This fluffy, easy pumpkin pancake recipe is perfect for fall! Like my classic pancakes, these are made with pumpkin puree and pumpkin spice. They’re simple to make, perfect for pumpkin season, and delicious with butter and whole maple syrup.
Pumpkin pancakes are a great way to enjoy pumpkin spice in all its glory. We’re sharing everything you need to know about making pumpkin pancakes. They are super fluffy and filled with fall flavors, making them the perfect breakfast for crisp fall mornings.
Looking for more brunch recipes, try my lemon ricotta pancakes and the best pumpkin bread recipe too!
Ingredient Notes and Shopping List
This pumpkin pancake recipe is made with simple ingredients. Find the full recipe at the bottom of the post.
All-Purpose Flour – You can also whole wheat flour or gluten-free flour as well. Make sure to measure the flour properly.
Granulated Sugar – A little sugar is added to slightly sweeten the batter. You can also use brown sugar if you prefer.
Baking Powder & Salt – The baking powder acts as a leavening agent for light and fluffy pancakes and the salt adds and enhances the flavors.
Pumpkin Pie Spice – We love our homemade version of pumpkin spice that you can make too. This is filled with warm spices like cinnamon and nutmeg.
Pumpkin Puree – Canned pumpkin puree like Libby’s works great. You can also use an organic brand as well. There is no reason to make homemade pumpkin puree for this recipe. Canned pumpkin is perfect!
Milk – Use whole milk or 2% for these fluffy pancakes. If you’re looking for a dairy alternative try almond milk or oat milk.
Butter – This adds flavor and moisture to the pancakes.
Eggs – The eggs act as a binding agent.
Vanilla Extract – Add flavor depth to the recipe. Use pure vanilla extract.
The Best Way to Cook Pumpkin Spice Pancakes
A nonstick griddle is by far the best way to cook pancakes. It allows you to make several at a time, making them easy to flip. Some griddles are plugins, and some you can rest on your gas range, depending on your stovetop.
You can also use a large nonstick skillet if you do not have a griddle. However, you will only be able to make a few at once, and it’s a little harder to flip.
Always melt butter on the surface of the griddle or pan for each pancake. This creates the buttery, crispy edge we all love so much!
Quickly wipe the pan to remove burnt butter before adding more.
Tips for Making Pumpkin Pancakes
- Use good quality ingredients, this makes a difference in the flavor of the pancake.
- Do not over-mix the batter, there should be lumps in the batter.
- Use pumpkin puree, not pumpkin pie filling. The filling has spices and sweeteners that you don’t need for this recipe.
- If you don’t have pumpkin spice, you can make your own. Just mix together cinnamon, nutmeg, ginger, and cloves.
- Reheat leftovers in the toaster or oven. Do not microwave, as this will make them tough.
- Make fun shapes using pancake molds.
How to Keep Pancakes Warm
Even if you’re using a griddle to make the pancakes and cooking 4 at a time, if you want to serve them together, you will need to keep them warm as you make them.
To do this, we place the hot pancakes on a baking sheet and store them in a 200-degree oven. This will keep them warm until you’re ready to serve.
How to Freeze Pancakes
Ensure the pumpkin spice pancakes are fully cooked and cool before putting them in the freezer. You can first freeze them on a tray for thirty minutes. Then, you can transfer them to plastic bags with dates for more storage space. Another way is to wrap them in plastic wrap and then put them in a freezer bag with the date on the bag.
You can also pop them in the toaster in front of the freezer for easy reheating.
What to Do with Leftover Pancakes
There are lots of things you can do with leftover pancakes. You can freeze them, or reheat them in the toaster or oven. You can also turn them into French toast or top them with a fried egg for breakfast.
More Recipes You’ll Love
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Pumpkin Pancake Recipe
Ingredients
- 1 1/2 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1 1/2 cup milk, whole or 2%
- 3 tbsp unsalted butter, melted
- 2 large eggs, organic
- 1 1/2 tsp vanilla extract
Instructions
- Mix the liquid ingredients into a large glass measuring cup and whisk.
- In a mixing bow, add all of the dry ingredients.
- Add the liquid (including the melted butter and pumpkin puree) into the dry ingredients and gently whisk.
- Do not over mix, pancake batter should have some lumps.
- Turn the griddle to medium heat.
- Add tablespoon butter to the griddle and let it melt.
- Then add 1/3 cup pancake mix and let it cook until it bubbles.
- Flip and cook the other side.
These are so scrumptious. Light and fluffy with all of my favorite fall flavors. I can’t wait to make them again. This time I am doubling the batch.
So good! Love topping my pumpkin pancakes with pecans and maple syrup. One of my favorite autumn breakfasts! I LOVE these pumpkin pancakes! Easy and quick and delicious!
These were delicious! So good with maple syrup and whipped cream.