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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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.
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!
Hi! I substituted half of the flour with almond meal and added an egg. They weren’t super fluffy, but tasted great. Thanks for the fabulous recipe!
Good to know, Trisha – I’m sure other readers will be happy to have your input!