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. 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.
Table of Contents
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!
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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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Delish on this cool Sunday morn. Perfect blend of spices and pumpkin.
Hubby had lots of syrup, me a sprinkling of confectioners sugar. In the second batch for the freezer I put in chopped walnuts.
Oh, Jenn! I am now SPOILED FOREVER! I truly don’t know how you do it–recipe after recipe–homerun after homerun! But–consider yourself an unseen guest at our family’s upcoming “Breakfast Birthday Party” for my twenty-something niece–these SCRUMPTIOUS pumpkin pancakes are sure to be the HIT of the repast! The spices & texture are PERFECTLY balanced in every way–you’ve NAILED this one! (as you do over and over and over!)
My husband asked me if I would please make a ‘special’ breakfast this morning, and I thought ‘ok, pancakes’. Then I remembered I had some pumpkin puree I had defrosted for another purpose and thought ‘ok, PUMPKIN SPICE pancakes!’ I actually ended up making a double batch because I had 1 C of pumpkin to use, and because I only had 3 eggs I used a flax egg for the missing 4th. These turned out perfect; I like my pancakes thin with crispy edges and they taste like fall. We had them with butter and dark maple syrup, and I’m finishing cooking the last few up now to freeze for school mornings. They are husband and Kindergartener approved!
Jenn, you’re brilliant! I’ve tried so many of your recipes and they’re all perfection. This one is no exception! These pumpkin pancakes are divine and just what we were craving! I didn’t have allspice, so I just added that much more cinnamon. The kids loved them too! I doubled the recipe and so glad I did… going to use your freezing instructions for an easy breakfast soon. God bless you!
These are delicious! I used some puréed Lakota squash (from my freezer) which came from our garden, in place of the pumpkin. Truly a farm to table dish! I will make it again with pumpkin but it’s great to know it’s so versatile! Thank you Jenn for another great recipe.
Nutmeg no allspice
I made pumpkin pancakes with your recipe this weekend..they turned out perfect and delicious. 10/10 Next time I have extra pumpkin puree, I’m going to make the pumpkin scones.
These were delicious, and a wonderful way to kick-off a the holiday season. Everyone loved them. I saved these and will make them a holiday tradition. Thank you!
This recipe was delicious!!! I am not even a pumpkin fan, but my boyfriend loves pumpkin pie. I thought this would be a nice, fun recipe to try outside of the normal plain pancakes. These are awesome! They are fluffy and not overly sweet! Great breakfast! Definitely worth trying!
Yum! I like pumpkin, but my son LOVES pumpkin so I had to make these for him. They were delicious! Definite pumpkin flavor without smacking you in the face and the spices were perfect too – there, but not overwhelming. The whole family will happily eat these again and again. 🙂