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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These are by far the best pumpkin pancakes I have ever tasted!
Perfect balance of flavors , this is a keeper.
Nice job Jenn!
Absolutely delish, and super easy to make! I ended up subbing out the milk for almond milk (husband is lactose free) and still came out great. Thanks for all the delicious recipes!
I just tried this today for lunch, we loved them. I used buttermilk in place of the milk and my battery was really thick so I had to add about half cup extra but other than that it was perfect.
I made these using fresh (from my garden) pumpkin puree. AWESOME! My husband insisted they would need syrup, but after trying them decided they were perfect as is.
Forgot to say I also swapped out 1/2 flour for almond flour and worked great!
Jenn, it was so timely to get your e-mail as I just enjoyed the best pumpkin pancakes at a B&B in Providence, RI. The chef did not share his recipe but said the key was adding 1/2 ripe banana, generous pumpkin spice seasoning, and orange zest. I added the ripe banana with the pumpkin and just another teasp or of pumpkin spice and about 1 tbls of orange zest. My taste buds are still tantalized. My honey is a happy man. Thank you for blogging your cooking talents with the rest of us.
This recipe sounds awesome….must try soon! Question- can you use pumpkin pie spice if you don’t have allspice and how much? Thank you,
Michele
Yes, Michele, you could use pumpkin pie spice as an alternative. And, like the allspice, I’d use 1 tsp. Enjoy!
So you think oat or whole wheat flour would work? What about soy milk in place of dairy milk?
Hi Maria, I don’t think I’d use oat flour here but whole wheat should work. And soy milk should work as well. Enjoy — and please lmk how they turn out!
Is there an egg substitute?
Hi Diana, I’ve only made these with real eggs, so I can’t say for sure how they’ll turn out, but I suspect you could make these with a packaged egg substitute. I’d love to hear how they are if you make them!
I used flax as an egg substitute! 1tbsp ground flax = 1 egg, just throw it in where it calls for egg
A couple of my pancakes in the batch were a little crumble-y but very tasty and most held up just fine, just flip carefully!
I stumbled upon your website two days ago and since then have made the meatball recipe along with this recipe and both are wonderful! Both my husband and two year old son gobbled them up. I’ve never reheated pancakes before – how would you recommend I do so?
Welcome to the site, Tamara 😊! I just heat them in the toaster oven until warm – you could also put them in a low oven to reheat.
Perfect, will do! Could I also store any leftover batter in the refrigerator for use in the next day or two or will the consistency change?
You could…but the pancakes will be a little flat.
I find that heating my pancakes in the microwave is the fastest method, and they stay very moist.