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Pumpkin Pancakes

5 stars based on 22 votes

pumpkin pancakes

The leaves are starting to turn, the nights are getting crisp — raise your hand, who’s ready for pumpkin recipes? 🙋🏻 Light and fluffy with crisp edges, these spiced pumpkin pancakes have a nice fall flavor and are perfect alongside a hot cup of coffee on a chilly morning. They’re also a great way to use up leftover pumpkin purée from those pesky recipes that don’t call for a whole can. Since the pancakes freeze well, I usually make a double batch on the weekend so the kids can just pop them in the toaster on busy mornings throughout the week. If you want to get fancy, top the pancakes with some toasted pecans (or, better yet, candied pecans) but I love them with a drizzle of maple syrup alone, and maybe some Spicy Maple Candied Bacon on the side.

how to make pumpkin pancakes

Begin by combining the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt in a medium bowl. I always add the ingredients in neat little piles in case I lose track of what I’m doing.

how to make pumpkin pancakes

Whisk until well combined and set aside.

how to make pumpkin pancakes

In another bowl, whisk together the pumpkin and melted butter.

how to make pumpkin pancakes

Whisk in the milk.

how to make pumpkin pancakes

Then whisk in the eggs and maple syrup.

how to make pumpkin pancakes

Add the flour mixture to the liquid mixture.

how to make pumpkin pancakes

And whisk until just smooth.

how to make pumpkin pancakes

Heat a griddle or nonstick pan over medium heat and coat with vegetable oil. Drop the batter from a large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes.

how to make pumpkin pancakes

Flip and cook until the bottom is golden, about 30 seconds.

how to make pumpkin pancakes

Serve immediately with maple syrup or keep warm in the oven while you cook the remaining pancakes. Enjoy!

how to make pumpkin pancakes

My Recipe Videos

Pumpkin Pancakes

Servings: 12 pancakes
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes

Ingredients

  • 1-1/2 cups all purpose flour, spooned into measuring cup and leveled off
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup pure pumpkin (such as Libby’s)
  • 3 tablespoons unsalted butter, melted
  • 1 cup milk
  • 2 large eggs
  • 3 tablespoons maple syrup, plus more for serving
  • Vegetable oil, for cooking

Instructions

  1. Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
  3. In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
  4. Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about 1/4 cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.
  5. To freeze leftover pancakes: Place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag and freeze for up to 1 month.

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Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 pancake
  • Calories: 143
  • Fat: 7 g
  • Saturated fat: 3 g
  • Carbohydrates: 17 g
  • Sugar: 4 g
  • Fiber: 1 g
  • Protein: 3 g
  • Sodium: 143 mg
  • Cholesterol: 41 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    Wonderful! I did halve the recipe as it’s just my daughter and I. She loved them -since we halved it I did substitute just one 1/4 c. Teff (Ethiopian gluten-free) flour for 1/4 c flour. A very nice texture-fluffy! Your spices were spot on!
    Love your recipes! Thank you for sharing your love of cooking!
    Brava!

    - Keala on December 6, 2017 Reply
  • 5 stars

    This is my go-to recipe for pumpkin pancakes. Pancakes are moist and flavorful. I use the recipe as-is, with the only alterations being adding more generous amounts of cinnamon, ginger, allspice. I make this for brunch and pair it with an amber maple syrup.

    - Jessica W on December 1, 2017 Reply
  • These are delicious! I added 1/4 cup chopped pecans for a bit of crunch. WOW! This is a keeper!

    - Liz on December 1, 2017 Reply
  • 5 stars

    Hi! I’ve made these pancakes twice now – I went a little crazy with trying pumpkin recipes 😁 Anyway, these were our favorite!! I followed the recipe exactly and they were light and fluffy and just delicious. Thanks so much!

    - Ann on November 30, 2017 Reply
  • 5 stars

    I’m a huge fan of Jenn’s banana pancakes so I made those and these pumpkin ones for a celebratory brunch this month, the pumpkin ones were devoured just as quickly as the banana ones. Absolutely delicious! They are a perfect fall recipe and are bursting with flavor. As with the banana ones, cooking with the olive oil and butter in the pan makes such a difference and gives these a wonderful texture. Want to make your family and friends love you even more? Then feed them these 🙂

    - Kaylie on November 29, 2017 Reply
  • 5 stars

    Awesome! Great recipe.

    - Juliet on November 13, 2017 Reply
  • 5 stars

    These were terrific! My official favorite pancake ever!

    - Sara on October 29, 2017 Reply
  • 5 stars

    I’ve been looking for a pumpkin pancake that actually tasted pumpkiny. These are delicious! Served with dark maple syrup and a garnish of your sweet-salty pecan recipe but substituted with fresh walnuts. When the family says “ummm” after every bite, I know I’ve found a winner!

    - Dori on October 28, 2017 Reply
  • 5 stars

    How fabulous are these!! So easy to make and so delicious. Perfect for a fall weekend breakfast. Make a double batch and enjoy during the week.

    - Susan A-L on October 18, 2017 Reply
  • 5 stars

    These are by far the best pumpkin pancakes I have ever tasted!
    Perfect balance of flavors , this is a keeper.
    Nice job Jenn!

    - Dave on October 16, 2017 Reply
  • 5 stars

    Absolutely delish, and super easy to make! I ended up subbing out the milk for almond milk (husband is lactose free) and still came out great. Thanks for all the delicious recipes!

    - Nadine on October 4, 2017 Reply
  • I just tried this today for lunch, we loved them. I used buttermilk in place of the milk and my battery was really thick so I had to add about half cup extra but other than that it was perfect.

    - Juli Meyers on October 3, 2017 Reply
  • 5 stars

    I made these using fresh (from my garden) pumpkin puree. AWESOME! My husband insisted they would need syrup, but after trying them decided they were perfect as is.

