Light and fluffy, warmly spiced Pumpkin Pancakes are the best fall breakfast! This recipe is easy to whip, and with a combination of pumpkin puree and cozy spices, they’re packed with plenty of delicious pumpkin pie flavor. So perfect topped with chopped pecans, a pat of butter and a drizzle of maple syrup!

Pumpkin pancakes with chocolate chips and topped with chopped pecans and butter.

These pumpkin pancakes are absolutely delicious! The recipe was easy and turned out perfectly. Just the right amount of spices and pumpkin flavor. I will definitely be making these again. Thanks for sharing!

— Sarah

When pumpkin season rolls around, I’m all about pumpkin cupcakes, pumpkin cheesecake bars and these wonderful homemade pumpkin pancakes!

On Saturday mornings, I try to make my kids a special breakfast like a Dutch baby pancake or French toast. And this pumpkin pancake recipe is the most requested breakfast during the fall season. They cook up light and fluffy with the most perfect taste of the season.

Why you’ll love these pancakes

  • Incredibly delicious. All the cozy, fall flavors are in these pumpkin pancakes. Tastes almost better than pumpkin pie!
  • Easy. Little prep time is needed to cook these up. Stir the batter ingredients together in a large bowl, cook and enjoy.
  • Family-friendly. Need to prepare breakfast for a crowd? This recipe is great for all ages! Kids (and adults) love the sweet and fluffy flapjacks.
  • Great for meal prep. These are great leftover! They are so good reheated in an air fryer or the toaster! Both cooking methods result in warm, slightly crisp on the outside and soft on the inside pancakes.
Stack of pancakes with syrup dripping down the side.

Ingredients needed 

You’ll find you probably have most (if not all) of these ingredients right now in your pantry/fridge! Nothing too crazy ingredient wise.

  • Flour. Regular all-purpose flour or whole wheat pastry flour work great for this recipe. We don’t recommend using whole wheat flour or oat flour.
  • Pumpkin pie spice. The perfect blend of spices for that warm, cozy, fall flavor. See the “tips” section, below, for a way to make your own pumpkin spice blend.
  • Baking powder + baking soda. A bit of baking powder and baking soda will help these get nice and fluffy.
  • Salt. Really brings out the pumpkin flavor!
  • Milk. You can use any preferred milk. Even almond milk or cashew milk will work just fine.
  • Egg. One egg will add fluffiness and structure. If you’re looking for a vegan option, you can try using 1 flax egg instead.
  • Butter. A little bit of melted butter gives these pumpkin spice pancakes the perfect texture. To keep these vegan, use oil instead.
  • Pumpkin puree. Use 100% pure canned pumpkin for this pancake recipe. Don’t grab pumpkin pie filling by mistake, which has added spices and sugar.
  • Chocolate chips. Totally optional, but I’m a huge fan of the pumpkin/chocolate combo!

How to make this recipe

This recipe is super easy! Here’s the simple method:

  1. Whisk the dry ingredients. In a large mixing bowl, mix together the dry ingredients – flour, baking powder, baking soda, salt and a healthy dose of pumpkin pie spice makes these so flavorful.
  2. Mix the wet ingredients. In a separate medium bowl, mix together the wet ingredients – milk, egg, melted butter and pumpkin puree.
  3. Combine flour mixture with liquid ingredients. Pour the wet ingredients into the dry mixture and stir just until combined (batter should be slightly lumpy, don’t over-mix). Fold in chocolate chips, if using. Let batter rest 5 minutes.
Mixing pancake batter in a large bowl.
Adding chocolate chips to pancake batter in a large bowl.
Stirring together pumpkin pancake batter in a large bowl.
  1. Heat pan. While the batter rests, heat a large skillet or griddle over medium heat.
  2. Cook pancakes. Add a little butter or cooking spray to your pan or griddle. Pour batter about 1/4 cup per pancake onto hot surface. Spread batter outward just slightly with bottom of measuring cup or spoon. Cook until golden brown on bottom (about 5-6 minutes) then flip and cook the other side until golden.
  3. Serve. Repeat process until all of the batter has been used. Enjoy warm with butter and maple syrup.
Pancakes with chocolate chips cooking on a skillet.
Stack of chocolate chip pancakes on a plate near cinnamon sticks.
Stack of pumpkin pancakes drizzled with maple syrup.

Expert tips

My tips and tricks for achieving the best pumpkin pancakes!

  • Pumpkin. Use 100% pure pumpkin and not pumpkin pie filling for this recipe.
  • Use fresh ingredients. Make sure your baking powder is fresh. If it’s old or expired you’ll get flat pancakes.
  • Do NOT over mix the pancake batter. A few flour streaks and small lumps remaining in the batter is perfectly acceptable. If the batter is over-mixed, the pancakes lose that perfect fluffy texture.
  • What pan to use. A large nonstick skillet totally works for cooking these pancakes, but we really like to use a griddle. It’s much more efficient and an easier way to feed a crowd.
  • Don’t flip too early. The pancakes are ready to flip when the edges are set and you see bubbles popping, forming little holes on the surface.
  • Pumpkin pie spice. If you don’t have pumpkin pie spice on hand, use ¾ tsp cinnamon, ¼ tsp nutmeg, ½ tsp ground ginger or 2 teaspoons cinnamon only.
  • Serving. Serve your syrup warm, if not hot. It helps the butter melt and spread.
  • Keep pancakes warm. Place the cooked pancakes on a baking sheet in a 250 degree F oven to keep them warm while you wait for the rest of the pancakes to cook.

