Go Back
+ servings
pumpkin pancakes topped with butter, syrup and chopped pecans

Fluffy Pumpkin Pancakes

Print Recipe
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. 
Course Breakfast
Cuisine American
Keyword easy pumpkin pancakes, fluffy pumpkin pancakes, pumpkin pancakes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 3 servings (2 pancakes each)
Calories 195
Author Kim


  • 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.
    mixing ingredients together for pumpkin pancakes
  • 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.
    pumpkin pancakes cooking on a skillet
  • Serve with butter, warm maple syrup and any other desired toppings. Enjoy!


*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.


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