Pumpkin Pancakes

Tested & Perfected Recipes
Pumpkin Pancakes

This post may contain affiliate links. Read my full disclosure policy.

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


  • 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


  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.

See more recipes:


  • Hi Jen:
    Big fun of your site and books.
    I made these delicious pancakes but had an issue with cooking them, I’m pretty sure it’s the pan.
    What pan do you use for pancakes?

    • — Tania on November 26, 2021
    • Reply
    • Hi Tania, So sorry you had trouble — did they stick? I use a nonstick All Clad pan, but any nonstick pan should work.

      • — Jenn on November 26, 2021
      • Reply
  • Incredible!!!!

    • — Charleen on November 21, 2021
    • Reply
  • We LOVED these pancakes! I even used more fresh pumpkin purée (just because I had more), and they were great! Also loved the fact that the recipe didn’t have any sugar! (Just the bit of maple syrup) – but you can definitely make up for it when you add the syrup when eating them!

    • — T. Wallace on November 14, 2021
    • Reply
  • Delicious! Only thing I did different was I cooked the pancakes with coconut oil! Definitely making these again!

    • — Lynds on November 4, 2021
    • Reply
  • Hi Jenn!! One of your taste testers here. I made the pumpkin pancakes this morning for my grandkids. My granddaughter, who is six, gave a thumbs up. She is a VERY picky eater. You have a new taste tester lol. My grandson who is 4 is a two fisted eater and devoured his pancakes. Love your receipts. Each one I make never disappoints. I also have both cookbooks. Thank you so much for such wonderful food.

    • — Donna on November 1, 2021
    • Reply
  • These were the perfect Halloween breakfast treat! Made one batch exactly as the recipe is written, and they are wonderful! Second batch added butterscotch chips – amazing!

    • — Christina on October 31, 2021
    • Reply
  • Made these today- they were delish! Just the right amount of pumpkin too. I didn’t have all the spices so I just used 2 tsp pumpkin pie spice. The hubby loved them too.

    • — Deanna on October 29, 2021
    • Reply
  • Can I use the same formula/ recipe / ratio to make waffles?
    Made the pancakes and they were absolutely delicious!

    • — Carmen Q on October 25, 2021
    • Reply
    • Glad you liked the pancakes! I haven’t tried these as waffles but I think it would work. You may want to leave the batter a little on the thicker side (don’t add the extra milk). Please LMK how they turn out!

      • — Jenn on October 26, 2021
      • Reply
  • I had left over pumpkin and was looking for a recipe to use it up. Jenn Segal never disappoints with her recipes! This was so good! I used buttermilk instead of milk and had to add more than 1 cup.

    • — Denise on October 23, 2021
    • Reply
  • Hi, I really want to make these, but I’m not a big fan of maple. I have a pumpkin syrup, but it is not as thick as the maple. Do you think the pumpkin syrup would make it too loose/too pumpkin-y, or does adding the maple syrup simply bring out all the flavors?

    • — Jen on October 18, 2021
    • Reply
    • Hi Jen, I think the pumpkin-y syrup will work just fine. Please LMK how they turn out!

      • — Jenn on October 19, 2021
      • Reply
  • Tasty! I subbed 1/2 cup whole white wheat flour for the all purpose and subbed flax eggs for the chicken eggs. Also subbed homemade almond milk for the cow’s milk. The batter was very thick.

    I wouldn’t call these “light and fluffy”, tasted more like a rich cake! It was deliciously moist from the pumpkin. Overall, would make again.

    • — Luna Rae on October 17, 2021
    • Reply
  • Made these today. They were divine!!

    • — Nuria on October 16, 2021
    • Reply
  • What would I have to change if I used real pumpkin puree?

    • — Tammy P on October 14, 2021
    • Reply
    • Hi Tammy, you wouldn’t need to change anything. Just make sure you drain off any excess liquid from the puree so that it’s not too watery. Hope you enjoy!

      • — Jenn on October 15, 2021
      • Reply
  • Hi Jen can this be cooked as waffles thanks

    • — Anna on October 13, 2021
    • Reply
    • Hi Anna, I haven’t tried this batter for waffles but I think it would work. You may want to leave the batter a little on the thick side (don’t add the extra milk). Please LMK how they turn out!

      • — Jenn on October 13, 2021
      • Reply
  • I would give these 100 stars if I could!

    • — Lainey H. on October 10, 2021
    • Reply
  • Excellent standard pumpkin pancake recipe!!! Came out golden & no burning! I add a 1/2 cup tapioca starch to give silkier, texture. Increase spices if you want to really taste them. I also increase pumpkin (almost double) and add an extra egg. This gets more pumpkin “veggie” into my kids! I love these topped with local honey & walnuts. Of course my kids are maple syrup fanatics. Be fun to try topped with cranberry syrup for November or another review said blueberry syrup.
    Made on a griddle at 6,000 feet. So yeah this recipe works just fine higher up:) just takes longer for pancakes to cook.

    • — Amber G on October 3, 2021
    • Reply
    • Absolutely delicious! I used pumpkin that I had frozen from our garden.

