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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These pumpkin pancakes are so quick & delicious. Thank you, Jenn, for this great fall recipe that makes even busy mornings seem special!
Doubled the recipe and used fresh made pumpkin puree. Excellent fluffy pancake recipe. Delicious! Thank you 🙂
These came out v.well. My wife and I had this for our 7year wedding anniversary brekkie and these were divine.
Maybe it’s just me, but the batter was waaaaaay too thick! Thud! Here’s your pancake. I kept thinning the batter out with water, and by time I got to the end, the pancakes were finally more pancake-like instead of cake-like. That said, the flavor was pretty good.
I agree. Had to thin them out with milk to get more of a pancake consistency
First time making pumpkin pancakes! Where have I been?! These were super easy and Uber delicious! Thank you.
Love your quiche recipe too! It’s how I first discovered your site.
Happy Fall!
Delicious! Make these.
These are incredible! Fluffy, light, flavorful. I added a little cream cheese and maple syrup to the top. Will definitely save this recipe!
Just made these for myself and my 8 month old baby. We both absolutely loved them. I honestly think they might be the best pancakes of any kind that I’ve had. Safe to say we will save this recipe for the future!
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!
A perfect balance in the spices, and pumpkin. I used a cup of leftover buttermilk I had, and then ended up needing to thin them out with a little almond milk to reach that perfect consistency.
They had crispy edges and a light, fluffy center just as you described.
It’s summer like weather in Virginia, but it was a cozy fall morning in my heart. I will make again and again!
These were so delicious! I happened to have a bit of pumpkin purée left from making smoothies, and decided pancakes would be a good use for it. I looked up recipes and I’m so happy I found this! I cut down on the amount of spices a little because my kids are a little picky, but otherwise left it as is. Yum!