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5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

You are here: Home / Recipes / Breakfast / Perfect Pumpkin Pancakes

Perfect Pumpkin Pancakes

October 31, 2020

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2 image collage with center color block and text overlay top image stack of pumpkin pancakes bottom image up close stack of pancakes with candied pecans and maple syrup running down the side

Perfect Pumpkin Pancakes are a fall favorite! These pumpkin pancakes are perfectly soft and fluffy with warm spices throughout. You are going to love this easy pumpkin pancake recipe! More fall breakfast favorites include these Pumpkin Donuts and Pumpkin Muffins!

stack of pumpkin pancakes with candied pecans on top and syrup being drizzled onto pancakes

The BEST Pumpkin Pancakes

There is nothing better than a hot stack of pumpkin pancakes topped with butter and maple syrup on a chilly, fall morning. Warm spices and amazing pumpkin flavor definitely make for an exceptionally delicious fall breakfast.

These pumpkin pancakes are light and fluffy with an added moistness thanks to the pumpkin. You’re going to love what the pumpkin pie spice does for the flavor! Almost like a pumpkin pie in pancake form – yum!

What To Serve With Pumpkin Pancakes

These pancakes are delicious on their own. In fact, they don’t even really need syrup. But, if you really want to impress, here are my suggestions:

  • top with candied pecans and maple syrup
  • dust with a light sprinkling of powdered sugar (use my favorite tool for that!)
  • and don’t forget to serve with lots of baked bacon or air fryer bacon!
close up of a stack of pumpkin pancakes with maple syrup and candied pecans on top

Pumpkin Pancake Recipe Ingredients

You’ll notice a lot of the same ingredients here that you’ll find in my buttermilk pancakes and blueberry pancakes with a few exceptions. The addition of brown sugar, pumpkin pie spice, and pumpkin make this pumpkin pancake recipe unforgettable.

  • all purpose flour – provides the overall structure for the pancakes
  • brown sugar – for sweetness, you can also use half brown sugar and half granulated sugar
  • baking powder  – the leavener in this recipe that helps the pancakes to rise and be fluffy
  • pumpkin pie spice – I used my homemade pumpkin pie spice but you can use store bought if you prefer
  • salt
  • canned pumpkin – pure pumpkin, not pumpkin pie filling
  • whole milk – you can also use buttermilk in this recipe
  • butter – I’m using melted butter instead of oil for more flavor in these pancakes
  • eggs – room temperature
  • vanilla extract – for even more vanilla flavor, try vanilla bean paste
  • vegetable oil or butter – for the griddle
pumpkin pancakes ingredients measured into small bowls on white surface

How To Make Pumpkin Pancakes

I’m making these pancakes in one bowl for easy of preparation. They are so easy to make, you’re going to love them!

  1. Preheat a skillet or griddle over medium heat.
  2. Whisk together the dry ingredients in a large bowl.
  3. Add remaining ingredients (pumpkin, eggs, milk, butter, vanilla extract) and mix until just blended.
    pumpkin pancakes being mixed together in glass bowl in 2 image collage
  4. Pour about one third cup of batter onto a lightly oiled or buttered skillet. Spread batter with the back of a spatula or spoon if necessary to flatten.
  5. Cook over medium heat until pancakes are lightly browned on the bottom and pancake is bubbling on the edges and center, about 3 minutes. Turn and cook until done, about an additional 2 minutes.
    pumpkin pancakes being cooked on skillet
  6. Serve immediately or keep warm in the oven until ready to serve.

Tip: Serve everyone at once with this simple trick: Preheat oven to 200F and place cooked pancakes on a baking sheet. Use a wire rack to keep the pancakes from browning more.

Pumpkin Spice Pancakes

I use my homemade pumpkin pie spice to get the best flavored pumpkin pancakes. You can just use cinnamon but it’s that delicious combination of spices that really makes these Pumpkin Spice Pancakes flavor the best.

stack of pumpkin pancakes with candied pecans on top and syrup being drizzled onto pancakes with pumpkins in the background

FAQs

  • Can they be frozen? Yes! I love to double the recipe and make extra to freeze. Simple cook the pancakes as directed, let cool completely and then flash freeze on a parchment lined baking sheet for 20 minutes. Place in a freezer safe ziploc bag and freeze for up to 2 months. Let thaw in the refrigerator over night and reheat as directed below or toast up in the toaster or toaster oven.
  • How do I reheat leftovers? Leftovers can be reheated in the microwave on medium power or on the skillet over low heat.
  • Can the pancakes be made in advance? No, they really can’t. If the pancake batter sits too long, it won’t rise as well or be as fluffy.

