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This easy pumpkin pancake recipe is what fall breakfasts are made for. Fluffy and full of spiced pumpkin, they’re a delicious upgrade from everyday pancakes.
Whether you pile on butter and syrup or apples and caramel, can anyone resist a stack of these pumpkin pancakes?
They’re incredibly easy to make with a few simple ingredients, and you can even make a big batch and freeze it for busy crisp fall mornings.
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For a healthier spin, check out our pumpkin protein pancakes. However, if you’re in a hurry, pumpkin muffins make the perfect breakfast on the go!
Why You’ll Love This Easy Pumpkin Pancake Recipe
- This simple pumpkin pancake recipe only needs 10 ingredients, with the option to use pancake mix for convenience.
- This pumpkin spice pancake recipe brings you fluffy, spiced pancakes that are a nice change from everyday pancakes.
- These cozy fall pancakes pair well with just about anything, from classic maple syrup to seasonal favorites like apples and pecans.
Ingredients
All-purpose flour – For the best pumpkin pancakes, measure your flour accurately. Too much flour will make the batter too dense!
Baking powder – Our leavening agent for deliciously light pancakes.
Salt – To balance the sweetness of the pumpkin spice pancakes.
Brown sugar – While granulated sugar works, brown sugar’s deep, caramel flavor makes it the perfect sweetener for this easy pumpkin pancake recipe.
Pumpkin pie spice – Of course, this recipe for pumpkin pancakes calls for warm spices.
Whole milk – For rich and fluffy pumpkin pancakes.
Pumpkin puree – You can use canned or homemade pumpkin puree for this easy pumpkin pancakes recipe.
Egg – For binding the ingredients. We haven’t tried using egg substitutes for this pumpkin spice pancakes recipe.
Unsalted butter – For richness and moisture.
Non-stick cooking spray – For cooking the pancakes and keeping them from sticking to the pan. I recommend that you still grease your nonstick skillet (or nonstick griddle)!
Ingredient Substitutions For Pumpkin Pancakes
Squash puree
Enjoy this easy pumpkin pancake recipe beyond pumpkin season! You can use butternut squash puree as an alternative if pumpkin is unavailable.
White whole wheat flour
For a heartier fall breakfast, make whole wheat pumpkin pancakes! Just swap all-purpose flour with white whole wheat flour. Regular whole wheat flour might make the pancakes too dense.
Almond milk
You can use a milk alternative for this pumpkin pancakes recipe. I recommend almond milk, as other vegan substitutes, such as coconut milk, may alter the flavor of the fluffy pancakes.
Tips For Making This Recipe
Do Not Overmix
It’s okay if your batter is still lumpy. Overmixing the batter will result in tough pancakes, rather than light and fluffy ones.
Let Your Pancake Batter Rest
For best results, let your pumpkin pancake batter sit 10 minutes before cooking. It makes all the difference in lift and fluffiness!
Storage Tips
Store your fluffy pumpkin pancakes in an airtight container in the fridge for up to 4 days. Just reheat in the microwave or toaster oven when ready to enjoy.
Pumpkin Pancake Recipe FAQs
Can I add pumpkin puree to pancake mix?
Yes, you can add pumpkin puree to store-bought pancake mix. Substitute the mix for the flour, baking powder, salt, egg, and butter in this easy pumpkin pancake recipe!
How much pumpkin puree should I add to my pancake mix?
It depends on the recipe. To make 12 servings of delicious pumpkin pancakes, use 3/4 cup of pumpkin puree for every 2 cups of pancake mix, 1 1/2 cups of milk, about 2 teaspoons of pumpkin pie spice, and 2 tablespoons of sugar.
What goes with pumpkin pancakes?
One of the best toppings for pumpkin pancakes is a combo of cream cheese and maple syrup. But of course, you can’t go wrong with the classic maple syrup and butter combo on hot pancakes. Other fall-related treats, such as candied pecans, diced apples, and cinnamon sugar, will also be yummy!
How to keep pumpkin spice pancakes warm?
Feel free to make a big batch of these easy pumpkin pancakes and keep the cooked ones warm on a baking sheet in a 200-degree oven.
Can you freeze pumpkin pancakes?
Of course! Once cooled, freeze the pumpkin spice pancakes on a baking sheet for 30 minutes, then store them in a freezer-safe bag for 2 to 3 months.
More Delicious Pumpkin Recipes
- Dairy Free Pumpkin Bread
- Baked Pumpkin Doughnuts
- Pumpkin Roll Recipe
- Fizzy Dark Chocolate Pumpkin Truffles
- Pumpkin Bread with Cream Cheese
I found this recipe for Pumpkin Spice Cupcakes that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Easy Pumpkin Pancake Recipe
Equipment
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp brown sugar
- 2 1/2 tsp pumpkin pie spice
- 1 cup whole milk
- 1/3 cup pumpkin puree
- 1 egg, room temperature
- 2 tbsp unsalted butter, melted
- Non-stick cooking spray
Instructions
- Gather the ingredients.
- Whisk the dry ingredients together. Set aside.
- Mix the milk, pumpkin puree, egg, and melted butter until combined.
- Fold the wet ingredients into the flour mixture. Do not overmix.
- Let the pumpkin pancake batter rest for 10 to 15 minutes.
- If using a griddle, preheat it to 350°F. If using a skillet, spray it with cooking spray and heat it over medium heat.
- Pour 1/4 cup of batter for each pancake onto the hot skillet or griddle.
- Flip the pancakes once the edges begin to set and bubbles appear on the surface. Each side usually takes about 3 minutes to cook.
- Serve with your favorite toppings. Enjoy!
Notes
- It’s okay if your batter is still lumpy. Overmixing the batter will result in tough pancakes, rather than light and fluffy ones.
- For best results, let your pumpkin pancake batter sit 10 minutes before cooking. It makes all the difference in lift and fluffiness!
- Store your fluffy pumpkin pancakes in an airtight container in the fridge for up to 4 days. Just reheat in the microwave or toaster oven when ready to enjoy.
Nutrition
PIN FOR LATER!
