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Pumpkin Pancakes are the ultimate autumn breakfast. They’re completely irresistible when topped with homemade cinnamon buttermilk syrup!

I can’t get enough pumpkin recipes in the fall! Especially all the yummy pumpkin breakfast recipes, like these perfect Pumpkin Pancakes, Pumpkin Waffles, and especially Pumpkin Cinnamon Rolls!!

Stack of Pumpkin Pancakes covered with syrup.

Yummy + Easy fall breakfast

I love pancakes, and I love pumpkin, so sharing a Pumpkin Pancakes recipe is just inevitable. Like I’ve shared before, I haven’t always been a fan of pumpkin-flavored recipes. Now that I’ve converted, I’m all about sharing the delicious fall pumpkin dishes!

Most know that pumpkin and cinnamon go hand in hand. Along with those ingredients, you’ll need a few others to make this recipe, but I promise you won’t regret giving Pumpkin Pancakes a try. They’re phenomenal!

They have just the right amount of pumpkin and cinnamon. You’ll want to eat a stack without even knowing it. They’re quick too.

We’ve realized you can’t beat soft, super tasty Pumpkin Pancakes in minutes! We especially like to serve these for the holidays when we have company in town.

Pumpkin Pancake Mix in a measuring cup.

How to Make Pumpkin Pancakes

WET INGREDIENTS. Whisk the milk, pumpkin, egg and oil.

DRY INGREDIENTS. In a separate large bowl, mix the dry ingredients. Pour the pumpkin mixture into the flour mixture. Mix until just combined.

COOK. Spray a skillet or griddle with cooking spray. Cook ¼ -⅓ cup of the pancake mixture on the griddle for a few minutes on each side.

When to Flip

When making a new recipe, it’s a good idea to cook a test pancake, and make adjustments. 

  • Flip the pancake when little bubbles appear on the top of the batter, and the edges turn golden. 
  • 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.
Pumpkin pancake batter cooking on griddle.

Recipe Tips

Room temperature. Take your butter and eggs out of the fridge, and measure your milk. Allow the ingredients to stand at room temperature for about 30 minutes. This will help all the wet ingredients to combine easier.

Thin batter. If your batter is too runny, and spreads out too much, just add a bit of flour. 

Thick batter. If your batter doesn’t spread at all, and it’s too thick, add a bit more water or milk.

Pumpkin pancakes with Bisquick. Mix together 1 egg, 1½ cups milk, 2 cups Bisquick, ½ cup canned pumpkin, 1 teaspoon cinnamon, and ½ teaspoon all-spice. The batter will be thick, but will cook the same.

Dairy free. For a dairy free version, replace milk with almond milk.

Toppings. Some great toppings to go with these Pumpkin Pancakes: Whipped Cream, toasted pecans or other nuts, jam, chocolate chips, or powdered sugar. 

We especially like to top this off with some butter and maple syrup, or even better – Cinnamon Buttermilk syrup! (see recipe below)

Pumpkin pancakes being made.

Storing info

STORE. These pancakes make great leftovers! Just put 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.

FREEZE. 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.

Make ahead of time. 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!

Cinnamon Buttermilk Syrup

For this recipe, regular syrup would be great, but we knew it would be even better with Buttermilk Syrup (have you tried it before?? AMAZING!!)

With the fall flavors, I added a little bit of cinnamon to the syrup, and the result was out of this world. Here is the recipe:

  • ½ cup butter
  • 1 cup sugar
  • ½ cup buttermilk (or for a substitute: ½ cup milk with 1 tsp. lemon juice)
  • 1 tsp. vanilla extract
  • 1 tsp cinnamon
  • ½ tsp baking soda

COMBINE + COOK. Melt butter in a pan on low-medium heat. Add sugar, buttermilk, vanilla and cinnamon. Mix well. Add baking soda and stir until all combined.

I honestly am not sure if you can find a more delicious fall-flavored breakfast recipe than this one. I really think you’ll love this recipe because even the non-pumpkin lovers in the family were devouring these guys. 😉

Stack of Pumpkin Spice Pancakes with butter and syrup.

For more pumpkin breakfast recipes:

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5 from 35 votes

Pumpkin Pancakes Recipe

By: Lil’ Luna
Pumpkin Pancakes are the ultimate autumn breakfast. They're completely irresistible when topped with homemade cinnamon buttermilk syrup!
Servings: 6
Prep: 7 minutes
Cook: 5 minutes
Total: 12 minutes


  • 1 1/2 cups milk
  • 1 1/3 cup pumpkin puree
  • 1 egg
  • 2 tbsp vegetable oil
  • 2 cups all-purpose flour
  • 3 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
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  • 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!



Calories: 285kcal, Carbohydrates: 46g, Protein: 7g, Fat: 7g, Saturated Fat: 5g, Cholesterol: 33mg, Sodium: 447mg, Potassium: 423mg, Fiber: 3g, Sugar: 10g, Vitamin A: 8610IU, Vitamin C: 2.3mg, Calcium: 184mg, Iron: 3.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. J says:

    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?

    1. Lil'Luna Team says:

      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.

  2. Autumn Marcum says:

    5 stars
    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 🤤

  3. Amy Kimball says:

    5 stars
    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!

  4. Nicole says:

    5 stars
    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.

    1. Lil'Luna Team says:

      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!