Oh, those crisp fall mornings when the house fills with the scent of cinnamon and nutmeg – that’s when I know it’s pumpkin pancake time! These aren’t just any pancakes, mind you. They’re fluffy little clouds of autumn magic, packed with real pumpkin and all those cozy spices that make your kitchen smell like happiness. Weekend breakfasts became sacred in our house when my grandma taught me her secret: let the batter rest while the coffee brews. Now my kids come running downstairs when they catch that first whiff of pumpkin pancakes sizzling on the griddle. Simple ingredients turn into something extraordinary – that’s the beauty of this recipe.

pumpkin pancakes recipe - detail 1

Why You’ll Love This Pumpkin Pancakes Recipe

Trust me, these pumpkin pancakes are a game-changer for your fall breakfasts. Here’s why:

Fluffy perfection: Light, airy, and just the right amount of softness.

Quick and easy: Ready in under 30 minutes – perfect for lazy weekends.
Warm spices: Cinnamon, nutmeg, and ginger make every bite feel like autumn.
Pumpkin-packed: Real pumpkin puree adds moisture and flavor.

These pancakes are the ultimate cozy breakfast treat – you’ll want to make them all season long!

Ingredients for Pumpkin Pancakes

Grab these simple ingredients – you probably have most in your pantry already! The magic happens when you combine just the right amounts:

Dry team: 1 cup all-purpose flour, 2 tbsp brown sugar, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, ¼ tsp each nutmeg and ginger, and ¼ tsp salt (trust me, that pinch of salt makes all the difference!)
Wet wonders: ¾ cup milk (any kind works), ½ cup pure pumpkin puree (not pumpkin pie filling – we want pure pumpkin!), 1 large egg, 1 tbsp melted butter (cooled slightly), and 1 tsp vanilla extract

See? Nothing fancy – just good, honest ingredients that come together to make something truly special. Now let’s get mixing!

How to Make Pumpkin Pancakes

Alright, let’s dive into the fun part – turning these simple ingredients into the fluffiest pumpkin pancakes you’ve ever tasted! Follow these steps carefully, and you’ll be flipping perfect pancakes in no time.

Mixing the Dry Ingredients

First things first – grab your biggest mixing bowl. I like to use my grandma’s old yellow ceramic one because it makes me feel like she’s guiding my whisk. Measure out all your dry ingredients precisely – baking powder and soda can be finicky if you’re not accurate. Whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until everything is evenly distributed. You’ll see little specks of spice throughout – that’s exactly what we want!

Combining Wet Ingredients

Now for the wet team! Use a separate bowl (I’ve learned this the hard way after many messy attempts). Make sure your milk and egg are at room temperature – they’ll blend much smoother. Whisk together the milk, pumpkin puree, egg, melted butter (cooled slightly so it doesn’t cook the egg!), and vanilla until you’ve got a gorgeous orange mixture. Pro tip: if your butter is too hot, it’ll make little cooked egg bits – not what we want in our pancakes!

pumpkin pancakes recipe - detail 2

Cooking the Pancakes

Here’s where the magic happens! Heat your pan or griddle over medium heat – not too hot, or you’ll burn the outside before the inside cooks. Lightly grease with butter or oil (I use a paper towel to wipe excess). Pour about ¼ cup batter per pancake – they should spread into perfect little circles. Now the hardest part: don’t touch them! Wait until bubbles form on the surface and edges look set, about 2-3 minutes. Flip gently with a spatula (no pressing down – that squeezes out all the fluffiness!) and cook for another 1-2 minutes until golden brown. That first whiff of pumpkin and spices? Absolute heaven!

Tips for Perfect Pumpkin Pancakes

After years of flipping (and occasionally flopping) pumpkin pancakes, I’ve learned a few tricks that make all the difference:

Let the batter rest for 5-10 minutes after mixing – this gives the flour time to hydrate and makes them extra fluffy.
Adjust spices to taste – add more cinnamon if you’re feeling extra cozy, or a pinch of cloves for depth.
Use a good non-stick pan – nothing ruins pancakes faster than sticking! Medium heat is key.

Don’t overmix – a few lumps are totally fine and keep the texture light.

Follow these simple tips, and you’ll have pumpkin pancake perfection every time!

Serving Suggestions for Pumpkin Pancakes

Oh, the possibilities! These pumpkin pancakes are perfect just as they are, but why stop there? Drizzle them with warm maple syrup and a dollop of whipped cream for classic comfort. For some crunch, sprinkle chopped pecans on top. Feeling fancy? Add a side of crispy bacon or fresh fruit like sliced bananas or berries. Trust me, it’s a breakfast that makes you want to linger at the table!

Pumpkin Pancakes Variations

Listen, I love the classic version, but sometimes you’ve gotta mix things up! Here are my favorite ways to play with this pumpkin pancake recipe:

Gluten-free? Swap the all-purpose flour for your favorite gluten-free blend – just add an extra tablespoon of pumpkin to keep them moist.
Dairy-free delight: Use almond milk or oat milk instead of regular milk, and coconut oil in place of butter.

Add some crunch: Stir in chopped walnuts or pecans right before cooking – they toast up beautifully in the pan.
Chocolate lovers: Toss in a handful of chocolate chips (dark or semi-sweet are perfect) for a decadent twist.

The best part? These pancakes are like a blank canvas – make them your own!

pumpkin pancakes recipe - detail 3

Storing and Reheating Pumpkin Pancakes

Now, what if you miraculously have leftovers? (It’s rare in my house!) Stack cooled pancakes between parchment paper in an airtight container – they’ll keep beautifully for 2 days in the fridge. For longer storage, freeze them in a single layer before bagging. When that pumpkin craving hits, pop them straight into the toaster or warm in a 350°F oven for 5-7 minutes until crisp again. Honestly? They’re almost as good as fresh – just don’t tell my kids I said that!

Pumpkin Pancakes Nutrition

Just so you know, these nutritional values are estimates and can vary based on the specific ingredients you use. For two pumpkin pancakes, you’re looking at about 220 calories, 35g carbs, 6g protein, and 2g fiber. It’s a delicious way to start your day without the guilt!

FAQs About Pumpkin Pancakes

Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast and puree sugar pumpkin (not carving pumpkins) until smooth. Just make sure it’s as thick as canned puree – drain excess liquid in a cheesecloth if needed. Fresh adds amazing flavor, but canned is so convenient!

Can I make the batter ahead?
You bet! Mix the dry and wet ingredients separately, then combine just before cooking. The batter keeps well in the fridge overnight – just give it a gentle stir in the morning. The pancakes might be slightly denser, but still delicious.

Why are my pumpkin pancakes dense?
Usually from overmixing! Stir just until combined – lumps are fine. Also check your baking powder’s freshness. And don’t press pancakes while cooking – that squeezes out all the air we worked so hard to put in!

Share Your Pumpkin Pancakes Experience

Did you make these pumpkin pancakes? I’d love to hear how they turned out! Leave a comment below, snap a photo for Instagram, or share your own twists on the recipe. Happy flipping!

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me

Why You’ll Love This Pumpkin Pancakes Recipe

Ingredients for Pumpkin Pancakes