Pumpkin Spice Pancakes

This fluffy, easy Pumpkin Pancakes recipe is the perfect recipe for breakfast during fall. Made with warm spices and a homemade mix, this is one of the tastiest pumpkin purée recipes out there.

Earthy pumpkin combined with pumpkin pie spice and ground cinnamon creates soft happy pancakes that are so dreamy for autumn–or whenever you’re craving flavors of cool weather. 

It is also a great way to use up extra puree after making other pumpkin recipes like pumpkin cheesecake, pumpkin pie or pumpkin muffins.

Fall Breakfast Favorites

Recipes for fall are my favorite because they remind me of vibrantly colored leaves and flavors of comfort. Whether I am making this recipe, my crispy pumpkin waffles or pumpkin cinnamon rolls there is always a place for breakfast or brunch.

Whenever you’re craving for favorite IHOP pancakes, you can depend on this recipe to deliver perfection because it’s seriously just as good. 

Topped with creamy whipped cream and fragrant spices, you will want a second stack of pancakes as soon as you taste the sweet flavors of the first one. 

Easy Pancake Recipe

There are so many choices when it comes to the best pancakes. Basically, there are always options to choose from. One of my favorites, this banana pancakes recipe, usually is a constant in my household because they are so sticky and dreamy. 

These delicious pumpkin pancakes are so great because:

• Versatile: There are so many options for toppings for this recipe! From nuts to fruit, there are many ways to dress your pancakes up. 
• Simple: With straightforward steps, this easy recipe is exactly what you need for those mornings when you aren’t wanting a lot of steps! 
• Kid-Friendly: The kids will love these sweet flapjacks. Meal prep these pancakes for the week to offer to the children for breakfast or their lunch boxes. 
• Flavorful: Just the right combination of pumpkin and sugar, these classic pancakes are full of flavor and yummy qualities.
• Freezer Friendly– Make a large batch and then freeze for busy mornings on the go!

Ingredients

The list looks a little long, but most of these are simple ingredients and pantry staples.

• Flour– For this recipe, we used all-purpose flour because it allows these pancakes to be airy. For gluten-free pancakes, substitute the AP flour with 1:1 gluten-free flour. Whole wheat flour is also an optional, but creates a slightly more dense texture.
• Sugar–Granulated sugar is fine for this recipe, but you can substitute it with coconut sugar. Another way to sweeten this recipe is with pure maple syrup, monk fruit, or agave. Just be sure to mix the liquid sweeteners in with the liquid ingredients. Brown sugar with hints of molasse also works.
• Pumpkin Pie Spice– I like to make my own pumpkin spice to keep on hand on fall and winter long because it stores really well. When most folks think of pumpkin flavor, they are referring to the commonly associated spices, not the actual pumpkin.
• Cinnamon–Ground cinnamon is used for these pancakes, but if you only have whole cinnamon sticks then you can grind them up by breaking them into small pieces and blending in a food processor or coffee bean grinder. Another option for making ground cinnamon is you can grate the stick using a box grater, then blend the powder in a spice grinder. Nutmeg, allspice and ginger are also welcome spices.
• Leaveners– The trick to fluffy pancakes is a leavening agent. In this case, we used both baking powder and baking soda.
• Milk–Any kind of milk will work! Almond milk, oat milk or other milk alternatives are all welcome.
• Homemade Pumpkin Purée–Pumpkin purée is the star of this recipe. Make your own purée with whole pumpkins, or you can easily buy the canned pumpkin for the store depending on how much work you’re wanting to put into this recipe.
• Oil–I used avocado oil, but any kind of neutral oil, like vegetable oil, will be okay for the pancakes. 

How to Make Pumpkin Pancakes

1. Combine dry ingredients. First, in a medium bowl, sift together the flour, sugar, baking powder and soda, spices, and salt. Alternately, you can whisk them. This helps to evenly distribute the salt and leaveners so there aren’t any dry pockets. Set the bowl aside. 
2. Mix the wet ingredients. Next, in a separate bowl bowl, mix the milk, pumpkin purée, egg, and oil until fully combined. Make sure there are no lumps present and be sure to scrape down the sides.
3. Make batter. Pour the pumpkin mixture into the flour mixture into one large bowl. Mix the pancake batter until smooth, but do not overmix. Mix just until most of the lumps are gone–some lumps are okay. Allow the batter to rest for 10-15 minutes, this allows the leaveners to activate and create little bubbles, which is what makes fluffy pumpkin pancakes.
4. Preheat. Preheat a griddle or nonstick skillet over medium heat, then reduce the heat to low. Prepare the pan with a tablespoon of butter or oil. If the temperature is too hot, the butter will burn. If using a griddle, aim for a few degrees under 350°F.
5. Cook pancakes. Scoop the batter out of the bowl with a ⅓ measuring cup and transfer it to the preheated skillet or hot griddle. Cook the first side of the pancake until small bubbles start to appear on the surface and the edges start to get a little crispy, about three minutes. Flip the pancake. Cook the second side of the pancake until golden brown, about two to three minutes. Keep an eye on the pancake.
6. Repeat. Remove the pancake from the heat. Repeat with the rest of the batter. Turn the heat off. 

