• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
To Simply Inspire
  • About Me
    • Contact
    • Press
  • Recipe Index
  • Appetizers
  • Breakfast
  • Main Dishes
  • Desserts
  • On the Lighter Side Recipes
  • Salads
  • Side Dishes
  • Soups and Stews
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
menu icon
go to homepage
  • All Recipes
  • By Course
  • Holidays
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • By Course
    • Holidays
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Breakfast

    Pumpkin Pancakes

    Published: Aug 25, 2022 · Modified: Jul 15, 2025 by Sherri · This post may contain affiliate links · 2 Comments

    270 shares
    • Facebook
    Jump to Recipe
    stack of five pumpkin pancakes with syrup dripping down the side

    These homemade Pumpkin Pancakes are the epitome of fall breakfasts. This is an easy recipe that makes light, fluffy pancakes and, best of all they’re loaded with pumpkin pie spice flavor!

    Be sure to try these other breakfast recipes! These Chocolate Pancakes, Homemade Crepes or these easy Sheet Pan Pancakes are all wonderful too!

    stack of five pumpkin pancakes drizzled with syrup

    Fluffy Pumpkin Pancake Recipe

    The fall season calls for cozy sweaters, comfy blankets, and all the pumpkin spice you can handle. So, when the cool weather hits, one of the only things that gets get me out of my warm bed is a stack of delicious pumpkin pancakes!

    Made with simple ingredients you’d find in your everyday pancakes with the addition of one of everyone’s favorite fall flavors, pure pumpkin, to keep them nice and moist. Then, we add those signature warm spices from the pumpkin spice to infuse incredible flavor into each tasty flapjack!

    Enjoy your pumpkin pancakes with a drizzle of pure maple syrup and a hot cup of coffee or tea. Might as well double the batch and freeze some for later because you’ll be wanting pumpkin pancakes again for sure during pumpkin season!

    WANT TO SAVE THIS RECIPE?

    Enter your email below and we’ll send you this recipe so you can come back to it any time! (as well as our new recipes weekly!)

    Single Post Emails

    stack of five pumpkin pancakes with syrup being poured over top

    Ingredients You’ll Need

    several small glass bowls with ingredients for pumpkin pancakes - flour, pumpkin puree, brown sugar, cinnamon, egg, milk, baking soda
    • Whole milk: You can use whatever milk you have on hand. Anything from non-dairy milk like almond milk, soy milk, or oat milk to skim, whole milk, or buttermilk.
    • Pumpkin purée: Not to be confused with pumpkin pie filling which has added spices and sugars. Pure pumpkin is what you’re looking for, whether homemade pumpkin puree or canned pumpkin.
    • Large egg:
      Pure vanilla extract: Use a quality extract.
    • All-purpose flour: You can also use 1:1 gluten free flour if desired.
    • Light brown sugar: A delicious caramel-flavored sweetness. I tell you, vanilla, brown sugar, and pumpkin spice are just meant to be!
    • Baking powder: Make sure it’s not expired! It reacts with the acid in the milk (which is why buttermilk is awesome!) and works to make the batter light and airy.
    • Pumpkin pie spice: A delicious combination of cinnamon, nutmeg, ginger, cloves, and allspice. Again, You can make homemade pumpkin spice mix or grab a jar from the store.

    Variations To Try

    1: Add in a few chocolate chips if you’d like. Pumpkin and chocolate are a fantastic pairing.
    2: Add your favorite chopped nuts like pecans or walnuts. Even if you wanted to add them as garnish!
    3: If you don’t have pumpkin pie spice, make this homemade pumpkin pie spice or use only ground cinnamon.
    4: Substitute with whole wheat pastry flour (or whole wheat flour), or a mixture of both.
    5: Ramp up the nutrients by adding in a couple of tablespoons of flax seeds.

