Pumpkin Pancakes are one of our all-time favorite fall breakfasts! These pancakes are soft, fluffy, and full of delicious pumpkin spice flavor.
We especially love that the batter comes together quickly with pumpkin puree, cinnamon, nutmeg, and brown sugar, and the pancakes cook up golden and perfect. And we love serving these with cinnamon buttermilk syrup, but maple syrup, whipped cream, or a sprinkle of powdered sugar are all delicious too. They’re a fun weekend breakfast, holiday morning treat, or easy way to make any fall morning feel a little more special.
If you love this recipe, be sure to try Buttermilk Pancakes, German Pancakes, Pumpkin Waffles, and Cinnamon Roll Pancakes too.
Why you’ll love it + Why it works:
- Perfect Fall Breakfast: These pancakes are packed with pumpkin and warm spices that make every bite taste like fall.
- Simple Ingredients: Everything comes together with pantry staples and a can of pumpkin puree.
- Weekend Worthy: They feel special enough for holidays and brunches but are easy enough for any morning.
- Easy Mixing Method: A simple wet and dry ingredient approach prevents overworking the batter and keeps the pancakes tender.
Pumpkin Pancakes Ingredients
- Milk (1½ cups): Adds moisture and helps create a smooth pancake batter. Whole milk gives the richest flavor, but any milk works well.
- Pumpkin Puree (1⅓ cup): Adds moisture, flavor, and that beautiful pumpkin color. Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Egg (1 egg): Binds the ingredients together and helps create a fluffy texture.
- Vegetable Oil (2 tablespoons): Keeps the pancakes tender and prevents them from becoming dry.
- All-Purpose Flour (2 cups): Provides structure and creates soft, fluffy pancakes.
- Brown Sugar (3 tablespoons): Adds sweetness and a subtle caramel flavor that pairs perfectly with pumpkin.
- Baking Powder (2 teaspoons): Helps the pancakes rise and become light and fluffy.
- Baking Soda (1 teaspoon): Works with the other ingredients to create additional lift and tenderness.
- Cinnamon (1 tablespoon): Adds warm spice flavor and enhances the pumpkin.
- Nutmeg (½ teaspoon): Brings classic fall flavor and complements the cinnamon beautifully.
- Salt (½ teaspoon): Balances the sweetness and enhances all the flavors.
How to Make Pumpkin Pancakes
BATTER. Mix together milk, pumpkin, egg, and oil in a medium bowl.
In a separate bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add dry ingredients to wet ingredients and stir just enough to combine.
COOK. Heat a lightly greased griddle or frying pan over medium/high heat.
Scoop about ¼ – ⅓ cup for each pancake. Brown on both sides and serve hot. Serve with cinnamon buttermilk syrup and ENJOY!
Kristyn’s Recipe Tips
- Do not overmix the batter. A few small lumps will help keep the pancakes light and fluffy.
- Let the batter rest for 5 minutes before cooking to allow the ingredients to fully hydrate.
- Cook over medium heat so the pancakes cook through without becoming too dark on the outside.
- Flip only once bubbles form on the surface and the edges begin to look set.
- Once flipped, if it has burn marks, that means the temperature is too high. Make adjustments to the temperature before cooking more.
- Do not press the pancakes down with a spatula. All that does is flatten it.
- Toppings: Whipped Cream, toasted pecans or other nuts, jam, chocolate chips, or powdered sugar. We love Buttermilk Syrup and Cinnamon Buttermilk Syrup.
Pumpkin Pancakes Recipe
Video
Ingredients
- 1 ½ cups milk
- 1 ⅓ cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Mix together milk, pumpkin, egg and oil in a medium bowl.
- In a separate bowl, combine flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
- Add dry ingredients to wet ingredients and stir just enough to combine.
- Heat a lightly greased griddle or frying pan over medium/high heat.
- Scoop about ¼ – ⅓ cup for each pancake. Brown on both sides and serve hot.
- Serve with cinnamon buttermilk syrup and ENJOY!
Notes
- Do not overmix the batter. A few small lumps will help keep the pancakes light and fluffy.
- Let the batter rest for 5 minutes before cooking to allow the ingredients to fully hydrate.
- Cook over medium heat so the pancakes cook through without becoming too dark on the outside.
- Flip only once bubbles form on the surface and the edges begin to look set.
- Once flipped, if it has burn marks, that means the temperature is too high. Make adjustments to the temperature before cooking more.
- Do not press the pancakes down with a spatula. All that does is flatten it.
- Toppings: Whipped Cream, toasted pecans or other nuts, jam, chocolate chips, or powdered sugar. We love Buttermilk Syrup and Cinnamon Buttermilk Syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
These pancakes make great leftovers! Place them in a Ziploc bag, and store them in the fridge for up to 5 days. Reheat in the microwave, or on a baking sheet in the oven.
Place a sheet of wax paper between each pancake and stack together. Place in a freezer-safe Ziploc bag. Freeze for 1-2 months. Pop them in the toaster for an easy way to reheat them.
If you do have company in town, and want to make these ahead of time, we recommend making and freezing them with the above instructions!
More Like This
Pumpkin Breakfast Ideas
Sides
Bacon in the Oven
23 mins
Scrambled Eggs
9 mins
Breakfast Sausage Recipe
15 mins
Easy Fruit Salad Recipe
1 hr 20 mins
This recipe was first shared September, 2017.
Are these suppose to have a battery texture?
The batter came out a little thick so I added an extra 2 tablespoons of milk. They still came out thick going into the pan so i made sure to cook them a little longer than my normal pancakes. Not a bother for me…but the end texture was kind of mushy on the inside. Did I still not cook them long enough or just how they’re suppose to be?
The texture is a little different than just a regular pancake, because they have pumpkin in them. You can see in the recipe video what the texture was for us and see if that is how yours turned out as well.
Had a bunch of pumpkin puree from pumpkins I harvested this year and this was the perfect use! They were airy and fluffy and perfectly spiced! So good 🤤
This may be my favorite breakfast recipe of all time! I do add some extra milk when I make these. P.S. You have to make the cinnamon buttermilk syrup to go with the pancakes. It is NOT optional. Ha ha!
These pancakes are thick, airy and fluffy. Moist and soft, just like the name. The flavor is delicious. My son and husband “don’t like pumpkin”, but they love these. Highly recommend. I had to add a little more milk, which is typical for pancakes made from scratch.
Thank you!! I’m so happy to hear you loved the pumpkin pancakes. Yes, and depending on how thick you like your pancakes, the milk can be added a little more too. Thanks for sharing!