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pumpkin pancakes topped with butter, syrup and chopped pecans
3.5 from 4 votes
Nutrition Facts
Fluffy Pumpkin Pancakes
Amount Per Serving (2 pancakes)
Calories 195 Calories from Fat 59
% Daily Value*
Fat 6.6g10%
Saturated Fat 1.1g7%
Cholesterol 65mg22%
Sodium 720mg31%
Potassium 159mg5%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 3.6g4%
Protein 7.4g15%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:3 servings (2 pancakes each)
Fluffy Pumpkin Pancakes
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins

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
  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

  2. 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.

  3. 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.

Recipe 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
Keyword: easy pumpkin pancakes, fluffy pumpkin pancakes, pumpkin pancakes

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