    - Donna on October 3, 2017 Reply
  • 5 stars

    Forgot to say I also swapped out 1/2 flour for almond flour and worked great!

    - Tammie on October 1, 2017 Reply
  • 5 stars

    Jenn, it was so timely to get your e-mail as I just enjoyed the best pumpkin pancakes at a B&B in Providence, RI. The chef did not share his recipe but said the key was adding 1/2 ripe banana, generous pumpkin spice seasoning, and orange zest. I added the ripe banana with the pumpkin and just another teasp or of pumpkin spice and about 1 tbls of orange zest. My taste buds are still tantalized. My honey is a happy man. Thank you for blogging your cooking talents with the rest of us.

    - Tammie on October 1, 2017 Reply
  • This recipe sounds awesome….must try soon! Question- can you use pumpkin pie spice if you don’t have allspice and how much? Thank you,
    Michele

    - Michele on September 25, 2017 Reply
    • Yes, Michele, you could use pumpkin pie spice as an alternative. And, like the allspice, I’d use 1 tsp. Enjoy!

      - Jenn on September 26, 2017 Reply
  • So you think oat or whole wheat flour would work? What about soy milk in place of dairy milk?

    - Maria on September 25, 2017 Reply
    • Hi Maria, I don’t think I’d use oat flour here but whole wheat should work. And soy milk should work as well. Enjoy — and please lmk how they turn out!

      - Jenn on September 25, 2017 Reply
  • Is there an egg substitute?

    - Diana on September 25, 2017 Reply
    • Hi Diana, I’ve only made these with real eggs, so I can’t say for sure how they’ll turn out, but I suspect you could make these with a packaged egg substitute. I’d love to hear how they are if you make them!

      - Jenn on September 26, 2017 Reply
  • 5 stars

    I stumbled upon your website two days ago and since then have made the meatball recipe along with this recipe and both are wonderful! Both my husband and two year old son gobbled them up. I’ve never reheated pancakes before – how would you recommend I do so?

    - Tamara on September 25, 2017 Reply
    • Welcome to the site, Tamara 😊! I just heat them in the toaster oven until warm – you could also put them in a low oven to reheat.

      - Jenn on September 25, 2017 Reply
      • Perfect, will do! Could I also store any leftover batter in the refrigerator for use in the next day or two or will the consistency change?

        - Tamara on September 25, 2017 Reply
        • You could…but the pancakes will be a little flat.

          - Jenn on September 25, 2017 Reply
    • I find that heating my pancakes in the microwave is the fastest method, and they stay very moist.

      - Pam S. on October 6, 2017 Reply
  • 5 stars

    Absolutely delish. My family raved and raved. Kids had the leftovers before school this morning and they reheated much nicer than any other pancakes I’ve made before. Will be making more to put in the freezer as you suggested.

    - Susan L. on September 25, 2017 Reply
  • 5 stars

    I made these this morning. I did need to add the additional tablespoons of milk. (I used King Arthur flour.) They are phenomenal. I topped them with your candied pecans made with pumpkin pie spice in the place of Cayenne. Absolutely stunning brunch that received rave reviews. Thank you, as always.

    P.S. Still wondering if/how you could turn these into waffles.

    - Ally Taft on September 24, 2017 Reply
  • Do you think you could make waffles with this batter? If yes, would you make any changes to do so? Cannot wait to try them either way!

    - Ally Taft on September 23, 2017 Reply
    • Hi Ally, I haven’t tried this batter for waffles but I think it’d work. You might just leave the batter a little on the thick side (don’t add the extra milk).

      - Jenn on September 24, 2017 Reply
  • 5 stars

    I made these for my bed and breakfast guests this morning and they just LOVED them especially sprinkling them with candied pecans as Jenn suggested. One guest said he was not a pancake eater as most were so heavy, but thought these were fantastic. I did have to use the extra 2 Tablespoons of milk.

    - Rochelle Shugrue on September 23, 2017 Reply
  • 5 stars

    Just made these, they are out of this world delicious. My 12 year old’s description. “The outside is a crispy gingerbread flavor and the inside is like a warm pumpkin pastry.” Thank you for the wonderful recipe.

    - Jenn on September 23, 2017 Reply
  • 5 stars

    With you all the way! Perfect timing, perfect breakfast! Thank you!

    - 2pots2cook on September 22, 2017 Reply
  • 5 stars

    Our family loves “breakfast for dinner” so I made these last night with bacon and wow were they good! I added about a half cup chopped pecans to the batter and also sprinkled some on top. Yum!

    - Christie S. on September 22, 2017 Reply
  • 3 stars

    My batter and pancakes were very thin, unlike my regular pancake batter. Followed recipe exactly, using fresh soda and baking powder. I did use White Lily brand plain flour instead of my usual Kings Arthur . Can you advise because these had great flavor and I’d like to try again. Thank you

    - Jennie Martin on September 22, 2017 Reply
    • Hi Jennie, It’s likely the White Lily flour – it’s a low protein flour that doesn’t give as much structure as regular all purpose four. I also made a small modification to the recipe to add the last 2 tablespoons of milk only if necessary. Please lmk if you try them again – I think you’ll have much better luck with King Arthur flour.

      - Jenn on September 22, 2017 Reply
  • 5 stars

    These were absolutely delicious! I used white whole wheat flour and they still came out great, light, fluffy and flavorful. I will definitely make these again. They are now my favorite pancake recipe.

    - Mary on September 21, 2017 Reply
  • Would almond flour & coconut milk work as substitutes in this recipe?

    - Rita on September 21, 2017 Reply
    • Unfortunately, I don’t think the pancakes will “puff up” with almond flour, Rita. Sorry!

      - Jenn on September 22, 2017 Reply

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