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
- Soft pumpkin cookies with cream cheese frosting
- Pumpkin soup
- Pumpkin pie
- Chocolate chip pumpkin cookies
Easy Pumpkin Pancakes Recipe
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
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Emily
I never thought to make pancakes with pumpkin, but this sounds like such a taste combination! I’m going to try it next time I make pancakes on a Sunday morning, for sure.
Beth Pierce
Thanks, Emily! Enjoy!
Mary Ellen
These pumpkin pancakes are so yummy! I had not made these in years. These will be on repeat at our house this fall.
LisaLisa
These pumpkin pancakes are so fluffy and delicious, I am so glad that they had canned pumpkin at the store. The kids loved them!
Beth Pierce
That is awesome! I am glad that they liked them!
Kristine
Yum!!!!!! I have so much pumpkin puree this year. Thanks for a new way to use it up. I am printing and pinning!
Amanda
These are the bet pumpkin pancakes! My family loves them!
Beth Pierce
Thanks Amanda! I am so glad that they like them!
Erin | Dinners, Dishes and Dessert
These were so yummy. The kids and I loved them. I could eat them year round.
Mahy
I loved these delicious pancakes. They are easy to make and are just perfect to my liking!
Jacqueline Meldrum
I’m saving this recipe for Hallowe’en. In Scotland as well as dooking for apples we hang pancakes covered in sticky Treacle for kids to eat with their hands tied behind their backs. I am thinking these with maple syrup!
Tavo
The first time I made pumpkin pancakes, it was delicious! Thanks for the recipe!
Beth Pierce
The pleasure is all mine!
Beth
I can’t believe how puffy these pancakes are! I’ll be making them again for sure. Thanks!
Beth Pierce
Thanks Beth! So glad that you enjoyed them!
Sharon
These pumpkin pancakes have all the flavors of fall that I love. They are the perfect breakfast for adults and kids alike.
Erik
One of my favorite fall breakfasts!
Catalina
I am so glad that pumpkin season is on! I will definitely make these pancakes!
Beth Pierce
Thanks Catalina! I hope you enjoy them as much as we do!
Allyson Zea
Saving this recipe for pumpkin season! Thank you so much!
Juliane
Been really looking for a healthy pumpkin option… SO glad I found this!
Beth Pierce
Thanks! Enjoy!
Krystle
My family loves these for our weekend brunch together. They are super fluffy every time!
Beth Pierce
Thanks Krystle! So glad that they like them!