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Pumpkin Pancakes

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Pumpkin Pancakes

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Light and fluffy with crisp edges, these pumpkin pancakes have a lovely fall flavor — perfect with a hot cup of coffee on a cool morning!

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 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 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.

What you’ll need To Make Pumpkin Pancakes

ingredients for pumpkin pancakes

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.

flour and spices for pumpkin pancakes in a bowl

Whisk until well combined and set aside.

whisking dry ingredients for pumpkin pancakes

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

mixing pumpkin puree and butter for pumpkin pancakes

Whisk in the milk.

adding milk to wet ingredients for pumpkin pancakes

Then whisk in the eggs and maple syrup.

wet ingredients in a mixing bowl for pumpkin pancakes

Add the flour mixture to the liquid mixture.

adding dry ingredients to wet ingredients for pumpkin pancakes

And whisk until just smooth.

pumpkin pancake batter

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.

cooking pumpkin pancakes

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

cooking pumpkin pancakes

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

pumpkin pancakes on a plate with maple syrup and butter

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Pumpkin Pancakes

Light and fluffy with crisp edges, these pumpkin pancakes have a lovely fall flavor — perfect with a hot cup of coffee on a cool morning!

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

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

  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 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.
  5. 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

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.

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Comments

  • 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.

    • — CW on September 24, 2022
    • Reply
  • 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!

    • — Rebecca Silverstone on September 18, 2022
    • Reply
  • 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.

    • — Mellie on September 18, 2022
    • Reply
  • 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?

    • — Anne Marie on September 17, 2022
    • Reply
    • 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!

      • — Jenn on September 18, 2022
      • Reply
  • 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.

    • — Lisa on August 14, 2022
    • Reply
  • 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?

    • — Tanuja on May 20, 2022
    • Reply
    • 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!

      • — Jenn on May 20, 2022
      • Reply
  • 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!!

    • — An Mel on May 14, 2022
    • Reply
    • Oh! Forgot to mention that I used only whole wheat flour, and these pancakes were still magnificent!

      • — An Mel on May 14, 2022
      • Reply
  • We loved these pancakes! I will definitely make them again.

    • — Adrienne on April 27, 2022
    • Reply
  • 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.

    • — Amber on April 9, 2022
    • Reply
  • 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.

    • — Celeste on March 5, 2022
    • Reply
  • 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!!

    • — Sharon G on February 27, 2022
    • Reply
  • These are easy to make and are excellent

    • — KS on January 19, 2022
    • Reply
  • 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.

    • — Lulu on January 1, 2022
    • Reply
  • These pancakes were amazing!!

    • — Dawn on December 17, 2021
    • Reply

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