Why You’ll Love This Recipe

I love how simple these pancakes are to prepare while still tasting like a seasonal treat. The pumpkin adds moisture and subtle sweetness, and the cinnamon gives every bite a warm, fragrant flavor.

I also like how easily I can customize this recipe. I can add chocolate chips, nuts, extra spices, or even a cinnamon swirl. They are perfect for a relaxed weekend breakfast, fall brunch, or holiday morning.

Another reason I make these pancakes often is that they store and freeze well. I can prepare an extra batch and have homemade pumpkin pancakes ready for busy mornings.

Ingredients

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

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Pumpkin puree
Large eggs
Milk
Brown sugar
Melted butter
Vanilla extract
Butter or oil, for cooking
Maple syrup, for serving

I always use plain pumpkin puree rather than pumpkin pie filling because I prefer controlling the sweetness and spices myself. I also like using brown sugar because its subtle molasses flavor complements the pumpkin and cinnamon.

Directions

I start by whisking the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt together in a large bowl.
In a separate bowl, I whisk the pumpkin puree, eggs, milk, brown sugar, melted butter, and vanilla until smooth.
I pour the wet ingredients into the dry ingredients and gently stir until everything is just combined. I leave a few small lumps rather than overmixing the batter.
I let the batter rest for about 5 minutes while I heat a large nonstick skillet or griddle over medium-low to medium heat.
I lightly grease the cooking surface with butter or oil.
I scoop about 1/4 cup of batter onto the skillet for each pancake. I leave enough room between the pancakes to make flipping easy.
I cook the pancakes for about 2 to 3 minutes, until bubbles appear on the surface and the edges begin to look set.
I carefully flip each pancake and cook for another 1 to 2 minutes, until the second side is golden and the center is cooked through.
I repeat with the remaining batter, adding more butter or oil to the skillet when needed.
I serve the pancakes warm with butter and plenty of maple syrup.

Servings and Timing

I usually get around 10 to 12 medium pancakes from this recipe, depending on how much batter I use for each one. That gives me approximately 4 servings.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Yield: approximately 10–12 pancakes

Variations

For Pumpkin Chocolate Chip Pancakes, I fold mini or regular chocolate chips into the batter just before cooking. I especially like using dark chocolate because its slightly bitter flavor balances the sweetness of the pumpkin.

For Pumpkin Pecan Pancakes, I add chopped toasted pecans to the batter or sprinkle them over each pancake while the first side cooks. Walnuts work well too.

When I want stronger fall flavors, I increase the spices by adding cloves, allspice, or extra ginger. I can also replace the individual spices with pumpkin pie spice.

For Cinnamon Swirl Pumpkin Pancakes, I combine melted butter, brown sugar, and cinnamon, then swirl a small amount over each pancake while it cooks on the first side. This gives me a sweeter, cinnamon-roll-inspired breakfast.

I can also add a little orange zest to the batter when I want a brighter flavor. The citrus works surprisingly well with pumpkin and cinnamon.

Storage/Reheating

I let leftover pancakes cool completely before storing them. I place them in an airtight container and refrigerate them for up to 3 to 4 days. If I stack several pancakes together, I like placing parchment paper between the layers.

For longer storage, I freeze the cooled pancakes in a single layer before transferring them to a freezer-safe bag or container. I keep them frozen for up to 2 months.

When I am ready to eat them, I reheat the pancakes in a toaster or toaster oven for slightly crisp edges. I can also warm them in a skillet over low heat or use the microwave when I need breakfast quickly.

FAQs

Can I use canned pumpkin for Pumpkin Cinnamon Pancakes?

Yes. I usually use canned pumpkin puree because it is convenient and has a smooth consistency. I make sure I choose 100% pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices.

Why are my pumpkin pancakes too dense?

I find that pumpkin pancakes can become dense when I add too much pumpkin or overmix the batter. I measure the puree carefully and stir the batter only until the wet and dry ingredients are combined.

Can I make the pancake batter the night before?

I prefer cooking the batter shortly after mixing because the leavening ingredients begin working once they come into contact with the wet ingredients. For advance preparation, I mix the dry ingredients separately and refrigerate the combined wet ingredients, then mix the two together in the morning.

How do I know when pumpkin pancakes are ready to flip?

I wait until I see bubbles forming across the surface and the edges start looking set rather than wet. I then slide a spatula underneath and flip the pancake gently. I keep the heat moderate because pumpkin pancakes can brown before their centers are fully cooked if my skillet is too hot.

What toppings go well with Pumpkin Cinnamon Pancakes?

I love serving these pancakes with maple syrup and butter. I also add toasted pecans, walnuts, sliced bananas, apple slices, whipped cream, Greek yogurt, cinnamon, or a light dusting of powdered sugar when I want something different.

Conclusion

Pumpkin Cinnamon Pancakes are an easy way for me to bring warm fall flavors to the breakfast table. I love their fluffy texture, subtle pumpkin sweetness, and generous cinnamon flavor, especially when they are served hot from the skillet with melting butter and maple syrup.

Pumpkin Cinnamon Pancakes

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Warm and fluffy pumpkin pancakes flavored with cinnamon, nutmeg, and ginger for a cozy fall breakfast. Pumpkin puree keeps them tender and moist, while maple syrup and butter make the perfect finishing touch.

Author: Laura
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings, approximately 10 to 12 pancakes
Category: Breakfast
Method: Griddle
Cuisine: American
Diet: Vegetarian

Instructions

Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt together in a large bowl.
In a separate bowl, whisk the pumpkin puree, eggs, milk, brown sugar, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Leave a few small lumps and avoid overmixing.
Let the batter rest for about 5 minutes while heating a large nonstick skillet or griddle over medium-low to medium heat.
Lightly grease the skillet or griddle with butter or oil.
Scoop about 1/4 cup of batter onto the hot surface for each pancake, leaving enough room between pancakes for easy flipping.
Cook for 2 to 3 minutes, until bubbles form on the surface and the edges begin to look set.
Flip each pancake and cook for another 1 to 2 minutes, until golden brown and cooked through in the center.
Repeat with the remaining batter, adding additional butter or oil as needed.
Serve the pancakes warm with butter and maple syrup.

Notes

Use 100% plain pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
For chocolate chip pancakes, fold chocolate chips into the batter just before cooking.
For pumpkin pecan pancakes, add chopped toasted pecans to the batter or sprinkle them over the pancakes while the first side cooks.
For stronger fall flavor, add cloves or allspice, increase the ginger, or substitute pumpkin pie spice for the individual spices.
For a cinnamon swirl variation, combine melted butter, brown sugar, and cinnamon and swirl a small amount over each pancake while the first side cooks.
A little orange zest can be added to the batter for a brighter citrus note.
Store cooled pancakes in an airtight container in the refrigerator for 3 to 4 days.
Freeze cooled pancakes for up to 2 months and reheat them in a toaster, toaster oven, skillet, or microwave.

Nutrition

Serving Size: 2 to 3 pancakes
Calories: 340 kcal
Sugar: 10 g
Sodium: 570 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0.2 g
Carbohydrates: 51 g
Fiber: 4 g
Protein: 10 g
Cholesterol: 115 mg