Pumpkin Pancakes are my go-to breakfast treat when fall rolls around. They’re everything you want in a cozy, seasonal pancake: soft, fluffy, and perfectly spiced with cinnamon and nutmeg. What I love most is how easy they are to throw together—no complicated steps, just a bowl of simple ingredients, and you’ve got a stack of warm, pumpkin-packed pancakes in under 20 minutes.
Why You’ll Love Pumpkin Pancakes
Whether you’re hosting a weekend brunch or just want something special for a weekday morning, these pancakes hit the spot every time. Plus, the smell of them cooking makes your whole kitchen feel like a pumpkin-scented candle came to life!
Quick & Easy: Ready in just 20 minutes, these pancakes are perfect for a no-fuss breakfast.
Cozy Fall Flavors: Cinnamon, nutmeg, and pumpkin bring that autumn comfort to your plate.
Kid-Friendly: Soft and fluffy, with just the right amount of sweetness.
Customizable: Top with anything from syrup to whipped cream for a little extra indulgence.
Ingredients & Substitutions
To make these pumpkin pancakes, you’ll need flour, pumpkin puree, baking powder, baking soda, cinnamon, nutmeg, milk, brown sugar, an egg, melted butter, and cooking spray.
- Pumpkin Puree: If you don’t have canned pumpkin puree, feel free to use homemade or even sweet potato puree for a similar flavor.
- Milk: Any milk works here, from whole milk to almond milk. If you like a richer batter, substitute half-and-half or even buttermilk for an extra tender pancake.
- Flour: If you want to make these a bit healthier, you can swap in whole wheat flour for all-purpose. Just note they’ll be a bit denser.
- Spices: Don’t have nutmeg on hand? No problem—pumpkin pie spice is a great all-in-one substitute that’ll still give you those classic flavors.
How to make the best pumpkin pancakes
In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar. In another bowl, mix together the pumpkin puree, milk, egg, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form small, 3–4-inch diameter pancakes. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
Serve the pumpkin pancakes warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts for added deliciousness.
Expert Tips
Don’t overmix the batter: I’ve learned the hard way that overmixing pancake batter leads to tough, flat pancakes. Stir the wet and dry ingredients together until just combined—some lumps are okay! They’ll disappear as the pancakes cook and you’ll be rewarded with fluffy perfection.
Let the batter rest: If you’ve got a couple of extra minutes, letting the batter sit for 5 minutes before cooking gives the baking powder time to work its magic. You’ll end up with extra light and fluffy pancakes.
Control the heat: Cooking pancakes at too high of a heat can lead to burnt outsides and raw centers. Keep the heat at medium, and don’t rush it. Flip the pancakes when bubbles form on the surface and the edges start to look set—this timing is key for evenly cooked, golden pancakes.
Use a cookie scoop: Want evenly sized pancakes? Use a cookie scoop or small ladle to pour the batter onto the skillet. This ensures consistent pancakes that cook evenly, and they’re so cute in mini form!
Add-ins: For a fun twist, fold in chocolate chips or chopped pecans to the batter just before cooking. It adds a little something extra to each bite, and who doesn’t love a surprise chocolate chip?
Serving Suggestions
So many different ways to serve these pancakes, but here are my favorite:
- Classic: You can’t go wrong with maple syrup and a pat of butter melting on top.
- Indulgent: Whip up some fresh cream and pile it on with chopped walnuts or pecans for crunch.
- Fruity: Serve with a side of sautéed apples or fresh berries to balance the richness of the pancakes.
- Savory Twist: Try serving these pancakes alongside crispy bacon or breakfast sausage for a sweet and savory combo.
Easy, Fluffy Pumpkin Pancakes
Ingredients
Ingredients:
- 1 cup all-purpose flour
- ½ cup pumpkin puree
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup milk
- ¼ cup brown sugar
- 1 egg large
- 2 tablespoons butter melted
- 1 teaspoon cooking spray for frying
Topping:
- 1 tablespoon Maple syrup
- 1 tablespoon Whipped cream
- 2 teaspoons walnuts chopped
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar
- In another bowl, mix together the pumpkin puree, milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form small, 3–4-inch diameter pancakes.
- Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve the pumpkin pancakes warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts for added deliciousness.
Notes
- Don’t overmix: Stir the batter until just combined; lumps are okay for fluffy pancakes.
- Let the batter rest: A 5-minute rest makes for lighter, fluffier pancakes.
- Cook at medium heat: Keeps the pancakes golden on the outside and cooked through inside.
- Even portioning: Use a cookie scoop for perfectly sized pancakes.
- Mix-ins: Try adding chocolate chips or chopped nuts for extra flavor.
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