Pumpkin Pancakes
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Light and fluffy with crisp edges, these spiced pumpkin pancakes are the perfect fall weekend breakfast.
The leaves are starting to turn, the nights are getting crisp — who’s ready for pumpkin recipes? ??♀️ Light and fluffy with crisp edges, these spiced pumpkin pancakes have a nice fall flavor and are wonderful with a cup of coffee on a chilly morning. They’re also a great way to use up leftover pumpkin purée from those pesky fall baking 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 toasted pecans (or, better yet, candied pecans), or keep it simple with a drizzle of maple syrup and bacon on the side.
For more seasonal pancake recipes, check out my banana and blueberry pancakes — or stick to the basic pancake recipe that I’ve been making for decades.
What you’ll need To Make Pumpkin Pancakes
Step-by-Step Instructions
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.
Whisk until well combined and set aside.
In another bowl, whisk together the pumpkin and melted butter.
Whisk in the milk.
Then whisk in the eggs and maple syrup.
Add the flour mixture to the liquid mixture.
And whisk until just smooth.
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.
Flip and cook the pumpkin pancakes until the bottom is golden, about 30 seconds.
Serve immediately with maple syrup or keep warm in the oven while you cook the remaining pancakes. Enjoy!
YOu may also like
- Banana Pancakes
- Blueberry Buttermilk Pancakes with Blueberry Maple Syrup
- Best Breakfast Pancakes
- Old-Fashioned Yeasted Waffles
- Challah French Toast
- Pumpkin Butter
Pumpkin Pancakes
Light and fluffy with crisp edges, these spiced pumpkin pancakes are the perfect fall weekend breakfast.
Ingredients
- 1½ cups all purpose flour, spooned into measuring cup and leveled off
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground allspice
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ 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
- 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.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
- 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.
- Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ 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.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, 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. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Pair with
Nutrition Information
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- 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.
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These were so delicious! I happened to have a bit of pumpkin purée left from making smoothies, and decided pancakes would be a good use for it. I looked up recipes and I’m so happy I found this! I cut down on the amount of spices a little because my kids are a little picky, but otherwise left it as is. Yum!
These are superior quality. Never thought pancakes could be so delicious. I personally used an additional 1/2 banana and brown sugar. Cooked them in 1/2 cup portions to make bigger pancakes. Soft, fluffy and delicious. LOVE IT
Made these this morning…absolutely delicious! Mixed them up yesterday and kept batter in the fridge overnight. They were light and fluffy . Will definitely make again!
These pancakes are delicious. Definitely a keeper. Will make these often.
These are so yummy if you subsitute clove and anise instead of allspice and ginger. I made them!
Absolutely perfect, and way fluffier than I expected. My American self was looking to spice up pancake day for my British husband. He rolled his eyes when I told him we were having pumpkin pancakes but I couldn’t cook them fast enough after he tasted them. My 17 month old also gobbled them up. I did substitute pumpkin pie spice for other spices since that’s what I had and it worked beautifully. I will most definitely make again.
Loooooove these pancakes.
So disappointed!!
Loved these. Despite a rather hot pan, which meant that my pancakes were not as beautiful as yours, they tasted great. I have frozen half, to enjoy with ice cream as a dessert during the week.
There is way too much flour In this recipe. The end result is more like a gingerbread than pancakes. Definitely try a different recipe!!
Can I replace the cinnamon, allspice, and ginger with pumpkin pie spice? If yes, how much would you recommend I use?
Hi Lele, that’s fine — you’ll need 2-3/4 teaspoons of pumpkin pie spice. Enjoy! 🙂
Made these this morning with my fresh pumpkin purée. Changed allspice to cloves
Great recipe!! Perfect for a beautiful Fall morning!!
We loved these pancakes! I thought the pumpkin and spice flavor was spot on. They were light and fluffy and went perfectly with butter and syrup. Will definitely make again!
Beyond yummy!! I had some leftover pumpkin from a dinner recipe and decided to get creative. This are so fluffy and tasty. I used a heaping ladle full to make jumbo pancakes, made about 5 jumbo. Saving this recipe to make regularly throughout the fall. Thanks!!
