Pumpkin Pancakes Recipe
These thick and fluffy pumpkin pancakes are packed with warm spices and real pumpkin puree. A perfect cozy breakfast for crisp fall mornings — easy to make, freezer-friendly, and totally customizable.
Equipment
- Mixing bowls
- Whisk or blender
- Measuring cups and spoons
- Nonstick skillet or griddle
- Spatula
Ingredients
- 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
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.
Notes
Batter will be thick — that’s normal!
Don’t overmix, or pancakes may become dense.
Freeze leftovers in a single layer, then store in a freezer bag for up to 3 months.
Reheat in the oven or toaster until warm and crisp.