Pumpkin pancakes just might be the perfect fall breakfast. Fluffy and packed full of festive pumpkin flavor, these tender pancakes are almost like eating pumpkin pie for breakfast! Whether dripping with maple syrup or topped with whipped cream, your friends and family will rise and shine for these delicious pancakes.
Reasons You’ll Love This Recipe
Pancake Perfection – If you love pancakes, then you are in for a treat. This pumpkin pancake recipe makes the most perfect pancakes possible!
Make Ahead – You’ll want to make a double batch of pancakes, because they freeze wonderfully.
Pumpkin Pie Fans – If you’ve ever wanted to eat pumpkin pie for breakfast, then you need to make these pancakes, stat! Especially when topped with whipped cream, they taste like pumpkin pie!
One Bowl Quick and Easy – While they taste amazing, these pancakes are shockingly simple to make.
Pumpkin It Up – Pumpkin is the star of the season, and these pancakes deliver big on pumpkin spice flavor. These aren’t just pumpkin spice pancakes, they are packed full of healthy pumpkin.
If you love pumpkin recipes as much as I do, put this pumpkin pancakes recipe on your menu, ASAP! You will love how easy these pancakes are to make, and the pumpkin flavor and texture is out of this world!
While this recipe is special enough to proudly serve to guests, you can quickly and easily whip up a batch – even on a busy weekday morning! I can’t wait for you to try these amazing pancakes!
Ingredient Notes and Substitutions
Flour – While these are great with all-purpose flour, for added whole grains you can also make them white whole wheat flour or whole wheat pastry flour.
Baking Powder & Baking Soda – Always make sure to double check the expiration dates.
Spices – To get that great festive pumpkin flavor we know and love, cinnamon and pumpkin pie spice are must haves. You can buy pumpkin pie spice, or use my pumpkin pie spice recipe. If you like a more intense spice flavor, feel free to increase the amount of spices called for in the recipe. You can even double them.
Buttermilk – Buttermilk is really a rock star when it comes to making pancakes. Not only does it help create the classic pancake flavor, but it also helps create fluffy pancakes with a nice rise. I strongly prefer using actual buttermilk, but in a pinch you can also make your own buttermilk.
Pumpkin – While I usually don’t find a big difference among brands for most items, pumpkin is one of the exceptions. I am a big fan of Libby’s canned pumpkin, as I find it has a consistent thick texture. I recently used a store brand pumpkin when my store was sold out of Libbys, and was shocked at how watery it was. You can absolutely use it, just try and strain off any excess liquid. You can also use homemade pumpkin puree. Again, just make sure to strain off any excess liquid.
How To Make Pumpkin Pancakes
- Combine flour, baking powder, baking soda, spices and salt. Stir to combine.
- Next, add buttermilk, milk and pumpkin, and stir to combine. Add brown sugar, egg and oil and stir just until combined. Do not over mix. Batter may be thick and somewhat lumpy.
- Let the batter rest for 1-2 minutes. Then without stirring the batter, scoop batter, approximately 1/4 cup at a time (an ice scream scoop works great for this), onto a skillet or griddle that has been lightly oiled or brushed with butter and preheated to medium heat.
- The batter will be thick and you will need to use your scoop or the back of a spoon to help spread the batter out a bit.
- When bubbles start to appear on the surface and the edges of the pancake begin to appear to be browning, flip with a spatula and cook until golden. Pancakes should only be flipped once.
Recipe Tips and Advice
Storage – Store in an airtight container (we use Ziplock bags) in the refrigerator for up to five days.
Freezing – These pancakes freeze wonderfully. Let them cool completely prior to freezing. I find that putting sheets of wax or parchment paper in between them helps prevent them from sticking to each other in the freezer. I recommend using then within two months.
Reheating – You can reheat pancakes in the microwave, toaster or even in the air fryer. If you are reheating more than a serving or two, you can even place them on a baking sheet ona pop them in the oven for a few minutes at about 325 degrees.
Fluffy Pancake Tips
If you want fluffy pumpkin pancakes, make sure your baking soda and baking powder are fresh, use buttermilk and do not over-mix the batter. Let the batter rest for a minute or two before you start cooking. You will notice the batter puffs up a bit, as air pockets develop. Don’t stir it, you want to keep all those wonderful little air pockets for fluffiest pancakes possible.
These pancakes are delicious topped with butter, maple syrup, whipped cream or pumpkin maple cream cheese topping. You can also serve them with pecans and pumpkin seeds.
