Pumpkin Pancakes

Are you feeling the fall vibes? With crispy edges, soft centers, and just the right amount of pumpkin spice and sweetness, these easy Pumpkin Pancakes are the ultimate autumn breakfast. 

Made with pumpkin puree and a touch of maple syrup, this pumpkin pancakes recipe is simple to prepare and perfect for using up leftover pumpkin puree from your holiday baking. Dress them up with candied pecans or keep it classic with butter, syrup, and serve with bacon for the perfect pairing.

Why You’ll Love these Easy Pumpkin Pancakes

These pumpkin spice pancakes are just AMAZING! Here’s why:

• Light and not dense: Nothing beats the taste and texture of homemade pancakes.
• Fluffy and delicious: A comforting blend of warm and cozy fall flavors, including maple syrup, pumpkin pie spice, and cinnamon.
• Easy to make: Not only is this recipe delicious, but it is also easy to prepare and is perfect to make ahead (as it freezes well).
• Easy to modify: Perfect for a variety of dietary tweaks, making it versatile for any breakfast lover. With a few ingredient swaps, you can make it healthier, protein-rich, or vegan.

Ingredients for Pumpkin Pancakes

• All-purpose flour: For the pancake base, use all-purpose flour. Use your preferred gluten-free flour blend to make gluten-free pancakes. 
• Baking powder and baking soda: Using both together as leaveners gives your pancakes extra height and fluff. 
• Pumpkin pie spice and ground cinnamon: Combining these two creates classic fall flavors. You can use store-bought pumpkin pie spice or homemade. 
• Salt: To enhance the flavors.
• Egg: Helps bind everything together. You can use flaxseeds as a substitute to make vegan pancakes. 
• Pumpkin puree: Use either cooked fresh pumpkin or canned pumpkin puree.
• Whole milk: For rich and soft pancakes, use whole milk. Buttermilk is the greatest alternative if you don’t have it. You can substitute lower-fat or nondairy milk for vegan options. 
• Oil: Adds moisture. I normally use olive or avocado oil for a healthier option. 
• Brown sugar: The molasses flavor of brown sugar complements the pumpkin flavors.
• Maple syrup: Adds extra sweetness and fall flavor.

Flavor Additions to Try

The following are optional twists:

• Add white or semisweet chocolate chips.
• Add chopped pecans or walnuts. 
• For an additional touch of warmth, stir in some vanilla extract to the batter.
• Replace pumpkin pie spice with ginger, nutmeg, and allspice. 

Healthy Substitution Options

To make these pumpkin pancakes healthier, you can modify some ingredients in this recipe. 

• Substitute All-Purpose Flour: For extra fiber and a nutty taste, use whole wheat flour or a combination of whole wheat and almond flour.
• Reduce or Replace the Sugar: Reduce the amount of sugar, or use a sugar alcohol such as erythritol or allulose.
• Boost Protein: These can be made into pumpkin protein pancakes by adding a scoop of protein powder, which makes them a great post-workout breakfast.
• Use Dairy Alternatives: For a lighter and dairy-free option, feel free to use almond, coconut, or oat milk in place of whole milk.

With these substitutions, you’ll still get that comforting pumpkin spice taste in a healthy, filling, and seasonal breakfast option! 

Recipe for Pumpkin Pancakes

1. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice, 1 teaspoon ground cinnamon, and ¼ teaspoon salt until well combined. Set aside.
2. In a separate medium bowl, whisk together 3 eggs for 1 minute. Add 1 cup pumpkin puree, 1 and ½ cups milk, ¼ cup oil, ¼ cup brown sugar, and ¼ cup maple syrup. Whisk until completely combined.
3. Pour the pumpkin mixture into the flour mixture. Whisk together until combined, and only small clumps remain. Let the batter sit for 5 to 10 minutes to allow the flour to soak up moisture, then quickly whisk one more time.
4. Heat a large nonstick pan to just over medium heat. Coat the pan with butter or cooking spray. Add about ⅓ cup of the batter to form each pancake, leaving at least an inch of space between them.
5. Cook for 2 to 3 minutes, or until the edges start to set and small holes appear on the top of the batter. Flip and cook the other side for 1 to 2 more minutes, until golden brown and the centers are cooked.
6. Serve immediately or transfer to a 200ºF oven to keep heated. Repeat for the remaining pancakes.
7. Serve with desired toppings.

Serving Suggestions for Pancakes

These pancakes would taste great with whipped cream, salted caramel, or chopped pecans on top, but I personally enjoy them just with a little bit of butter (or cinnamon butter!) and a drizzle of pure maple syrup. As for sides, they go really well with bacon, fresh fruit, and/or morning egg muffins.

Don’t forget to have your coffee or tea along. You’re winning at the fall breakfast!

Topping Suggestions

• Butter
• Extra maple syrup
• Chopped pecans
• Whipped cream
• Mistakes to Avoid

What if your pancakes aren’t fluffy and light like the ideal ones? A few minor mistakes can make your pancakes less fluffy, including:

• Using old ingredients: Making those perfect fluffy pancakes requires using fresh, high-quality ingredients. Because old baking soda loses its leavening ability, it is best to use baking soda that is less than 6 months old. Pancakes made with fresh ingredients, both wet and dry, turn out tastier.
• Mixing the batter too much: Your pancakes will be dense and chewy if you overmix the batter because this will cause the gluten in the flour to grow too much. It’s better to mix until just combined and moist, then let it set for about 5 minutes before cooking to allow the flour to soak up the moisture.
• Batter is too thick or thin: If the batter is too thin, the pancakes will spread out too much when added to the pan. If too thick, they will be dry. Adjust as needed by adding more milk or flour. The batter should be slightly runny, but not thick like a dough or thin like a sauce.

