Pumpkin Pancakes
These Pumpkin Pancakes are soft, fluffy, and full of cozy fall flavor. Each one cooks up golden on the outside and tender on the inside, with just the right balance of cinnamon, nutmeg, and real pumpkin. Simple ingredients, quick to make, and guaranteed to make the kitchen smell amazing.
If you love all things pumpkin, try our Baked Pumpkin Donuts or Bakery-Style Pumpkin Muffins next — both bring that same cozy fall aroma to your kitchen.
Why You’ll Love These
These pumpkin pancakes come out incredibly soft, tender, and full of warm fall flavor. The pumpkin adds natural moisture and richness, while the spices create that classic aroma that makes your kitchen smell amazing.
- Fluffy, not dense – A short batter rest + medium heat = tall fluffy pancakes without burning.
- Almost one bowl – pantry staples and real pumpkin, no processed mix.
- Balanced spice – cinnamon-forward with warm ginger and nutmeg.
- 20 minutes cooking time – quick batch now, freeze for later.
Some of our other favorite breakfast recipes are Baked Apple Cider Donuts, Sausage And Egg Baguette Bake (Baguette Boat), Pumpkin Scones, Bacon Cheddar Biscuits, and Easy Sausage Gravy.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Pumpkin Pancakes
Pro Tip
To achieve what I consider the perfect even browning on a pancake, I don’t butter or grease my non-stick griddle. It browns perfectly without sticking!
Tips
- Use pure pumpkin puree, canned or fresh. Don’t use canned pumpkin pie mix.
- Use 1 1/2 teaspoons of pumpkin pie spice in place of the spices used in this recipe.
- Make them whatever size you desire!
- Don’t overmix the pancake batter. Stir just until the wet and dry ingredients come together. A few small lumps are okay—this helps keep the pancakes fluffy.
- Let the batter rest about 5 minutes before cooking. This allows the flour to hydrate and leads to a softer, thicker, and fluffier pancake.
- Keep the heat at medium to medium-low to prevent burning the outer pancake before the inside is cooked.
- Note, I don’t butter or grease the griddle for even browning. Typically, the butter starts to burn while cooking the pancakes. I know all recipes say to do this step, but I find my pancakes brown more evenly and perfectly without greasing the skillet.
- Wait until bubbles form on the surface and the edges look dry and set before flipping them over.
- Adjust consistency if needed; The batter will thicken as it sits. If the batter is too thick, add a splash of milk. This batter is a little thicker than regular pancake batter.
Variations
- Chocolate Chip Pumpkin Pancakes: Stir in mini chocolate chips to add a sweet, chocolately bite.
- Nutty Pumpkin Pancakes: Fold in chopped pecans or walnuts for extra crunch and flavor.
- Dairy-Free: Replace dairy milk with almond milk, oat milk, or coconut milk, and swap the butter for coconut oil or a neutral oil.
- Apple Pumpkin Pancakes: Add a handful of finely diced apples for extra fall flavor.
FAQs
Yes. Start with 1 1/2 cups and then slowly add more for a thinner batter consistency.
Mix wet and dry separately, refrigerate, and combine in the morning. Fully mixed batter loses lift overnight.
Over-mixing, a griddle that’s too hot, or batter that’s too thick. Rest the batter, cook on medium, and thin with 1–2 Tbsp milk if needed.
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Or freeze, separated by parchment paper, for up to 3 months. Thaw in the fridge overnight.
To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 350°F oven for about 8-10 minutes, or until hot.
More Pumpkin Breakfast Recipes
Pumpkin Pancakes Recipe
Ingredients
- 2 cups All-purpose flour
- 2 tsps Baking powder
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/2 tsp Ground nutmeg
- 1/8 tsp Ground cloves
- 1/2 tsp Kosher salt
- 1/4 cup Granulated sugar
- 1/4 cup Dark brown sugar
- 1 cup Pure pumpkin puree not pumpkin pie filling
- 2 large Eggs
- 1/4 cup Unsalted butter melted, cooled slightly
- 2 cups Buttermilk
- 1 tsp Vanilla extract
Instructions
- In a medium bowl, whisk the all-purpose flour, baking powder, cinnamon, ginger, nutmeg, cloves, and kosher salt until combined.2 cups All-purpose flour, 2 tsps Baking powder, 1 1/2 tsp Ground cinnamon, 1/2 tsp Ground ginger, 1/2 tsp Ground nutmeg, 1/8 tsp Ground cloves, 1/2 tsp Kosher salt
- In a large bowl, whisk the sugars, pumpkin puree, eggs, melted butter, buttermilk, and vanilla extract until well combined. Using a rubber spatula stir in the dry ingredients just until combined.1/4 cup Granulated sugar, 1/4 cup Dark brown sugar, 1 cup Pure pumpkin puree, 2 large Eggs, 1/4 cup Unsalted butter, 2 cups Buttermilk, 1 tsp Vanilla extract
- Heat a large non-stick griddle or skillet over medium heat. (Butter or spray the pan if desired.) Use a 1/3-cup cookie scoop (size 50) to portion the batter onto the griddle and gently spread each scoop into a circle. Cook each pancake 3-4 minutes on each side or until the pancakes are cooked through. Wait for bubbles to form on top, and the edges are dry and set before flipping.
- Keep the pancakes warm in a 200ºF oven until all the batter is cooked. Serve with butter and maple syrup, whipped cream, or powdered sugar.
Notes
- Don’t overmix the pancake batter. Stir just until the wet and dry ingredients come together. A few small lumps are okay—this helps keep the pancakes fluffy.
- Store in an airtight container in the fridge for up to 3 days. Or freeze for up to 3 months.