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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I loved this recipe! Very tasty! I will keep this one! Thank you.
Excellent recipe! All three of my girls loved these pumpkin pancakes – even the picky one! This is a new go-to recipe for us. Thank you !!
Tasted great! I may have mine seemed more cake-y. But I like it! Sprinkled some chocolate chips in, I’d definitely make again!
A few comments. This recipe could be simplified just by mixing all the wet ingredients together, then mixing all the drying ingredients together, and then combining the two. No need to go through all the separate steps. Also, I added oil to the batter and then cooked the pancakes in the butter just because that was simpler than melting the butter before adding it to the batter and I prefer cooking pancakes in butter. I only added one tablespoon of syrup since I was going to eat them with syrup. They came out very light and fluffy.
This was the best pumpkin pancakes I have made. They turned out perfect! Doubled the recipe for my family and added a maple cream cheese frosting/glaze. Will be adding to my recipe box for guests and future holiday breakfasts.
Wow! This recipe is amazing… I made exactly as written, and they turned out great. I’ll definitely make this again!
Oh my gosh these were SO GOOD!! I paired it with a quick homemade salted maple butter…so delish!
I didn’t have some of the ground spices so instead I replaced it with 2 teaspoons of pumpkin pie spice, which has cinnamon, ginger, nutmeg, etc.
Also these were for sure the most perfect first batch pancakes I’ve ever made – I think it’s your preheating method with the oil! I’ve always used butter and I think it tends to burn and maybe make the cooking less even (?). These were genuinely beautiful pancakes!
Thanks for the great recipe 🙂
These were DELICIOUS! Would have taken a picture, but my family gobbled them up before I got the chance. Perfect fall breakfast!
For a milk substitute what would you recommend? Thank you
If you’re looking for something dairy-free, any sort of nut milk will work here. Hope you enjoy!
Delicious! I had a half-cup of fresh pureed pumpkin on hand, and the recipe turned out perfect.
I am excited to try this recipe and I am wondering of I could substitute cooked mashed sweet potato for the pumpkin? Thanks so much!
Mary Spear
Hi Mary, I haven’t tried this with sweet potato so I can’t say for sure, but I think it could work. Please LMK how they turn out if you try it! 🙂
I have never tried sweet potatoes in pancakes before as well. Let me know as well please how they turn out!