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Home » Course » Breakfast » Pumpkin Pancakes

September 4, 2021

Pumpkin Pancakes

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This pumpkin pancakes recipe makes thick and fluffy pancakes that are so moist and delicious! Dust with cinnamon sugar or maple syrup and a sprinkle of toasted pecans to warm up a chilly morning breakfast!These thick and fluffy pumpkin pancakes are so moist and delicious! Dust with cinnamon sugar or maple syrup and a sprinkle of toasted pecans to warm up a chilly morning breakfast!

These pumpkin pancakes are thick and fluffy and so moist and delicious! Dust with cinnamon sugar or maple syrup and a sprinkle of toasted pecans to warm up a chilly morning breakfast!

I've been making this pumpkin pancakes recipe for a very long time. Years ago, I had friends over for pumpkin waffles and that started my pumpkin journey. Now I make pumpkin muffins, cake, bread, cookies, coffee syrup, donuts, and more!

pumpkin spice pancakes in a stack drizzled with syrup

Pumpkin Pancakes Recipe

These pancakes are plump and perfect.  The batter is thick, which enables you to make a more proportionally round patty since it doesn't spread while on the griddle.  The cinnamon sugar sprinkled on top is essential.  Pour some maple syrup, take a bite, and you might just think you're in heaven.

Ingredients

Pumpkin puree is the essential ingredient here, but you only need ½ cup.  Use the canned puree that is not spiced for pie filling. Below is a list of ingredients you need to make pumpkin pancakes.

ingredients for pumpkin pancakes

What You Need:

  • Flour - You can use any type but this recipe is tested with all-purpose.
  • Brown sugar - Light or dark works!
  • Baking powder - The agent that helps the pancakes fluff.
  • Spices - Ground cinnamon, nutmeg, ginger cloves. Or, substitute with pumpkin pie spice.
  • Milk - Use what you have on hand, but I suggest going with a fuller fat or  evaporated. Typically we like buttermilk in our pancakes, but not this recipe.
  • Pumpkin puree - For convenience, I always use canned but you can definitely use fresh, homemade puree. Make sure you do not accidentally buy the canned pumpkin pie filling which is spiced puree.
  • Egg - 1 large egg does the trick!
  • Vegetable oil - Or an equal amount of melted butter.

You'll also want to make sure you have salt on hand as this recipe calls for ¼ teaspoon.

Instructions

Scroll to the recipe card at the bottom of this post for the step-by-step on how to make pumpkin pancakes. The general steps are as follows:

  1. Preheat griddle over medium heat (325°F).
  2. Whisk the dry ingredients in a medium bowl; set aside.
  3. Combine the rest of the ingredients in a large separate bowl.
    mixing wet and dry ingredients for pumpkin pancakes
  4. Pour flour mixture into the bowl with the wet ingredients.
  5. Stir until just combined. Do not overmix.
    Mixing pumpkin pancake ingredients
  6. Grease hot griddle with cooking spray.
  7. Pour ⅓ cup portions of pumpkin mixture onto hot griddle; flip when dry and bubby.
    pour pumpkin pancake batter onto hot griddle
  8. Let cook an additional 2 minutes or until browned.
  9. Serve hot.

If you are not serving the pancakes immediately, keep them warm in a preheated 200°F oven until ready to serve, up to 20 minutes.

Flavor Suggestions

I do not suggest eating pumpkin spice pancakes plain, without some sort of topping. Try the following serving suggestions instead.

Syrup

The most traditional way to eat these pancakes is with pure maple syrup. Or, try other types of syrup like almond butter maple syrup, pancake syrup, honey, etc.

Cinnamon Sugar

My favorite way to eat pumpkin pancakes is sprinkling cinnamon sugar over top. Or, try mixing cinnamon sugar into your maple syrup.

Toasted Pecans

These pancakes are so delicious served with toasted pecans! You can also mix pecans into the batter, or even chocolate chips!

Chocolate Chips

If you add chocolate chips, you might as well top with a dollop of whipped cream! At least, that's the dream of my kids. Maybe we're talking dessert now!

