This Pumpkin Pancake Recipe is a fall favorite! Enjoy a stack of soft, spiced pancakes that are quick and easy to whip up.
author’s note
Proof That Pumpkin Pancakes Are Elite!
Weekends mean big breakfasts at my house, but when fall rolls around, it’s all about pumpkin! My family loves these flavorful crepes, fluffy waffles, and my go-to Old-Fashioned Pancakes, but when the leaves drop, they’re ready for pumpkin everything.
Enter these Pumpkin Pancakes, and they totally steal the show!
Here’s what’s in store with this recipe:
- Quick and easy: One bowl, no fuss. Hungry? Let’s eat.
- Everyday ingredients: No fancy stuff, just your usual pantry finds.
- Packed with flavor: Forget boring “pumpkin” pancakes. These are full of spice and bring fall to life with every bite.
- An unbeatable optional syrup: This vanilla sauce is a total game-changer.
Pumpkin Pancake Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| All-purpose flour | Spoon and level so pancakes stay light. |
| Cinnamon + pumpkin pie spice | Make your own blend or add extra cinnamon for more warmth. |
| Pure pumpkin puree | Canned is easiest. If using fresh, strain so it is not watery. |
| Brown sugar | Reduce slightly for less sweet pancakes. Coconut sugar also works. |
| Unsalted butter, melted | Neutral oil works in a pinch. Let melted butter cool before mixing. |
| Whole milk | Buttermilk works and gives a slight tang. Batter will be a bit thicker. |
| Eggs | Use at room temp for a smoother mix. |
Variations
Make Pumpkin Chocolate-Chip Pancakes! Whisk in ¾ cup miniature chocolate chips along with the dry ingredients. For Healthy Pumpkin Pancakes, try our Healthy Pancakes recipe and add in some pumpkin pie spice and cinnamon!
How To Make Pumpkin Pancake Recipe
The full instructions are below in the recipe card but here are some tips while you go!
- Prep: Bring milk and eggs to room temp. Melt then cool butter. Strain fresh pumpkin.
- Dry: Whisk flour and spices until even. Do not pack flour.
- Combine: Whisk wet first. Add dry and stir just to combine. Small lumps are fine.
- Heat: Lightly butter the skillet before each batch. Test heat with a small dollop.
- Cook & Serve: Scoop evenly. Flip when bubbles pop and edges set. Flip once. Keep finished pancakes on a rack in a 200°F oven.
Quick Tip
Invest in an electric griddle if you frequently make pancakes and have the space; it makes cooking the pancakes so much quicker and easier!
How To Cook Pancakes Perfectly Everytime!
- Consistent Heat: Keep your pan at a steady medium heat. Too high burns the outside; too low won’t get a golden finish.
- Watch for Bubbles: Flip pancakes when bubbles pop and leave holes.
- Flip Once: For fluffiness, flip them only one time; multiple flips can make them flat.
- Test for Doneness: Press the middle; if it springs back, it’s done. If it stays flat, cook a little longer.
Storage
Leftovers and Make-Ahead:
- Room temp: Cool on a rack, then cover and keep at room temp for up to 1 day.
- Freezer: Freeze on a tray until solid, then store airtight for up to 3 months.
- Make-ahead tip: Mix the dry ingredients in a jar and the wet in a container. Chill the wet. When ready, combine and cook. Batter should not be fully mixed ahead.
How To Serve Pumpkin Pancakes:
Breakfast
Pancake Syrup Recipe
Desserts
How to Make Whipped Cream
Eggs And Potatoes
How To Bake Bacon
Eggs And Potatoes
Scrambled Eggs
Pumpkin Pancakes
Fluffy and light, Pumpkin Pancakes are packed with the rich flavors of fall!
Equipment
- Medium pan or an electric griddle
Ingredients
Dry Ingredients
- 1-1/2 cups flour see note 1
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice see note 2
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup pumpkin see note 3
- 1/4 cup light brown sugar firmly packed
- 4 tablespoons unsalted butter melted and cooled
- 1 cup whole milk
- 2 large eggs
Caramel Syrup
- 8 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar firmly packed
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract optional
- 1/8 teaspoon salt optional
Instructions
- Set out wet ingredients to reach room temperature. Melt 4 tablespoons butter and set aside to cool down.
- In a large bowl, whisk together all the dry ingredients. Add all the wet ingredients to the dry mixture. Whisk briefly, until no streaks of flour remain. Avoid overmixing, which can affect how the baking powder performs. If the batter appears too thick, add an additional 1–2 tablespoons of milk.
- Heat a nonstick pan over medium heat or an electric griddle to 300°F. Using tongs, rub a stick of butter across the griddle, then gently wipe off excess butter with a paper towel.
- Scoop batter with a 1/4 cup measure and pour onto the griddle, using a spoon to gently coax it into a 4-inch circle. Cook until bubbles form on top and the bottoms are golden and crisp. Flip with a metal spatula and cook the other side until golden brown. If pancakes or butter start to burn, reduce heat.
- Wipe the pan or griddle down with a paper towel. Rub the butter across the skillet again and repeat until the batter is all used up. To keep pancakes warm while cooking, see note 3.
- Serve the pancakes immediately with your choice of toppings.
- In a medium pot, combine all syrup ingredients. Cook over medium heat, whisking occasionally, for 5–8 minutes or until the mixture thickens and comes to a full boil. Remove from heat, cool slightly, and whisk frequently. Drizzle over pancakes.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: When measuring the flour, be sure to spoon the cup full and level the top so you aren’t adding too much or too little flour.
Note 2: This blend is available in the spice section of many grocery stores, or you can make your own using this Pumpkin Pie Spice recipe.
Note 3: Ensure you’re using standard canned pumpkin puree, not pumpkin pie filling. Use only 1/2 cup of pumpkin, not the entire can.
Note 4: Place a cooling rack on a large pan. As soon as you take a pancake off the pan or griddle, place it on the cooling rack in a single layer. Place the pan in a 200°F oven as you continue to cook more pancakes.
Nutrition Note: The nutrition information does not include the optional vanilla-caramel syrup.
Storage: Cool pancakes on a wire rack, then freeze individually before storing in an airtight container for up to 3 months. Reheat from frozen in the microwave, toaster, or oven at 350°F (177°C) on a lined sheet pan (covered lightly with foil) for 6–8 minutes.
Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 209mg | Potassium: 83mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1861IU | Vitamin C: 0.4mg | Calcium: 93mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Pumpkin Pancake Recipe FAQs
Why are my pumpkin pancakes dense?
Batter was overmixed or the pumpkin was too wet. Stir just until combined and strain fresh pumpkin to remove extra liquid.
Why do they burn before the center cooks?
The heat is too high. Lower to medium or 375°F on a griddle and give each side a bit more time.
Why are my pancakes flat, not fluffy?
Baking powder is old or the batter sat too long. Use fresh baking powder and cook right after mixing.
Could the pancakes be made with 1:1 gluten free flour?
I’m so sorry Doris; I’ve never tested that. I’m not super familiar with gluten free baking unfortunately