These fluffy pumpkin pancakes are a cozy fall breakfast made with pumpkin purée, warm pumpkin pie spices, and simple pantry ingredients. They cook up soft and tender with lightly crisp golden edges, and they are delicious topped with butter, maple syrup, toasted pecans, or whipped cream.
This easy pumpkin pancakes recipe comes together in one bowl in about 25 minutes. It is a great way to use canned pumpkin purée during pumpkin season, although homemade pumpkin purée can work too when it is thick and well-drained.
Why You’ll Love This Pumpkin Pancakes Recipe
Fluffy pancakes with real pumpkin purée
Pumpkin purée adds moisture, a naturally beautiful orange color, and a rich autumn flavor to ordinary pancake batter. The result is a stack of homemade pumpkin pancakes that stays soft and tender rather than dry.
For the best texture, use plain pumpkin purée—not pumpkin pie filling. Pumpkin pie filling contains added sweeteners and spices, which can change both the flavor and consistency of the recipe.
Warm pumpkin pie spice flavor
A blend of cinnamon, ginger, nutmeg, and cloves gives these pumpkin spice pancakes their classic fall flavor. You can use store-bought pumpkin pie spice for convenience, or make a simple blend from individual spices you already have in your pantry.
The spices should enhance the pumpkin rather than overpower it. If you prefer a milder pancake, reduce the cloves slightly because they have a stronger flavor than cinnamon or ginger.
A quick and easy fall breakfast
This recipe uses straightforward ingredients and does not require buttermilk, special equipment, or complicated techniques. Mix the dry ingredients, whisk together the wet ingredients, combine them gently, and cook the pancakes on a lightly buttered skillet or griddle.
They are ideal for a relaxed weekend breakfast, Thanksgiving morning, or a make-ahead fall brunch menu.
Perfect with maple syrup and butter
Warm maple syrup and a little salted butter are the simplest toppings for pumpkin pancakes. For a more special serving, add whipped cream, chopped pecans, toasted walnuts, apple slices, or a sprinkle of extra cinnamon.
You can also turn them into a dessert-style breakfast with cream cheese glaze, caramel sauce, or a spoonful of apple butter.
Pumpkin Pancake Ingredients
Pumpkin purée and pumpkin pie spice
Use ¾ cup of 100% pumpkin purée for a clear pumpkin flavor without making the batter overly wet. Canned pumpkin purée is dependable and easy, while homemade purée should be thick rather than watery.
Pumpkin pie spice brings the fall flavor. In this recipe, cinnamon is the main spice, with smaller amounts of ginger, nutmeg, and cloves for warmth and depth.
Flour, baking powder, and brown sugar
All-purpose flour creates pancakes with a soft, familiar texture. Baking powder helps the pancakes rise, while a small amount of baking soda works with the acidity in the brown sugar and milk to support a light texture.
Brown sugar adds gentle caramel-like sweetness that pairs especially well with pumpkin and maple syrup. Light or dark brown sugar both work; dark brown sugar creates a deeper molasses flavor.
Eggs, milk, and melted butter
Eggs help hold the pumpkin pancake batter together, milk creates a pourable consistency, and melted butter adds richness. Use whole milk for the richest pancakes, but 2% milk or an unsweetened non-dairy milk can work.
Let melted butter cool for a few minutes before mixing it with the eggs so it does not scramble them.
Optional toppings and mix-ins
Chocolate chips, chopped pecans, walnuts, or dried cranberries can be folded into the batter. If using chocolate chips, keep the quantity moderate so the pancakes still cook evenly.
For toppings, try:
- Maple syrup and butter
- Whipped cream and chopped pecans
- Cinnamon apples or apple compote
- Cream cheese glaze
- Toasted walnuts and a dusting of powdered sugar
How to Make Pumpkin Pancakes
Mix the dry ingredients
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Breaking up any brown sugar lumps at this stage helps distribute sweetness evenly through the pancakes.
Mixing the dry ingredients first prevents small pockets of baking powder or spices in the finished pancake batter.
Whisk the pumpkin pancake batter
In a separate bowl or large measuring jug, whisk together the milk, pumpkin purée, egg, melted butter, and vanilla extract until smooth. Pour the wet mixture into the dry mixture.
