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!
📖 About this Recipe
I've been making these pumpkin pancakes 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!
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.
Pumpkin puree is the essential ingredient here, but you only need 1/2 cup. Use the canned puree that is not spiced for pie filling. Below is a list of ingredients you need to make pumpkin pancakes.
Grocery List for Pumpkin Pancakes:
- 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 1/4 teaspoon.
Click here, or scroll to the bottom of this post, for full recipe ingredients and 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:
- Preheat griddle over medium heat (325°F).
- Whisk the dry ingredients in a medium bowl; set aside.
- Combine the rest of the ingredients in a large bowl.
- Pour dry ingredients into the bowl with the wet ingredients.
- Stir until just combined. Do not overmix.
- Pour 1/3 cup portions onto hot griddle; flip when dry and bubby.
- Let cook an additional 2 minutes or until browned.
- 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.
🍽 Serving Suggestions
I do not suggest eating pumpkin spice pancakes plain, without some sort of topping. Try the following serving suggestions instead.
My favorite way to eat pumpkin pancakes is sprinkling cinnamon sugar over top. Or, try mixing cinnamon sugar into your maple syrup.
These pancakes are so delicious served with toasted pecans! You can also mix pecans into the batter, or even 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!
📋 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.
🥞 More Pancake Recipes
This recipe was originally published October 14, 2010 and updated with new photos and recipe tips September 2021.
Photography by Marie Roffey.
Pumpkin Spice Pancakes
- 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 or melted butter
- Preheat the oven to 200˚F. Set aside a baking sheet or oven safe serving platter.
- 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 greased skillet or griddle over medium heat (325˚F for the griddle). Pour the batter on the griddle or skillet in 1/3 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, carefully use a spatula to flip to the other side. Let cook for a few more minutes until golden brown. Transfer the pancakes to the baking sheet or oven safe platter; place in the oven to keep warm until serving. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.