 

stack of pumpkin pancakes with poured syrup and pecans

Storage and Leftover Tips

You can store leftover pumpkin pancakes in the freezer. Wait for them to cool completely in a single layer on a wire rack to avoid any moisture building up. Then transfer to a plastic freezer bag, label with the date and freeze for up to 1 month.

Frequently Asked Questions

Can you make pancake batter ahead of time?

Sure! You can make this batter up to 3 days before and store in an airtight container the fridge so its ready in the morning. I suggest taking the batter out of the fridge 20-30 minutes before cooking.

Can I make these gluten free?

I do not have experience with gluten free baking, but here is a great gluten free pancake recipe (although it's not pumpkin).

Can this recipe be doubled?

Absolutely! In fact, I recommend it so you can invite more people over, or have some leftover to freeze.

slice out of a stack of pumpkin spice pancakes

More Pancake Recipes

If you love these pumpkin pancakes, you'll definitely want to try these other pancakes!

  • German Pancakes
  • Birthday Cake Pancakes
  • Easy Crepe Recipe

Made this recipe?

Leave a star rating and tag me on Instagram @seededtable so I can see.  I love hearing from you!

This recipe was originally published October 14, 2010 and updated with new photos and recipe tips September 2021.

Photography by Marie Roffey.

stack of pumpkin spice pancakes with maple syrup and pecans
Print Recipe
5 from 3 votes

Pumpkin Pancakes

These pumpkin pancakes are thick and fluffy and so moist and delicious! Dust with cinnamon sugar or maple syrup and a sprinkle of toasted pecans to warm up a chilly morning breakfast!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: pumpkin pancakes, pumpkin pancakes recipe, pumpkin spice pancakes
Servings: 6 servings
Calories: 194kcal
Author: Nikki Gladd

Ingredients

  • 1¼ cups all-purpose flour
  • 2 tbsp. brown sugar
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ¾ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • Dash of ground ginger
  • Dash of ground cloves
  • 1 cup milk
  • ½ cup pumpkin puree
  • 1 large egg
  • 2 tbsp. vegetable oil

Instructions

  • Whisk together the flour, sugar, baking powder, salt and spices in a medium bowl.  Make sure to blot out any chunks of brown sugar.  In a separate small bowl, combine the milk, pumpkin, egg and oil or butter.  Stir into the dry ingredients and mix until just combined.  The batter may still be lumpy.
  • Heat a skillet or griddle over medium heat (325˚F for the griddle). Spray hot surface with cooking spray. Pour batter on heated surface in ⅓ cup portions.  Use the back of the spoon or measuring cup to smooth the batter into desired circle shape. When bubbles start forming on the top and looks dry, carefully use a spatula to flip to the other side. Let cook for a few more minutes until golden brown.
  • Repeat with the rest of the batter, grease the pan as needed. Serve with maple syrup and cinnamon sugar (optional).

Notes

  • Nutrition information is an estimate only.

Nutrition

Serving: 2pancakes | Calories: 194kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 112mg | Potassium: 315mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3296IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 2mg
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About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

  1. Laura says

    May 24, 2019 at 4:27 pm

    Hi, I made these this morning with leftover maple-roasted buttercup squash. They were outstanding. Thank you for this fantastic recipe!

    Reply
    • Nikki Gladd says

      May 24, 2019 at 5:13 pm

      Thank you, Laura! That sounds like a delicious breakfast!

      Reply
  2. Dayna says

    October 03, 2014 at 2:50 pm

    Oh wow! I just tried these today and they came out oh so delicious! They had just the right amount of spice, but didn't over power the pumpkin. I will be making these again. Soon. 🙂

    Reply
  3. Heidelind says

    October 20, 2012 at 7:56 am

    I just made these for breakfast and they were a huge hit:) It's few and far between that I see my toddler eat with such relish! I used a ghost shaped cookie cutter to make ghost pancakes just for fun:)

    Reply
    • Nikki says

      October 20, 2012 at 2:38 pm

      That's wonderful to hear! And, how fun to have ghost shaped ones. Thanks for sharing! 🙂

      Reply
  4. Tammy W. says

    September 27, 2011 at 9:42 pm

    I think I may suprise my hubby with these Saturday morning. He loves everything pumpkin!

