Homemade fluffy pumpkins, packed full of fall flavors like pumpkin, cinnamon, ginger, nutmeg, and a touch of brown sugar. You’ll love starting fall mornings with a nice stack of these pancakes.
These pumpkin pancakes are like having a slice of pumpkin pie in the form of a pancake, and it’s a breakfast item, which is even better. Breakfast is one of my favorite times of the day or brunch. The pancakes are so moist and fluffy and loaded with pumpkin puree and fall spices.
I like to serve these pancakes with a drizzle of maple syrup or pancake syrup and a nice cup of coffee or tea.
How to make Pumpkin Pancakes
What I love about pancakes is how quickly they come together, and pumpkin pancakes are no different. You will have a fantastic breakfast on the table in no time.
- Mix the dry ingredients together.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Coat a skillet or griddle with butter or cooking spray. Once it is heated up, drop ¼ of a cup of batter onto the griddle. Once the pancake starts to bubble, flip it over. Cook on both sides and continue this process until you have used all of the batter.
- Keep pancakes warm in a preheated oven at 200°F until all the pancakes have been cooked. Serve with maple syrup or whipped cream, if desired.
Ingredients in Pumpkin Pancakes
- Flour Using all-purpose flour for the base of pancakes is your best bet.
- Baking powder This is used to leaven your pancakes and make them nice and fluffy.
- Cinnamon & Pumpkin Pie Spice These spices are a great combination with pumpkin and add major fall flavor. You can quickly make your own pumpkin spice and use it for many other recipes, like pumpkin muffins.
- Pumpkin Canned pumpkin works well in this recipe, or make a homemade pumpkin puree. You want to use 1 and ¼ cups to be precise. Too much sugar doesn’t work in fluffy pancakes.
- Brown Sugar The molasses flavor pairs wonderfully with pumpkin.
- Egg the eggs bind everything together.
- Butter The butter adds a little bit of moisture. You can use butter, coconut oil, or vegetable oil.
- Milk Whole milk is essential for tender pancakes. I don’t use anything less than whole milk in this recipe. The only substitute would be buttermilk.
Tips and Tricks for the best pumpkin pancakes
- Measure the pumpkin carefully, using exactly 1-1/4 cups.
- Whisk the batter just until you don’t see the flour anymore. A few lumps are OK.
- Preheat your pan or griddle before you start so that it is nice and hot before adding the batter.
These tips will help you achieve wonderfully fluffy pancakes.
There is a variety of topping for these pumpkin pancakes.
- Pure maple syrup
- Brown butter buttermilk syrup
- Whipped cream
- Candied pecans (this is my favorite topping)
- Nut butter
- Cinnamon Apples
Pumpkin Pancake Frequently Asked Questions
What should pancake batter look like?
Pumpkin pancake batter looks similar to regular pancake batter; it will look like cake batter but a little bit thinner and will be orange because of the pumpkin and the fall spices.
How do you achieve light fluffy pancakes?
The best way to achieve light and fluffy pancakes is to not overmix the batter. Once the wet and dry ingredients have been incorporated, don’t keep stirring. The mixture does not need to be completely smooth. A few lumps are OK in this situation.
Are Pumpkin Pancakes Healthy?
These pancakes are a great fall breakfast option, and they are made from scratch, so they are healthier than a store-bought option in my opinion.
Can pumpkin batter sit overnight?
Personally, I actually don’t recommend letting the batter sit overnight. What I do recommend is letting it sit overnight if you are wanting to make it ahead or save some time first thing in the morning. You can premix the dry ingredients in one bowl or an airtight container. and the wet ingredients in another and then combine them the next day.
How to store pumpkin pancakes
Pancakes will last in an airtight container or Ziploc for 5 days.
What is pumpkin puree?
This is a great question. Really, it is just pureed pumpkin. If you get sugar pumpkins or baking pumpkins, it’s really easy to make your own puree. (here is a post on making your pumpkin puree), but you can also get a can of pureed pumpkin which is sold at most grocery stores.
The Best Fluffy Pumpkin Pancakes
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp pumpkin spice
- 1-1/4 cup pumpkin puree
- ⅓ cup brown sugar
- 1 large egg
- 3 tbsp butter melted or vegetable oil
- 1-1/2 cups whole milk
- Heat a griddle or skillet over medium heat. Coat generously with butter or cooking spray.
- In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice, together until combined. Set aside.
- Add the pumpkin, brown sugar, egg, oil, and whole milk in a separate bowl
- Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Taste the batter. If you want to add more spices, go ahead. I usually add more pumpkin spice.
- Once hot your griddle or pan has heated up, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
- Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve immediately with your favorite pancake toppings. Pancakes taste best right after they are made.