Fluffy and light, Pumpkin Pancakes are bursting with fall flavors thanks to cinnamon and pumpkin pie spice.
Craving pumpkin to start your day? Check out our glazed Pumpkin Scones, indulge in rich Pumpkin Waffles, or snag a bakery-style Pumpkin Muffin!
Pumpkin Pancakes
Weekends mean big breakfasts at my house, but when fall rolls around, it’s all about pumpkin! The fam adores these flavorful crepes, fluffy waffles, and our go-to Old-Fashioned Pancakes, but when the leaves drop, they’re ready for pumpkin everything. Enter these Pumpkin Pancakes – 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.
- Bursting with flavor: We’ve been there and struggled through those “pumpkin” pancakes that could be just about any flavor. Not these ones! They’re richly spiced and scream fall with every bite.
- An unbeatable optional syrup: Our vanilla sauce is, quite frankly, a game-changer. If you’re up for it, this combo with the pumpkin pancakes is pure magic.
Pumpkin Pancake Ingredients
- White, all-purpose flour: Spoon and level when measuring. This avoids packing too much and making your pancakes dense.
- Baking powder: Go for fluffy and light Pumpkin Pancakes–baking powder is the key!
- Ground cinnamon and pumpkin pie spice: Go for high-quality brands for a richer flavor, or even make your own mix!
- Fine sea salt: This enhances the other flavors and helps to balance the sweetness.
- Pure pumpkin: Canned is convenient and that’s what we use! If you’re using fresh pumpkin, make sure it’s well-puréed without chunks and not overly wet.
- Light brown sugar: Besides sweetness, brown sugar adds moisture and subtle caramel flavor. If you prefer a less-sweet pancake, feel free to cut back a bit – you can always drizzle on extra syrup later!
- Unsalted butter: Melt and cool before using. Room-temperature butter will mix in more seamlessly.
- Whole milk: Milk provides creaminess, tenderness, and richness. You can substitute with other types of milk, but know the texture and flavor will vary.
- Large eggs: Eggs act as a binder. They work best when used at room temperature for even mixing.
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 Pancakes
- Spoon and level the flour: This method ensures accuracy. Scooping your measuring cup straight into the flour bag can compact the flour, resulting in too much flour…and too much flour makes pancakes dense. So, spoon the flour into your measuring cup and sweep off the excess for just-right pancakes.
- Fresh baking powder: It’s the secret to fluffy pancakes. Double-check the freshness for peak performance.
- Butter temperature: After melting, let it cool. Hot butter can scramble your eggs or cause clumps in the batter!
How To Cook Pancakes Perfectly
- Consistent heat: Keep your skillet or griddle at a steady medium heat. Too high, and the Pumpkin Pancakes can burn on the outside while remaining gooey inside. Too low, and they won’t get that golden-brown finish.
- Butter it up: A light swipe of butter on the skillet before each batch not only prevents sticking, but also gives a crispy edge (and more flavor!) to the pancakes.
- Watch for bubbles: As the pancakes cook, bubbles will form on the surface. When they start to pop and form holes that stay open, it’s time to flip!
- Flip once: For the fluffiest outcome, flip your pancakes only once. Multiple flips can deflate them.
- Test for doneness: After flipping, gently press the center of the pancake with your spatula. If it springs back, it’s done. If it stays indented, give it a bit more time.
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!
Storage
Can You Freeze Pumpkin Pancakes?
Whipping up a big batch? Cool pancakes completely on a wire rack, then freeze until solid. Store in an airtight container for up to 3 months. (Note: If you store pancakes in the freezer while they’re still soft, they will freeze into one huge, icy blob. Freezing them individually and then storing the frozen pancakes in an airtight container lets you remove as many as you like.) When hunger strikes, reheat from frozen in the microwave, toaster, or in the oven at 350°F (177°C) on a lined sheet (covered lightly with foil) for 6–8 minutes. Breakfast made easy!
Can You Prepare Pumpkin Pancake Batter Ahead Of Time?
Avoid making the full batter ahead. Baking powder activates once wet and won’t last more than a half hour. Instead, prep wet and dry ingredients separately and refrigerate. Mix when ready to cook.
How To Serve Pumpkin Pancakes
- Syrups: Maple, buttermilk syrup, homemade pancake syrup, or the vanilla-caramel sauce mentioned in the recipe.
- Whipped cream: With a sprinkle of cinnamon or pumpkin pie spice.
- Nuts: Toasted or candied pecans, walnuts, or almonds for crunch.
- Fruit toppings: Fresh berries, sautéed apples, or a dollop of apple compote.
- Yogurt: A dollop of Greek or flavored yogurt adds creaminess.
- Bacon or sausage: For those who love the sweet-savory combo.
- Eggs: Scrambled, fried, or poached, they complement this pumpkin pancake recipe well.
More great pancake recipes:
- Gluten-Free Pancakes
- Chocolate Chip Pancakes
- Blueberry Pancakes
- Applesauce Pancakes
- Dutch Baby (German Pancakes)
Pumpkin Pancakes
Ingredients
Dry Ingredients
- 1½ cups white, all-purpose flour, spoon into measuring cup & level off (Note 1)
- 1 tablespoon baking powder
- 1 tablespoon each: ground cinnamon and pumpkin pie spice (Note 2)
- ½ teaspoon fine sea salt
Wet Ingredients
- ½ cup pure pumpkin (Note 3)
- ¼ cup light brown sugar, packed
- 4 tablespoons unsalted butter, melted & cooled to room temp
- 1 cup milk (whole recommended)
- 2 large eggs
OPTIONAL: Caramel Syrup
- 8 tablespoons unsalted butter
- ½ cup each: white sugar, packed light brown sugar, heavy whipping cream
- Optional: pinch of salt and 2 teaspoons vanilla extract
Instructions
- PREP: Set out wet ingredients to reach room temperature. Melt the 4 tbsp butter and set aside to cool down.
- DRY INGREDIENTS: In a large bowl, whisk together all the dry ingredients.
- WET INGREDIENTS: Add all the wet ingredients to the dry mixture. Whisk briefly (about 30 seconds), until no streaks of flour remain. Avoid over-mixing, which can affect how the baking powder performs. If the batter appears too thick, add an additional 1-2 tablespoons of milk.
- COOK: Heat a non-stick skillet 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 ¼ cup measure and pour onto the griddle, using a spoon to gently coax it into a 4 to 4 ½-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 the heat.
- FINISH COOKING: Wipe down the skillet/griddle 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.
- ENJOY: Serve the pancakes immediately with your choice of toppings.
- OPTIONAL SYRUP: In a medium-sized heavy 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
