This Fluffy Pumpkin Pancake recipe is a perfect treat for a fall morning or a special brunch. With simple ingredients, these pancakes are so flavorful and easy to make.
The key ingredient in this pumpkin pancake recipe, pureéd pumpkin, gives it a warm and comforting flavor, while the hint of cinnamon, all-spice, and nutmeg adds the subtle, fall spice flavor we all love.
I've been making pumpkin pancakes every fall for years. My family loves them and I love that they are easy to make. Even if you're not an experienced cook, you can whip up a batch of these pumpkin pancakes.
Need a quicker way to make pancakes? I have these delicious Pumpkin Sheet Pan Pancakes which are great for busy mornings when you don't have time to flip pancakes.
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Unsalted butter: Adds richness and moisture to the pancake batter.
- Large egg (room temperature): Provides structure and moisture, aiding in the fluffiness of the pancakes.
- Pureéd pumpkin: The star ingredient, gives it a warm flavor and moist texture.
- Vanilla extract: Enhances the overall flavor.
- Maple extract: Adds a hint of maple sweetness to the pancakes.
- All-purpose flour: The main dry ingredient, provides structure and thickness to the batter.
- Milk: Adds liquid and creaminess to achieve the desired pancake consistency.
- Finely ground sea salt: Enhances the overall flavor by balancing sweetness and other spices.
- Ground cinnamon: Provides a warm, spiced undertone to the pancakes.
- Ground all-spice: Adds complexity to the flavor profile with a mix of spices.
- Ground nutmeg: Contributes a subtle, nutty, and warm note.
- Baking soda: A leavening agent that helps the pancakes rise.
- Baking powder: Another leavening agent that aids in achieving a fluffy texture.
- Granulated sugar: Sweetens the pancakes and enhances browning during cooking.
- Chocolate Chip Pumpkin Pancakes: Sprinkle chocolate chips onto the pancakes after pouring the batter onto the griddle. They'll melt and create a delightful, gooey surprise in every bite.
- Pecan or Walnut Pumpkin Pancakes: Add a handful of chopped pecans or walnuts to the batter for a delightful crunch and nutty flavor.
- Cream Cheese Swirl: Drop small spoonfuls of softened cream cheese onto the pancake batter on the griddle. Swirl it in with a toothpick for a creamy, tangy twist.
- Maple Pecan Syrup: Upgrade your topping by mixing chopped pecans into your maple syrup for a nutty, sweet drizzle
How To Make Pumpkin Pancakes
Gather all your ingredients. Then start by melting the butter in the microwave.
Next mix all the dry ingredients together in a large mixing bowl. Then add in the eggs, butter, milk, and extracts and stir until combined. Don't overmix or the pancakes won't be fluffy.
Fold in the pureéd pumpkin. The batter will be a little lumpy.
Now it's time to cook the pancakes. You can cook them in a pan on the stove, or if cooking for several people, I like to use an electric griddle so I can cook in batches.
Scoop half a cup of batter onto the griddle or pan and cook for about 2 minutes until bubbles appear and the edges are golden brown, then flip and cook for another 2 minutes until the pancake is golden brown.
Serve with syrup and butter. I have been known to top them with whipped cream and chocolate chips too!
Storing and Freezing
Make Ahead: You can prepare the pancake batter ahead of time, up to a day in advance. Follow the pumpkin pancake recipe until you fold in the pureéd pumpkin. Instead of cooking immediately, cover the bowl with plastic wrap and refrigerate the batter.
When you are ready to make the pancakes, simply heat your griddle and continue with the cooking instructions.
Storing: Place the cooled pancakes in an airtight container or zip-top bag. Store them in the refrigerator for up to 3 days. Reheat in a toaster, microwave, or on a griddle.
Freezing: Let the pancakes cool completely. Place a piece of parchment paper between each pancake to prevent sticking. Stack the pancakes and wrap them in plastic wrap, then place them in a freezer-safe bag or airtight container. These frozen pancakes can be kept for up to 2 months.
To reheat, simply pop them in the toaster or microwave until heated through.
Tips For Making Pancakes
- This recipe makes between 12-15 pancakes.
- If you’d like a richer flavor, use ¼ cup brown sugar instead of the granulated sugar.
- Make sure your griddle is fully preheated before pouring the pancake batter. You can check if it's hot enough by sprinkling a few drops of water on the surface – they should sizzle and evaporate.
- When combining wet and dry ingredients, stir until just combined. Overmixing can result in tough pancakes. It's okay if there are a few lumps in the batter.
- Keep an eye on the pancakes while they cook. They are ready to flip when the edges look set and the surface has little bubbles. Cooking times may vary depending on your stovetop.
Ways To Serve Pancakes
The classic way to serve these pumpkin pancakes is with a drizzle of pure maple syrup and a pat of butter, highlighting the sweet, spiced pumpkin flavor.
For a twist, consider adding a dollop of whipped cream, and chocolate chips for a special treat.
You could even create a pumpkin spice-flavored whipped cream by adding a pinch of cinnamon and nutmeg.
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can use whole wheat flour, but the texture and flavor will be different. Whole wheat flour may result in denser pancakes.
Can I use almond milk instead of cow's milk?
Yes, you can substitute almond milk or oat milk in a 1:1 ratio for cow's milk. Choose one that suits your dietary preferences.
If you need more delicious pumpkin recipes here are a few more to try!
I can't wait for you to try these easy pumpkin pancakes. These are a warm and comforting breakfast option that combines all the best flavors of fall into one fluffy breakfast treat!
If you try these pancakes, please come back and rate it. I love to hear from you so be sure to leave a comment!
Pumpkin Pancake Recipe
- 4 Tablespoons unsalted butter
- 1 large egg (room temperature)
- ½ cup pureéd pumpkin
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 2 cups all-purpose flour
- 1¾ cup milk
- ½ teaspoon finely ground sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground all-spice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- 4 teaspoons baking powder
- ⅓ cup granulated sugar
- Melt the butter in a microwaveable bowl, on half power for 30-second increments (until fully melted). Set aside.
- In a large mixing bowl, mix dry ingredients. Then add in eggs, butter, milk, and extracts. Stir until fully combined.
- Fold in the pureéd pumpkin. Batter will be lumpy.
- Grease a griddle pan then set to medium heat on the stove.
- Scoop half a cup of batter onto the griddle and cook until the edges are golden brown (about 2 minutes), then flip and cook for another 2 minutes until the pancake is golden brown.
- Repeat step 5 for the remaining batter.
- Serve with syrup and butter. Enjoy!
pancakes in foil to retain the heat! To store place the cooled pancakes in an airtight container and store them in the refrigerator for up to 3 days.