Pumpkin Pancakes

Pumpkin Pancakes by @browneyedbaker :: www.browneyedbaker.com

We’re a day away from Halloween; are you pumpkin’ed out yet? I feel like I’ve barely gotten started on my fall baking, have yet to pass out Halloween candy, and yesterday there was already Christmas candy on display at the grocery store! I love Christmas just as much (even more!) than the next person, and I’m excited for the holiday season, but I’m not ready to wind down my fall baking yet. We still have a whole month before Thanksgiving! Let’s keep rolling, shall we?

Hot, indulgent breakfasts have always felt like a treat. Growing up, I always preferred a simple bowl of cereal or some toast with peanut butter and jelly for breakfast instead of fussing with eggs or pancakes or anything of the like. I still eat the same way, but love to make special breakfasts of pancakes, French toast or waffles every now and then. Pumpkin pancakes are one thing that had been missing from my cold weather breakfast repertoire. After two straight mornings of waking up to a blanket of frost on the grass, I thought now would be as good a time as any to whip them up.


Pumpkin Pancakes by @browneyedbaker :: www.browneyedbaker.com

Like most all pancake recipes, this one is quite simple and can be mixed together in less than 10 minutes. Even better, I had everything I needed in the kitchen already. I love how prominent the pumpkin flavor is in these pancakes, and along with the combination of spices, they taste like fluffy pieces of pumpkin pie! Next time, I might top them with whipped cream instead of butter and syrup :)

Pumpkin Pancakes by @browneyedbaker :: www.browneyedbaker.com

These would make a great Halloween breakfast treat! Or breakfast-for-dinner to fuel you for trick-or-treating. I’m a huge fan of breakfast food for dinner.

Do you have any special breakfast traditions for different times of the year?

Pumpkin Pancakes by @browneyedbaker :: www.browneyedbaker.com

One year ago: Pumpkin Blondies
Three years ago: Homemade Caramel Apples

Pumpkin Pancakes

Servings 6 pancakes
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Author: Michelle
Pumpkin and spice pancakes make the perfect breakfast on a chilly fall morning.


  • cups
    all-purpose flour
  • 2
    light brown sugar
  • 2
    baking powder
  • ¼
  • 1
    ground cinnamon
  • ¼
    ground nutmeg
  • teaspoon
    ground ginger
  • teaspoon
    ground cloves
  • 1
    (whole or 2%)
  • ½
    canned pumpkin
  • 1
  • 2
    vegetable oil
  • 1
    vanilla extract


  1. Preheat a griddle to medium heat.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.
  3. In a medium bowl, whisk together the milk, pumpkin, egg, vegetable oil and vanilla extract. Pour the wet ingredients over the flour mixture and whisk gently until completely combined. Set aside for 5 minutes.
  4. Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
  5. Ladle ⅓-cup of the batter onto the griddle for each pancake. Cook for 2 to 3 minutes, or until the edges are set and the bubbles around the edges are open and set. Flip and cook on the second side for an additional 2 minutes, or until golden brown. Serve immediately. Leftover pancakes can be frozen for up to 1 month.

Recipe Notes:

Nutritional values are based on one pancake


Calories: 197kcal
Fat: 7g
Saturated fat: 4g
Cholesterol: 31mg
Sodium: 128mg
Potassium: 268mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 6g
Protein: 5g
Vitamin A: 65.7%
Vitamin C: 1%
Calcium: 12.4%
Iron: 9.6%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!