How to Make Easy Pumpkin Pancakes from Scratch

Fluffy Pumpkin Pancakes with Warm Autumn Spices

Easy homemade pumpkin pancakes packed with cozy cinnamon, ginger, and nutmeg fall flavor. Ready in 20 minutes with everyday staples.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 1

Course: Breakfast

Cuisine: American

Calories: 179

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Pancake Batter

• 2 cups all-purpose flour spooned and leveled
• 3 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg freshly grated if possible
• 1/4 cup packed light brown sugar
• 1/4 cup granulated white sugar
• 1 teaspoon pure vanilla extract
• 1 cup pumpkin puree not pumpkin pie filling
• 2 large eggs lightly beaten, at room temperature
• 4 tablespoons unsalted butter melted and cooled slightly
• 1 1/2 cups whole milk at room temperature

Method

 

Preparation

1. Heat a large nonstick skillet or griddle over medium heat until a drop of water sizzles on contact.
2. In a big mixing bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ginger, and nutmeg until evenly distributed.
3. In a separate medium bowl, beat the brown sugar, white sugar, vanilla, pumpkin puree, eggs, melted butter, and milk until smooth and creamy.
4. Pour the wet mixture into the dry ingredients, and whisk gently just until combined. A few lumps are fine, so don't overmix or the pancakes will be tough.
5. Let the batter rest for 5 minutes at room temperature to allow the baking powder to activate and thicken slightly.
6. Lightly butter the skillet or coat with nonstick cooking spray. For each pancake, pour about 1/3 cup of batter onto the hot surface and spread it into a round circle.
7. Cook each pancake for about 4 minutes per side, or until bubbles form on the surface and the edges look set, then flip and cook until golden brown.
8. Serve warm with butter, maple syrup, whipped cream, chopped nuts, or any toppings you love.

Nutrition

Calories: 179kcalCarbohydrates: 27.2gProtein: 4.3gFat: 5.9gSaturated Fat: 3.3gCholesterol: 44mgSodium: 374mgFiber: 1.3gSugar: 11g

Notes

For best results, use canned pumpkin puree, not pumpkin pie filling; if using fresh homemade puree, drain it well to avoid excess water.

To make dairy-free, swap the milk for almond or oat milk and use coconut oil or vegan butter in place of butter; the texture may be slightly softer.

Don't overmix: lumps in the batter are okay; overmixing develops gluten and leads to dense pancakes.

Keep pancakes warm on a baking sheet in a 200°F oven while cooking the rest of the batch.

Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze in a single layer for up to 2 months; reheat in a toaster or microwave.

For extra fall flavor, add a pinch of allspice or cloves, or fold in chocolate chips or toasted pecans.

If the batter becomes too thick after resting, add an extra splash of milk to loosen it; if too thin, add a tablespoon of flour.

Tried this recipe?

Let us know how it was!

Why These Fluffy Pumpkin Pancakes Work

The calendar still says August, and the thermometer outside my Clintonville kitchen agrees. But somewhere around the middle of the month, my daughters Maya and Lila start asking for pumpkin pancakes anyway.

I used to think pumpkin pancakes were a special-occasion thing. Something for a crisp October weekend or a Thanksgiving morning. Then I realized they’re a 20-minute Tuesday thing. Honestly, they’re easier than regular pancakes once you get the hang of the batter.

This fluffy pumpkin pancake recipe is the one I’ve settled on after years of testing. It uses everyday staples you probably already have. Canned pumpkin, flour, eggs, milk, butter, and a few warm spices. That’s it.

If you’ve ever stood in the kitchen holding a can of pumpkin and wondering “can I just…?” this is for you. Let’s get to it.

Canned vs. Fresh Pumpkin: What to Use

Here’s the thing: canned pumpkin is your friend. It’s consistent, it’s smooth, and it’s pure pumpkin. Not pumpkin pie filling. That’s a different beast, already sweetened and spiced. For these pancakes, you want plain pumpkin puree. I promise, the label matters.

If you’re the ambitious type who roasts your own sugar pumpkins, you absolutely can use fresh puree. Just be ruthless about draining it. Fresh pumpkin holds a lot of water, and watery puree will make your batter loose and your pancakes dense.

My rule? Stick with the can for this one. It gives you that thick, dense thud when it hits the bowl, which is exactly what you want. It’s the reliable foundation for the best pumpkin pancakes.