Variations To Try: Mix it up!Try adding in chocolate chips, blueberries, or nuts!

syrup being poured on stack of pumpkin pancakes

More Pumpkin Recipes To Try

  1. Pumpkin Chocolate Chip Bread
  2. Cinnamon Sugar Pumpkin Muffins
  3. Pumpkin Chocolate Chip Cookies
  4. Pumpkin Bars with Brown Butter Cream Cheese Frosting
  5. No BakePumpkin Cheesecake Trifle

How To Make Pumpkin Pancakes

stack of pumpkin pancakes with candied pecans on top and syrup being drizzled onto pancakes with pumpkins in the background
Print Pin
5 from 5 votes

Perfect Pumpkin Pancakes

Perfect Pumpkin Pancakes are a fall favorite! These pumpkin pancakes are perfectly soft and fluffy with warm spices throughout. You are going to love this easy pumpkin pancake recipe!
Course Breakfast
Cuisine American
Keyword pumpkin pancakes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 504kcal
Author Trish – Mom On Timeout

Ingredients

  • 2 1/2 cups all purpose flour
  • 3/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin pure pumpkin
  • 1 3/4 cups whole milk or buttermilk
  • 5 tablespoons butter melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegetable oil divided

Instructions

  • Preheat skillet or griddle over medium heat.
  • Whisk together dry ingredients in a large bowl.
  • Add remaining ingredients and mix until just blended.
  • Pour about one third cup of batter onto a lightly oiled or buttered skillet. Spread batter with the back of a spatula or spoon if necessary to flatten.
  • Cook over medium heat until pancakes are lightly browned on the bottom and pancake is bubbling on the edges and center, about 3 minutes. Turn and cook until done, about an additional 2 minutes.
  • Serve with powdered sugar, maple syrup, butter, or plain!

Video

Nutrition

Calories: 504kcal | Carbohydrates: 75g | Protein: 10g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 87mg | Sodium: 342mg | Potassium: 499mg | Fiber: 3g | Sugar: 32g | Vitamin A: 6841IU | Vitamin C: 2mg | Calcium: 226mg | Iron: 4mg

Originally published October 27, 2011.

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By Trish - Mom On Timeout October 31, 2020 30 Minutes or Less, Breakfast, Christmas, Christmas Recipes, Fall, Halloween, Halloween Recipes, Holiday Recipes, Kid-Friendly, Pumpkin, Recipes, Thanksgiving, Thanksgiving Recipes

Previous article:
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Comments

  1. Cyreise says

    September 6, 2021 at 6:54 PM

    The Best Pumpkin Pancakes I have ever eaten‼️They were fantastic. Everyone had seconds. Thank you so much for another successful recipe.

    Reply
    • Trish - Mom On Timeout says

      September 16, 2021 at 10:26 AM

      Thank you so much!!

      Reply
  2. Paul W says

    November 1, 2020 at 9:56 AM

    I made these for the first time this morning and they are definitely going into the “keeper” file! They are somewhat labor intensive with several ingredients (or maybe I’m just not good at this), but they are more than worth the effort…delicious!

    Reply
  3. Jessi @ Practically Functional says

    October 14, 2012 at 11:48 AM

    Ooh yum, pumpkin pancakes sound fabulous! I’ve gotta try these. Thanks for sharing at The Fun In Functional!

    Reply
  4. Resa @ PitcherAndPlate.com says

    October 12, 2012 at 11:14 PM

    These look like the perfect Saturday breakfast. Yum! Will give them a try 🙂

    Reply
  5. Kristy Creighton says

    October 11, 2012 at 1:30 PM

    These look delicious!

    Reply
  6. Patricia Hinkel says

    September 10, 2012 at 11:02 AM

    Oh, delicious I have to make these. Thank you for the recipe.
    Patricia from Topiary Rose & Pat’s Pink Apron

    Reply
  7. Anonymous says

    March 20, 2012 at 7:14 PM

    Just made these tonight with applesauce and only whole wheat flour and no joke, these are the best pancakes I have ever had!! My boyfriend had his first two with powdered sugar and syrup while I had mine plain, but we both agreed they are best without anything on them! We did try making a couple as banana pancakes and they were AMAZING! Thanks for sharing this recipe!

    Reply
  8. Dorothy @ Crazy for Crust says

    November 28, 2011 at 1:01 PM

    I love pumpkin pancakes and these look SO good. Thanks for sharing on Crazy Sweet Tuesday! 🙂

    Reply
  9. karah says

    November 14, 2011 at 8:17 PM

    I LOVE pancakes! Need to try this for sure!
    Karah @ thespacebetweenblog

    Reply
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Hi, I’m Trish!

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