Pumpkin Pancakes
These pumpkin pancakes are light, fluffy, and the perfect way to ring in the fall season. Serve them for breakfast, brunch, or even dessert with the rest of your favorite breakfast menu items.
It’s Not Fall Without a Stack of These Pumpkin Pancakes!
Hot, indulgent breakfasts have always felt like a treat. Growing up, I preferred a simple bowl of cereal or some toast with peanut butter and jelly for breakfast instead of fussing over a hot oven or stove. I still eat the same way, but love to make special breakfasts every once in a while consisting of pancakes.
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!
Why I Love These Perfect Pumpkin Pancakes
Like most 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!)
These would make a great Halloween breakfast treat, or even a breakfast-for-dinner meal to fuel you for trick-or-treating.
Do you have any special breakfast traditions for different times of the year? I’d love to hear all about them in the comments!
Key Ingredients
- All-purpose flour
- Baking powder
- Salt
- Pumpkin pie spice (or individually ground cinnamon, cloves, ginger, and nutmeg)
- Light brown sugar (or dark if that’s all you have)
- Milk (I prefer whole or 2%, but you can use plant-based milk if you’re dairy-free.)
- Canned pumpkin puree (100% pure pumpkin; not pumpkin pie filling)
- An egg
- Pure vanilla extract (always over the imitation stuff!)
How To Make These Pancakes
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- Make the Pancake Batter: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside. 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 to let them meld together.
- Prep the Griddle: Preheat a griddle to medium heat. Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
- Cook the Pancakes: 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, or transfer to an oven-safe dish and keep warm in the oven at a low temperature until ready to serve.
Serving Suggestions
Make these pumpkin pancakes as an accompaniment to your other favorite breakfast or brunch recipes to make them a complete meal!
- Homemade Iced Coffee
- Perfect Quiche Lorraine
- Easy Homemade Granola
- Oven-Baked Bacon or Bourbon Brown Sugar Bacon
- Cheesy Zucchini and Sun-Dried Tomato Scones
- Overnight Chilled Plum Oatmeal
- Cheesy Bacon, Mushroom, and Spinach Strata
- Homemade Greek Yogurt
- Sausage, Egg, and Cheese Casserole
- Bacon or blueberry jam
Storage, Freezing, and Reheating Instructions
- Store: These cooked and cooled pumpkin pancakes can be stored at room temperature or in the fridge for up to 3 days in an airtight container or plastic bag.
- Freeze: You can freeze these pumpkin pancakes for up to 1 month in an airtight, freezer-safe container or plastic bag.
- Reheat: From chilled or frozen in the microwave for 1-2 minutes, or until warmed through.
More Fall Recipes To Try
- Pumpkin Blondies
- Homemade Caramel Apples
- Perfect Pecan Pie
- Classic French Apple Cake
- All-American Beef Chili
Watch the Pumpkin Pancakes Video:
Pumpkin Pancakes
Ingredients
- 1¼ cups (156.25 g) all-purpose flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon (0.25 teaspoon) ground nutmeg
- ⅛ teaspoon (0.13 teaspoon) ground ginger
- ⅛ teaspoon (0.13 teaspoon) ground cloves
- 1 cup (244 ml) milk, whole or 2%
- ½ cup (122.5 g) canned pumpkin
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat a griddle to medium heat.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves; set aside.
- 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.
- Once the griddle comes to temperature, drizzle with vegetable oil and wipe off excess with a paper towel.
- 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.
Notes
- Pumpkin Puree: Be sure to purchase 100% pumpkin puree and not pumpkin pie filling.
- Store: These cooked and cooled pumpkin pancakes can be stored at room temperature or in the fridge for up to 3 days in an airtight container or plastic bag.
- Freeze: You can freeze these pumpkin pancakes for up to 1 month in an airtight, freezer-safe container or plastic bag.
- Reheat: From chilled or frozen in the microwave for 1-2 minutes, or until warmed through.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
These look fantastic – pancakes are my all time favourite breakfast treat. I have never seen canned pumpkin here in Scotland, I must check if I can get it. Looking forward to trying (and more importantly) eating these!
Pumpkined out? No such thing!!! I’ll eat pumpkin pie in the middle of April. Bring it on!!
I am definitely not all pumpkin’ed out yet! We do pancakes pretty often here and I love pumpkin pancakes!
