Fluffy Pumpkin Pancakes
Nothing says fall like these light and fluffy, warmly spiced pumpkin pancakes! This pumpkin pancake recipe is so easy to whip up for a lazy weekend breakfast. And with a combination of pumpkin puree and cozy pumpkin pie spices, they’re packed with plenty of delicious pumpkin flavor. So perfect with a pat of butter and a drizzle of maple syrup!
On Saturday mornings, I try to make my kids a special breakfast like a Dutch baby pancake or French toast. This pumpkin pancake recipe is the most requested breakfast during the fall season. These pancakes cook up light and fluffy with the most perfect pumpkin flavor.
I could eat a big pile of these every morning… and I would, if there were any leftover! My family gobbled these up the day we made them.
There were just a few leftover that we tossed into a baggie for the next morning. And you know what? They tasted just as good! We tried leftovers in the toaster and in the air fryer. Both ways resulted in warm, slightly crisp on the outside and soft on the inside pancakes. Yum!
You guys are going to be head over heels for this delicious fall breakfast treat.
Ingredients For Pumpkin Pancakes
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.
- Pumpkin pie spice. The perfect blend of spices to give these pancakes that warm, cozy, fall flavor. See the “tips” section, below, for a way to make your own pumpkin pie spice blend.
- Baking powder + baking soda. A bit of baking powder and baking soda will help these pumpkin pancakes get nice and fluffy.
- Salt. Really brings out the pumpkin flavor!
- Milk. You can use any preferred milk. Even almond or cashew milk will work just fine.
- Egg. One egg will add fluffiness to this pumpkin pancake recipe. 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 pancakes 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 Pumpkin Pancakes
Making this recipe for pumpkin pancakes is super easy!
- To get started we first whisk together the dry ingredients – flour, baking powder, baking soda, salt and a healthy dose of pumpkin pie spice makes these so flavorful.
- Then, in a medium mixing bowl, mix together the wet ingredients – milk, egg, melted butter and pumpkin puree.
- 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.
- While the batter rests, heat a large skillet or griddle over medium-high heat.
- Add a little butter or cooking spray to your skillet or griddle. Pour batter about 1/4 cup at a time onto hot surface.
- Spread pancakes 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.
- Repeat process until all of the batter has been used. Serve warm with butter and maple syrup.
These pumpkin pancakes are the perfect fall breakfast. Stack them up, add your favorite toppings and enjoy!
Best Pumpkin Pancakes Tips
My tips and tricks for achieving the best pumpkin pancakes!
- Make sure to use 100% pure pumpkin and not pumpkin pie filling for this recipe.
- 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 pancakes are over mixed, they lose that perfect fluffy texture.
- A large nonstick skillet totally works for cooking these pancakes, but I really like to use a griddle. It’s much more efficient and an easier way to feed a crowd.
- The pancakes are ready to flip when the edges are set and you see little bubbles on the surface of the pancakes.
- 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.
- Serve your syrup warm, if not hot. It helps the butter melt and spread.
- Place the finished pancakes in a 250 degree F oven to keep them warm while you wait for the rest of the pancakes to cook.
Pumpkin Pancake Toppings
Change up your pumpkin pancakes with fun and delicious pancake 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
These easy pumpkin pancakes pair well with a variety of breakfast sides. Below are some of my favorite sides to serve with a pancake breakfast.
- 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.
Can You Freeze Pumpkin Pancakes
Pumpkin pancakes freeze really well. 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 pumpkin pancakes 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!
More Pumpkin Breakfast Favorites
If you try this pumpkin pancake 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. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Take breakfast to a new level with these easy and delicious pumpkin pancakes! These warmly spiced pancakes are light, fluffy and loaded with plenty of pumpkin flavor. They are made with a combination of pumpkin puree, cozy pumpkin pie spices and dark chocolate chips. You guys are going to be head over heels for this delicious fall breakfast treat.
- 1/2 cup + 2 tablespoons (75g) all purpose 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
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 and warm maple syrup.
*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.