Expert Tips 

Follow these tips to make moist, fluffy, and flavourful pumpkin pancakes!

• Avoid Over-Mixing: Beat the batter until it’s *just* incorporated. A few lumps are okay.
• Use a Blender: Use a blender to mix the batter and make it extra smooth.
• Use the Right Pan: A non-stick pan is perfect for making pancakes. A light coating of oil is still recommended to prevent sticking and to help crisp up the edges. 
• Warm the pan first: Before making your pumpkin pancakes, give the pan some time to heat up (without raising the heat too much). 
• Avoid Flipping Too Soon: Turn the pancake over when bubbles appear on the top. Cook for 2 to 3 minutes, or until the edges appear set and you see holes in the pancake’s surface around the edge.
• Keep them warm: If cooking a large batch, while you cook the remainder, keep the pancakes in the oven. Place the cooked pancakes on a wire rack on a baking sheet and keep them warm in a preheated oven set to 200°F (93°C).
• Runny Batter: To fix the batter that is too thin, gradually add flour. Too much of it will produce a batter that resembles elastic dough, which is not great for pancakes. So start with 1 tablespoon and add more as needed.

Storage and Leftovers

• Refrigerate: Store them in an airtight container in the fridge for up to one week.
• Freeze: You can freeze these pumpkin pancakes with ease! Store them for up to three months in an airtight container or freezer bag. 
• Reheat: The easiest way to serve leftovers is to microwave the pancakes, but I prefer to heat them in a toaster to make them crispy again.

FAQs

How to Make the Best Pumpkin Pancakes

• Use fresh baking powder.
• Avoid over-mixing the batter.
• Make sure the consistency is correct, not too runny or too thick.
• Rest the batter for at least 5 minutes before cooking.
• Use a lightly greased non-stick pan.
• Cook at the correct temp. If the pan is too cool, they will run, and if it’s too hot, the edges will burn before the insides cook. I’ve noticed the pan gets hotter as you cook different batches, so you may need to reduce after the first couple batches.
• Watch carefully and do not overcook.

What Makes Pancakes Fluffy and Helps Them Rise?

Typically, baking soda is used in both pancakes and waffles to give them their rise. When the baking soda is mixed with the wet components (which usually include milk), it begins to release carbon dioxide gas bubbles, which is what gives the batter its rise. 

Should Pancakes Be Thick or Thin?

Pancake batter is not overly thick, although it is a little lumpy. You want your pancake mix to be thick enough that it drips off the spoon slowly instead of running out too quickly onto a hot surface. If you think it is too thick, a tablespoon of milk at a time can be added to your mixture until the proper consistency is achieved.

More Pancake and Waffle Recipes

• Pumpkin Waffles
• Keto Pancakes
• Banana Oatmeal Pancakes
• Macadamia Nut Pancakes
• Eggnog Waffles
• Green Tea Matcha Waffles

Try My Other Pumpkin Recipe

• Pumpkin Granola
• Pumpkin Pie Overnight Oats
• Caramel Pumpkin Spice Latte
• Keto Pumpkin Pie
• Pumpkin Cheese Ball
• Pumpkin Spice Chocolate Shortbread Cookies

Pumpkin Pancakes

Written by Matt | Plating Pixels

These easy Pumpkin Pancakes with crispy edges and soft centers are full of fall spices and maple flavor, and perfect for cozy breakfasts.

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Resting Time 5 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 8 pancakes

Calories 266 kcal

Equipment

• Large bowl
• Non-Stick Pan

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 3 large eggs
• 1 cup pumpkin puree
• 1 and ½ cups whole milk
• ¼ cup vegetable oil
• ¼ cup packed brown sugar
• ¼ cup maple syrup

Instructions

 

• In a large bowl, whisk together the flour, baking powder and soda, pumpkin pie spice, cinnamon, and salt until well combined. Set aside.
• In a separate medium bowl, whisk the eggs for 1 minute. Add pumpkin puree, milk, oil, brown sugar, and maple syrup. Whisk until completely combined.
• Pour the pumpkin mixture into the flour mixture. Whisk together until combined and only small clumps remain. Let the batter sit for 5 minutes to allow the flour to soak up moisture, then whisk one more time.
• Heat a large nonstick pan to medium heat. Coat the pan with butter or cooking spray. Add about ⅓ cup of the batter to form each pancake, leaving at least an inch of space between them.
• Cook for 2–3 minutes, or until the edges start to set and small holes appear on the top of the batter. Flip and cook the other side 1-2 more, until golden brown and the centers are cooked.
• Serve immediately or transfer to a 200º F oven to keep heated. Repeat for the remaining pancakes.
• Serve with desired toppings such as butter, maple syrup, whipped cream, or chopped pecans.

Nutrition Facts

Pumpkin Pancakes

Serving Size

 

2 pancakes

Amount per Serving

Calories

266

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

2

g

Cholesterol

 

61

mg

20

%

Sodium

 

239

mg

10

%

Potassium

 

258

mg

7

%

Carbohydrates

 

41

g

14

%

Fiber

 

2

g

8

%

Sugar

 

14

g

16

%

Protein

 

6

g

12

%

Vitamin A

 

4858

IU

97

%

Vitamin C

 

1

mg

1

%

Calcium

 

90

mg

9

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

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