Pumpkin Pancakes

These scrumptious Pumpkin Pancakes are light and fluffy with just the right amount of pumpkin puree and the perfect blend of fall flavor and pumpkin spice. Enjoy these delicious pancakes with butter, warm maple syrup, toasted pecans, or whipped cream for an over-the-top indulgent treat.

Indulge in a fall favorite with these delicious pancakes! Learn how to make the best fluffy and flavorful pancakes with pumpkin puree, spices, and a few tips and tricks. If you like this recipe try oatmeal pancakes, banana pancakes, and bacon buttermilk pancakes.

What You’ll Need

• All-purpose flour
• Granulated sugar: for a little bit of sweetness
• Leavening agents: baking powder and baking soda
• Spices: ground cinnamon, nutmeg, allspice, and ginger
• Salt: to enhance flavor
• Milk: Whole or 2%
• Pumpkin puree: not pumpkin pie filling
• Eggs: large ones
• Butter: unsalted: if using salted, reduce the added salt to 1/4 teaspoon
• Vegetable oil: or canola oil

How to Make Pumpkin Pancakes

This is the nutshell version. See the recipe card below for the full list of ingredients and instructions.

First, in a medium bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, ground allspice, ground ginger, nutmeg, and salt. Then, stir the milk, pumpkin puree, and eggs in a separate bowl. Slowly stir the melted butter into the pumpkin puree mixture. Add the dry ingredients to the wet ingredients in several increments, mixing just until combined. Let the batter rest for about 10-15 minutes.

Brush a little oil on a griddle or in a large nonstick skillet. Heat the griddle over medium heat. Once hot, use a small ladle to pour 1/3 cup of batter per pancake onto the hot skillet. Cook until little bubbles come to the surface and the pancake is golden brown on the bottom. Flip and cook until the other side is golden brown.  

Preparation Tips

• You can use canned or fresh pumpkin puree.
• Bring the eggs and milk to room temperature before making the batter. This will help keep the melted butter fluid when you add it.
• Let the pancake batter rest for 10-15 minutes. This helps produce more air bubbles, yielding lighter and fluffier pancakes.
• Do not overmix the batter. This can result in flat, dense, rubbery pancakes.
• After adding the batter to the pan, watch for lots of little bubbles and a rise in the pancake. This is a good indication that the pancake is ready to flip.
• Keep cooked pancakes warm in a 200-degree oven on an ovenproof wire rack over a baking sheet.
• Store leftovers in an airtight container in the fridge for up to 4 days.

How to Freeze These Pancakes

To freeze, first, fully cool the pancakes. Then, layer the pancakes in a sturdy container with sheets of wax paper or parchment paper between the layers. Freeze for up to 2 months.

You can also flash-freeze pancakes by letting them fully cool. Then, place them in a single layer without touching on a baking sheet covered with parchment paper. Place them in the freezer until fully frozen. Transfer to a sturdy freezer container or freezer zipper bag. There is no need for wax paper or parchment paper as they are frozen and won’t stick together.

How to Reheat These Pancakes

• To reheat in the toaster – simply toast it at the same level you would a piece of toast.
• In the microwave – place a couple of pancakes on a microwave-safe plate and cover with a paper towel. Then reheat for 15-second intervals until warm.
• In the oven – preheat the oven to 350 degrees. Place the pancakes in a single layer on a rimmed baking sheet covered with aluminum foil for 10-12 minutes or until heated.
• In the air fryer – preheat the air fryer to 375 degrees. Air fry for about 2 minutes or until heated through.

If the pancakes are frozen, they may need a little more time to warm all the way through.

More Pumpkin Recipes

• Pumpkin bread with cinnamon glaze
• Pumpkin muffins
• Pumpkin soup
• Pumpkin pie
• Chocolate chip pumpkin cookies
• Pumpkin Coffee Cake

Easy Pumpkin Pancakes Recipe

Made from scratch, homemade Pumpkin Pancakes combine pumpkin puree and the perfect blend of fall spices.   For the ultimate taste treat, top with fresh cream butter, warm maple syrup, and chopped pecans or walnuts.

5 from 13 votes

Print Pin Rate

Course: Breakfast

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 8 pancakes

Calories: 252kcal

Author: Beth Pierce

Ingredients

• 2 cups all purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ¾ cups milk room temperature
• ¾ cup canned pumpkin puree
• 2 large eggs room temperature
• 3 tablespoons unsalted butter melted and slightly cooled
• 2 tablespoons vegetable oil

Instructions

• In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, ground allspice, ground ginger, ground nutmeg, and salt. 
• In a separate large bowl, stir together the milk, pumpkin puree, and eggs. Slowly stir the melted butter into the pumpkin puree mixture.
• Add the flour mixture to the wet ingredients in several intervals mixing just until combined. Let the batter rest for about 10-15 minutes. 
• Brush a little oil on a griddle or in a large nonstick skillet. Heat the griddle over medium heat. Once hot, use a small ladle to drop 1/3 cup of batter per pancake onto the hot skillet. Cook until little bubbles come to the surface and the pancake is golden brown on the bottom.  Flip and cook until the other side is golden brown.  Top them with butter and warm maple syrup.

Notes

• Bring the eggs and milk to room temperature before making the batter. This will help keep the melted butter fluid when you add it.
• Let the pancake batter rest for 10-15 minutes. This helps produce more air bubbles, yielding lighter and fluffier pancakes.
• Do not overmix the batter. This can result in flat, dense, rubbery pancakes.
• After adding the batter to the pan, watch for lots of little bubbles and a rise in the pancake. This is a good indication that the pancake is ready to flip.
• Keep cooked pancakes warm in a 200-degree oven on an ovenproof wire rack over a baking sheet.
• Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 252kcal | Carbohydrates: 32g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 427mg | Potassium: 184mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3855IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg

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