Homemade Pumpkin Pancakes are the perfect fall breakfast — light, fluffy, and delicious. They are warmly spiced with fall flavors you can’t get enough of. The best part? They’re ready in just 15 minutes with simple pantry staples.
A chilly autumn morning is incomplete without pumpkins and pancakes — which is why these pumpkin pancakes from scratch are exactly what you need this year.
Why You'll Love This Pumpkin Pancake Recipe
- Fall flavors for breakfast. These homemade pumpkin pancakes are loaded with fall flavors — pumpkin, cinnamon, and ginger to warm you up inside. They deliver serious pumpkin spice latte vibes.
- They’re fluffy and moist. Pancakes are a superior breakfast item — and pumpkin only makes them better. Adding pumpkin puree (or any vegetable for that matter) to breads and batters makes the final result well-flavored and incredibly moist.
- You only need 15 minutes. Fast breakfasts are a must on most days, and these pumpkin pancakes are ready in a flash. Set aside 15 minutes to make pumpkin pancakes from scratch and thank me later.
Ingredient Notes
To make these easy Pumpkin Pancakes, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour
- baking powder
- granulated sugar - feel free to substitute this with brown sugar.
- pumpkin pie spice- or substitute with ground cinnamon and/or add a pinch of ground ginger and allspice.
- salt
- pumpkin puree - use homemade or store-bought pumpkin puree not pumpkin pie filling.
- milk
- egg
- butter - you can also replace this for olive oil.
- vanilla extract
- vegetable oil or cooking spray - for cooking the pancakes.
You will also need measuring cups and spoons, mixing bowls, and a griddle or frying pan.
How to Make the Best Pumpkin Pancakes
- Combine dry ingredients. In a large mixing bowl, sift together flour, baking powder, sugar, cinnamon, and salt.
- Combine wet ingredients. In a medium mixing bowl, whisk together pumpkin puree, milk, egg, butter and vanilla. For fluffier pancakes, add just ¾ cup of milk. If the batter is too thick at the end, then mix in the remaining ¼ cup.
- Add wet to dry. Add the wet ingredients to the dry ingredients and whisk until just combined (the batter will be slightly lumpy). Do not over mix.
- Grease pan. Spray a large frying pan or griddle with cooking spray, or dampen a paper towel with vegetable oil and rub on top of the pan.
- Add batter. Heat the pan over medium-low heat and add pancake batter using a ¼ measuring cup. Pour as many that will fit in your pan or griddle (I fit 3 in my 10-inch skillet).
- Cook. Cook for 1-2 minutes until small bubbles begin to form on the surface, the edges have set, and the bottom of the pancake turns golden brown. Flip the pancake over and cook for another 1-2 minutes until the other side is also golden brown.
- Repeat. Remove the pancakes from the pan and set aside on a plate. Repeat in a few batches until until all the batter is used up.
- Serve. Stack the pancakes and top with a pat of butter and drizzle of maple syrup.
How to Serve
Pumpkin Pancakes are delicious served on its own with a pat of butter and drizzle of maple syrup. Or serve it in a complete fall brunch spread along with other breakfast favorites including:
- Egg and Potato Breakfast Casserole
- French Toast
- Garlic Parmesan Baby Potatoes
- Fruit and Yogurt Parfait
- Egg Muffins
- Fruit Salad
Storing Instructions
How to Store
Keep leftover pancakes in an airtight container in the fridge for up to 3-4 days.
How to Reheat
Reheat leftover pancakes on the stovetop over medium-low heat, in the air fryer at 300F for 5 minutes until warmed through, or in the microwave in a covered container until warm, about 20-60 seconds.
How to Freeze
Pancakes freeze well too. Allow the pancakes to cool to room temperature on all sides. Then, layer the pancakes in between sheets of parchment paper in a freezer-safe airight container or freezer bag. Transfer to the freezer and freeze for up to 2 months.
Recipe Tips and Tricks
- Don’t overmix: Overmixing batters and doughs creates tough bread. You want your pumpkin pancakes to be light and fluffy — so be gentle with the batter.
- How to achieve the perfect consistency: For a thicker pancake, add ¾ cup milk instead. For a thinner pancake, add more milk to your batter at the end until you reach your desired consistency.
More Pumpkin Recipes
- Mini Glazed Pumpkin Scones
- Pumpkin Cornbread
- Pumpkin Muffins
- Coconut Curry Pumpkin Soup
- Pumpkin Bread
- Pumpkin Dinner Rolls
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Pumpkin Pancakes
- Total Time: 15 minutes
- Yield: 8 to 10 (4-inch) pancakes
- Diet: Vegetarian
Description
Homemade Pumpkin Pancakes are the perfect fall breakfast — light, fluffy, delicious, and warmly spiced. Ready in just 15 minutes with simple pantry staples.
Ingredients
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- vegetable oil or cooking spray
Instructions
- In a large mixing bowl, sift together flour, baking powder, sugar, cinnamon, and salt.
- In a medium mixing bowl, whisk together pumpkin puree, milk, egg, butter and vanilla. For fluffier pancakes, add just ¾ cup of milk. If the batter is too thick at the end, then mix in the remaining ¼ cup.
- Add the wet ingredients to the dry ingredients and whisk until just combined (the batter will be slightly lumpy). Do not over mix.
- Spray a large frying pan or griddle with cooking spray, or dampen a paper towel with vegetable oil and rub on top of the pan. Heat the pan over medium-low heat and add pancake batter using a ¼ measuring cup. Pour as many that will fit in your pan or griddle (I fit 3 in my 10-inch skillet).
- Cook for 1-2 minutes until small bubbles begin to form on the surface, the edges have set, and the bottom of the pancake turns golden brown. Flip the pancake over and cook for another 1-2 minutes until the other side is also golden brown.
- Remove the pancakes from the pan and set aside on a plate. Repeat in a few batches until until all the batter is used up.
- Stack the pancakes and top with maple syrup, butter, and/or caramel apples (optional).
Notes
How to achieve the perfect consistency: For a thicker pancake, add ¾ cup milk instead. For a thinner pancake, add more milk to your batter at the end until you reach your desired consistency.
How to store: Keep leftover pancakes in an airtight container in the fridge for up to 3-4 days.
How to reheat: Reheat leftover pancakes on the stovetop over medium-low heat, in the air fryer at 300F for 5 minutes until warmed through, or in the microwave in a covered container until warm, about 20-60 seconds.
How to freeze: Pancakes freeze well too. Allow the pancakes to cool to room temperature on all sides. Then, layer the pancakes in between sheets of parchment paper in a freezer-safe airight container or freezer bag. Transfer to the freezer and freeze for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Keywords: pumpkin pancakes, canned pumpkin pancakes, pancakes with pumpkin puree, fall pancakes
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