Welcome the presence of fall in your home with this wonderful, fluffy pumpkin pancakes recipe. The pumpkin-spice-infused pancakes will become a fall favorite in your home, ready in just 20 minutes.
Enjoy these pancakes along with our pumpkin french toast for a fall-themed breakfast to start this pumpkin season.
With just a few simple ingredients, you can make this fall delicacy right at home! These pancakes are rich with the flavor of pumpkin, with a delightful, spongy texture. With just a few ingredients and quick prep time, fill your home with the pleasant autumn aroma for breakfast or brunch.
The pancakes are a spin on our classic pancake recipe.
Why You’ll Love This Pancake Recipe
- Easy to make. The flavor of these pancakes is complex, but the process of making them is so easy. These pancakes come together so quickly and don’t use very many ingredients, just like our blueberry pancakes.
- Seasonal. These pumpkin pancakes are perfect for getting into the fall spirit. With pumpkin being in season there is no better time to enjoy these pancakes than with our hot pumpkin spice latte.
- Crowd-pleaser. The flavor and texture of these pancakes are unlike any other pancakes you’ve tried before, and they will certainly impress your family.
Ingredients for Pumpkin Pancakes
The ingredients for these pancakes are simple, and you most likely have many of them already!
- All-purpose flour – the base of our batter.
- Baking powder – vital for a soft and fluffy pancake.
- Cinnamon – the key to getting that earthy flavor.
- Pumpkin pie spice – this secret ingredient offers a complex note of sweet pumpkin.
- Pumpkin puree – canned, adds a delicious pumpkin flavor, while also giving the batter a creamy texture.
- Whole milk – our liquid component to thin out the batter.
- Sugar – adds a hint of sweetness.
For a full list of ingredients and quantities, see the recipe card below.
Substitutions and Variations
Here are some add-ins, substitutions, and variations to personalize the pancakes!
- Dairy-free: Make these pancakes dairy-free, you can simply substitute whole milk for your choice of alternative milk. Use a 1:1 ratio for the alteration. Cook the pancakes in oil, instead of butter.
- Gluten-free: If you want to make these pancakes gluten-free, you can use almond flour, or oat flour instead of the all-purpose flour. This change will alter the texture slightly, while also giving you a protein-rich pancake.
- Sugar-free: Make these pancakes with no added sugar by using monk fruit as the sweetener!
These pumpkin pancakes are loaded with flavor and taste wonderful on their own, but you can easily elevate them with some toppings:
- Classic: Just a drizzle of maple syrup will go a long way in enhancing these pancakes. The richness of the syrup goes perfectly with the pumpkin flavor.
- Fruit: Adding some fresh fruit as a topping gives these pancakes a delightful freshness. Bananas, peaches, and even caramelized apples would all work beautifully.
- Nuts: Pump up the earthy flavor by adding texture to the batter like roasted pecans, pistachios, or almonds to the pancake stack.
How to Make Pumpkin Pancakes
Step 1 – Dry mixture: In a small bowl, combine flour, baking powder, cinnamon, and pumpkin spice.
Step 2 – Wet mixture: In a large mixing bowl, whisk together vanilla, egg, oil, pumpkin purée, whole milk, and sugar.
Step 3 – Combine: Add the dry mixture to the wet, and whisk until it is just incorporated.
Step 4 – Cook: Melt butter and add batter to skillet. Once the batter is bubbling, flip in one motion. Repeat with the remaining batter.
tips for the best pancakes
- Skillet matters. Use a non-stick skillet or a griddle for cooking the pancakes.
- Crisp finish. To ensure that your pancakes develop a beautiful golden exterior, make sure the butter is heated before adding the batter to the pan. Otherwise, the butter will just get absorbed.
- Don’t overcrowd the pan. To allow even heat distribution, don’t overcrowd the pan. Cook them in multiple batches if needed.
- Flip on time. As bubbles begin to form on top of your pancakes, flip them in one swift motion.
- Clean skillet. Keep your skillet clean by wiping it down between batches with a paper towel. This will prevent butter from burning and give the pancakes a bitter taste.
These pancakes make the perfect breakfast on their own, or you can serve them as a dessert to accompany your savory breakfast!
- Sandwich: Our breakfast sandwich is a perfect way to start the morning and it will go great with the pumpkin pancakes.
- Omelet: Make an easy bacon and mushroom omelet to enjoy before your pancakes.
- Coffee: There’s no better way to enjoy a seasonal breakfast than with a classic seasonal drink. Our ice chai tea latte recipe is the perfect drink to complete your meal.
If you want to skip the canned pumpkin purée, you can easily make your own!
Dry pancakes are a result of over-mixing. Be sure to combine the liquid and dry batter until it is just incorporated.
To get that beautifully thick and soft pancake, use a pancake shaper or even a mason jar band and cook over medium heat allowing the batter to cook through. We always use a mason jar band and love the results.
The correct temp of heat is key for pancakes. Use medium heat on your griddle or skillet. Too hot, and the outside will burn before the inside cooks. Too low, and they might be greasy and absorb the oil.
Store & Reheat
- Storage. Store pancakes in an airtight container, in the fridge for up to 3 days.
- Freeze. Freeze these pancakes to enjoy them later in the coming months! Simply lay them out in a freezer-safe bag, separated by a baking sheet or parchment paper. Store for up to 3 months. Reheat: Allow pancakes to thaw before warming up on a skillet or in the oven on low heat, until warm throughout.
- Reheat. Reheat pancakes on a skillet over low heat to prevent burning. Once they are warm throughout, they are ready to be enjoyed again.
More Pumpkin Recipes
If you tried this pumpkin pancakes recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – it means so much to us.
Pumpkin Pancakes Recipe
- Using a small bowl, combine flour, baking powder, cinnamon, and pumpkin spice. Whisk until well incorporated.
- In a separate, large mixing bowl, whisk together vanilla, egg, oil, pumpkin purée, milk and sugar. Add dry mixture and mix until just combined.
- In a non-stick skillet, melt 1 Tbsp butter. Once butter is slightly bubbling, use a ¼ measuring cup to scoop batter into uniform pancakes. Be sure not to overcrowd the pan.
- As pancakes begin to form bubbles on top, flip swiftly. Once they are cooked through, remove them from the heat.
- Serve, and enjoy friends!
- Keep skillet clean: Clean the skillet between batches of pancakes to prevent the butter from burning.
- Shape pancakes: Use a mason jar band to shape thick pancakes and cook over medium heat.