      • — Joyce K on October 9, 2021
      • Reply
      • How much pumpkin did you use? The same amount? I use real pumpkin as well. Thanks

        • — Tammy P on October 14, 2021
        • Reply
        • Yes, you should use the same amount — 1/2 cup/120 grams.

          • — Jenn on October 15, 2021
          • Reply
  • These pancakes are absolutely perfect! Perfect thickness and flavor. Not too sweet or too “pumpkiny”. They are just right! My whole family loved them! Highly recommend.

    • — Lauren on October 2, 2021
    • Reply
  • I made these pancakes this morning for my husband and I. We both absolutely loved them! My husband said they were the best pancakes he’s ever had and his mother was a great cook. We’re in our 60s so to say they were the best pancakes we’ve ever had is saying something. I used plant butter in place of real butter and pumpkin pie spice because I didn’t have allspice. We had pumpkin spice maple syrup on them that I bought at Aldi. That really topped them off perfectly. I also mixed the wet and dry ingredients last night and combined them just before cooking. Yummylicious..

    • — Lisa C. on September 20, 2021
    • Reply
  • I’ve made these pumpkin pancakes twice now and they are so delicious. A nice alternative to pancake mix from a box.

    • — Michelle on April 17, 2021
    • Reply
  • Amazing pancakes! Super moist and delicious. I substituted sweet potato for pumpkin as my family likes sweet potatoes better. This is a new weekend favorite. Thank you! I have tried many of your recipes and I have yet to be let down. You are my go to site for new recipes.

    • — Kristen on April 4, 2021
    • Reply
  • This recipe is PERFECT! I’ve made these pancakes many times and they never disappoint. Topped them with fresh blackberries and blueberries this morning – super yummy combo. Thank you!

    • — Beans on March 28, 2021
    • Reply
  • I hadn’t tried this recipe yet and decided to give it a go after really liking your banana pancake recipe in your cookbook. This recipe is so wonderful. We all love it so much! Will def be making it again!

    I substituted 1/4 cup whole wheat flour for AP flour to increase the fiber, and added 1T chia seeds for the same reason! Thank you for this winner of a recipe!

    • — Kristin on February 1, 2021
    • Reply
  • These are my favorite pancakes! The spices are very balanced, and it’s soothing to my stomach in the morning- must be the ginger. I usually make a triple batch to reheat in my toaster oven all week. I’ll even eat them for lunch and dinner sometimes.

    • — Katie on January 28, 2021
    • Reply
  • These are on regular rotation for us during the colder months, a real treat for the family to wake up to. The pumpkin doesn’t give them a strong flavor, but rather, with the spices, a subtle and lovely essence of autumn/cozy. The recipe yields a moist and substantive pancake, nourishing to both body and soul!

    • — Jennifer on January 1, 2021
    • Reply
  • These were very delicious. I added fresh blueberries to the batter. The blueberries really enhanced the pumpkin flavor of the pancakes.

    • — Paula on December 5, 2020
    • Reply
  • I followed the recipe to a t and had to throw out the whole batter because they were completely raw, despite following the recipe. Disappointed and waste of perfectly good pumpkin.

    • — Jenna on November 30, 2020
    • Reply
  • I love your recipe so easy and great taste.

    • — Cici on November 29, 2020
    • Reply
  • This was so delicious and I recommend this recipe. The only change is I substituted pumpkin spice, about 1 tsp, for the allspice and ginger. My husband is picky and he really liked the pancakes.

    • — Ruth on November 29, 2020
    • Reply
  • You’ve got to really like pumpkin to like these pancakes. Perhaps adding a little brown sugar to the batter might make these better. Jen’s pumpkin cake recipe is much more flavorful and I guess I expected something similar. I did enjoy the crunch from the nuts.

    • — Niki on November 28, 2020
    • Reply
  • I live at about 6,000 feet. Would I need to make any adjustment to this recipe for high altitude?

    • — Steve Green on November 13, 2020
    • Reply
    • Hi Steve, Thanks for your note. I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though.

      • — Jenn on November 13, 2020
      • Reply
  • I loved this recipe! Very tasty! I will keep this one! Thank you.

    • — Donita Glee Hendrix on November 12, 2020
    • Reply
  • Excellent recipe! All three of my girls loved these pumpkin pancakes – even the picky one! This is a new go-to recipe for us. Thank you !!

    • — Julia on November 9, 2020
    • Reply
  • Tasted great! I may have mine seemed more cake-y. But I like it! Sprinkled some chocolate chips in, I’d definitely make again!

    • — Lauren on November 2, 2020
    • Reply
  • A few comments. This recipe could be simplified just by mixing all the wet ingredients together, then mixing all the drying ingredients together, and then combining the two. No need to go through all the separate steps. Also, I added oil to the batter and then cooked the pancakes in the butter just because that was simpler than melting the butter before adding it to the batter and I prefer cooking pancakes in butter. I only added one tablespoon of syrup since I was going to eat them with syrup. They came out very light and fluffy.

