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Fluffy and easy pumpkin pancake recipe is perfect for fall! Just like my classic pancakes, these are made with pumpkin puree and pumpkin spice. They’re simple to make and delicious with butter or even whipped maple frosting!
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I LOVE making pancakes — it’s a weekend tradition around here! My classic pancake recipe (passed down from my mother-in-law) is always a hit, but when pumpkin season rolls in, I can’t resist adding pumpkin puree and a sprinkle of pumpkin pie spice. These have the perfect fall flavor are great for a cozy fall brunch.
Looking for more pancake recipes? Try my lemon ricotta pancakes and classic pancake recipe!
Pumpkin Pancakes Ingredients
Find the full recipe at the bottom of the post.
All-Purpose Flour – You can also whole wheat flour or gluten-free flour for gluten-free pancakes 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 – I love our homemade version of pumpkin spice that you can make too. This is filled with warm spices like cinnamon and nutmeg.
Pumpkin Pureé – Canned pumpkin puree like Libby’s works great.
Milk – Use whole milk or 2% for these fluffy pancakes. If you’re looking for a dairy alternative try almond milk or oat milk.
Unsalted Butter – This adds flavor and moisture to the pancakes.
Large Eggs – The eggs act as a binding agent.
Vanilla Extract – Add flavor depth to the recipe. Use pure vanilla extract.
How to Make Pumpkin Pancakes
- In a large glass measuring cup, whisk together all of the liquid ingredients.
- In a separate mixing bowl, combine all of the dry ingredients.
- Pour the wet mixture (including the melted butter and pumpkin puree) into the dry ingredients and gently whisk until just combined.
- Do not overmix — the batter should have a few small lumps.
- Heat a griddle over medium heat and add a tablespoon of butter to melt.
- Pour about 1/3 cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
The Best Way to Cook Homemade Pumpkin 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.
Eden’s Recipe Tips
Don’t overmix the batter — a few lumps are ideal.
Use pumpkin puree, not pumpkin pie filling.
If you don’t have pumpkin pie spice, make your own with my pumpkin pie spice recipe!
Keep pancakes warm by placing cooked pancakes on a baking sheet in a 200°F oven to keep them warm until serving.
Make fun shapes using pancake molds for a festive touch.
Add chocolate chips for a fun twist!
How to Store & Freeze Pancakes
Reheat in the toaster or oven—never the microwave!
Store in an airtight container for up to 3 days.
Freeze cooled pancakes for 30 minutes, then place in a freezer bag.
More Pumpkin Recipes
Let me know what you think! Leave a comment and review below and tell us why these are the best pancakes for pumpkin lovers!
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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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.