How to Serve Pumpkin Pancakes

Serve this recipe with store bought or freshly made vanilla whipped cream or icing. Warm a pat of butter and serve on top of the pumpkin pancakes with pumpkin spice syrup, maple syrup, Dutch honey, gingerbread syrup or apple cider syrup.

Pair these pancakes with egg muffins, scrambled eggs, or crispy bacon. There are so many great breakfast and brunch options out there to create a well-balanced meal. 

Tips

• Be sure not to burn the pancakes. If the pancakes cook too long with the bubbles on top, then the pancakes will overcook. 
• Do not over mix the pancakes are they will be thin. 
• For vegan pumpkin pancakes, use dairy-free milk, one flax egg in place of the whole egg, and vegan butter. 
• To make a flax egg, in a bowl, one tablespoon of flax meal with three tablespoons of water. Allow the mixture to rest for fifteen minutes.
• Serve this recipe with fresh fruit. 
• For pumpkin chocolate chip pancakes, fold the chocolate chips into the batter right before cooking. 
• For the fluffiest pancakes, flip the pancakes once and do not overmix the batter.
• Want perfectly round pancakes? Swirl the pancake batter around in the skillet with the measuring cup to make a circle. 

The Best Pumpkin for Pancakes

This is truly a personal preference.

Canned Pumpkin Puree: Libby’s brand pumpkin is the most popular and this is because it is so concentrated in color and tightly packed without excess water, leaving it thick and rich. Organic canned pumpkin is also a good choice, but it tends to have more water leaving batters thinner and making pancakes flatter. Always use canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.

Canned vs. Fresh Pumpkin

This recipe calls for a little more than one cup of pumpkin puree. Whether you use canned or fresh pumpkin is up to you! If you opt for the fresh route, you’ll be getting more actual pumpkin flavor.

This does require you to have a pie pumpkin or sugar pumpkin and make sure you drain it well so it doesn’t have excess water. Excess water, just like organic canned pumpkin, can result in looser batter and flat (but still delicious!) pancakes.

Pumpkin Pancake Additions

I love customizing recipes and pancakes are so easy! You can even make a pancake bar and let your friends and family dec out their own. These are some of my favorites:

Can You Freeze Pumpkin Pancakes? 

To Freeze: Yes, you can freeze pumpkin pancakes. Flash freeze them on a baking sheet, then transfer them to an airtight freezer bag, getting out all of the excess air possible. Freeze for up to three months. Reheat in the toaster, in the microwave, or in the oven from a frozen state.

To Store Leftover Pancakes: Place in an airtight container and reheat in the microwave, toaster oven or for a quick sear in a skillet for fall flavor every morning!

More Pancakes Recipes

• Cinnamon Roll Pancakes
• Sheet Pan Pancakes
• Homemade Pancake Mix
• Carrot Cake Pancakes
• Lemon Blueberry Ricotta Pancakes
• Gingerbread Pancakes

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Pumpkin Pancake Recipe

4.95 from 19 votes

These fluffy, easy Pumpkin Pancakes make the perfect breakfast for fall! With warm spices and homemade mix, you just can't beat them!

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Servings: 6

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Equipment

• Electric Griddle
• Whisk

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon pumpkin pie spice
• 1 tablespoon ground cinnamon
• ½ teaspoon fine sea salt
• 2 ½ cups milk
• 1 ⅓ cups pumpkin puree
• 1 egg
• 2 tablespoons neutral oil

Instructions

• In a medium bowl, combine the flour, sugar, baking powder and soda, spices, and salt with a whisk. Set aside.
• In a medium bowl, mix the milk, pumpkin purée, egg, and oil until fully combined. Make sure there are no lumps present and be sure to scrape down the sides.
• Pour the liquid ingredients into the dry ingredients into one bowl. Mix the pancake batter until smooth, but do not overmix. Mix just until most of the lumps are gone–some lumps are okay.
• For fluffier pancakes, allow your pancake batter to rest for five to ten minutes.
• Preheat a griddle or nonstick skillet over medium-high for ten minutes, then reduce the heat to low. Prepare the pan with a tablespoon of butter or oil.
• Scoop the batter out of the bowl with a ⅓ measuring cup and transfer it to the preheated skillet or griddle. Cook the pancake until small bubbles start to appear on the surface, about three minutes. Flip the pancake.
• Cook the second side of the pancake until golden and light brown, about two to three minutes. Keep an eye on the pancake.
• Remove the pancake from the heat. Repeat with the rest of the batter. Turn the heat off.
• Serve with whipped cream, pecans, fruit, maple syrup, or butter.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Nutrition

Calories: 273 kcal, Carbohydrates: 49 g, Protein: 9 g, Fat: 5 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 37 mg, Sodium: 435 mg, Potassium: 314 mg, Fiber: 4 g, Sugar: 13 g, Vitamin A: 8684 IU, Vitamin C: 3 mg, Calcium: 160 mg, Iron: 3 mg

Author: Savannah McGhee

Calories: 273

Course: Breakfast

Cuisine: American

Keyword: pumpkin pancakes

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