Pumpkin Pancakes are one of my favorite ways to bring cozy fall flavors to the breakfast table. Made with pumpkin puree, warm cinnamon, and a touch of nutmeg, these pancakes are soft, fluffy, and full of comforting spice.
They come together easily with simple ingredients, making them a great choice for a quick weekday breakfast or a relaxed weekend morning. Serve them warm with maple syrup and your favorite toppings for a family-friendly breakfast everyone can enjoy.
Table of Contents
Pumpkin Pancakes Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup pumpkin puree
- 1 ¼ cups milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
How to Make Pumpkin Pancakes
Step 1: Make the Batter
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, whisk the pumpkin puree, milk, egg, melted butter, and vanilla until smooth. Pour the wet mixture into the dry ingredients and gently stir until just combined; do not overmix.
Step 1: Cook the Pancakes
Heat a lightly buttered skillet or griddle over medium heat. Pour about ¼ cup of batter onto the pan for each pancake and cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
Step 1: Serve
Transfer the pancakes to a plate and continue with the remaining batter. Serve warm with maple syrup, a little butter, or your favorite pancake toppings.
Why You’ll Love This Recipe
- Cozy Pumpkin Flavor – Pumpkin puree gives these pancakes a warm, delicious flavor that feels perfect for fall mornings.
- Soft and Fluffy – The pancakes have a tender, fluffy texture that makes every bite satisfying.
- Easy to Make – The batter comes together quickly with simple ingredients and basic kitchen tools.
- Perfect for Breakfast – They make a delicious breakfast for busy weekdays or slow weekend mornings.
Tips and Shortcuts
- Don’t Overmix: Stir the batter just until the ingredients are combined to keep the pancakes soft and fluffy.
- Let the Batter Rest: Allow the batter to sit for 5 minutes before cooking for a slightly thicker texture.
- Preheat the Pan: Make sure your skillet is properly heated before adding the batter so the pancakes cook evenly.
What to Serve with Pumpkin Pancakes
These pumpkin pancakes are a cozy favorite in my house, especially on cool fall mornings. I like piling them up with fresh berries and a drizzle of maple syrup, while the kids usually reach for a glass of orange juice. They’re soft, fluffy, and make breakfast feel extra special.
Frequently Asked Questions
Can I use homemade pumpkin puree ?
Yes. Homemade pumpkin puree works well as long as it is smooth and not too watery. If it contains extra moisture, drain it slightly before adding it to the batter.
Can I use pumpkin pie filling ?
It is better to use plain pumpkin puree because pumpkin pie filling already contains sugar and spices, which can change the flavor and texture of the pancakes.
Can I use whole wheat flour ?
Yes, but whole wheat flour can make the pancakes slightly denser. For a lighter texture, you can replace only part of the all-purpose flour with whole wheat flour.
Can I use almond milk instead of regular milk ?
Yes. Unsweetened almond milk can be used as a substitute for regular milk without making major changes to the recipe.
How to Store Leftovers
Refrigerator Storage
Store cooled pancakes in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave, toaster, or skillet.
Freezer Storage
Freeze cooled pancakes with parchment paper between them for up to 2–3 months. Reheat in the toaster, microwave, or skillet.
Pumpkin Pancakes
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes165
kcal25
minutesSoft, fluffy pumpkin pancakes made with pumpkin puree, cinnamon, nutmeg, and ginger. They are lightly sweet, warmly spiced, and easy to make for a cozy breakfast.
Ingredients
1 ½ cups all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup pumpkin puree
1 ¼ cups milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
Directions
- Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.
- In a separate bowl, whisk together the pumpkin puree, milk, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and gently stir just until combined.
- Heat a lightly buttered skillet over medium heat and pour about ¼ cup of batter for each pancake.
- Cook for 2–3 minutes, until bubbles form and the edges look set, then flip and cook for 1–2 minutes more.
- Serve the pancakes warm with maple syrup, butter, or your favorite toppings.
Notes
- Use plain pumpkin puree rather than pumpkin pie filling.
- Do not overmix the batter, or the pancakes may become dense.
- Medium heat helps the pancakes cook evenly without browning too quickly.
Save this recipe for later on Pinterest