How to Maximize Pumpkin Flavor

Can you just add pumpkin puree to pancake mix? Yes, you absolutely can. If you’re using a boxed pancake mix, stir in about 1/2 cup of pumpkin puree and an extra teaspoon of pumpkin pie spice or ground cinnamon. It works in a pinch. But if you want deep, real pumpkin flavor that tastes like fall on a plate, you need to build it from the bottom up.

We’re using ground cinnamon, ground ginger, and ground nutmeg. Not just a pinch, either. These spices are the backbone of this pumpkin pancake recipe. The brown sugar adds a warm, molasses note that plain white sugar just can’t match.

Don’t overmix the batter. Stop stirring when you still see a few flour streaks. Lumpy batter means fluffy pancakes. Smooth batter means rubber tires, and nobody wants that. Let the lumps be. Trust me on this one.

The Fluffy Pancake Playbook

Turns out, my rules for a good pot of soup apply to pancakes too. Low and slow. Let it rest. Taste as you go. Here’s how it comes together.

Step 1: Whisk the dry ingredients. Flour, baking powder, salt, cinnamon, ginger, and nutmeg go into a big mixing bowl. The smell of the spices lifting out of the bowl is the official start of fall, even when it’s 90 degrees outside.

Step 2: Whisk the wet ingredients. In a separate bowl, beat the brown sugar, white sugar, vanilla, pumpkin puree, eggs, melted butter, and whole milk until it’s smooth and creamy. This is where the color gets gorgeous, that deep autumn orange.

Step 3: Rest the batter. Pour the wet mixture into the dry ingredients and gently whisk until just combined. Then let the batter rest for 5 minutes. This lets the baking powder activate and thicken things up slightly. It’s a patience thing. Slow down, it’ll get there.

Step 4: Griddle and flip. Heat a large nonstick skillet or cast iron griddle over medium heat. Lightly butter it. Pour about 1/3 cup of batter for each pancake. Wait for the bubbles to form on the surface and the edges to look set. Then flip. The sizzle when batter hits the griddle, the little puff of steam when you flip, that’s the sound of goodness.

If your first pancake looks weird, that’s the tester. Nobody sees that one. This is normal.

Toppings and Finishing Touches

A stack of these pumpkin pancakes is a beautiful thing. Golden brown edges, pillowy centers, steam rising. But the toppings? That’s where you make it yours.

• Maple syrup and butter: The classic. A pat of unsalted butter melting into the warm craters, pure maple syrup pooling on the plate.
• Whipped cream: A cloud of it on top feels like a weekend brunch move, even on a Tuesday.
• Chopped pecans: Sprinkle them right on the raw tops just before flipping, or scatter them over the finished stack for crunch.

These are the little details that make the pancakes feel like a celebration. But honestly, they’re fantastic with just a drizzle of syrup.

Variations and Mix-Ins

Once you’ve mastered the base recipe, the sky’s the limit. Here are some ways to switch it up, all optional.

• Chocolate chip pancakes: Fold a handful of semi-sweet or milk chocolate chips into the batter. The girls go crazy for these.
• Extra crunch: Fold in a handful of chopped pecans or walnuts. If you’re nut-averse, simply skip them. The pancakes will still be delicious.
• Pumpkin pie spice: If you don’t have cinnamon, ginger, and nutmeg separately, you can substitute pumpkin pie spice in their place. Use what you have.

For dairy-free pancakes, swap the whole milk for almond or oat milk and use coconut oil or vegan butter in place of the butter. The texture may be slightly softer, but the flavor will still be there.

Storage, Freezing, and Reheating

Leftover pumpkin pancakes are a gift. They keep in an airtight container in the fridge for up to 3 days. But the real win is freezing them.

To freeze, lay the pancakes in a single layer on a baking sheet. Once they’re frozen solid, transfer them to a labeled freezer bag. They’ll keep for up to 2 months. This is a lifesaver on busy school mornings, honestly.

Reheat them in the toaster for the best texture. It brings back the crisp edges. The microwave works too, but the toaster is the way to go. You’ll thank me later.

Frequently Asked Questions

Pumpkin pancake season doesn’t have to wait for the calendar. It’s still hitting 90 degrees outside, but bringing the fall indoors with a stack of these easy pumpkin pancakes? That’s air conditioning for the soul. And with the Fall Equinox just around the corner, consider this your pre-autumn warm-up.

When you make these this weekend, and you will, let me know how fast they disappear. I’m always pinning new fall breakfast ideas over on Pinterest, and I’d love to see your pancake stacks.

Now go make some breakfast magic. You’ve got this.

Source: Learn More About This Dish