Pumpkin pancakes are a fall favorite! Enjoy a stack of soft, spiced pancakes that are quick and easy to whip up.
Craving pumpkin for breakfast? Try these glazed Pumpkin Scones, Pumpkin Waffles, or a bakery-style Pumpkin Muffin!
The Best Pumpkin Pancakes
Weekends mean big breakfasts at my house, but when fall rolls around, it’s all about pumpkin! My family adores these flavorful crepes, fluffy waffles, and our go-to Old-Fashioned Pancakes, but when the leaves drop, they’re ready for pumpkin everything. Enter these Pumpkin Pancakes – they totally steal the show!
Here’s what’s in store with this recipe:
- Quick and easy: One bowl, no fuss. Hungry? Let’s eat.
- Everyday ingredients: No fancy stuff. Just your usual pantry finds.
- Packed with flavor: Forget boring “pumpkin” pancakes—these are full of spice and bring fall to life with every bite!
- An unbeatable optional syrup: This vanilla sauce is, quite frankly, a game-changer. If you’re up for it, this combo with the pumpkin pancakes is pure magic.
Pumpkin Pancake Ingredients
- White All-Purpose Flour: Use a spoon to scoop and level for light pancakes.
- Baking Powder: Key for fluffy Pumpkin Pancakes.
- Ground Cinnamon & Pumpkin Pie Spice: Choose good brands or make your own for better taste.
- Salt: Boosts flavor and balances sweetness.
- Pure Pumpkin: Canned is easy; if fresh, make sure it’s smooth and not too wet.
- Brown Sugar: Adds sweetness and moisture. Use less if you want it less sweet.
- Unsalted Butter: Melt and let cool for easy mixing.
- Whole Milk: Makes pancakes creamy; other milks will change the taste and feel.
- Large Eggs: Help hold everything together; best at room temp for mixing well.
Variations
Make Pumpkin Chocolate-Chip Pancakes! Whisk in ¾ cup miniature chocolate chips along with the dry ingredients. For Healthy Pumpkin Pancakes, try our Healthy Pancakes recipe and add in some pumpkin pie spice and cinnamon!
How To Make Pumpkin Pancakes
- Prep: Bring wet ingredients to room temperature and melt butter.
- Mix Dry: Whisk together dry ingredients in a bowl.
- Combine: Add wet ingredients to dry mixture and stir until just combined.
- Heat Griddle: Preheat a non-stick pan or griddle and prepare with butter.
- Cook: Pour batter onto the griddle, cook until bubbles form, then flip and cook until golden.
- Make Syrup: Combine syrup ingredients in a pot, cook until thickened.
- Serve: Drizzle syrup over pancakes and enjoy!
How To Cook Pancakes Perfectly
- Consistent Heat: Keep your pan at a steady medium heat. Too high burns the outside; too low won’t get a golden finish.
- Butter It Up: Lightly butter the pan before each batch for non-stick and crispy edges.
- Watch for Bubbles: Flip pancakes when bubbles pop and leave holes.
- Flip Once: For fluffiness, flip pancakes only one time; multiple flips can make them flat.
- Test for Doneness: Press the middle; if it springs back, it’s done. If it stays flat, cook a little longer.
Quick Tip
Invest in an electric griddle if you frequently make pancakes and have the space; it makes cooking the pancakes so much quicker and easier!
Storage
Can You Freeze Pumpkin Pancakes?
Yes! Cool pancakes on a wire rack, freeze until solid, and store in a sealed container for up to 3 months. Freeze them separately to prevent sticking. Reheat in the microwave, toaster, or oven at 350°F for 6–8 minutes.
Can You Prepare Pumpkin Pancake Batter Ahead of Time?
Don’t make the full batter ahead. Baking powder starts working when mixed and lasts only 30 minutes. Instead, prep wet and dry ingredients separately and chill them. Mix when ready to cook.
How To Serve Pumpkin Pancakes
- Syrups: Maple, buttermilk syrup, homemade pancake syrup, or the vanilla-caramel sauce mentioned in the recipe.