Stir just until the flour disappears. The batter may look slightly lumpy, and that is normal. Overmixing develops the flour’s gluten and can make pancakes dense or chewy instead of fluffy.
Cook pancakes on a hot griddle
Heat a nonstick skillet, cast-iron pan, or electric griddle over medium heat. Lightly grease it with butter or neutral oil. Pour about ¼ cup of batter for each pancake, leaving space between them.
Cook until small bubbles appear on the surface and the edges begin to look set, about 2 to 3 minutes. Flip once and cook the second side for 1 to 2 minutes, until golden brown and cooked through.
Serve while warm and fluffy
Transfer cooked pancakes to a plate or keep them warm on a baking sheet in a low oven while you finish the remaining batter. Serve immediately with butter, maple syrup, and your favorite fall toppings.
For the best texture, avoid stacking pancakes for too long before serving because trapped steam can soften their browned surfaces.
Tips for Fluffy Pumpkin Pancakes
Do not overmix the batter
Stir only until the dry ingredients are moistened. A few small lumps are better than a completely smooth, overworked batter. This is one of the most important steps for soft, fluffy pancakes.
If your batter feels extremely thick, stir in milk one tablespoon at a time. Pumpkin purée brands can vary slightly in thickness.
Let the batter rest before cooking
Allow the batter to rest for 5 minutes after mixing. This gives the flour time to hydrate and gives the baking powder a brief chance to begin working.
Do not leave the batter too long, however. For the fluffiest pancakes, cook it within about 15 minutes of mixing.
Use medium heat for even browning
Medium heat is usually best. If the pan is too hot, the outside can brown before the center has time to cook. If it is too cool, the pancakes may spread too much and become pale.
Test your pan with one small pancake first. Adjust the temperature as needed before cooking the full batch.
Know when to flip each pancake
Wait for bubbles to appear and for the edges to look less wet before flipping. The pancake should release fairly easily from the skillet.
Flip only once. Repeated flipping can reduce rise and make pancakes less tender.
Serving, Storage, and FAQs
Best toppings for pumpkin spice pancakes
Maple syrup, butter, whipped cream, toasted pecans, walnuts, cinnamon apples, and cream cheese glaze all pair beautifully with pumpkin pancakes. For a balanced breakfast, serve them with Greek yogurt, scrambled eggs, turkey sausage, or fresh fruit.
How to store leftover pancakes
Allow pancakes to cool completely, then place them in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper so they do not stick together.
Reheat in a toaster, toaster oven, skillet, microwave, or 350°F oven until warm.
Can you freeze pumpkin pancakes?
Yes. Place cooled pancakes in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container with parchment paper between layers.
Freeze for up to 2 months. Reheat directly from frozen in the toaster, oven, or microwave.
Can I use homemade pumpkin purée?
Yes, but homemade pumpkin purée can hold more water than canned pumpkin. If it is thin, strain it in a fine-mesh sieve or blot it gently before measuring. Thick pumpkin purée gives the best fluffy pancake texture.
Fluffy Pumpkin Pancakes Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¾ cup 100% pumpkin purée
- 1 cup milk
- 1 large egg
- 3 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- Butter or neutral oil for greasing the skillet
- Maple syrup butter, whipped cream, or chopped pecans, for serving
Instructions
- In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- In a medium bowl, whisk the pumpkin purée, milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes.
- Heat a lightly buttered nonstick skillet or griddle over medium heat.
- Pour about ¼ cup of batter per pancake onto the hot skillet. Cook for 2 to 3 minutes, until bubbles appear and the edges look set.
- Flip once and cook for another 1 to 2 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with maple syrup, butter, whipped cream, chopped pecans, or your preferred toppings.
Notes
- Use 100% pumpkin purée, not pumpkin pie filling.
- Do not overmix the batter; this keeps the pancakes light and tender.
- If the batter becomes too thick, add milk 1 tablespoon at a time.
- To freeze, cool the pancakes completely, freeze in a single layer, then store in a freezer-safe bag for up to 2 months.
- Reheat pancakes in a toaster or oven for the best texture.
