Pumpkin pancakes are the ultimate cozy breakfast for crisp autumn mornings. These golden-brown beauties are thick, fluffy, and bursting with warm spices and real pumpkin flavor. Whether you’re gearing up for a weekend brunch or just craving something seasonal and satisfying, this pumpkin pancake recipe will hit the spot every time. Made from simple pantry staples, it’s the kind of recipe you’ll come back to all fall long—and maybe even beyond.
What sets these apart? They’re rich with pumpkin puree and just the right mix of cinnamon and pumpkin pie spice. Plus, they freeze well, so you can keep that fall magic going even on your busiest mornings.
Table of Contents
❤️ Why I Love This Pumpkin Pancakes Recipe
- Ultimate fall comfort – Every bite tastes like a warm, spiced hug.
- Super thick and fluffy – No flat pancakes here! The texture is just chef’s kiss.
- Pumpkin-forward without being overpowering – Balanced just right with cinnamon and spice.
- One-bowl, blender-friendly – Easy cleanup, fast prep, and perfect results every time.
- Customizable – Go classic, add chocolate chips, or top with pecans and maple syrup.
It’s the kind of recipe that makes you wish fall lasted all year. 🍂🥞
Ingredients
Here’s everything you’ll need to make a batch of thick and flavorful pumpkin pancakes:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1¼ cups pumpkin puree (not pumpkin pie filling)
- ⅓ cup packed light or dark brown sugar
- 1 large egg
- 3 tablespoons vegetable oil (or melted coconut oil)
- 1½ cups whole milk (or buttermilk for extra tang)
- Optional: 1 cup semi-sweet chocolate chips
- For cooking: butter or nonstick spray
These ingredients yield pancakes with a perfectly soft center, crispy golden edges, and deep autumn flavor in every bite.
Instructions
- Mix the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. Set aside. - Blend the wet ingredients
In a blender, combine the pumpkin puree, brown sugar, egg, oil, and milk. Blend on high speed for about 45 seconds until smooth. If you don’t have a blender, whisk vigorously in a large bowl. - Combine wet and dry
Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined. Avoid overmixing—some lumps are totally fine. Fold in chocolate chips if using. - Preheat the griddle or skillet
Heat a nonstick skillet or griddle over medium heat (375°F if using an electric griddle). Lightly grease with butter or nonstick spray. - Cook the pancakes
Scoop ¼ cup of batter for each pancake onto the hot surface. Cook for 2–3 minutes until the edges set and small holes appear on the surface. - Flip and finish
Flip carefully and cook the other side for 1–2 more minutes, until golden brown and fully cooked through. - Serve warm
Serve immediately with toppings like butter, maple syrup, whipped cream, or toasted pecans. For a crowd, keep cooked pancakes warm in a 200°F oven while finishing the batch.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: About 8 pancakes (serves 3–4 people)
Nutrition Facts (Per 1 pancake, without toppings)
Note: Nutrition may vary slightly depending on substitutions or add-ins like chocolate chips.
- Calories: 180
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 25mg
- Sodium: 280mg
- Carbohydrates: 28g
- Fiber: 2g
- Sugar: 8g
- Protein: 4g
- Vitamin A: 90% DV (thanks to the pumpkin!)
- Calcium: 10% DV
- Iron: 8% DV
Pumpkin Pancakes Recipe
Ingredients
Equipment
Method
- Mix the dry ingredients
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. Set aside.
- Blend the wet ingredients
- In a blender, combine the pumpkin puree, brown sugar, egg, oil, and milk. Blend on high speed for about 45 seconds until smooth. If you don’t have a blender, whisk vigorously in a large bowl.
- Combine wet and dry
- Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined. Avoid overmixing—some lumps are totally fine. Fold in chocolate chips if using.
- Preheat the griddle or skillet
- Heat a nonstick skillet or griddle over medium heat (375°F if using an electric griddle). Lightly grease with butter or nonstick spray.
- Cook the pancakes
- Scoop ¼ cup of batter for each pancake onto the hot surface. Cook for 2–3 minutes until the edges set and small holes appear on the surface.
- Flip and finish
- Flip carefully and cook the other side for 1–2 more minutes, until golden brown and fully cooked through.
- Serve warm
- Serve immediately with toppings like butter, maple syrup, whipped cream, or toasted pecans. For a crowd, keep cooked pancakes warm in a 200°F oven while finishing the batch.
Notes
Tips & Variations
✅ Tips for Perfect Pumpkin Pancakes
- Don’t overmix: A few lumps in the batter are fine! Overmixing leads to dense, rubbery pancakes.
- Thick batter is good: Pumpkin makes the batter naturally thick. Resist the urge to thin it too much.
- Flip when holes appear: Wait until bubbles pop and create holes on the surface before flipping for even cooking.
- Use a blender: Blending the wet ingredients creates a smoother, fluffier texture—especially with pumpkin.
🔄 Variations
- Add-ins: Fold in chopped nuts (pecans or walnuts), chocolate chips, or dried cranberries.
- Make it dairy-free: Use plant-based milk (like oat or almond) and coconut oil.
- Try whole wheat flour: Substitute 1 cup of all-purpose flour with whole wheat, and increase milk slightly.
❄️ Can I Freeze Pumpkin Pancakes?
Yes! Let pancakes cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag. Reheat in a toaster or oven at 350°F for 6–8 minutes.
⏳ Can I Make the Batter Ahead?
It’s best to keep dry and wet ingredients separate until ready to cook. Mix them together just before making the pancakes for fluffiest results.
Conclusion
Pumpkin pancakes bring all the cozy flavors of fall straight to your breakfast table. With their fluffy texture, rich pumpkin taste, and warm spice notes, they’re a seasonal must-have. Whether you enjoy them plain, topped with maple syrup, or loaded with chocolate chips, this recipe is simple enough for a weekday and special enough for weekend brunch.
Love delicious inspiration? Follow me on Pinterest (opens in a new tab) for quick dinners, baking ideas, and meal-prep tips!
More Posts