    • — Ellen on October 30, 2020
    • Reply
  • This was the best pumpkin pancakes I have made. They turned out perfect! Doubled the recipe for my family and added a maple cream cheese frosting/glaze. Will be adding to my recipe box for guests and future holiday breakfasts.

    • — Alexandra M. on October 27, 2020
    • Reply
  • Wow! This recipe is amazing… I made exactly as written, and they turned out great. I’ll definitely make this again!

    • — Sarah O. on October 26, 2020
    • Reply
  • Oh my gosh these were SO GOOD!! I paired it with a quick homemade salted maple butter…so delish!

    I didn’t have some of the ground spices so instead I replaced it with 2 teaspoons of pumpkin pie spice, which has cinnamon, ginger, nutmeg, etc.

    Also these were for sure the most perfect first batch pancakes I’ve ever made – I think it’s your preheating method with the oil! I’ve always used butter and I think it tends to burn and maybe make the cooking less even (?). These were genuinely beautiful pancakes!

    Thanks for the great recipe 🙂

    • — Jamie on October 23, 2020
    • Reply
  • These were DELICIOUS! Would have taken a picture, but my family gobbled them up before I got the chance. Perfect fall breakfast!

    • — Elaine Langreck on October 18, 2020
    • Reply
  • For a milk substitute what would you recommend? Thank you

    • — Debbie on October 14, 2020
    • Reply
    • If you’re looking for something dairy-free, any sort of nut milk will work here. Hope you enjoy!

      • — Jenn on October 14, 2020
      • Reply
      • Delicious! I had a half-cup of fresh pureed pumpkin on hand, and the recipe turned out perfect.

        • — Diane P on October 25, 2020
        • Reply
  • I am excited to try this recipe and I am wondering of I could substitute cooked mashed sweet potato for the pumpkin? Thanks so much!
    Mary Spear

    • — Mary Spear on October 9, 2020
    • Reply
    • Hi Mary, I haven’t tried this with sweet potato so I can’t say for sure, but I think it could work. Please LMK how they turn out if you try it! 🙂

      • — Jenn on October 9, 2020
      • Reply
    • I have never tried sweet potatoes in pancakes before as well. Let me know as well please how they turn out!

      • — Hannah on October 10, 2020
      • Reply
  • Jenn, can I use whole wheat pastry flour? And what would the measurements be please? Thank you.

    • — May on October 8, 2020
    • Reply
    • Hi May, I’ve never tried this with whole wheat pastry flour, so I’m not sure how it would impact the pancakes. Sorry I can’t be more helpful (but please LMK how they turn out if you try it)!

      • — Jenn on October 8, 2020
      • Reply
    • These pancakes are amazing! Having a dairy sensitivity I substituted for some cashew milk. A must make recipe!!

      • — Sarah Sheppard on October 10, 2020
      • Reply
    • I always use whole wheat pastry flour in all my pancakes and waffles for extra fiber. Works great!

      • — Alisa on October 16, 2021
      • Reply
  • These pancakes are so delicious!! Can I substitute the melted butter for apple sauce?

    • — Celine Desjardins on October 8, 2020
    • Reply
    • Hi Celine, I haven’t made them that way so it’s hard to say for sure how it will impact them, but it’s worth a try. Please LMK how they come out if you try it!

      • — Jenn on October 8, 2020
      • Reply
      • I’m not sure what size pancakes this is supposed to make- we only got about 8 pancakes out of the full recipe. However, the flavor was great! We omitted the ginger, but otherwise kept the recipe the same. We’ll definitely have these again!

        • — Haley on November 1, 2020
        • Reply
  • These pancakes turned out great, my daughter loves them. I’ve made them twice so far and plan on making tomorrow morning for her birthday breakfast.
    Easy recipe.

    • — Maggie on October 3, 2020
    • Reply
  • I ate four and wanted more. The spices were the right amounts and the recipe works well with a gf flour mix as well. This recipe is going to be part of our regular brunch repertoire for the fall.

    • — Denise on September 26, 2020
    • Reply
  • These were AMAZING! I made these with my son and they turned out perfect. The themselves aren’t real sweet so with syrup they are perfection!! Thanks so much for sharing this! It’s going in my recipe collection :).

  • These pancakes are sooo good. As good as pumpkin pancakes we get at one of our favorite pancake restaurants. Maple syrup in the batter really makes these pop. Thanks for sharing. This is truly a keeper.


  • These are Fantastic!! My kids always come back for more! Will add though that they don’t refrigerate particularly well.. they get very dry.. any advice?

    • Glad you like these! I’ve never refrigerated them, but I know they freeze nicely, so you could go that route instead.

  • Easy recipe to follow on a busy school morning, and uniquely delicious breakfast option. It is our new weekly item on the breakfast list.

  • My pancakes tasted very savory and not sweet at all. I used regular syrup instead of maple on accident… was that my issue, or are these not meant to be sweet?
    Thanks so much!

    • Hi Lauren, these should not very overly sweet but definitely not savory. Is there any chance you may have mismeasured the salt? I think that pancake and maple syrup are probably equally sweet, but maple syrup has a much deeper flavor so I suspect that may have been the issue.

  • 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.

Add a Comment

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