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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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.