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

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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 just 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 a 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 – Ingredients & Utensils

Ingredients

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

Utensils/Other Items

• Griddle
• 2 bowls – one large, one small
• Brush (for oil)

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!

Pumpkin Pancakes – Instructions

Cook time: about 20 minutes
Yield: 6 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; 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 remaining batter.
• Place pancakes on serving plate and top with maple syrup and nuts, if desired.

Enjoy your pancakes!

Happy baking!

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!

Other delicious pancake posts…

Already tired of pumpkin-themed food? I completely understand. Or, maybe it’s the middle of spring and you prefer another flavor to match the weather … which I completely understand, too.

Here are a few more pancake recipes here at Love Bakes Good Cakes:

• Lemon Berry Pancakes
• Fluffy Pancakes With Nutella and Strawberry-Banana Salsa
• Red Velvet Pancakes With Cream Cheese Frosting

Here are a few pancake recipes from my food blogger friends:

• Apple Cinnamon Pancakes from Know Your Produce
• Blueberry Pancakes from Tornadough Alli
• Peanut Butter and Jelly Pancakes from The Love Nerds

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Yield: 6 servings

Pumpkin Pancakes

Print

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

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Ingredients

• 2 cups all-purpose flour
• 2 tbsp. packed brown sugar
• 1 tbsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• ¼ tsp. nutmeg
• ¼ tsp. ginger
• 1¾ cups milk
• ½ cup solid-packed pumpkin
• 1 large egg
• 2 tbsp. vegetable oil, plus additional for griddle
• Maple syrup, for serving
• Fresh whipped cream, for serving, optional
• Chopped nuts, for serving, optional

Instructions

1. Heat griddle over medium heat.
2. Combine the dry ingredients in a large bowl.
3. 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.
4. 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.
5. Place pancakes on serving plate and top with maple syrup, fresh whipped cream, and nuts, if desired. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Presto 07061 22-inch Electric Griddle With Removable Handles

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 436 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 37mg Sodium: 702mg Carbohydrates: 79g Net Carbohydrates: 0g Fiber: 2g Sugar: 38g Sugar Alcohols: 0g Protein: 9g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.

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