    How to Make This Easy Pancake Recipe

    Here are the simple steps you need to make them! Keep this recipe handy year round because it’s the perfect pancake recipe any time!

    white mixing bowl with pumpkin pancake batter

    Step 1: In a large bowl, whisk together the milk, pumpkin purée, egg, and vanilla. In a separate medium bowl, whisk flour, brown sugar, baking powder, and pumpkin pie spice.

    white bowl with pumpkin pancake batter

    Step 2: Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix, otherwise, you’ll lose the trapped air and your pancakes won’t be as light and fluffy. At this point, you can let the batter sit for a few minutes.

    black skillet with three pumpkin pancakes

    Step 3: Pour a ¼ cup of batter onto a preheated nonstick pan over medium heat. (be sure to use a little cooking spray or butter in the pan) Make about 2-3 pancakes at a time, if they can fit without overcrowding the skillet. Cook pancakes for 2-3 minutes until the bottom is light brown, the edges have crisped a bit, and little bubbles start to appear in the batter. Flip and cook for another 2 minutes.

    Step 4: Make enough pumpkin pancakes to use up all the batter and transfer them to a plate or cookie sheet as you go. (I like to keep them warm in the oven at the lowest setting as I make them) Serve warm topped with butter, whipped cream, or maple syrup. If you’re anything like me, you’ll do all of the above!

    stack of five pumpkin pancakes drizzled maple syrup with a fork sticking in the top

    Tips

    • Keep pumpkin pancakes warm while cooking the rest of the batch by placing an oven-safe plate in the oven and heating the oven to 200 ° F. Do not heat in the oven for more than 20 minutes, otherwise they’ll dry out.
    • If the batter is too thick, add a tablespoon of milk at a time and stir in until thinned.
    • Use real pumpkin puree and not the pumpkin pie filling.
    • Measure the flour using the spoon and level method. This will help avoid using too much flour which makes them dense.

    How To Store

    To maintain moisture, keep them in an airtight container in the fridge for up to 4 days.

    Freeze: I make 2 or 3 batches at once and freeze the extras for up to 2 months. Once they are completely cooled, separate them with parchment paper so that they don’t freeze in one clump. That way you can take out what you need.

    To Reheat from frozen: You can pop them in the toaster for a crispier pancake or the microwave for a soft pancake straight from frozen. You can also thaw them first in the fridge overnight.

    If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!

    closeup of a stack of five pumpkin pancakes with a dollop of whipped cream and drizzled with syrup

    Best Pumpkin Pancakes

    These homemade Pumpkin Pancakes are the epitome of fall breakfasts. This is an easy recipe that makes light, fluffy pancakes and, best of all they're loaded with pumpkin pie spice flavor!
    5 from 2 votes
    Prevent your screen from going dark
    Print Pin Share Rate
    Course: Breakfast, brunch
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 pancakes
    Calories: 254kcal
    Author: Sherri Hagymas

    Ingredients

    • 1 ¾ cups whole milk
    • ½ cup pumpkin puree
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 2 cups all purpose flour
    • ¼ cup light brown sugar
    • 1 tablespoon baking powder
    • 2 teaspoons pumpkin pie spice

    Instructions

    • In a large mixing bowl, add the milk, pumpkin puree, egg, and vanilla. Whisk until combined.
    • In a separate medium mixing bowl, add the flour, brown sugar, baking powder, and pumpkin pie spice.
    • Then add the dry ingredients to the wet ingredients
    • Mix just until the flour is just barely combined and there are a few lumps still remaining. Be careful not to over-mix or pancakes may not be as fluffy.
    • Heat a non-stick skillet over medium heat and grease it with cooking spray or a little butter.
    • Pour a ¼ cup of the batter into the heated skillet. Fit 2 or 3 in pan if possible.
    • Cook for 2-3 minutes until the bottom is turned light brown and bubbles appear in the batter
    • With a spatula, flip each pancake and cook for an additional 2 minutes.
    • Remove from skillet place on a plate.
    • Repeat with additional batter.
    • Serve topped with butter, whipped cream, and/or maple syrup.

