There’s something about fall mornings that just calls for warm, comforting flavors—and nothing says cozy like pumpkin pancakes. These pancakes are soft, fluffy, and packed with pumpkin pie spice, making them the perfect treat for a weekend breakfast or brunch. Bonus: they’re easy to make and come together in about 20 minutes!
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Why You’ll Love These Pancakes
- Fluffy & Tender: Thanks to the combination of baking powder and baking soda, these pancakes rise beautifully and have the perfect texture.
- Rich Pumpkin Flavor: Real pumpkin puree gives them a naturally sweet taste and keeps them moist.
- Spiced Just Right: Using pumpkin pie spice simplifies gives classic fall flavor in every bite.
- Customizable Toppings: Maple syrup, yogurt, nuts, whipped cream, or even a dusting of powdered sugar—make it your own.
Ingredient Tips
- Flour: All-purpose flour works best for a light texture. If wanting to use whole wheat flour, I recommend a 50/50 blend of whole wheat and all-purpose flour as entirely whole wheat flour can make them dense. Swap gluten-free flour 1 for 1.
- Baking Powder & Baking Soda: The combination ensures the pancakes are perfectly fluffy.
- Pumpkin Pie Spice: To make your own combine 1 ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon ground cloves.
- Milk: Use the milk of your choice. Both dairy and non-dairy milk will work.
- Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. This recipe has not been tested with homemade pumpkin puree, but you may need to drain off some moisture.
- Egg: Use 1 large egg.
- Butter: Melted butter keeps the pancakes moist and rich.
- Sugar: This recipe has just a hint of granulated sugar. You can add more to your liking.
- Vanilla: Add a hint of vanilla extract for flavor.
You will also need mixing bowls, measuring cups, and a griddle.
How to Make Pumpkin Pancakes
- Mix Dry and Wet Ingredients Separately: In one bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl, combine milk, pumpkin puree, egg, melted butter, sugar, and vanilla.
- Combine: Pour wet ingredients into dry ingredients and stir gently until just combined (a few lumps are okay).
- Cook Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease. Pour ¼ cup of batter per pancake and cook until bubbles form and edges look set, 2–3 minutes. Flip and cook 2 more minutes.
Serve warm with toppings of your choice (whipped cream makes it feel like you’re having pumpkin pie dessert for breakfast 😜).
Tips for Perfect Pumpkin Pancakes
- Don’t overmix the batter—this keeps the pancakes light and fluffy.
- The batter will be very thick.
- Flip the pancakes when you start to notice little bubbling in the middle of the pancake.
- Keep cooked pancakes warm in the oven set to a low temperature while you finish the batch.
These pumpkin pancakes are a little slice of fall in every bite—soft, spiced, and so comforting. Pair them with a cup of coffee or chai tea, and you’ve got a breakfast that feels like a hug.
More Pumpkin Recipes
Pumpkin Chia Pudding – delicious and nutritious
Banana Pumpkin Muffins – muffins packed with warm spices and fall flavor
Pumpkin Pie Baked Oatmeal – easy, peasy meal prep
Pumpkin Pancakes
Equipment
- griddle
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon pumpkin pie spice
- ¾ cup milk
- ½ cup canned pumpkin puree
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a medium bowl, combine milk, pumpkin puree, egg, melted butter, sugar, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently stir until just combine; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 2 minutes until golden brown.
Nutrition
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