I halved the recipe and made these for myself on a quiet Sunday morning. Loved the flavour made with pumpkin purée from a blue doll pumpkin grown at a neighbouring farm. Needed a special recipe for a special pumpkin and this one hit the mark, loved it will make again for my family💕
My first pumpkin pancakes, made with pumpkins I grew, and I was disappointed. No pumpkin flavor, and a lingering metallic aftertaste.
Spices were definitely present and they were very fluffy. They absorbed syrup well, and didnt fall apart when cut.
Maybe garden grown pumpkins dont have the concentrated flavor of commercially canned pumpkins?
More recipe testing needed.
Any insights from others who were happy with their pancakes.
Hi Larry, did you purèe your pumpkin? I think it might also need to be “overripe” like bananas in banana bread to give it more pumpkin flavor. I used canned pumpkin purée here.
Larry, I made mine with my pumpkin purée that I grew. Sugar Pie small pumpkins. It was excellent!! Could not be happier.
Made these for my sister and me… husbands away so their loss… these were SO yummy!!!!! Light, fluffy, perfect spice… was concerned about that full tsp of allspice…
Next day threw the extra ones in the toaster and enjoyed another great meal. Definitely a keeper and will make again when the husbands are back! 😁
These didn’t taste super pumpkin-y to me. Definitely have had better.
Delicious. Easily made gluten free with equal measure gluten free flour blend (I used cup4cup) and doubling of baking powder. Used pumpkin pie spice blend and a dash of cardamom. Wonderful topped with toasted pecans and maple syrup.
Made these pancakes as specified but added chopped pecans. I was afraid it would be too “spicey” but the flavor of these pancakes is wonderful. The whole house smelled amazing. The pancakes were so good with more butter & maple syrup on top. Thanks Jen for another great one!
Another “these were excellent” vote. I swapped out half of the flour with whole wheat flour but otherwise followed the recipe exactly, and it was delicious. Very puffy and had a good rise.
Looking to make this tomorrow. Can the batter be made ahead as in the night before and if I use pumpkin spice instead of those ingredients separately, how much should I use?
Hi Anne Marie, I wouldn’t make the batter ahead of time (it will lose it’s oomph and won’t rise well). If you’d like to use pumpkin spice, I’d use 2 teaspoons. Hope that helps!
Delicious. I really liked the spices, especially the ginger. I used homemade pureed acorn squash instead of pumpkin. Made these the Sunday morning before my eldest son left for college for the first time. Special memories.
Hi jenn, two questions:
1. If I want to make half the recipe for 6 pancakes, can I just halve all the ingredient amounts?
2. Can I sub an equivalent amount of sugar or honey for the maple syrup?
Hi Tanuja, It’s fine to halve the ingredients, but these freeze nicely if you want to make the full recipe. And I’d replace the syrup with honey. Hope you enjoy!
I tripled this for a family vacation, adding sugar instead of the syrup, plus a little extra so that no syrup would be necessary. This recipe is delicious!!
Oh! Forgot to mention that I used only whole wheat flour, and these pancakes were still magnificent!
We loved these pancakes! I will definitely make them again.
Amazing. I used bobs all purpose gluten free (not the 1:1 kind) and they are awesome every time. I make them weekly and have been doing so for months. A definite keeper.
Added about 1 T sour cream to the batter and let it rest for about 15-20 minutes before cooking. Pancakes were thick but light with wonderful spicy flavor and great texture. Will definitely make these again.
Made a double batch of these this morning. I was really hoping that they would be a hit because I wanted to freeze them for quick weekday breakfasts. OH MY GOODNESS!!! They are amazing!!! I made them exactly as written (although I did add 1 teaspoon of vanilla extract). I can’t say enough about this recipe. Thank you!!
These are easy to make and are excellent
What a nice variation from the regular pancake! I also had a little bit of pumpkin left after using it in other pumpkin filled recipes. They turned out delicious! I saved myself time in the morning by combining the dry ingredients together the night before.
These pancakes were amazing!!