Pumpkin Pancakes
Start your day the cozy way with these pumpkin pancakes! They're light, fluffy, and full of fall flavor. They're easy to make at home with everyday ingredients, and they're ready in just 30 minutes!
For more delicious fall-inspired breakfasts, try our pumpkin oatmeal muffins or apple pumpkin oatmeal with maple pecan crumble.
When the leaves turn orange, these pumpkin spice pancakes become a fall breakfast staple at our house. They're easy to make, everyone loves them, and they fill our kitchen with the most amazing aromas.
With a generous amount of butter and maple syrup, we can't exactly call them healthy, but they are made from scratch with only real ingredients. They're perfect for sneaking in an extra dose of vegetables and using up leftover pumpkin puree.
If you've made pancakes from scratch before, you can make these pumpkin ones, too. They're super simple and turn out great every time. Simply mix the wet ingredients and dry ingredients together in separate bowls, then stir it all together, and cook them in a skillet.
Make a big batch as a festive fall brunch, and freeze the leftovers for an easy mid-week breakfast or snack. They're 100% kid-approved and travel well in lunch boxes, too.
Pumpkin pancake ingredients
With everyday ingredients that you're likely to find in your kitchen, you can make these spiced pumpkin pancakes at home, too.
Here's what you'll need to make them:
- Flour – we use regular all-purpose flour which keeps these pancakes light and fluffy.
- Sugar – a tablespoon of granulated sugar adds a bit of sweetness to these pancakes.
- Baking powder – to help the batter rise nice and fluffy.
- Pumpkin spice – we use our homemade pumpkin pie spice which is a mix of ground cinnamon, nutmeg, ginger, allspice, and cloves. If you don't have them all, you can just use a mix of a few of them or use a store-bought mix.
- Sea salt + Vanilla – for flavor.
- Egg – one large egg is all you'll need.
- Milk – You can use whatever kind of milk you keep in your fridge. For us, it's often almond milk. But we've also tested the recipe with skim milk and whole milk and both work well.
- Puréed pumpkin – pumpkin purée adds a subtle pumpkin flavor, keeps them moist, and makes them festive!
- Butter – adds richness and moisture to the pancake batter.
Using canned pumpkin vs fresh pumpkin
We use canned pumpkin for this recipe because it's easy and we always seem to have some on hand. You can certainly use an equal amount of fresh cooked pumpkin or squash. Just be sure to purée it until smooth so it mixes well into the batter.
How to make pumpkin spice pancakes
This pumpkin pancake recipe is perfect for cozy fall mornings at home with a hot cup of coffee. They're quick and easy to make by following a few simple steps:
- To start, whisk the dry ingredients together (the flour, sugar, baking powder, pumpkin pie spice, and salt).
- In a separate bowl, stir the wet ingredients together (the egg, milk, pumpkin puree, melted butter, and vanilla).
- Add the dry ingredients to the wet ingredients and stir until just mixed, being careful not to over-mix the batter.
- Now, when it comes to cooking pancakes, we have a little hack so we're not standing at the stove cooking pancakes all day. We don't have a griddle, so we use a couple of frying pans to speed up the process. Add a small amount of vegetable oil to your pan(s), and drop in about ¼ cup of batter for each pancake. They're ready to flip when their edges start to look dry. To keep them warm, place them on a heat-safe plate or tray in the oven at 200 degrees Fahrenheit.
- Serve them warm with butter and maple syrup drizzled over the top.
Full recipe instructions are in the recipe card below.
Pumpkin pancake variations
Have fun adding a personal touch to these festive pancakes. There are endless mix-ins and toppings, but here are a few ideas to get you started:
- Stir in some dark chocolate chips or white chocolate chips
- Mix in some finely chopped toasted pecans or walnuts
- Add freshly grated ginger to the batter for a gingery kick
- Sprinkle the top with a little cinnamon sugar.
- Top them with apple butter or our maple pluot butter for an extra dose of autumnal flavor
- Make your own homemade butter for serving!
FAQS
We haven't experimented with gluten-free flour for this recipe, but we imagine that a 1:1 gluten-free flour mix would work well as a substitute.
This comes down to gluten development. The more that flour is mixed with liquid, the more the gluten proteins develop which can lead to tougher, chewier pancakes. Not over-mixing helps to keep them light and fluffy. We generally recommend mixing the batter until only a few small streaks of dry batter remain.
Keep the pancakes warm while you're cooking the rest of the batter in a preheated oven at 200 degrees Fahrenheit.
Definitely! To prevent them from sticking together in the freezer, we recommend flash-freezing them on a parchment paper-lined baking sheet and then transferring them to a reusable bag or freezer-safe container. They'll keep in the freezer for up to a month.
Store leftover pancakes in an airtight container in the fridge for 3-4 days.
To reheat, warm them in the oven at 350 degrees Fahrenheit for 10 minutes, or pop one in the toaster if you're short on time.
What to serve with pumpkin pancakes
These pumpkin spice pancakes will warm you up on cold winter mornings. They're delicious on their own or served with other breakfast foods like eggs, bacon, or sausage.
For an extra-special treat, top them with some homemade whipped cream or vanilla coconut ice cream.
Serve them as a special Thanksgiving breakfast, for fall birthdays, or anytime you want to spice up your morning breakfast routine.
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Pumpkin Pancakes
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespon granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon sea salt
- 1 large egg
- 1 ¼ cups milk
- ¾ cup canned pumpkin
- ¼ cup melted butter
- 1 tablespoon vanilla
- Vegetable oil, for the pan
- Maple syrup and butter, for serving
Instructions
- In a medium-sized bowl, whisk the flour, sugar, baking powder, pumpkin pie spice, and salt.1 ½ cups all-purpose flour, 1 tablespon granulated sugar, 1 tablespoon baking powder, 1 tablespoon pumpkin pie spice, ½ teaspoon sea salt
- In a large bowl, whisk the egg, milk, pureed pumpkin, melted butter, and vanilla.1 large egg, 1 ¼ cups milk, ¾ cup canned pumpkin, ¼ cup melted butter, 1 tablespoon vanilla
- Add the dry ingredients to the wet ingredients and mix until it comes together – do not overmix the batter.
- Heat a little vegetable oil in a large, non-stick pan over medium-low heat. Drop the batter into the pan by the ¼ cup. Use a few pans to speed up the process. Flip the pancakes once there are bubbles all over the top and the edges begin to look dry. Cook for another 2 minutes then remove the pancake and continue cooking the rest.
- Serve the pumpkin pancakes with butter and some maple syrup drizzled over the top.
Can these be mixed a day ahead and cooked up the next day?
No, they cannot. The baking powder will lose its potency and you’ll end up with thin, crepe-like pancakes. But you can mix the dry ingredients the day ahead and then just add the wet ingredients before you cook them.