    Notes

    Keep pancakes warm while cooking the rest of the batch by placing a oven safe plate in the oven and heaing the oven to 200 ° F. Do not heat in the oven for more than 20 minutes.
    Store leftover pancakes in an airtight container in the refrigerator for 3-4 days.
    Use milk of choice or any non dairy milk like almond milk, oat milk or soy milk.
    If batter is too thick, add a tablespoon of milk at a time and stir in until thinned.
    Use pure pumpkin puree and not the pumpkin pie mixture.
    Measure the flour using the spoon and level method
    If you don’t have pumpkin pie spice, just use ground cinnamon.

    Nutrition

    Serving: 1pancake | Calories: 254kcal | Carbohydrates: 47g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 46mg | Potassium: 424mg | Fiber: 2g | Sugar: 13g | Vitamin A: 3339IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 3mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

    Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!

    More Breakfast

    • Top: uncooked strips of bacon on a aluminum foil lined baking sheet. Bottom: crispy baked bacon strips surrounded by rendered fat on the same baking sheet.
      How to Cook Bacon in the Oven
    • A cast iron skillet filled with corned beef hash, featuring diced potatoes, chopped corned beef, and garnished with parsley on a rustic wooden surface.
      Corned Beef Hash
    • three cherry turnovers with icing drizzle, stacked on a cooling rack, with a bowl of cherry filling in the background.
      Cherry Turnovers
    • A glazed monkey bread on a white plate. A white mug and green plant are in the background.
      Monkey Bread

    Reader Interactions

    Comments

    1. Elaine Secrist

      September 28, 2024 at 9:33 pm

      I can’t wait till morning to making pumpkin pancakes. They sound so good. I like the info on keeping warm in 200” now we can all have breakfast together. I love this recipe. Thanks for sharing. Thanksgiving is going to be fantastic this year.

      Reply
    2. Maria

      September 08, 2022 at 5:40 pm

      5 stars
      Thankyou nice recipes

      Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sherri Hagymas leaning on a counter with a white coffee mug

    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

    More about me →

    Easy Dinners

    • White bowl full of Egg Fried Rice with fork inserted.
      Egg Fried Rice
    • White skillet with tuscan chicken recipe with sun-dried tomatoes, spinach in a creamy sauce.
      Tuscan Chicken
    • four breaded chicken breasts in a cast iron skillet with lemon slices
      Creamy Lemon Parmesan Chicken
    • Butter Steak Bites and Potatoes
      Butter Steak Bites with Garlic Herb Potatoes
    • skillet full of creamy chicken with mushroom sauce topped with parsley.
      Chicken with Mushroom Sauce
    • bowl full of fresh cucumber slices, imitaion crab meat, and avocado with spicy mayo drizzles and topped with sesame seeds
      California Roll in a Bowl

    Popular Recipes

    • slice of coffee cake on a white plate
      Best Easy Coffee Cake
    • Bang Bang Shrimp Pasta recipe in a silver serving bowl
      Bang Bang Shrimp Pasta
    • closeup of several crispy chicken wings on white parchment paper.
      Oven Baked Chicken Wings
    • White bowl full of fresh mango salsa topped with cilantro and red onion.
      Mango Salsa
    • black bowl with cottage cheese dip with a carrot and celery
      Ranch Cottage Cheese Dip
    • closeup of shrimp corn chowder in a white bowl with spoon in it.
      Shrimp Corn Chowder

    Footer

    ↑ back to top

    List of publications that have featured Tosimplyinspire.com. woman's day, southern living, delish, parade, Forbes, prevention, and parade.

    About

    • Privacy Policy
    • Terms of Use
    • Disclosure Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Shop
    • Shop My Favorites
    Copyright © 2025 To Simply Inspire
    Discloure Policy | Privacy Policy | Terms of Use
    To Simply Inspire is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program
    designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.