There’s something about Pumpkin Pancakes that makes chilly autumn mornings feel extra special. The warm aroma of cinnamon and nutmeg filling the kitchen, the sizzle of batter hitting the griddle, and that first buttery, maple-drenched bite—it’s pure comfort. These pancakes are fluffy, lightly spiced, and perfectly sweet, like a cozy fall hug on a plate.
I started making these years ago as a way to use leftover canned pumpkin after baking pies, and they quickly became a family favorite. Now, they’re a weekend ritual every October. My kids love stacking them high and drizzling them with warm syrup, while I like mine topped with toasted pecans and a little whipped cream. It’s a recipe that turns a simple breakfast into something seasonal and memorable.
Why You’ll Love This Recipe
These Pumpkin Pancakes are everything you love about fall—soft, flavorful, and filled with warm spices—but simple enough for a busy morning. The batter comes together in minutes with pantry staples, and the results are fluffy pancakes that taste like pumpkin pie in breakfast form.
They’re easy to customize too—make them dairy-free, add chocolate chips, or top with pecans and maple butter. They reheat beautifully, freeze well, and are perfect for meal prepping. Whether you’re cooking for kids or serving brunch guests, this is a recipe that brings joy to every plate.
What You’ll Need
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 cup milk (dairy or plant-based)
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Optional Toppings:
- Maple syrup
- Whipped cream
- Chopped pecans or walnuts
- A sprinkle of cinnamon or nutmeg
Pro Tips
- Don’t overmix the batter—mix just until combined for tender pancakes.
- Use medium heat; too hot, and the outside will brown before the inside cooks through.
- Grease the griddle lightly to prevent uneven cooking.
- Flip only once; wait until bubbles form on top before turning.
- Keep pancakes warm in a 200°F oven while you finish the batch.
Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Nonstick skillet or griddle
- Spatula
- Ladle or measuring cup for pouring batter
Substitutions and Variations
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Vegan: Swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use plant milk and oil.
- Spices: Add cloves or pumpkin pie spice for extra warmth.
- Add-ins: Mix in mini chocolate chips or chopped pecans for texture.
- Healthier option: Substitute half the flour with whole wheat flour and use honey or maple syrup instead of sugar.
Make Ahead Tips
- Mix dry and wet ingredients separately the night before, then combine in the morning before cooking.
- Store cooked pancakes in an airtight container in the refrigerator for up to 4 days.
- Freeze pancakes in layers separated by parchment paper for up to 2 months.
- Reheat in the toaster or oven for a quick breakfast.
Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Step 2: Mix Wet Ingredients
In another bowl, whisk milk, pumpkin puree, egg, melted butter, and vanilla until smooth.
Step 3: Combine
Pour the wet ingredients into the dry and gently stir until just combined. A few small lumps are okay—overmixing makes pancakes tough.
Step 4: Cook Pancakes
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup of batter for each pancake and cook until bubbles form on top, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden.
Step 5: Serve
Serve warm with maple syrup, whipped cream, or your favorite toppings.
Serving Suggestions
- Stack with butter and drizzle with pure maple syrup.
- Top with cinnamon whipped cream for a dessert-like brunch.
- Add toasted nuts for crunch.
- Pair with scrambled eggs or sausage for a complete breakfast.
- Serve with warm apple compote for extra fall flavor.
Leftovers and Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. To reheat, pop them in the toaster or warm in the oven at 325°F until heated through. For longer storage, freeze with parchment between layers and store in a freezer-safe bag for up to 2 months.
Nutrition and Benefits
- Pumpkin: High in vitamin A, fiber, and antioxidants.
- Spices: Cinnamon and nutmeg add flavor while supporting digestion.
- Customizable: Easy to make dairy-free, vegan, or gluten-free.
- Balanced: Contains protein, healthy fats, and whole grains when made with whole wheat flour.
Recipe FAQ
1. Can I use fresh pumpkin puree?
Yes, just make sure it’s well-drained and smooth for even mixing.
2. Can I double the recipe?
Absolutely. It scales perfectly for feeding a crowd.
3. Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately ahead of time but combine just before cooking for the best texture.
4. My pancakes aren’t fluffy—what happened?
Overmixing or cooking on too high heat can make pancakes dense. Mix lightly and cook over medium heat.
5. Can I make them sugar-free?
Yes, omit sugar and serve with fruit compote or sugar-free syrup instead.
Cozy Autumn Comfort in Every Bite
These Pumpkin Pancakes are the perfect way to bring the flavors of fall to your breakfast table. They’re warm, fluffy, and full of pumpkin spice goodness without being overly sweet. Whether you’re enjoying them with your family on a lazy Sunday morning or serving them at brunch, they’re guaranteed to bring comfort, color, and a little fall magic to your day.