More Recipes To Try
Make the most of pumpkin season with these delicious pumpkin recipes!
- Pumpkin Dip
- Libbys Pumpkin Pie
- Pumpkin Caramel Cookies
- No Bake Pumpkin Dessert
- Pumpkin Poke Cake
- Easy Pumpkin Pie
- Pumpkin Cheesecake
- Mini Pumpkin Bundt Cakes
- Pumpkin Bars With Cream Cheese Frosting
- Starbucks Pumpkin Bread
- Easy Pumpkin Bars
- Chocolate Chip Pumpkin Muffins
- Pumpkin Oatmeal
- Homemade Pumpkin Spice Latte
Make sure to grab a copy of my free Fall Favorite Recipes eCookbook!
More Pancake Recipes You’ll Love!
Pumpkin Pancake Recipe
Equipment
- Griddle or skillet
Ingredients
- 2 cups all-purpose flour (white whole wheat or whole wheat pastry flour can also be used)
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (more can be used for a stronger cinnamon flavor)
- 2 teaspoons pumpkin pie spice (more can be used for a stronger pumpkin spice flavor)
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 cup canned pumpkin or pumpkin puree
- 3 tablespoon brown sugar (measured packed not loose)
- 1 large egg
- 2 tablespoon vegetable oil
- oil or butter for pan (optional, but helps gives pancakes a great flavor and appearance )
Instructions
- Combine flour, baking powder, baking soda, spices and salt. Stir to combine.
- Add buttermilk, milk and pumpkin, stir to combine. Add brown sugar, egg and oil and stir just until combined. Batter may be thick and somewhat lumpy. Let batter sit 1-2 minutes to develop air bubbles.
- Preheat a skillet or griddle to medium heat. Lightly coat pan with oil or butter if desired (this is recommended).
- Scoop batter, approximately 1/4 cup at a time (an ice scream scoop works great for this), onto the skillet or griddle. The batter will be thick and you will need to use your scoop or spoon to help spread the batter out a bit.
- When bubbles start to appear on surface and edges of pancake begin to appear to be browning, flip with a spatula and cook until golden. Pancakes should only be flipped once.
- Serve with butter, maple syrup, whipped cream or pumpkin maple topping.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I hope your family enjoys this delicious pumpkin pancakes recipe on a morning, or two or 20, this fall. And I won’t judge if you make them in March, I’m a big fan of pumpkin recipes for breakfast all year round!
Originally published October 2017
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Making these for Mother’s Day ! Thanks for the recipe
I want to make these for my kids but my daughter has diabetes, so I have to know how many carbs in a serving. I saw your nutrition guide but didn’t see where it said what the serving size is. 1 pancake? 2 pancakes? Could you clarify this for me please?
The recipe is four servings. Because people tend to make their pancakes different sizes, it’s easiest to say that 1/4 of the batch would be a serving. Because 1 pancake could be a silver dollar pancake or one the size of the plate. So however many you make, figure 1/4 of that batch is a serving. Hope that helps.
These are amazing! I admit to eating IHOP’s pumpkin pancakes to get my fix but these are far better! There’s no weird pumpkin texture, just fluffy goodness!!
What’s the best way to reheat your frozen pancakes?
April, some people use their toasters or toaster ovens, and say that works well, but I personally have not. Honestly I usually just pop mine in the microwave at half power for a minute and then add more time if needed. I also know some people reheat them in the oven (can do a batch at once) but I also have not tried that.
If i didn’t want to add the pumpkin purée would i have to increase the amount of pumpkin spice for this recipe to get the pumpkin spice flavor?
The 1 cup of pumpkin puree is pretty substantial, and adds liquid, in this recipe. It’s a bit too integral to the structure. I don’t think making this one without it would work.
If you want to make a pumpkin spice flavored pancake without actual pumpkin, I think I’d be more inclined to adapt this Gingerbread Pancakes recipe. Leave out the molasses and ginger (which are the two things responsible for the gingerbread flavor). In place of that 1 tsp ginger, do 2 tsp pumpkin pie spice. I think this will give you more what you are looking for. Also, in place of the molasses, add one additional tbsp oil.
I haven’t made this, but really all you are messing with is flavor, so I think this will work. Please report back!
I will be making it this weekend. I wanted to use vegan egg powder since i am vegan and use vanilla powder. Do i have to increase the amount of milk?
Hi Stephanie, I’m not familiar with egg powder so I’m afraid I really don’t have an answer on that one. If you typically would make that sort of adjustment, then I’d probably go with it. I’d love to know how it turns out if you do!