Mornings feel a little cozier when there’s something warm and spiced waiting on the table, and that’s exactly why I love making these Pumpkin Pancakes. They’re fluffy, full of pumpkin flavor, and bring all the comfort of fall without anything fancy or complicated. Once you try it, you’ll find one basic pantry staple you’ve likely had all along makes the batter rise beautifully.
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When I want a quick breakfast that feels welcoming without a lot of stress, I lean on these pumpkin pancakes for everything from fall mornings and brunch to holiday gatherings. They’re easy to prepare ahead, and I know I can store or freeze them, so I’m not worrying about having any extras. In fact, it feels more like a win when or if you have any extras for later.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pumpkin Pancakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making these pumpkin pancakes easy if you follow my simple instructions.
Mix the Wet Ingredients
Stir together the milk, pumpkin puree, egg, vegetable oil, and vinegar in a large bowl until smooth and well combined. This step helps the batter stay silky and makes the pancakes fluffier later on.
I use this batter bowl with a spout to make pouring much neater and easier.
Combine the Dry Ingredients
In a separate bowl, whisk the flour, brown sugar, baking powder, baking soda, pumpkin spice mix, and salt until the mixture looks even. Doing this first makes sure the leavening and spices don’t clump in the batter.
A balloon whisk works great here and helps break up the flour and spices quickly.
Bring the Batter Together
Pour the dry mixture into the wet mixture and mix gently. Stop as soon as the flour streaks disappear and leave a few small lumps (it’s okay) to keep the pancakes light, since overmixing can make them tough.
A flexible silicone spatula makes it easy to fold the batter without overworking it, and also helps you scrape the bowl clean so no batter gets left behind.
Heat the Pan
Warm a griddle or frying pan over medium-high heat and lightly coat the surface with cooking spray to prevent sticking. A hot pan gives the pancakes their golden edges, helping them cook through evenly while staying light and fluffy inside, so preheat your griddle or pan properly.
If you make pancakes often, a porcelain-enameled round griddle or a reversible cast-iron griddle like this one keeps the heat consistent and lets you cook more at once. Using this oil sprayer also makes greasing your pan a breeze.
Cook the Pancakes
Spoon 3 to 4 tablespoons of batter onto the hot pan for each pancake, keeping the portions even so they cook at the same rate; this amount makes a good size for the pancakes to cook through without burning. These measuring spoons help portion the batter evenly and accurately.
Spread the batter into neat circles using the back of a spoon and cook for about 2 minutes per side until small bubbles form on top, then flip and cook until golden brown on both sides. I like using a wide, nonstick spatula to make flipping easier without breaking the pancakes.
Make sure to give the pancakes enough space to cook properly, and cook in batches if needed.
Serve and Enjoy
Repeat until all the batter is used. Serve warm with maple syrup, nuts, whipped cream, or your favorite toppings. Enjoy!
If you’re making these for a fall breakfast potluck or holiday brunch, pack them inside a hard-sided container to keep them from getting crushed. Sliding the container into an insulated casserole carrier keeps the pancakes warm until it’s time to serve.
Pumpkin Pancakes
Add Preferred SourceEquipment
Ingredients
- 1 ½ cups milk
- 1 cup pumpkin puree
- 1 large egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice mix
- ½ teaspoon salt
- Cooking spray
For Serving:
- Nuts
- Maple syrup
- Whipped cream
Instructions
- In a large bowl, whisk together the milk, pumpkin puree, egg, vegetable oil, and vinegar until smooth.1 ½ cups milk, 1 cup pumpkin puree, 1 large egg, 2 tablespoons vegetable oil, 2 tablespoons vinegar
- In another bowl, whisk the flour, brown sugar, baking powder, baking soda, pumpkin spice mix, and salt.2 cups all-purpose flour, 3 tablespoons brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons pumpkin spice mix, ½ teaspoon salt
- Pour the dry mixture into the wet mixture. Whisk gently until just combined — a few lumps are fine. Avoid overmixing for fluffier pancakes.
- Warm a griddle or frying pan over medium-high heat. Lightly coat with cooking spray.Cooking spray
- Spoon 3–4 tablespoons of batter onto the hot surface for each pancake. Use the back of the spoon to spread the batter into a circle.
- Cook until small bubbles form on the surface, about 2 minutes. Flip and cook for another 2 minutes, or until golden brown.
