Pumpkin Pancakes

Tested & Perfected Recipes

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

YOu may also like

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

  • 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. 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.

See more recipes:

Reviews & Comments

  • Lovely recipe! Used the measures in metric and they were flawless! I only used cinnamon though, but they turned out great! I made more pancakes as I realized it would be easier to flip them and I like them thinner.

    • — Irena on November 11, 2019
    • Reply
  • My kids love it and it feeds them veggies so I’m hooked.

    • — Jillian on November 8, 2019
    • Reply
  • These are absolutely delicious and I will be making them every fall. Wonderful recipe!

    • — Melissa on November 3, 2019
    • Reply
  • Oh how yummy! I made these for Halloween, and they were a hit with my family! Like other reviewers have said, the batter is thicker, but that’s a non-issue in my book. Roasted pecans on top were just divine. I will be making these again!

    • — Megan S on October 31, 2019
    • Reply
  • These pancakes were absolutely delicious and so moist. I followed the recipe exactly as written as I always do when trying something new. Will definitely make again.

    • — Terri Knowles on October 30, 2019
    • Reply
  • SOoooo good! Delicious pancakes! I needed the 2T of milk. It’s normal to spread while spooning the mixture. 🙂 I wish I had pecan bits to add to the syrup as a topping. I also want to try the pecan butter. Thank you for the recipe!

    • — Roberta Steele on October 29, 2019
    • Reply
  • Batter is way, way too thick. Pumpkin barely cuts through. Texture is of a heavy cake, not pancake. Cake batter is not pancake batter. Had to adjust proportions to make edible, would not make again.

    • — Andre on October 14, 2019
    • Reply
  • Perfect for a Sunday morning. After following the recipe exactly I found that the pancakes cooked beautifully and were indeed delicious. The flavors were spot on. What I loved most was that the inside of the pancakes remained moist while the outside was almost crispy.

    Thanks for the instructions on how to freeze them. Next time my husband and I will try not to eat them all in one sitting.

    • — Kevin on September 22, 2019
    • Reply
  • I made these pancakes this morning and they are sooo delicious (like all of your dishes). They cook super fast and are picky eaters and husband approved 🙂

    • — Judy on September 14, 2019
    • Reply
  • How should I adjust the baking powder and baking soda amounts if I use buttermilk instead of regular milk? Thanks.

    • — Al on December 22, 2018
    • Reply
    • Hi Al, It’s hard to say without trying it first, but I’d probably use a heaping quarter tsp of baking soda and leave the baking powder as is. I’d love to know how it turns out.

      • — Jenn on December 23, 2018
      • Reply
    • I made this yesterday with sweet potato (+pumpkin) and without adding maple syrup. It was delicious!

      • — Joy on October 21, 2019
      • Reply
  • Made with wheat starch and almond milk 😋

    • — Stacy on November 8, 2018
    • Reply
  • Delicious! I added chopped toasted pecans!!

    • — Janine on November 3, 2018
    • Reply
  • I just made these with some leftover pumpkin in the fridge. They turned out very good. The only changes I made is I used 1/2 cup whole wheat flour and 1 cup all purpose flour and I cooked the pancakes in butter and a smidge of bacon fat.

    • — TaraT on October 27, 2018
    • Reply
  • I had some buttermilk to use up and made these. They were delicious!

    • — Sue Stevenson on October 4, 2018
    • Reply
  • Incredibly good! My husband and boys loved them! Definitely a keeper recipe

    • — Shawn on October 4, 2018
    • Reply
  • We made these today for brunch & were really impressed with how tasty they were. Great texture & flavour! We made the recipe as written and added the extra 2 tbsp of milk. Thanks for your amazing recipes!

    • — Tracy V on September 29, 2018
    • Reply
  • I grew a couple of “surprise” seeds last summer which grew into Dickinson pumpkins/butternut. 300 pounds worth! I have tried all sorts of recipes and this one is the family favorite. It’s perfect just the way it is!

    • — Donna on March 7, 2018
    • Reply
  • For a family of four with very different appetites, everyone enjoys these. My pickiest eater requests these every Sunday.

    • — LMP on January 28, 2018
    • Reply
  • Hi Jenn, Could these be made gluten-free or using almond flour.

    • — Sandy on January 20, 2018
    • Reply
    • Hi Sandy, I don’t think these pancakes will fluff up as they should with almond flour – sorry!

      • — Jenn on January 21, 2018
      • Reply
    • I would suggest using gluten free pancake mix and just adding all the spices and pumpkin

      • — Natasha on October 10, 2019
      • Reply
  • The best pancakes I have ever eaten, by far. Our favorite way is to top them with cream cheese frosting and canned cranberry sauce (and syrup). Or maybe I shouldn’t actually be admitting that 😂

    • — MzP on January 14, 2018
    • Reply
  • Been wanting to try these for months and finally did this morning. I am a true pancake lover and they are fabulous! My 21 month old daughter and I highly approve!
    I used white whole wheat flour and coconut oil instead of vegetable oil. I will most definitely be making these yummy pancakes again! Thank you for sharing!

    • — Kristin on January 3, 2018
    • Reply
  • I stirred lemon rind from one lemon into the batter and that slight counterbalancing tartness took these delicious pancakes to the next level!

    • — Mary Muchane on January 2, 2018
    • Reply
  • 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
  • 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.

  • These are delicious! I added 1/4 cup chopped pecans for a bit of crunch. WOW! This is a keeper!

  • 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!

  • 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 🙂

  • Awesome! Great recipe.

  • These were terrific! My official favorite pancake ever!

  • 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!

  • 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.

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

  • 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!

  • 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.

  • 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.

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

  • 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.

  • 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

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

  • So you think oat or whole wheat flour would work? What about soy milk in place of dairy milk?

    • 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!

  • Is there an egg substitute?

    • 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!

  • 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?

    • 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.

      • 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?

        • You could…but the pancakes will be a little flat.

    • I find that heating my pancakes in the microwave is the fastest method, and they stay very moist.

  • 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.

  • 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.

  • 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!

    • 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).

  • 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
    • Reply
  • 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.

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

  • 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!

  • 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

    • 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.

  • 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.

  • Would almond flour & coconut milk work as substitutes in this recipe?

    • Unfortunately, I don’t think the pancakes will “puff up” with almond flour, Rita. Sorry!

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.