Why You’ll Love This Recipe

I love this pumpkin pancake recipe because it uses simple pantry ingredients and comes together without a boxed pancake mix. The pumpkin puree adds moisture and a beautiful color while cinnamon, nutmeg, and ginger give every bite a warm, comforting flavor.

I also like how thick and fluffy these pancakes turn out. They feel special enough for a weekend breakfast or fall brunch, but the preparation is easy enough that I can make them whenever I have a little leftover pumpkin puree.

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
Brown sugar
Pumpkin puree
Eggs
Milk
Melted butter
Vanilla extract
Butter or oil for cooking

I use pure pumpkin puree rather than pumpkin pie filling because it lets me control the sweetness and spices in the pancakes. I also make sure my baking powder and baking soda are fresh because they help create the light, fluffy texture I want.

Directions

I start by whisking the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar together in a large mixing bowl.

In a separate bowl, I whisk the pumpkin puree, eggs, milk, melted butter, and vanilla until the mixture is smooth and evenly combined.

I pour the wet ingredients into the dry ingredients and gently stir everything together. I stop mixing as soon as I no longer see large streaks of dry flour. A few small lumps are perfectly fine, and I avoid overmixing because that can make the pancakes dense instead of fluffy.

Next, I heat a large nonstick skillet or griddle over medium to medium-low heat and lightly grease it with butter or oil. I scoop about 1/4 cup of batter onto the hot surface for each pancake.

I cook the pancakes until bubbles begin appearing on top and the edges look set, usually about 2 to 3 minutes. Then I flip them and cook the second side for another 1 to 2 minutes, or until the pancakes are cooked through and golden brown.

I repeat with the remaining batter, adjusting the heat when necessary so the pancakes have enough time to cook through without becoming too dark on the outside.

I serve the pancakes warm. I especially like them with butter, maple syrup, chopped pecans, or an extra sprinkle of cinnamon.

Servings and Timing

This recipe makes approximately 10 to 12 medium pancakes, which I consider about 4 servings.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Yield: About 10–12 pancakes

Variations

For pumpkin chocolate chip pancakes, I fold a handful of semisweet or dark chocolate chips into the batter just before cooking.

When I want extra texture, I add chopped pecans or walnuts. I can also sprinkle the nuts directly onto each pancake before flipping it.

For even more fall spice, I replace the individual cinnamon, nutmeg, and ginger with pumpkin pie spice. I usually start with a small amount and adjust it depending on how strongly spiced I want the pancakes.

If I want slightly sweeter pancakes, I add a little more brown sugar. When I know I will be serving them with plenty of maple syrup, I prefer keeping the batter only lightly sweetened.

Storage/Reheating

I let leftover pumpkin pancakes cool completely before storing them. I place them in an airtight container, separating layers with parchment paper when necessary, and keep them in the refrigerator for up to 4 days.

For longer storage, I freeze the pancakes. I arrange them in a single layer until frozen and then transfer them to a freezer-safe container or bag. I keep frozen pancakes for up to 2 months for the best texture.

To reheat refrigerated pancakes, I use the microwave for a quick breakfast or warm them in a skillet over low heat. For frozen pancakes, I like using a toaster or toaster oven because it warms them through while helping the outside regain some of its freshly cooked texture.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I prefer using pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, so using it can make the pancakes sweeter and change the balance of flavors in the recipe.

Why are my pumpkin pancakes not fluffy?

I find that overmixing is one of the most common reasons pancakes become dense. I mix the wet and dry ingredients only until combined. I also make sure my baking powder and baking soda are fresh and active.

Why do my pumpkin pancakes look cooked outside but raw inside?

Pumpkin makes the batter thick and moist, so I cook these pancakes at medium to medium-low heat. If I use heat that is too high, the outside can brown before the center has enough time to cook.

Can I make the pancake batter ahead of time?

I prefer making the batter immediately before cooking because the leavening ingredients begin working once the wet and dry ingredients are combined. If I want to save time in the morning, I mix the dry ingredients the night before and keep them covered, then add the wet ingredients when I am ready to cook.

What toppings go well with pumpkin pancakes?

I love serving pumpkin pancakes with maple syrup and butter. I also like chopped pecans or walnuts, whipped cream, cinnamon, sliced bananas, or a little caramel sauce when I want a more indulgent breakfast.

Conclusion

These fluffy pumpkin pancakes from scratch are an easy way for me to bring warm fall flavors to the breakfast table. The pumpkin keeps them tender and moist, while the cinnamon, nutmeg, and ginger give them plenty of cozy spice.

Fluffy Pumpkin Pancakes From Scratch Recipe

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Fluffy pumpkin pancakes made from scratch with pumpkin puree, warm spices, and a tender homemade batter. Perfect for a cozy fall breakfast served with butter and maple syrup.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings, about 10-12 medium pancakes
Category: Breakfast
Method: Griddle
Cuisine: American
Diet: Vegetarian

Instructions

Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar together in a large mixing bowl.
In a separate bowl, whisk the pumpkin puree, eggs, milk, melted butter, and vanilla extract until smooth and evenly combined.
Pour the wet ingredients into the dry ingredients and gently stir just until combined. A few small lumps are fine; avoid overmixing.
Heat a large nonstick skillet or griddle over medium to medium-low heat and lightly grease with butter or oil.
Scoop about 1/4 cup of batter onto the hot surface for each pancake.
Cook for 2 to 3 minutes, until bubbles appear on top and the edges look set.
Flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
Repeat with the remaining batter, adjusting the heat as necessary to prevent the pancakes from browning before the centers cook through.
Serve warm with butter, maple syrup, chopped pecans, or an extra sprinkle of cinnamon.

Notes

Use pure pumpkin puree rather than pumpkin pie filling for better control over the sweetness and spices.
Fresh baking powder and baking soda help produce light, fluffy pancakes.
Do not overmix the batter; a few small lumps are perfectly fine.
For pumpkin chocolate chip pancakes, fold semisweet or dark chocolate chips into the batter before cooking.
Chopped pecans or walnuts can be mixed into the batter or sprinkled over each pancake before flipping.
Pumpkin pie spice can replace the individual cinnamon, nutmeg, and ginger.
Store cooled pancakes in an airtight container in the refrigerator for up to 4 days.
Freeze pancakes for up to 2 months. Reheat frozen pancakes in a toaster or toaster oven for the best texture.

Nutrition

Serving Size: 2-3 pancakes
Calories: 330 kcal
Sugar: 10 g
Sodium: 480 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 105 mg