakfast to enjoy on cool mornings or whenever you’re craving the warm flavors of fall. With their fluffy texture, rich pumpkin taste, and cozy spices, these pancakes are both easy to make and hard to resist. Serve them with your favorite toppings and enjoy a stack full of seasonal goodness.

Pumpkin Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Pancakes are soft, fluffy, and spiced with warm fall flavors like cinnamon and nutmeg. Made with real pumpkin purée, these pancakes are perfect for a cozy breakfast or brunch, especially during the autumn season.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 10–12 pancakes
Category: Breakfast, Brunch
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, mix pumpkin purée, eggs, milk, brown sugar, melted butter, and vanilla extract until well combined.
Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Let the batter rest for 5–10 minutes.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface and edges set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
Repeat with remaining batter.
Serve warm with maple syrup, whipped cream, or your favorite toppings.

Notes

Use canned pumpkin purée, not pumpkin pie filling.
Letting the batter rest helps produce fluffier pancakes.
Add chocolate chips or chopped nuts to the batter for extra texture.
Freeze extras for up to 2 months with parchment between layers.

Nutrition

Serving Size: 1 pancake
Calories: 120
Sugar: 4g
Sodium: 180mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg