Pumpkin Pancakes
This post may contain affiliate links. Read my full disclosure policy.
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.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Made these this morning with my fresh pumpkin purée. Changed allspice to cloves
Great recipe!! Perfect for a beautiful Fall morning!!
We loved these pancakes! I thought the pumpkin and spice flavor was spot on. They were light and fluffy and went perfectly with butter and syrup. Will definitely make again!
Beyond yummy!! I had some leftover pumpkin from a dinner recipe and decided to get creative. This are so fluffy and tasty. I used a heaping ladle full to make jumbo pancakes, made about 5 jumbo. Saving this recipe to make regularly throughout the fall. Thanks!!
I halved the recipe and made these for myself on a quiet Sunday morning. Loved the flavour made with pumpkin purée from a blue doll pumpkin grown at a neighbouring farm. Needed a special recipe for a special pumpkin and this one hit the mark, loved it will make again for my family💕
My first pumpkin pancakes, made with pumpkins I grew, and I was disappointed. No pumpkin flavor, and a lingering metallic aftertaste.
Spices were definitely present and they were very fluffy. They absorbed syrup well, and didnt fall apart when cut.
Maybe garden grown pumpkins dont have the concentrated flavor of commercially canned pumpkins?
More recipe testing needed.
Any insights from others who were happy with their pancakes.
Hi Larry, did you purèe your pumpkin? I think it might also need to be “overripe” like bananas in banana bread to give it more pumpkin flavor. I used canned pumpkin purée here.
Larry, I made mine with my pumpkin purée that I grew. Sugar Pie small pumpkins. It was excellent!! Could not be happier.
Made these for my sister and me… husbands away so their loss… these were SO yummy!!!!! Light, fluffy, perfect spice… was concerned about that full tsp of allspice…
Next day threw the extra ones in the toaster and enjoyed another great meal. Definitely a keeper and will make again when the husbands are back! 😁
These didn’t taste super pumpkin-y to me. Definitely have had better.
Delicious. Easily made gluten free with equal measure gluten free flour blend (I used cup4cup) and doubling of baking powder. Used pumpkin pie spice blend and a dash of cardamom. Wonderful topped with toasted pecans and maple syrup.
Made these pancakes as specified but added chopped pecans. I was afraid it would be too “spicey” but the flavor of these pancakes is wonderful. The whole house smelled amazing. The pancakes were so good with more butter & maple syrup on top. Thanks Jen for another great one!
Another “these were excellent” vote. I swapped out half of the flour with whole wheat flour but otherwise followed the recipe exactly, and it was delicious. Very puffy and had a good rise.
Looking to make this tomorrow. Can the batter be made ahead as in the night before and if I use pumpkin spice instead of those ingredients separately, how much should I use?
Hi Anne Marie, I wouldn’t make the batter ahead of time (it will lose it’s oomph and won’t rise well). If you’d like to use pumpkin spice, I’d use 2 teaspoons. Hope that helps!