My daughter was just diagnosed with mono and has a sore throat so bad she hasn’t been able to eat for a week. I think I’ll make these for her as soon as she can swallow again since she loves pumpkin.
I love breakfast for dinner with a capital L. And honestly, I really can’t think of anything better at the moment than pancakes with syrup. The pumpkin makes them perfect, and satisfies that little Autumn is here! leap that happens inside me every time I step outside and breathe in. Thank you for such a cool idea!
Yum! Sounds like the perfect breakfast for tomorrow!
These look great! Love adding pumpkin to different things.. I think pancakes go to the top of the list now :)
These look so fluffy and delicious! I’m mainly a cereal eater for breakfast myself, but I would definitely not complain if I woke up to these :).
Delicious with warm Pecan syrup. I’m never tired of pumpkin. I am definitely not in the Christmas mode yet. I need to get started on my Fall baking.
I am getting pumpkined out but these look delicious!
I just made these recently and actually found the recipe on Two Peas and Their Pod blog – I saw that this is an adaptation from their recipe. They really are very good, and even better with a bit of butter and maple syrup. My kids and husband ate them up! Just a note, Two Peas made these with a streusel topping – so good but over the top sweet. I made these plain last time (as shown in your recipe) and liked them better without the topping. Thanks for sharing!
No way, I am not sick of pumpkin yet. Not sure that could ever happen! These pancakes look so delicious – I love how fluffy they are!
Yum! This looks perfect for this cold morning!
I have been craving these since I had them in a restaurant. These look lighter and fluffier so I have to try these! Thanks!
These pancakes look too delicious to resist. I guess I will have to break open the can of pumpkin I just purchased yesterday.Thanks for sharing.
I laughed when I read your comment about Christmas candy. In my neck of the woods, the Halloween candy appeared in late August and Christmas candy has been on the shelves at the grocery stores for a month.The rest of the holiday stuff is also now appearing. I am old enough to rememebr when most Christmas stuff didn’t appear until after Thanksgiving. I remember how fun it was to go into stores and see them magically transformed the weekend after Thanksgiving. Christmas has lost so much of its magic these days. Everything is focused on the material and spending, presents and bigger , bigger , bigger and more, more , more. It kind of sad, I think.
Oh just lovely. As soon as I saw the beautiful pictures of these pancakes…I knew that I have to try them, and I thought how perfect they would be for tomorrow nights dinner!! We love breakfast for dinner, and since it’s Halloween, how perfect pumpkin pancakes would be! :-)
Could you substitute whole wheat flour?
Hi Janice, In the original recipe, Maria used 3/4 cup all-purpose flour and 1/2 cup whole wheat flour. I don’t often use whole wheat flour in my baked goods unless making something like whole wheat bread, so I converted it to all AP. You could start with that much, and then try doing more if you’d like. The protein amounts in the flours are different, so there might be a bit of a difference in texture.
So fluffy! Such a perfect fall treat. :D
these look really lovely, a perfect way to sneak pumpkin into my fiance’s diet! He doesn’t like pumpkin, but loooves pancakes! I am unable to find canned pumpkin here in Australia, can I just use cooked & pureed fresh pumpkin instead?
Hi Sally, Yes, you definitely can! Enjoy!
pumpkin pancakes are soooo good! This version looks awesome!
These look really tasty and they´d be perfect for the weather we´re ecperiencing today here in Gran Canaria, Spain :-) Xx
These are perfect for chilly fall mornings!
Oh. my. goodness. These look amazing! I hope I get a chance to try them.
Just look at the colour! Looks gorgeous :)
They look amazing! Never tried a pumpkin pancake before. And I know what you mean, as excited as I am about Christmas, I am not ready to let go of autumn yet!
They’re so pretty. Light, fluffy, moist, the color is great and yes to ” We still have a whole month before Thanksgiving! Let’s keep rolling, shall we?” – I agree. Because of some 4th qtr posts I have to turn in well in advance, it’s been Christmas-ey in my kitchen the past 2 weeks but it feels weird. And it’s 80F in San Diego on top of it…even more weird. Pinning these pretty pancakes!
What leftover pancakes? :)
I live in Canada so we have already had our Thanksgiving and I am almost in full fledged Christmas mode! I love the holidays!
That is one gorgeous stack of pancakes!
I absolutely LOVE everything pumpkin! I’ll definitely have to try this out in the morning:)