These Pumpkin Pancakes are soft and fluffy, perfectly spiced, and easy to make. Drizzle a stack with maple syrup and enjoy a cozy fall breakfast!
Most Sunday mornings you can find me in the kitchen making pancakes for breakfast. Classic Buttermilk Pancakes are usually my go-to pancake recipe, but when the weather starts to change in the fall I crave all things pumpkin. Our favorite pumpkin breakfast recipes include Pumpkin Bread, Pumpkin Waffles and these pumpkin pancakes. I’ve never been one to turn down a slice of Pumpkin Pie for breakfast, either.
You’ll love the soft, light and fluffy texture of these pumpkin spice pancakes. The trick to the best pumpkin pancakes is to not use too much pumpkin in the batter. Too much pumpkin can make the pancakes dense, gummy, and prevent them from cooking through. You also want to use plenty of warm spices to complement the pumpkin flavor.
I’ve got your fall breakfast cravings covered with this pumpkin pancake recipe! My kids, who typically only like buttermilk pancakes, loved these. Luckily, these delicious pancakes freeze wonderfully for quick mid-week breakfasts.
Pumpkin Pancake Ingredients
- Butter: Butter adds richness and helps to make the pancakes moist and fluffy. Use unsalted butter, or halve the amount of added salt in the recipe.
- Flour: I use a combination of all-purpose flour and white whole wheat flour to make these healthy pumpkin pancakes. Using regular whole wheat flour instead of white whole wheat will give the pancakes a heartier flavor and texture.
- Baking Powder & Baking Soda: These help the pancakes to rise.
- Salt: Salt is an essential ingredient in baking. It brings out all of the flavors, so be sure you don’t forget to add the salt.
- Spices: These pumpkin pancakes are perfectly spiced with ground cinnamon, allspice, nutmeg and cloves.
Quick Tip: If you prefer to use Pumpkin Pie Spice instead of measuring out the individual spices in the recipe, you can use 2 teaspoons of pumpkin pie spice in place of the cinnamon, allspice, nutmeg and cloves.
- Pure Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. I used canned pumpkin puree but you can also use homemade Pumpkin Puree. Since homemade pumpkin puree tends to have excess moisture, I recommend blotting it with a paper towel before using.
- Eggs: Eggs provide structure to help the ingredients bind together and also help the pancakes to rise.
- Milk: I used whole milk, but you can swap it for your milk of choice. Low fat milk, almond milk or oat milk would all work well.
- Pure Maple Syrup: The syrup lightly sweetens the pancakes. You can substitute honey.
- Vanilla Extract: For flavor and a touch of sweetness.
Craving Pumpkin Chocolate Chip Pancakes? Stir up to 1 cup of dark chocolate chips, semi sweet chocolate chips or mini chocolate chips (you can use less if using mini) into the batter.
Find the full printable recipe with ingredient amounts and instructions in the recipe card below.
How to Make Pumpkin Pancakes
First, melt the butter so that it can cool slightly while you mix up the other ingredients.
Next, whisk together the dry ingredients in a large mixing bowl.
In a medium bowl, combine the wet ingredients. Whisk until well blended. Then whisk in the melted butter.
Heat an electric griddle or skillet over medium heat. Grease the pan with cooking spray or butter to keep the pancakes from sticking.
Pour the wet ingredients into the dry and mix them together until just combined. Try not to over-mix the batter. It is ok if there are a few small lumps, but you shouldn’t see large clumps or streaks of flour.
To cook the pancakes, scoop about 3 tablespoons of batter per pancake onto the hot pan. Cook on the first side until bubbles form on the tops of the pancakes and the bottoms are golden brown. Flip and cook on the second side until golden and cooked through.
Pumpkin Pancakes Recipe Tips
- Instead of using one cup of each type of flour, you may use only all-purpose flour or only white whole wheat flour, depending on your preferences and what you have on hand.
- Pancake batter should be fairly thick because a thick batter will give you thick, fluffy pancakes. If it’s too thick, however, your pancakes may not cook through in the center. If needed, you can thin out the batter with a little extra milk.
- Pancakes are done when they are golden brown on both sides and cooked through in the center. I find that the best way to tell if a pancake is cooked through is that it will feel lighter when you lift it with a spatula.
To Freeze & Reheat
We always have a stash of pancakes in our freezer because they freeze and reheat so well! To freeze, let the pancakes cool completely and then put them in an airtight container. Store in the freezer for up to 3 months.
To thaw, place pancakes in the refrigerator overnight, on the counter for about 30 minutes, or thaw on low power in the microwave. The easiest way to reheat single servings of pancakes is to use the microwave on low power. You can also reheat them on a baking sheet in a 300° F oven for about 5-8 minutes, until heated through.
These pumpkin pancakes need no more than a drizzle of maple syrup, but they are especially irresistible when you also add a pat of butter and a sprinkle of pecans. For a decadent breakfast, add a dollop of whipped cream. We love to serve these with fluffy scrambled eggs and crispy baked bacon on the side.
More Pancake Recipes
- 3 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup pure pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 ½ cups whole milk
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- Melt the butter and set it aside to cool slightly.
- In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg and cloves.
- In a medium bowl, combine the pumpkin puree, eggs, milk, maple syrup and vanilla. Whisk until well combined. Whisk in the melted butter.
- Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with cooking spray.
- Pour the wet ingredients into the dry and mix until just combined. Try not to over-mix the batter. A few small lumps may remain in the batter but you shouldn't see large clumps or streaks of flour.
- Scoop about 3 tablespoons of batter per pancake onto the hot griddle. Let the pancakes cook on the first side until bubbles form and the pancake bottoms begin to brown, about 3 minutes. Flip the pancakes and cook on the second side until golden and cooked through, about 2 minutes. Serve pancakes with maple syrup, if desired.
- You can also make this recipe with 2 cups of all-purpose flour or 2 cups of white whole wheat flour instead of 1 cup of each.
- You can use 2 teaspoons of Pumpkin Pie Spice instead of the cinnamon, allspice, nutmeg and cloves.
- To make pumpkin chocolate chip pancakes, stir up to 1 cup of dark chocolate chips, semi sweet chocolate chips or mini chocolate chips (you can use less if using mini chips) into the batter.
- Leftover pancakes freeze well, wrapped airtight, for up to 3 months. Thaw and warm before serving. You can thaw pancakes in the microwave on low power, at room temperature, or overnight in the refrigerator.
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