- Whipped cream: With a sprinkle of cinnamon or pumpkin pie spice.
- Nuts: Toasted or candied pecans, walnuts, or almonds for crunch.
- Fruit toppings: Fresh berries, sautéed apples, or a dollop of apple compote.
- Yogurt: A dollop of Greek or flavored yogurt adds creaminess.
- Bacon or sausage: For those who love the sweet-savory combo.
- Eggs: Scrambled, fried, or poached, they complement this pumpkin pancake recipe well.
More Delicious Pancake Recipes
- Gluten-Free Pancakes
- Chocolate Chip Pancakes
- Blueberry Pancakes
- Applesauce Pancakes
- Dutch Baby (German Pancakes)
Pumpkin Pancakes
Fluffy and light, Pumpkin Pancakes are packed with the rich flavors of fall!
Equipment
- Medium pan
Ingredients
Dry Ingredients
- 1-1/2 cups flour see note 1
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice see note 2
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup pumpkin see note 3
- ¼ cup light brown sugar firmly packed
- 4 tablespoons unsalted butter melted and cooled
- 1 cup whole milk
- 2 large eggs
Caramel Syrup
- 8 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar firmly packed
- 1/2 cup heavy cream
- 2 teaspoons vanilla optional
- 1/8 teaspoon salt optional
Instructions
- Set out wet ingredients to reach room temperature. Melt 4 tablespoons butter and set aside to cool down.
- In a large bowl, whisk together all the dry ingredients. Add all the wet ingredients to the dry mixture. Whisk briefly, until no streaks of flour remain. Avoid over-mixing, which can affect how the baking powder performs. If the batter appears too thick, add an additional 1–2 tablespoons of milk.
- Heat a non-stick pan over medium heat or an electric griddle to 300°F. Using tongs, rub a stick of butter across the griddle, then gently wipe off excess butter with a paper towel.
- Scoop batter with a 1/4 cup measure and pour onto the griddle, using a spoon to gently coax it into a 4-inch circle. Cook until bubbles form on top, and the bottoms are golden and crisp. Flip with a metal spatula and cook the other side until golden brown. If pancakes or butter start to burn, reduce the heat.
- Wipe the pan or griddle down with a paper towel. Rub the butter across the skillet again and repeat until the batter is all used up. To keep pancakes warm while cooking, see note 3.
- Serve the pancakes immediately with your choice of toppings.
- In a medium pot, combine all syrup ingredients. Cook over medium heat, whisking occasionally, for 5–8 minutes or until the mixture thickens and comes to a full boil. Remove from heat, cool slightly, and whisk frequently. Drizzle over pancakes.
Recipe Notes
Note 1: When measuring the flour, be sure to spoon the cup full and level so you aren’t adding in too much or too little flour.
Note 2: This blend is available in the spice section of many grocery stores, or you can make your own using our Pumpkin Pie Spice recipe.
Note 3: Ensure you’re using standard canned pumpkin puree and not pumpkin pie filling. Use only 1/2 cup of pumpkin, not the entire can.
Note 4: Place a cooling rack on a large pan. As soon as you take a pancake off the pan or griddle, place it on the cooling rack in a single layer. Place the pan in a 200℉ oven as you continue to cook more pancakes.
Nutrition: The nutrition information does not include the optional vanilla-caramel syrup.
Storage: Cool pancakes completely on a wire rack, then freeze until solid. Store in an airtight container for up to 3 months. (Note: If you store pancakes in the freezer while they’re still soft, they will freeze into one huge, icy blob. Freezing them individually and then storing the frozen pancakes in an airtight container lets you remove as many as you like.) When hunger strikes, reheat from frozen in the microwave, toaster, or in the oven at 350°F (177°C) on a lined sheet (covered lightly with foil) for 6–8 minutes.
Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 209mg | Potassium: 83mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1861IU | Vitamin C: 0.4mg | Calcium: 93mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
