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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Tasty! I subbed 1/2 cup whole white wheat flour for the all purpose and subbed flax eggs for the chicken eggs. Also subbed homemade almond milk for the cow’s milk. The batter was very thick.
I wouldn’t call these “light and fluffy”, tasted more like a rich cake! It was deliciously moist from the pumpkin. Overall, would make again.
Did you have to change cooking temp or time at all? I used flax eggs and am having trouble getting them to cook all the way through without burning
Made these today. They were divine!!
What would I have to change if I used real pumpkin puree?
Hi Tammy, you wouldn’t need to change anything. Just make sure you drain off any excess liquid from the puree so that it’s not too watery. Hope you enjoy!
Hi Jen can this be cooked as waffles thanks
Hi Anna, I haven’t tried this batter for waffles but I think it would work. You may want to leave the batter a little on the thick side (don’t add the extra milk). Please LMK how they turn out!
I would give these 100 stars if I could!
Excellent standard pumpkin pancake recipe!!! Came out golden & no burning! I add a 1/2 cup tapioca starch to give silkier, texture. Increase spices if you want to really taste them. I also increase pumpkin (almost double) and add an extra egg. This gets more pumpkin “veggie” into my kids! I love these topped with local honey & walnuts. Of course my kids are maple syrup fanatics. Be fun to try topped with cranberry syrup for November or another review said blueberry syrup.
Made on a griddle at 6,000 feet. So yeah this recipe works just fine higher up:) just takes longer for pancakes to cook.
Absolutely delicious! I used pumpkin that I had frozen from our garden.
How much pumpkin did you use? The same amount? I use real pumpkin as well. Thanks
Yes, you should use the same amount — 1/2 cup/120 grams.
These pancakes are absolutely perfect! Perfect thickness and flavor. Not too sweet or too “pumpkiny”. They are just right! My whole family loved them! Highly recommend.
I made these pancakes this morning for my husband and I. We both absolutely loved them! My husband said they were the best pancakes he’s ever had and his mother was a great cook. We’re in our 60s so to say they were the best pancakes we’ve ever had is saying something. I used plant butter in place of real butter and pumpkin pie spice because I didn’t have allspice. We had pumpkin spice maple syrup on them that I bought at Aldi. That really topped them off perfectly. I also mixed the wet and dry ingredients last night and combined them just before cooking. Yummylicious..
I’ve made these pumpkin pancakes twice now and they are so delicious. A nice alternative to pancake mix from a box.
Amazing pancakes! Super moist and delicious. I substituted sweet potato for pumpkin as my family likes sweet potatoes better. This is a new weekend favorite. Thank you! I have tried many of your recipes and I have yet to be let down. You are my go to site for new recipes.