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!
I’m sorry I waited a year to make these pancakes. Your recipes never (ever) disappoint and this was no exception. They cooked up beautifully — no lumps, perfect thickness for batter, and they were easy to flip!). They were completely perfect. I used a 1/4 C. measure, and they were the just the right size for me and my fellow pancake snarfer — making about 8 pancakes in all. I added 1 cup of chocolate chips (with some reserved from that cup for sprinkling on the pancakes, pre-flip) and because I added the chocolate, I decreased the sugar to 1.5 Tbs. I made these with your oven-cooked bacon recipe (actually, I cooked the pancakes in some of the grease from the bacon) and we feasted (glasses of milk and coffee strongly recommended). Thank you for another great recipe!!
I just try to make this recipe. And Its really wonderful. Thanks for sharing.
I’d made these a few times so far and just made a triple batch to use up some pumpkin and stock up my freezer! Delicious pancakes. Thanks for the great recipe!! I used 1/2 all-purpose flour and 1/2 whole grain flour with soft and fluffy results.
just made this recipe and the pancakes came out AWESOME!!! thank you!!!
These pancakes were so easy and so delicious. I served them for a Sunday morning breakfast with warm real maple syrup and butter. I did make a mistake in reading the recipe–I didn’t have my glasses on and put in 1/4 tsp. ginger instead of 1/8. It didn’t matter. They were great!
Just tried this recipe out this morning and I have to say, absolutely heavenly! You weren’t kidding about the light and fluffy nature of these and they have a great density to them. The spices and pumpkin flavor all compliment each other perfectly. This recipe is definitely bookmarked and will be used again!
I made these this morning, my kids loved um! Thank you for sharing!! We put “Fluff” on top instead of syrup, yummy!!
These were wonderful!! A big hit with my family for the day after Thanksgiving breakfast. I made a simple glaze of powdered sugar, milk and vanilla to use instead of syrup and everyone raved over it.
I am pretty proficient in the kitchen and I can for sure follow a recipe. These, after still being on the griddle for nearing 15 minutes, are still gooey and gummy in the center and don’t taste like much. Bummed! Any idea what I did wrong?
Hi Kate, Oh no! I’m sorry you had some trouble with the pancakes. I’m not sure why they would not be cooked after so long! Mine only took about 5 minutes.
Same thing happened to me. I realized too late that I forgot the baking powder. So, for the second half of the batter I added about a teaspoon to the leftover batter. It helped very little, but I’m wondering if the problem lies within how well the ingredients are is mixed together? Going to try and give it another go.
Love, love, love these pancakes! Thank you for sharing the recipe!
Made these yesterday – delicious! Even the cold leftovers were great – tasted like a little cake or muffin.
One question – I can set the degree of heat on my griddle. What temp do you recommend for these? I think (?) I used about 325, usually I cook pancakes at 350 but 325 seemed like more of a “medium” heat.
Hi Pat, Yes, I used an electric griddle as well and used 325 on mine.
These were great! Very fluffy and moist. The only changes I made were by using plantain flour and unsweetened almond milk :)
I made these for our breakfast for dinner meal. They were very good…easy to make. A definite keeper!
This pancake recipe is sooo yummy. The perfect amount of fluffiness and pumpkin-y goodness. Such a well balanced pancake. Thanks for the recipe!
I had pumpkin pancakes recently at a little hole-in-the-wall restaurant with apple cider syrup. I just googled the syrup and am heading for the kitchen to make some:) This is a winning combo.
I made these last weekend and they were fabulous. My kids loved them! Will definitely make them again this Sunday. Recipe is a keeper.
Do you think buttermilk would be good in place of the milk? I always make buttermilk pancakes and think they are so light and fluffy, but I wonder if it would work in this recipe.
Hi Toni, I haven’t tried it, so I can’t tell you definitively how it will turn out, but I don’t think it could hurt to try!
Target was actually playing Christmas music as I was buying my Halloween candy! It was very surreal.
Pumpkin pancakes sound amazing! I love having pancakes or eggs for dinner especially in the fall or winter. So comforting!
These look SO fluffy and perfect!!
These are on my list to make but what’s a half can o pumpkin? Cans are all different sizes. How many cups or teaspoons etc. would be more helpful. ty
Sorry read it wrong. Im making these tomorrow morning!
love these! my 3 yr old did too!
Oh, these pancakes look so GOOD – I can just imagine their aroma!
I simply won’t get enough of pumpkins! Thats a delicious stack :)
Yum! Makes me wish I hadn’t had a bowl of Golden Graham’s for breakfast!
I made these for my kids this morning and they loved them! I added a few chocolate chips, for the kids of course, and they were delicious!
I will never be pumpkin’d out — these look fantastic!
Im sure I can use pumpkin pie spice in substitution of the cinnamon etc but do you have any suggestions of how much to use?
Hi Tanya, I would use about a ½ to 1 teaspoon, depending on how spiced you’d like them.
I made pumpkin-white chocolate popcorn & tonight I’m baking a Pumpkin Streusel Coffeecake. http://blog.williams-sonoma.com/todays-recipe-pumpkin-coffee-cake-with-brown-sugar-pecan-streusel/ My co-workers are going to be so happy tomorrow! Happy Halloween to all!
We love these pancakes! thanks for the recipe!