Pumpkin Pancakes
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Light and fluffy with crisp edges, these spiced pumpkin pancakes are the perfect fall weekend breakfast.
Leaves changing, nights cooling down—are you feeling those pumpkin vibes yet? It’s time to whip up these light and fluffy pumpkin pancakes with deliciously crisp edges. They scream fall with every bite and pair perfectly with your morning coffee on those brisk days. They’re also an excellent way to use up that leftover pumpkin purée from your fall baking projects. Since the pancakes freeze well, I suggest making a double batch over the weekend to make weekday breakfasts a breeze. 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 perfectly crispy bacon, see how to cook bacon in the oven).
Craving more pancake goodness? Try my banana pancakes, blueberry pancakes, or ricotta pancakes. Or go the classic route with my go-to breakfast pancake recipe, a family favorite 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 Classic Pancake Recipe
- 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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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?
Hi Tania, So sorry you had trouble — did they stick? I use a nonstick All Clad pan, but any nonstick pan should work.
I made these pumpkin pancakes this morning. The pumpkin flavor was mild (used Libby’s), I’d almost call them
Pumpkin spice pancakes – spices were prominent flavor. Loved that maple syrup was the sweetener rather than sugar. Fluffy, crisp edge, wonderful aroma, not too sweet, just the way I enjoy them. Not sure how to better capture pumpkin flavor. Maybe less spice. Possibly using fresh ground nutmeg instead of allspice? A lovely recipe I will make again. Thank you.
Incredible!!!!
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!
Delicious! Only thing I did different was I cooked the pancakes with coconut oil! Definitely making these again!
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.
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!
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.
Can I use the same formula/ recipe / ratio to make waffles?
Made the pancakes and they were absolutely delicious!
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!
What size is a cup??
Hi Tanya, I’m assuming you use metric/weight measurements? If so, the great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
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.
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?
Hi Jen, I think the pumpkin-y syrup will work just fine. Please LMK how they turn out!
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.
Did you have to change cooking temp or time at all? I used flax eggs and am having trouble getting them to cook all the way through without burning
Made these today. They were divine!!
What would I have to change if I used real pumpkin puree?
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!
Hi Jen can this be cooked as waffles thanks
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!
I would give these 100 stars if I could!
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.
Absolutely delicious! I used pumpkin that I had frozen from our garden.
How much pumpkin did you use? The same amount? I use real pumpkin as well. Thanks
Yes, you should use the same amount — 1/2 cup/120 grams.
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.
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..
I’ve made these pumpkin pancakes twice now and they are so delicious. A nice alternative to pancake mix from a box.
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.
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!
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!
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.
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!
These were very delicious. I added fresh blueberries to the batter. The blueberries really enhanced the pumpkin flavor of the pancakes.
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.
I love your recipe so easy and great taste.
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.
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.
I live at about 6,000 feet. Would I need to make any adjustment to this recipe for high altitude?
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.
I loved this recipe! Very tasty! I will keep this one! Thank you.
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 !!
Tasted great! I may have mine seemed more cake-y. But I like it! Sprinkled some chocolate chips in, I’d definitely make again!
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.
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.
Wow! This recipe is amazing… I made exactly as written, and they turned out great. I’ll definitely make this again!
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 🙂
These were DELICIOUS! Would have taken a picture, but my family gobbled them up before I got the chance. Perfect fall breakfast!
For a milk substitute what would you recommend? Thank you
If you’re looking for something dairy-free, any sort of nut milk will work here. Hope you enjoy!
Delicious! I had a half-cup of fresh pureed pumpkin on hand, and the recipe turned out perfect.
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
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! 🙂
I have never tried sweet potatoes in pancakes before as well. Let me know as well please how they turn out!
Jenn, can I use whole wheat pastry flour? And what would the measurements be please? Thank you.
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)!
These pancakes are amazing! Having a dairy sensitivity I substituted for some cashew milk. A must make recipe!!
I always use whole wheat pastry flour in all my pancakes and waffles for extra fiber. Works great!
These pancakes are so delicious!! Can I substitute the melted butter for apple sauce?
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!
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!
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.
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.
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.
AT
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.