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Homemade Pumpkin Pancakes are the perfect fall breakfast — light, fluffy, delicious, and warmly spiced. Ready in just 15 minutes with simple pantry staples. |

Pumpkin Pancakes

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 15 minutes
  • Yield: 8 to 10 (4-inch) pancakes
  • Diet: Vegetarian


Homemade Pumpkin Pancakes are the perfect fall breakfast — light, fluffy,  delicious, and warmly spiced. Ready in just 15 minutes with simple pantry staples. 


  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • vegetable oil or cooking spray


  1. In a large mixing bowl, sift together flour, baking powder, sugar, cinnamon, and salt.
  2. In a medium mixing bowl, whisk together pumpkin puree, milk, egg, butter and vanilla. For fluffier pancakes, add just 3/4 cup of milk. If the batter is too thick at the end, then mix in the remaining 1/4 cup.
  3. Add the wet ingredients to the dry ingredients and whisk until just combined (the batter will be slightly lumpy). Do not over mix.
  4. 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 1/4 measuring cup. Pour as many that will fit in your pan or griddle (I fit 3 in my 10-inch skillet).
  5. 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.
  6. 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.
  7. Stack the pancakes and top with maple syrup, butter, and/or caramel apples (optional).


How to achieve the perfect consistency: For a thicker pancake, add 3/4 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