Pumpkin Pancakes
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Light and fluffy with crisp, golden edges, these pumpkin pancakes are warmly spiced and perfect for a cozy fall breakfast.
These light and fluffy pumpkin pancakes with deliciously crisp edges are perfect with your morning coffee on a crisp fall day. You’ll notice there’s no added sugar in the batter—the maple syrup does all the sweetening, giving these a wonderful flavor that really lets the pumpkin and spices shine. They’re also an excellent way to use up that leftover pumpkin purée from your fall baking projects. Since the pancakes freeze well, I suggest making a double batch over the weekend to make weekday breakfasts a breeze.
“I love pumpkin pancakes, and have made a lot of different recipes in my time. Tried these this morning, and they were far superior than any other recipe I’ve tried!”
Craving more pumpkin? Try my pumpkin bread next. Or for more pancake goodness, try my banana pancakes, blueberry pancakes, or ricotta pancakes. Or go the classic route with my go-to breakfast pancake recipe, a family favorite I’ve been making for decades.
What you’ll Need To Make Pumpkin Pancakes
- Flour, baking powder, and baking soda: The dry base and leaveners that give these pancakes their lift.
- Cinnamon, allspice, and ginger: A warm spice blend for classic fall flavor.
- Pumpkin purée: Be sure to use pure pumpkin, not pumpkin pie filling, which is already sweetened and spiced. I like Libby’s.
- Butter: Melted and whisked into the wet ingredients for richness.
- Milk: Any kind works here.
- Eggs: Bind the batter together.
- Maple syrup: Both sweetens the batter and adds flavor—no separate sugar needed.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Mix the dry ingredients: Whisk the flour, leaveners, spices, and salt together until evenly combined.
Make the batter: In another bowl, combine the pumpkin and melted butter, then whisk in the milk, eggs, and maple syrup. Add the dry ingredients and mix just until combined. If the batter seems unusually thick, stir in a splash of milk.
Pro Tip: Pumpkin pancake batter is naturally thick. Don’t overmix it—a few lumps are fine and help keep the pancakes light and fluffy.
Cook the pancakes: Heat a lightly oiled griddle or nonstick skillet over medium heat. Scoop the batter onto the hot surface and cook until the pancakes are puffed, bubbles appear on top, and the bottoms are golden. Flip and cook until the second side is golden and the centers are cooked through.
Keep warm and serve: Transfer the pancakes to a baking sheet and keep them warm in a low oven while you finish the batch. Serve hot with butter and plenty of maple syrup.
More Pumpkin Recipes You’ll Love
Pumpkin Pancakes
Ingredients
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground allspice
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup pure pumpkin, such as Libby’s
- 3 tablespoons unsalted butter, melted
- 1 cup milk (any kind)
- 2 large eggs
- 3 tablespoons maple syrup, plus more for serving
- Vegetable oil, for cooking
Instructions
- Preheat the oven to 200°F (95°C) and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
- In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
- Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about ¼ cup (60 ml) batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.
Notes
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Delicious. I really liked the spices, especially the ginger. I used homemade pureed acorn squash instead of pumpkin. Made these the Sunday morning before my eldest son left for college for the first time. Special memories.
Hi jenn, two questions:
1. If I want to make half the recipe for 6 pancakes, can I just halve all the ingredient amounts?
2. Can I sub an equivalent amount of sugar or honey for the maple syrup?
Hi Tanuja, It’s fine to halve the ingredients, but these freeze nicely if you want to make the full recipe. And I’d replace the syrup with honey. Hope you enjoy!
I tripled this for a family vacation, adding sugar instead of the syrup, plus a little extra so that no syrup would be necessary. This recipe is delicious!!
Oh! Forgot to mention that I used only whole wheat flour, and these pancakes were still magnificent!
We loved these pancakes! I will definitely make them again.
Amazing. I used bobs all purpose gluten free (not the 1:1 kind) and they are awesome every time. I make them weekly and have been doing so for months. A definite keeper.
Added about 1 T sour cream to the batter and let it rest for about 15-20 minutes before cooking. Pancakes were thick but light with wonderful spicy flavor and great texture. Will definitely make these again.
Made a double batch of these this morning. I was really hoping that they would be a hit because I wanted to freeze them for quick weekday breakfasts. OH MY GOODNESS!!! They are amazing!!! I made them exactly as written (although I did add 1 teaspoon of vanilla extract). I can’t say enough about this recipe. Thank you!!
These are easy to make and are excellent
What a nice variation from the regular pancake! I also had a little bit of pumpkin left after using it in other pumpkin filled recipes. They turned out delicious! I saved myself time in the morning by combining the dry ingredients together the night before.
These pancakes were amazing!!