Topping ideas

Change up your pumpkin pancakes with fun and delicious toppings. Find some tasty ideas below:

  • Syrups. maple syrup, honey, fruit syrups, chocolate syrup
  • Nut butter. peanut butter, almond butter, cashew butter, sunflower butter, Nutella
  • Fresh fruit. blueberries, apricots, strawberries, raspberries, apples, peaches, pears, banana slices, pom seeds
  • Dried fruit. raisins, cranberries, figs, apricots, goji berries, dates
  • Nuts. almonds, cashews, pecans, walnuts, peanuts, sunflower seeds
  • Fun toppings. cream cheese, jelly, whipped cream, yogurt, sprinkles, chocolate chips, shredded coconut

Serving suggestions

These easy pancakes pair well with a variety of breakfast sides. Here are some options:

  • Hash browns or breakfast potatoes. Yes, please!
  • Fresh fruit or fruit salad. To keep this breakfast on the lighter side, fruit is such a great option.
  • Yogurt. Serve on the side or add a spoonful on top of your pancakes.
  • Bacon, sausage, or ham. Anyone else love dipping bacon in maple syrup?
  • Eggs. Scrambled on the side, or perhaps even over easy and served on top.

Frequently asked questions

What is the secret to making the best pancakes?

These pumpkin pancakes are thick and airy without the need for special equipment or buttermilk. It is important to use fresh baking powder and baking soda, don’t over-mix the batter, let the batter rest, and gently flip the pancakes only after you see the little bubbles popping.

Do you cook pancakes on high or low heat?

The pan needs to be hot, but we don’t want it too hot. For a well-cooked pancake with a golden-brown outside, and an inside that’s soft and cooked through, keep the heat set to medium or medium-high, depending on your stovetop and pan or griddle.

Are pumpkin pancakes healthy?

There are many different ways to make pumpkin pancakes, some versions are healthier than others. I would not title this particular recipe as “healthy”, but it is made with simple ingredients, has no added sugar and only requires a small amount of butter. To make these more nutritious and lower in calorie, use plant based milk and whole wheat pastry flour. You can also omit the chocolate chips, if preferred.

Storage recommendations

  • Storing leftovers. Homemade pancakes keep well in the fridge for up to 5 days. Let them cool completely and then put them in a zip-top baggie or another airtight container. You can reheat in a toaster, air fryer or microwave when you’re ready to eat.
  • Freezing. Sometimes I double the recipe, and keep extra pancakes stored in the freezer for busy weekday mornings. Once completely cool, place them in a resealable plastic bag in a single layer and freeze until firm. Frozen pancakes stay fresh for up to three months. When you’re ready to eat, simply reheat in a toaster oven or air fryer. I cooked mine at 370ºF. for about 6 minutes in the air fryer. They get a nice crispy outer edge with a soft center. You can also microwave the pancakes in 30 second increments until they’re warmed through.

These pancakes with delicious pumpkin spice flavor are a family favorite breakfast! I know there are quite a few pumpkin pancake recipes out there, but after testing and tweaking this recipe multiple times, I can honestly say these are the BEST pumpkin pancakes! They’re so easy too, I make them all season long. I highly recommend making a double batch because they disappear so quickly!

A bite of pumpkin pancakes on a fork.

More pumpkin breakfast recipes

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Pumpkin pancakes with chocolate chips and topped with chopped pecans and butter.
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Fluffy Pumpkin Pancakes

Yield: 3 servings (2 pancakes each)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Light and fluffy, warmly spiced Pumpkin Pancakes are the best fall breakfast! This recipe is easy to whip, and with a combination of pumpkin puree and cozy spices, they're packed with plenty of delicious pumpkin pie flavor. So perfect topped with chopped pecans, a pat of butter and a drizzle of maple syrup!
Author: Kim

Ingredients

  • 1/2 cup + 2 tablespoons (75g) all-purpose flour or whole wheat pastry flour
  • 2 teaspoons pumpkin pie spice*
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk, (any variety will work)
  • 1 large egg
  • 1 tablespoon butter or coconut oil, melted
  • 1/2 cup canned pumpkin puree, (not pumpkin pie filling)
  • 1/2 cup dark chocolate chips, optional
  • warm maple syrup and butter for serving

Instructions 

  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. In another (smaller) bowl, beat the milk, egg, melted butter and pumpkin together. Pour the wet ingredients into the dry ingredients and fold in the chocolate chips (if using). Do not over-mix. Some small lumps are fine.
  • Let the batter rest for five minutes. While the batter rests, heat a large skillet over medium-high heat on the stove. Add a little butter or cooking spray to the skillet and then cook pancakes (about 1/4 cup of pancake batter for each pancake) on the skillet for about 5-6 minutes per side until golden brown.
  • Serve with butter, warm maple syrup and any other desired toppings. Enjoy!

Notes

*Can do a mix of ¾ tsp cinnamon, ¼ tsp nutmeg, ½ tsp ground ginger or 2 teaspoons cinnamon only.
Storing leftovers: Place any leftover pancakes in a resealable plastic bag and store in the fridge for up to about 5 days. Any longer than 5 days and you can freeze.
Freezing: Once completely cool, place them in a resealable plastic bag in a single layer and freeze until firm. Frozen pancakes stay fresh for up to three months.
Reheating: Cooked pancakes are wonderful reheated in an air fryer. I cooked mine at 370ºF. for about 6 minutes. They get a nice crispy outer edge with a soft center. You can also use a toaster oven or microwave to reheat pancakes.
Photos by Molly at Yes to Yolks
Author: Kim
Course: Breakfast
Cuisine: American
Serving: 2pancakes, Calories: 195kcal, Carbohydrates: 24g, Protein: 7.4g, Fat: 6.6g, Saturated Fat: 1.1g, Cholesterol: 65mg, Sodium: 720mg, Potassium: 159mg, Fiber: 4g, Sugar: 3.6g

Did you make this recipe?

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