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.
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!