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!
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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!
Ingredients/shopping list
- Whole milk: The main liquid component of the pancake batter. Adds moisture, so the higher the fat content the richer the batter. 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: Used to bind the ingredients together so the pancakes maintain their shape.
Pure vanilla extract: A warm flavor to complement the pumpkin spice flavor. - All-purpose flour: Creates the structure of the pancake while maintaining a neutral flavor so that it doesn’t overpower any taste.
- Light brown sugar: A delicious caramel-flavored sweetness. I tell you, vanilla, brown sugar, and pumpkin spice are just meant to be!
- Baking powder: Helps the pumpkin pancakes to become nice and fluffy! 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/ Substitutions
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: Use buttermilk if you’d like.
5: Substitute with whole wheat pastry flour (or whole wheat flour), or a mixture of both.
6: For gluten-free pancakes, use gluten-free oat flour or Bob’s Red Mill one-to-one gluten-free flour if preferred.
7: 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!
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.
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.
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!
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.
FAQ’s
To maintain moisture, keep them in an airtight container in the fridge for up to 4 days.
Absolutely! Since they are so easy to make, 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.
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.
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Best Pumpkin Pancakes
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
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Elaine Secrist
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.
Maria
Thankyou nice recipes