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!
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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!
Made these just this morning. They’re so tasty, very much like the ones at Coco’s restaurant. My family especially likes how thick and fluffy they are! Not too overwhelming sweet, but has enough flavor to forgo syrup if you want to be healthy. I use just a small drizzle of honey on it in place of syrup. Going into the holiday season breakfast rotation for sure!
So delicious! New family favorite!
Yay!! Happy to hear that!! Thank you for letting me know!
That cinnamon buttermilk syrup is amazing!! We found a new favorite! My kids love the pumpkin pancakes!
Pumpkin Recipes are my favorite! These did not disappoint! My family wanted me to make more. The kids are begging me to make them again!
These pUmpkin pancakes are a huge faMily favorIte at our house! You have to make the cinnamon buttermilk syrup to go with theM. The combo of the two is to dIe for!!!
It sure is! Thank you & I am so glad your family likes them!
A-FREAKING-MAZING! So delicious. Yummy aS is. Made with bisquick in a hurry once and works great too! Too die for with the homemade cinnamon buttermilk syrup. Tastes like you’ve dieD and gone to harvest heaven???
LOL!! So, glad you think so!! Thank you for letting me know that!
We lOve pumpkin pie but have you ever tried pumpkin pancakes? Pure flavors of fall!
I’m not a pancake fan, but I do like these pumpkin flavored ones. ESPECIALLY with buttermilk syrup.
This is so good! My family loved it!
My kids would love these! I can’t wait to try this recipe!
Pumpkin pancakes are one of our favorite breakfasts!!
This is such an amazing day starter! My family loved it!
MY FAMILY REALLY LOVED THIS! A GREAT DAY STARTER!
These were the perfect pancakes for a crisp morning here! Thanks for the recipe.
We love these all fall long!! The flavors are so comforting & they are so soft & easy to make!
Made these this morning for my little one and I! They are delicious. I substituted unsweetened applesauce for the vegetable oil (I was out) and brown sugar to make them more baby friendly without the sugar. They turned out great! Add a little syrup to mamas and they still have a sweetness to them.
Yay!! I’m so glad you enjoyed the pancakes and that the substitutions tasted delicious too. Thanks for sharing!!
You do not list the amount. You only list the ingredients. That is no way to cook.
It’s in the post, in the recipe card 🙂
We are big fans of pumpkin spice in our house & These pancakes were on point!! And then you add the amazing buttermilk syrup!!! Incredible!! Thank you!
Love to hear that! Thank you so much for letting me know 🙂
Before I thinned out the batter for pancakes, I made Pumpkin Waffles and they were awesome!
Glad you liked them! Thank you!
We have made these a few times this fall and my family loves them. Thanks so much!
Yay!! So, glad! Thank you for trying them & for letting me know. We love them, too 🙂
Kristyn, you are a lovely mother of SIX! I saw this recipe for pumpkin pancakes on facebook this morning before breakfast. I had to try it this morning, and luckily I keep canned pumpkin in my pantry all the time. They were wonderful! I did not make the syrup as yet but will try it next time. The only thing I would do next time is add a bit more milk to thin the pancakes a bit. They puffed up quite a bit, but were delicious. My husband liked them too. Thank you for your recipe, I will use it often.
You are so sweet! Thank you! Yes, adding more milk will definitely thin them out more. Glad you liked them!