Pumpkin Pancakes

Pumpkin Pancakes are the ultimate fall breakfast. Sweet and fluffy with fresh whipped cream – perfect for chilly fall mornings!

Pumpkin Pancakes

Fall is approaching faster than you think, and this is a perfect pumpkin pancake recipe to celebrate! Personally, I enjoy making breakfast for my family on Sunday mornings, and pancakes make a regular appearance at our house because there are so many variations and ways to dress them up – so here we are! Pumpkin pancakes.

Yes, I know that you’ll start seeing a lot of pumpkins and pumpkin-spice-related foods in the coming weeks, all the way up until Thanksgiving (and sometimes beyond) … but hey – they wouldn’t advertise all this pumpkin goodness if it wasn’t delicious, right?

And these pumpkin pancakes are simply amazing, not just for the taste but for a few other reasons, too …

It’s an easy recipe, for one. I would never share a super difficult breakfast recipe – who has all that time and energy in the morning!? Especially if you have kids. But still, for something that tastes so good, it’s simple. Minimum clean-up, too – you’ll need a couple of bowls and a griddle, basically.

Also, as always, you can get all the ingredients at your local grocery store. These pumpkin pancakes aren’t fancy, no. However, they are the best you’ll have!

Finally, I adore these pumpkin pancakes because you can use them for any occasion! Yes, they are breakfast food, but a useful one. As I said, pumpkin pancakes are great for fall. Bring in the cooler months with spice! And they’re easy to whip up for Thanksgiving breakfast, too … or as a Halloween treat before late-night Trick or Treating, if you and your kids do that. Make a new breakfast tradition with them because they’re just stellar!

Have I convinced you how wonderful these Pumpkin Pancakes are yet? (Maybe I didn’t even have to!) Let’s jump into the recipe…

Pumpkin Pancakes recipe

• all-purpose flour
• packed brown sugar
• baking powder
• salt
• ground cinnamon
• freshly ground nutmeg
• ground ginger
• milk
• solid-packed pumpkin
• large egg
• vegetable oil
• maple syrup
• chopped nuts, optional

You can technically use spiced pumpkin pie mix for this rather than the spices, but I think using your own spices tastes better … and is more fun … and, after all, you probably have a lot of these spices hanging around in your cupboard. Time to use them!

Diet notes

You can make this Pumpkin Pancakes recipe dairy-free and replace the milk with almond milk (unsweetened is best). You can also make this vegan by switching the milk out (again with the unsweetened almond milk) and switching the butter for your chosen substitute (like coconut oil, etc).

Anything else – I’m not sure, I’m sorry! I imagine gluten-free substitutes would work fine, but I can’t guarantee anything. If you’ve tried this recipe out with replacements, I’d really enjoy hearing and passing on your experience!

How to make Pumpkin Pancakes

• Combine the dry ingredients in a large bowl.
• Mix liquid ingredients in a small bowl.
• Add the wet ingredients to the dry ingredients and combine only until moistened; the batter may be slightly lumpy.
• Heat griddle over medium heat.
• Brush the griddle lightly with oil.
• Pour ¼-cup full for each pancake.
• Cook until bubbles form on the top of the batter, then carefully flip and continue to cook on the second side until golden brown.
• Repeat for the remaining batter.
• Place pancakes on the serving plate and top with maple syrup and nuts, if desired.

How did you like this recipe

How oh-my-goodness-fluffy are these pumpkin pancakes? I’d love to hear how you liked them in the comments. Or how you didn’t like them … but I still think they’re perfect for this time of year. Let me know if you have any questions about the recipe as well!

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4.42 from 58 votes

Servings: 6 servings

Pumpkin Pancakes

By Jamie Sherman

Pumpkin Pancakes are the ultimate fall breakfast. Sweet and fluffy with fresh whipped cream – perfect for chilly fall mornings!

Prep: 10 minutes mins

Cook: 7 minutes mins

Total: 17 minutes mins

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Equipment

• mixing bowl
• 22-inch Electric Griddle With Removable Handles

Ingredients 

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• ▢ 2 cups all-purpose flour
• ▢ 2 tablespoons packed brown sugar
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon cinnamon
• ▢ ¼ teaspoon nutmeg
• ▢ ¼ teaspoon ginger
• ▢ 1¾ cups milk
• ▢ ½ cup solid-packed pumpkin
• ▢ 1 large egg
• ▢ 2 tablespoons vegetable oil, plus additional for griddle

For serving

• ▢ Maple syrup
• ▢ Fresh whipped cream, optional
• ▢ Chopped nuts, optional

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Instructions 

• Heat griddle over medium heat.
• Combine the dry ingredients in a large bowl.
• Mix liquid ingredient in a separate small bowl. Add the wet ingredients to the dry ingredients and combine just until moistened; batter may be slightly lumpy.
• Brush the griddle lightly with oil. Pour ¼-cup full for each pancake. Cook until bubbles form on the top, carefully flip and continue to cook on the second side until golden brown. Repeat for remaining batter.
• Place pancakes on serving plate and top with maple syrup, fresh whipped cream, and nuts, if desired. 

Notes

• Try sprinkling chocolate chips or chopped nuts before flipping the pancakes.

Nutrition

Calories: 271kcal, Carbohydrates: 42g, Protein: 8g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 40mg, Sodium: 641mg, Potassium: 213mg, Fiber: 2g, Sugar: 8g, Vitamin A: 3340IU, Vitamin C: 1mg, Calcium: 228mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Originally published on November 18, 2012. Updated on August 22, 2019.