- Repeat with the remaining batter. Serve warm with maple syrup, nuts, whipped cream, or your favorite toppings.Nuts, Maple syrup, Whipped cream
Video
Notes
- Spice it up: Cinnamon, ginger, ground ginger, nutmeg, or allspice add depth, while swapping pumpkin spice mix for pumpkin pie spice mainly changes how strong the cinnamon or nutmeg tastes.
- Enhance the batter with vanilla extract: Stir a teaspoon into the wet ingredients to give the pancakes a bakery-style aroma and slightly deeper flavor.
- Swap vegetable oil for melted butter: Melted butter makes the pancakes richer and gives them a slightly denser crumb.
- Use whole wheat flour in place of some all-purpose flour: Swap up to half the flour for a nuttier, heartier flavor and a more filling texture. If you use 100% whole wheat, it makes the pancakes denser and less fluffy; a partial mix balances both.
- Choose between dairy milk and almond milk: Dairy milk keeps the pancakes rich and fluffy, while almond milk offers a dairy-free option that’s slightly lighter in flavor.
- Swap the egg for a flax egg: A flax egg works as a vegan substitute and holds the pancakes together. The difference is mild; they turn out a little denser but still soft.
- Watch for bubbles before flipping: Flip when tiny bubbles form on the surface so the center cooks fully without drying out; those bubbles are your sign.
- Keep pancakes warm as you cook: Place cooked pancakes on a plate covered loosely with foil while you finish the rest. A heavy-duty aluminum foil like this helps trap warmth without drying the pancakes out.
Nutrition
Recipe Notes and Expert Tips
I like sharing a few tips that help you make these pancakes turn out their very best.
- Spice it up: Cinnamon, ginger, ground ginger, nutmeg, or allspice add depth, while swapping pumpkin spice mix for pumpkin pie spice mainly changes how strong the cinnamon or nutmeg tastes.
- Enhance the batter with vanilla extract: Stir a teaspoon into the wet ingredients to give the pancakes a bakery-style aroma and slightly deeper flavor.
- Swap vegetable oil for melted butter: Melted butter makes the pancakes richer and gives them a slightly denser crumb.
- Use whole wheat flour in place of some all-purpose flour: Swap up to half the flour for a nuttier, heartier flavor and a more filling texture. If you use 100% whole wheat, it makes the pancakes denser and less fluffy; a partial mix balances both.
- Choose between dairy milk and almond milk: Dairy milk keeps the pancakes rich and fluffy, while almond milk offers a dairy-free option that’s slightly lighter in flavor.
- Swap the egg for a flax egg: A flax egg works as a vegan substitute and holds the pancakes together. The difference is mild; they turn out a little denser but still soft.
- Watch for bubbles before flipping: Flip when tiny bubbles form on the surface so the center cooks fully without drying out; those bubbles are your sign.
- Keep pancakes warm as you cook: Place cooked pancakes on a plate covered loosely with foil while you finish the rest. A heavy-duty aluminum foil like this helps trap warmth without drying the pancakes out.
How to Store Leftovers
Store leftover pumpkin pancakes in an airtight container in the refrigerator for up to 4 to 5 days. To keep them fresh and from drying out, use something that seals tightly, like these glass food containers.
Reheat them in the microwave, toaster, oven, or a warm skillet until heated through. A large nonstick skillet is handy for reheating without making the pancakes soggy or overdone, or giving you stress with cleanup afterward.
You can also freeze them by placing the cooled pancakes on a baking sheet in a single layer, and then sealing them in a freezer bag with parchment paper between the layers if you’re stacking them. They’ll keep well frozen for up to 2 to 3 months.
A nonstick baking sheet works well for freezing batches of pancakes without sticking, while this durable freezer bag is thick and easy to seal. I also use pre-cut parchment papers for greater convenience. You can reheat them straight from the freezer in the toaster or oven.
What to Serve With Pumpkin Pancakes
Pumpkin pancake recipes like this one go well with classic toppings like a drizzle of pure maple syrup, whipped cream, toasted nuts, or even a handful of chocolate chips sprinkled on top.
For a more filling breakfast, serve them alongside scrambled eggs, bacon, or sausage. Fresh fruit, like berries or sliced bananas, also adds a nice balance to the warm spice flavor.
More Easy Recipes for You to Try at Home
I like keeping a few recipes handy for when you need an easy breakfast that feels cozy but still light and refreshing:
