Celebrate Fall by whipping up these delicious pumpkin pancakes. They are light, fluffy, and full of pumpkin spice flavor. Top them with whip cream and maple syrup for a decadent and easy breakfast everyone will love!
PIN the recipe to try it later!
We LOVE pancakes in this house. Even though the kids are not little anymore, they still love them.
These pumpkin spice pancakes are perfect for breakfast or brunch on a crisp, cool Autumn morning. These are our favorite pancakes to cook in the cooler months; the smell is warm and inviting! Serve with Oven-Roasted Potatoes and Air Fryer Bacon for a complete breakfast!
No time to stand at the griddle to make pancakes? Try these Sheet Pan Pancakes or Baked Overnight Eggnog French Toast Casserole!
Jump to:
🥞 Recipe Highlights
FANTASTIC FALL FLAVOR. Nothing says Fall the way pumpkin spice does. The smell is so good!
MADE WITH REAL PUMPKIN. The amazing pumpkin flavor shines through! No artificial flavors!
LIGHT AND FLUFFY. These pancakes cook up so light, fluffy, and airy; you will love them!
THEY COOK QUICKLY AND EVENLY. I have made other pancakes that turn out super thick, dense, and the middle is sometimes raw. These are NOT that kind of pancake. These are so light they cook quickly and evenly!
MOIST AND TENDER: These pumpkin spice pancakes are moist and tender; they cook up perfectly every time!
PERFECT FOR BREAKFAST OR BRUNCH. Everyone will be happy when you serve these for breakfast or brunch. They are a real crowd pleaser!
📋 Ingredients
- All-purpose flour. I used unbleached all-purpose flour to get these pancakes super light and fluffy.
- Baking powder. This is the ingredient that makes these pancakes light and fluffy.
- Pumpkin Spice mix. I make my own pumpkin spice mix so I always have it on hand.
- Salt. I use fine table salt. It really helps to bring out the flavor of the pancake.
- Milk. You can use any milk. Plant-based milk will work as well.
- Pumpkin puree. Make sure it is pumpkin puree and not pumpkin pie filling.
- Maple syrup. Adds a delicious sweetness and hint of maple.
- Eggs. I use organic eggs. They add structure to the pancake and are needed to make the pancake fluffy.
- Vegetable oil or melted butter. You can also use plant-based butter as well.
- Brown sugar. A little extra sweetness to the pancakes. You could also use coconut sugar or raw cane sugar.
- Vanilla extract. Vanilla adds another depth of flavor to these pancakes. Almond extract is also really delicious.
See the recipe card for quantities.
🥣 Instructions
These pumpkin spice pancakes are super easy to make! Your kids could even help you make them!
I like to make these in a bowl with a whisk instead of in the KitchenAid mixer. They are very light and fluffy this way!
First of all, whisk together the dry ingredients.
Next, whisk together the wet ingredients.
Next, you guessed it, add the wet ingredients to the dry ingredients. Mix with a light hand. There may be small lumps, that's okay! Let it sit for 5 minutes. Then, oil the griddle and let it heat up.
Use a ⅓ cup measuring cup and use it to measure out the batter for each pancake. Then, pour it on the heated grill and use the bottom of the measuring cup to spread the batter out and make the circle bigger.
Cook until the pancake starts to bubble and the edges start to dry. Flip over and cook for about 1 minute on the other side. Repeat for the rest of the pancake batter.
Serve pumpkin pancakes warm with butter, syrup, whipped cream, and nuts! Enjoy!
Hint: Do not overmix the pancake batter. When you combine the wet and dry ingredients, use a light hand. This applies to pancakes, waffles, and muffins. I use the same method with my Banana Chocolate Chip Muffins and Strawberry Rhubarb Cream Cheese Muffins.
🥛 Substitutions
DAIRY-FREE: Make these pumpkin pancakes dairy-free by using unsweetened almond milk.
VEGAN: Make vegan pumpkin pancakes by using unsweetened almond milk and vegetable oil or coconut oil instead of butter. Also, use a flax egg instead of a regular egg.
REFINED SUGAR-FREE: Use raw cane sugar or coconut sugar instead of brown sugar.
📖 Variations
This recipe is delicious as is, but if you want to dress it up a bit, try these ideas!
- Chocolate - add ½ cup of chocolate chips to the pancake batter. Chocolate and pumpkin go really well together.
- Pecans - add chopped pecans on top for delicious pecan pumpkin pancakes.
🍽 Equipment
To make these yummy pancakes, you need a frying pan or a griddle.
🌡️ Storage
You can store pancakes in the fridge in an airtight container or Ziploc bag for 2-3 days.
The best way, I find, is to store them in the freezer. For example, freeze cooked pancakes on a baking sheet, then place them into a Ziploc freezer bag. Then, to reheat, pop them in the toaster and dig in!
They will keep fresh for up to 2 months in the freezer.
🍳 More Breakfast Recipes
💭 Top tips
- Use a whisk to mix the batter instead of a spoon. This will reduce the number of lumps in the batter.
- Don't over mix the batter as the pumpkin pancakes will not be as light and fluffy.
- Don't walk away from the griddle! These cook up fast!
📋 Frequently Asked Questions (FAQs)
Yes! Pancake batter can be stored in the fridge in an airtight container or a Ziploc bag for up to 3 days. You can also freeze pancake batter in a freezer bag and place it in the fridge the night before to thaw or in cold water. Then, cut a corner of the plastic bag and pipe the batter onto the hot griddle when ready to cook.
Yes! A rest time of 5 minutes is the key to perfect pancakes. This allows the gluten time to rest and the dry ingredients to get saturated with the wet ingredients. The lumps will smooth out as well.
👩🏻🍳 More Pumpkin Recipes
- Pumpkin Cream Cheese Muffins - Starbucks Copycat
- Iced Pumpkin Spice Latte
- Homemade Pumpkin Pie Spice
- Zucchini Bread with Cinnamon Glaze
If you’ve tried Pumpkin Pancakes or any other recipe, please take a moment to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!
You can also Follow Me on Instagram, Facebook, and Pinterest. Would you please tag me in your photos @windingcreek_ranch? I would love to see your pictures!
📋 Recipe
Pumpkin Pancakes
Equipment
- Griddle
- Spatula
- Mixing bowls
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1½ tsp pumpkin pie spice
- 1 teaspoon salt
- 1½ cups milk
- 1 cup pumpkin puree
- 3 tablespoon maple syrup
- 2 eggs
- 4 tablespoon vegetable oil, or melted butter
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat griddle to 350 degrees Fahrenheit. Combine the flour, baking powder, pumpkin pie spice, and salt in a medium mixing bowl. Mix with a whisk until blended.
- In a second bowl, combine the milk, pumpkin purée, maple syrup, eggs, vegetable oil (or melted butter), brown sugar, and vanilla extract. Whisk until thoroughly blended. Pour the wet ingredients into the dry ingredients, and whisk just until combined. Some small lumps remaining are okay. Let the batter rest for 5 minutes.
- Once the griddle is heated (a drop of water will start to sizzle), it's time to start making pancakes. Again, lightly oil your griddle if you need to.
- Using a ⅓ measuring cup, scoop the pancake batter onto the griddle. Use the bottom of the measuring cup to spread the batter and make the pancake bigger. Cook for about 2 minutes, or until small bubbles start to form on the pancake and the edges start to dry out. Flip each pancake and cook for an additional 1 minute. They should be lightly browned.
- Repeat with the remaining batter until all the pancakes are made. Serve warm immediately with your favorite toppings of whipped cream and maple syrup, or keep warm in the oven until you are ready to use.
- Enjoy!
Notes
- Use a whisk to mix the batter instead of a spoon. This will reduce the number of lumps in the batter.
- Don't over mix the batter as the pumpkin pancakes will not be as light and fluffy.
- Don't walk away from the griddle! These cook up fast!
Nutrition
🥘 More Recipes
👪 Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
nancy
these pancakes were super fluffy! PSL lovers rejoice!
Jeri
I'm so glad you liked them! They are so fluffy! One of our favorites!
Audrey
My kids loved these!
Jeri
That's awesome!
Giangi Townsend
Love, Love, Love those yummy pancakes. Thank you for sharing.
Ashley
Excuse me while I put on a pair of fuzzy socks and a sweater to make this!!
Jeri
Lol! So true! Enjoy, Ashley!
Mama Maggie's Kitchen
This dish looks so deliciously good. I wish I could eat that right this minute!
Mama Maggie's Kitchen
Incredibly delicious. I have to make this soon!
Jill
Loved these!
Jeri
Thanks, Jill!
Lara
These pancakes were amazing! Thanks for the recipe!
Jeri
I'm glad you liked them! 🙂