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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Comments
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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!