Name: Pumpkin Pancakes Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3 teaspoons baking powder; 2 tablespoons packed light brown sugar; 1 teaspoon kosher salt; 1 teaspoon cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 cup milk; 1 cup pumpkin puree; 2 large eggs; 1 teaspoon pure vanilla extract; Butter, for cooking

Jump to Recipe· 4.5 from 58 reviews

If you’re anything like me, fall mornings call for cozy, comforting breakfasts—and that’s exactly why I love this Pumpkin Pancakes Recipe. They’re fluffy, warmly spiced, and just sweet enough to delight the whole family. Whether you’re easing into a slow weekend or surprising someone special, these pancakes bring that perfect cinnamon-nutmeg hug with every bite. Stick around, because I’m going to share all my tips and tricks to help you nail these pumpkin pancakes perfectly every time.

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Why You’ll Love This Recipe

Perfect Fall Flavors: The blend of pumpkin and warm spices makes these pancakes taste like autumn morning magic.
Simple & Quick: With just a handful of pantry staples and 20 minutes, you can whip up a crowd-pleaser.
Fluffy & Tender: Thanks to the baking powder and brown sugar, these pancakes stay light but satisfyingly soft.
Family Favorite: I promise, once you try these, your family will ask for them again and again.

Ingredients You’ll Need

The magic of this Pumpkin Pancakes Recipe comes together with a few simple ingredients that play so well together. You’ll want to use real pumpkin puree (not pie filling!) for that authentic taste, and fresh spices really make all the difference. Here’s what I like to keep close when I’m making these.

All-purpose flour: The base that gives pancakes structure; you can swap for whole wheat but the texture changes.
Baking powder: This is your lift agent—don’t skip it or your pancakes won’t be fluffy.
Light brown sugar: Adds sweetness and a subtle molasses flavor that complements the pumpkin.
Kosher salt: Enhances all the flavors without being overpowering.
Cinnamon: A must-have for that warm, cozy spice note.
Nutmeg: Just a pinch brings incredible depth—freshly grated if you can!
Ground ginger: Adds a subtle spicy kick that rounds out the seasoning beautifully.
Milk: I usually use whole milk for richness but any dairy or plant-based milk works.
Pumpkin puree: Canned 100% pumpkin puree is perfect; avoid pumpkin pie filling since it has added sugars and spices.
Large eggs: They bind everything together and help with texture.
Pure vanilla extract: Just a splash adds extra warmth and complexity.
Butter: For cooking, it gives pancakes the best golden crust and flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Pumpkin Pancakes Recipe is—once you have the base, you can easily switch things up to suit your taste or dietary needs. Adding your favorite twist keeps breakfast exciting and encourages you to get creative!

Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend—I tried this once and the texture was still great with just a bit more gentle handling.
Vegan Adaptation: Use a plant-based milk, replace eggs with flax eggs, and cook in coconut oil; it’s delicious, though slightly denser.
Extra Mix-Ins: I sometimes toss in chopped pecans or chocolate chips for a fun surprise in every bite.
Spice Adjustment: Feel free to ramp up the cinnamon or try adding a pinch of cloves or cardamom for an even deeper spice profile.

How to Make Pumpkin Pancakes Recipe

Step 1: Whisk Together the Dry Ingredients

Start by grabbing a large bowl and whisking together the flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger. This step is crucial because it ensures the spices and leavening are evenly spread through the batter—nothing worse than biting into a clump of baking powder! I like using a whisk here instead of a fork for better blending.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk the milk and pumpkin puree together until smooth. Then crack in the eggs and add the vanilla extract, stirring gently to combine. I’ve found that mixing these separately before adding to the dry ingredients helps prevent overmixing later on.

Step 3: Mix the Batter

Now pour your wet ingredients into the dry and stir everything together with a wooden spoon just until combined. Don’t worry if there are a few lumps—that’s actually good! Overmixing can make pancakes tough, so I stop as soon as the flour disappears.

Step 4: Cook to Golden Perfection

Heat a large nonstick skillet over medium heat and melt a small pat of butter. Once it’s foamy but not browned, reduce the heat to medium-low and ladle about 1/4 cup of batter per pancake into the pan. Watch for bubbles forming on top and check underneath for a golden brown color before flipping—usually about 3 minutes per side. This lower heat keeps them cooking through without burning.

