Easy Pumpkin Pancakes (fluffy & flavorful!)
This is the best breakfast to start a crisp fall morning: enjoying a big stack of perfectly fluffy pumpkin pancakes. They are so quick and easy to make and taste like clouds of pillowy soft pumpkin pie! They have the perfect amount of pumpkin spice and just enough sweetness. You’ll love this recipe!
This time of year I feel especially lucky living in New England. I get the full fall experience. Yep, I’m talking pumpkin picking, leaf peeping—the whole shebang. Now I’m not sure this comes with the territory, but either way this New England upbringing has made me a huge fan of pumpkin spice flavored food and drinks. Enter pumpkin spice pancakes, the perfect fall breakfast.
Why You’ll Love This Recipe
- These are the best pumpkin pancakes because they always turn out soft, fluffy and perfectly spiced.
- The recipe uses common ingredients found in your kitchen.
- The recipe is quick and easy to make from scratch. Simply whisk the wet and dry ingredients together and your batter is ready to hit the griddle.
- Seasonal flavors make this a comforting and cozy breakfast for fall (try gingerbread pancakes for the Christmas!)
- This will be an instant family favorite (they might just ask for the pancakes all year round!)
- You only need 1/3 cup pumpkin purée! If you have any leftover from recipes that don’t use the full can, such as my pumpkin gingerbread, these pancakes will take care of the rest!
- Pumpkin purée: 100% pure pumpkin purée in a can is best (I prefer Libby’s). It helps make the pancakes moist and fluffy. I do not recommend homemade pumpkin purée because it has more moisture and will make them mushy.
- Pumpkin pie spice: You can make your own pumpkin pie spice or use store-bought. I also included measurements for individual spices in the recipe card.
- Baking powder: This helps your pancakes rise. Make sure it is fresh and not expired!
- Milk: Whole milk will provide the best flavor, but low-fat or dairy-free will also work in this recipe.
- Brown sugar: This adds a touch of sweetness while complementing the spices. If you like your pancakes on the sweeter side, I recommend adding an extra tablespoon.
Refer to recipe card for ingredient details and measurements.
Recipe Variations and Substitutions
Add some mix-ins: Try adding in 1/2 cup chocolate chips or fruit such as blueberries or diced apples to the batter.
Make it dietary friendly: To make these pancakes dairy-free, use dairy-free milk and butter as an easy substitution. You can also use cup-for-cup gluten-free flour or whole wheat flour in this recipe.
Make a big batch: If you’re serving a crowd, this recipe can be double or even tripled!
Add some toppings: Maple syrup is the obvious choice, but I also suggest a dollop of eggnog whipped cream and chopped nuts such as spiced pecans. You can’t go wrong with a smear of apple butter or scoop of apple compote either. For a healthier option, a spoonful of Greek yogurt and sprinkle of healthy granola or fresh fruit works.
How to Make Easy Pumpkin Pancakes
- Whisk together dry ingredients— flour, light brown sugar, baking powder, salt and spices (cinnamon, ginger, nutmeg, cloves). Set aside.
- Mix together wet ingredients—milk, pumpkin pureé, butter and egg until combined.
- Fold wet ingredients into dry ingredients and stir until fully incorporated.
- Cook the pancakes. Spray a skillet with nonstick spray and bring to a medium heat. Pour about 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side.
Use the right ingredients. Be sure you’re using 100% pure pumpkin pureé (not pumpkin pie mix). Also, check the expiration of your baking powder. If it’s not fresh, the pancakes won’t get fluffy! Same goes for the spices, make sure they are fresh for the most flavor.
Avoid over mixing the batter. When batter is mixed too much, pancakes will become tough and contain less air (which means less fluffy!) Let pancake batter sit for 10 to 15 minutes. The wet ingredients will soak into the dry ingredients for better texture.
Always make sure your griddle is hot—this is pancake 101. A hot griddle or pan gives that golden brown color that helps the pancakes rise right from the start. However, if the griddle is too hot, the outside will burn and the inside will be uncooked. Medium heat is usually the sweet spot, but give the griddle time to get there.
Keep a close eye on the pancakes and wait until you see tiny bubbles in the center of the pancake before flipping. You’ll notice the edges starting to dry too. It’s best if you can only flip the pancakes once to keep them fluffy. I use these tricks when I make lemon blueberry pancakes too!
Make Ahead and Storage Tips
Store: After they have cooled, store them in an airtight container in the refrigerator for up to 5 days.
Freeze: Let the pancakes cool completely, then freeze in a ziplock freezer bag with the air removed. Reheat from frozen in the oven or toaster oven.
Reheat: Place the pancakes in the toaster oven or microwave for a quick reheat. To keep pancakes warm when cooking in batches, place them on a cookie sheet in the oven at 300 F. Cover them with aluminum foil to keep them fluffy.
Most likely the griddle was too hot and the outside cooked too quickly causing the inside to remain uncooked. The other culprit could be incorrect measurements. I always use a kitchen scale for accurate measuring while baking.
Unfortunately no. If the leavening agents (baking powder) are in contact with wet ingredients for too long they start to lose their effect. However, you can combine the wet ingredients and dry ingredients in separate bowls and mix together before cooking the pancakes.
I have not tried it with this recipe, but I do recommend my pumpkin waffles recipe. Waffles typically have more fat in them for a crispier texture.
Do you love pumpkin so much you want to have it for breakfast all the time? Here are some more recipes for you!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Easy Pumpkin Pancakes
- 1 ¼ cups (156 g) all-purpose flour
- 2 Tablespoons (35 g) light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 ½ teaspoons pumpkin pie spice
- 1 cup (250 mL) whole milk, (low-fat or non-dairy works too)
- ⅓ cup (75 g) canned pumpkin purée, (I used Libby's)
- 2 tablespoons melted butter
- 1 large egg, room temperature
- In a large bowl, whisk together flour, light brown sugar, baking powder, salt and pumpkin pie spice. Set aside.
- In a medium bowl, mix together milk, pumpkin purée, butter and egg until combined.
- Fold pumpkin mixture into dry ingredients and stir until fully incorporated. Avoid over-mixing. Let the batter sit for 15 minutes while griddle heats up.
- Spray a pancake griddle with nonstick spray and bring to a medium heat. Pour about 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. The pancakes are ready to flip when the edges start to set and some air bubbles may rise to the surface. Serve immediately with butter and syrup.