Pumpkin Pancakes are the BEST breakfast to serve on a fall morning! Pumpkin puree and pumpkin pie spice come together to create the most delightful autumnal flavor. These homemade pancakes are fluffy, sweet, easy to make, and rich with pumpkin spice notes that will definitely make you smile.
It’s pumpkin season! For me, I like to start my fall days bright and early with a big stack of Pumpkin Pancakes and a hearty drizzle of maple syrup on top. After years of delicious trial and error, I really believe I’ve concocted what just might be the BEST Pumpkin Pancake recipe EVER! Pumpkin puree lends that signature pumpkin flavor and an incredible amount of moisture to the pancakes.
The fun doesn’t stop there, though. There’s just the right amount of pumpkin pie spice in the mix to add that warm, cozy, scrumptious note of fall flavor. And if you want even more pumpkin pie spice in the mix, go for it! You can really sprinkle in as much as you want since it’s your kitchen and you get to make all the pancake related rules. And really, a little extra pinch of pumpkin pie spice is never a bad idea. Sometimes I sprinkle a little extra right on top of my pancakes!
As for all of the other ingredients, you will need to measure them with care. Pancakes are a balancing act. They need to be light and fluffy, but also moist and just dense enough to really bring that pumpkin element all the way home. When everything is mixed together and flipped in a hot skillet, you end up with the most delicious Pumpkin Pancakes that you’ll be dreaming about all year long.
How to Make Them
Mix up that batter, flip those pancakes, and enjoy every pumpkin spiced bite!
Make the batter. First, stir together all of the wet ingredients – the milk, pumpkin, egg, and butter. In another bowl, combine the remaining dry ingredients. Combine the wet and dry ingredients and try not to over mix it! A lumpy pancake batter is just fine. Allow the batter to rest for about 5 minutes.
Flip those pancakes! Prepare your griddle or pan with butter over medium high heat. Ladle the pancake batter on to the griddle and cook for about 3-4 minutes per side. Then, flip! Repeat this process until all of your batter is gone.
Butter and syrup are always perfect toppings for pancakes of all kinds! Here are a few more ideas that you can really impress your breakfast/brunch guests with:
- Whipped cream is a classic pancake topping. Go above and beyond with easy to make Stabilized Whipped Cream!
- Craving even more pumpkin flavor to accompany these fall flavored pancakes? Consider topping them with Chai Spice Pumpkin Butter or a hearty drizzle of Pumpkin Caramel Sauce.
- The store-bought stuff is just fine, but Homemade Pumpkin Pie Spice is the BEST way to create that signature flavor in these pancakes! Feel free to sprinkle some on top of your flapjacks just before serving.
- Have a little fun by sprinkling some Halloween sprinkles on top of the cooked pancakes or in the batter! Chocolate chips or nuts of your choice also work well in this easy recipe.
Tips for the Best Pumpkin Pancakes
This easy recipe just got easier. Check out my tips and tricks:
- Want to brag that these pancakes are 100% made from scratch? Use Homemade Slow Cooker Pumpkin Puree instead of the store-bought stuff!
- Don’t over mix your pancake batter. If you do, your pancakes will likely end up chewy and tough, not fluffy.
- Flip your pancakes once the edges start to look cooked and bubbles start appearing in the middle of the batter. Don’t flip too soon or you’ll end up with quite the mess!
Celebrate the fall season with more of the BEST pumpkin recipes!
- Pumpkin Bread Pudding
- Maple Glazed Pumpkin Banana Bread
- Pumpkin Baked Oatmeal
- Pumpkin Cream Cheese Muffins
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Get the Recipe: Pumpkin Pancakes
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 large egg
- 2 tablespoons melted butter
- 2 cups all purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 griddle
- Stir together the milk, pumpkin, egg and butter in a large bowl until smooth.
- In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. (Do not over mix, you should have a lumpy pancake batter.)
- Allow the batter to rest for 5 minutes.
- Prepare a griddle or frying pan by melting butter over medium-high heat and wiping off the excess or coating with cooking spray.
- Ladle about 3-4 tablespoons of batter for each pancake onto the hot pan and carefully work into a circle flatting out the top of the pancake with a knife or the back of a spoon.
- Cook until the edges appear dry and small bubbles form in the center of the pancake, approximately 3-4 minutes.
- Flip the pancakes and continue cooking until golden brown and puffed up, approximately 2 minutes.
- Repeat with the remaining batter.
- Serve immediately with butter, syrup or whipped cream.