Step 5: Repeat and Serve

Continue cooking the remaining batter in batches, adding butter as needed. Keep the pancakes warm in a low oven if you’re making a big batch. I love this part because the kitchen smells incredible and everyone starts to gather around the stove!

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Pro Tips for Making Pumpkin Pancakes Recipe

Don’t Overmix: Stop stirring as soon as the dry ingredients disappear to keep pancakes fluffy and tender.
Use Medium-Low Heat: Cooking slower allows the batter to cook through without burning the outside.
Fresh Spices Matter: I always use fresh cinnamon and nutmeg for the best flavor — it really makes a difference.
Butter Your Pan: A little butter in your skillet keeps pancakes from sticking and adds a delicious crust.

How to Serve Pumpkin Pancakes Recipe

Garnishes

I love topping these pancakes with a pat of butter and a drizzle of pure maple syrup for that classic finish. Sometimes I sprinkle a little cinnamon sugar on top or scatter chopped toasted pecans to give them a delightful crunch. For an indulgent twist, a dollop of whipped cream or cream cheese frosting turns breakfast into dessert!

Side Dishes

My go-to sides with this Pumpkin Pancakes Recipe are crisp bacon or sausage links for savory balance. Fresh fruit like sliced apples or berries brighten the plate and add a refreshing contrast. Sometimes I serve it alongside a warm chai latte or coffee—pure comfort.

Creative Ways to Present

For special occasions, I like stacking these pancakes high and layering between each with cream cheese and a sprinkle of toasted nuts. Adding edible flowers or a dusting of powdered sugar turns them into a brunch centerpiece. If you’re serving kids, try pouring the batter into fun shapes like pumpkins or leaves using a squeeze bottle!

Make Ahead and Storage

Storing Leftovers

I usually place leftover pumpkin pancakes in an airtight container between layers of parchment paper, then store them in the fridge for up to 3 days. This keeps them moist without getting soggy, and they reheat nicely for a quick breakfast or snack.

Freezing

If you want to prep ahead, freezing works wonderfully. Just lay the cooled pancakes flat on a baking sheet lined with parchment and flash freeze for about an hour, then transfer to a freezer bag. That way, they won’t stick together and you can grab as many as you need later.

Reheating

To reheat, I prefer using a toaster or oven to keep the pancakes slightly crisp on the edges. Avoid the microwave if you can—it tends to make them chewy. A quick 3–5 minutes at 350°F in the oven does the trick beautifully.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because pie filling contains added sugars and spices that can throw off the flavor and texture of your pancakes. Pure pumpkin puree provides a clean pumpkin taste that lets you control the seasoning perfectly.
How do I make these pancakes dairy-free?

Swap the milk for your favorite plant-based alternative like almond or oat milk, and use a non-dairy butter or oil for cooking. These simple substitutions keep the pancakes delicious without dairy.
Can I prepare the batter ahead of time?

I recommend making the batter fresh right before cooking because baking powder’s leavening power starts immediately. However, you can prepare the dry and wet ingredients separately a day ahead and combine just before cooking to save time.
What if my pancakes come out flat or dense?

Make sure your baking powder is fresh and you’re not overmixing the batter. Also, keep your skillet at medium-low heat to allow proper rising and avoid burning. These tweaks usually bring back the fluffiness.
Can I add other spices to this pumpkin pancakes recipe?

Absolutely! Feel free to experiment with ground cloves, cardamom, or allspice for a deeper flavor profile. Just use small amounts so the spices complement rather than overpower the pumpkin.

Final Thoughts

This Pumpkin Pancakes Recipe has become one of my go-to fall breakfasts because it’s easy, comforting, and almost everyone in my family goes crazy for it. I love how the flavors taste like a warm hug on a chilly morning, and it’s such a treat to gather around the table sharing them. If you give it a try, I hope these pancakes become a staple in your seasonal rotation, too. Trust me, once you taste that pumpkin-spiced goodness, you’ll be making them again and again!