    Reply
  5. Jessica @Sunny Side Up says

    September 27, 2011 at 6:52 pm

    YUM!! I love pumpkin spice pancakes and your breakfast for dinner post on FB is making me crave them!

    Reply
  6. Marlis says

    November 12, 2010 at 7:16 pm

    I posted a link on my site to your site regarding the pumpkin pancakes. They are delicious and we eat them quite often. Thanks for a great recipe.

    Reply
  7. Georgia @ The Comfort of Cooking says

    November 12, 2010 at 12:11 pm

    Hi again, Nikki - I just wrote a post about them this morning.

    Thanks again for the wonderful recipe. They were really tasty, and I'm sure I'll be making them again this weekend with my leftover pumpkin puree! 🙂

    Reply
  8. Georgia @ The Comfort of Cooking says

    November 05, 2010 at 4:01 pm

    Hi Nikki - I made these this morning and they were SO delicious! My husband and I both loved them. If you don't mind, I might post about them on my blog, with credit to you of course. Thanks for the awesome recipe! This was my first pumpkin pancake, but it won't be my last!

    Reply
    • Pennies on a Platter says

      November 05, 2010 at 5:17 pm

      Hi Georgia. Glad you liked them! Of course you can blog about it! 🙂

      -Nikki

      Reply
  9. April says

    October 30, 2010 at 11:14 am

    I'm excited to see that 2 people made them and have rave reviews-we are making them tomorrow and I can't wait!

    Reply
  10. Marissa says

    October 26, 2010 at 5:38 pm

    Hi there,

    I made this recipe this weekend and they were DELICIOUS!

    Thanks for the recipe!!! 🙂

    Marissa

    Reply
  11. Marissa says

    October 23, 2010 at 2:44 pm

    These are SO DELICIOUS! I can't get over how good they are haha! I made them this morning for breakfast and will be posting on my blog soon.

    Thanks for your amazing recipes! 🙂

    -Marissa

    Reply
  12. kaitlyn says

    October 17, 2010 at 10:57 am

    Can you save some of the batter for another day?

    Reply
    • Pennies on a Platter says

      October 17, 2010 at 4:54 pm

      Hi Kaitlyn,

      Sure! You can reserve some of the batter for the next day. Just keep it in the fridge. I'm willing to bet it's fine in the fridge for up to 3 days.

      -Nikki

      Reply
  13. Laura says

    October 17, 2010 at 7:13 am

    I'm loving all of your pumpkin recipes!

    Reply
  14. Kristen says

    October 15, 2010 at 9:31 pm

    Such a gorgeous picture and delicious looking pancakes!

    Reply
  15. Tawny @ The Year of The Cookie says

    October 14, 2010 at 9:21 pm

    I really want to try these soon! Pumpkin goes so well with bread type things!

    Reply
  16. Erika Beth says

    October 14, 2010 at 3:21 pm

    Yum! I wasn't expecting to read the list of spices in the pancake so now I can't wait to make these. 🙂

    Reply
  17. Leslie Sarna says

    October 14, 2010 at 2:07 pm

    Holy pumpkin these look amazing!!

    Reply
  18. KeepItSweet says

    October 14, 2010 at 12:02 pm

    pumpkin can not get old, especially if it isn't even thanksgiving yet:-)

    Reply
  19. Georgia @ The Comfort of Cooking says

    October 14, 2010 at 12:00 pm

    Your photos are so perfect and beautiful, Nikki. You have a great eye! I've never done anything "different" with my pancakes, but this is an awesome recipe I'm going to pocket for some morning soon. Thanks for sharing!

    Reply
  20. Sara says

    October 14, 2010 at 10:54 am

    I love your pumpkin addiction! Keep the recipes coming. 🙂 I made your pumpkin scones a few days ago and they were wonderful. These pancakes look delcious too.

    Reply

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