Pumpkin Pancakes

4.43 from 59 votes

Make these Pumpkin Pancakes for the perfect fall breakfast treat! Easy, fluffy, and filled with warm pumpkin spice flavor.

Prep Time10

Cook Time7

Total Time17

Course: Breakfast

Cuisine: American

Servings: servings

Author: Jamie Sherman

Heat the griddle over medium heat.
In a large mixing bowl, combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
2 cups all-purpose flour, 2 tablespoons brown sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger
In a separate small bowl, whisk together milk, pumpkin, egg, and vegetable oil.
1¾ cups milk, ½ cup solid-packed pumpkin, 1 large egg, 2 tablespoons vegetable oil
Add the wet mixture to the dry ingredients and stir just until moistened. Batter may be slightly lumpy.
Lightly brush the griddle with oil. Pour about ¼ cup of batter for each pancake.
Cook until bubbles form on the surface, then flip carefully and cook the second side until golden brown.
Repeat with remaining batter. Serve warm with butter, maple syrup, whipped cream, and nuts if desired.
butter, maple syrup, fresh whipped cream, chopped nuts

🥡 STORAGE: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Separate layers with parchment paper to prevent sticking.

♨️ REHEATING: Microwave: Heat 1-2 pancakes for 20-30 seconds until warm.

Oven: Reheat at 350°F for 5-7 minutes.

Air fryer: Heat at 350°F for 2-3 minutes for slightly crispy edges.

Toaster: Toast on a low setting for a quick and easy reheat.

❄️ FREEZING: Freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer-safe bag.

Reheat straight from frozen in the microwave or toaster.

💡 TIPS FOR BEST RESULTS: Mix batter just until combined to keep pancakes fluffy.

Use pumpkin purée, not pumpkin pie mix.

Adjust milk slightly if the batter is too thick.

Warm the maple syrup before serving for extra coziness.

🍳 ALTERNATE COOKING METHODS: Stovetop: Use a nonstick skillet over medium heat if you don’t have a griddle.

Electric skillet: Set to 350°F and cook pancakes in batches.

♻️ LEFTOVERS: Use leftover pancakes as the base for a fall-inspired breakfast sandwich.

Crumble leftover pancakes into yogurt or parfaits for a fun twist.

📝 NOTES: Try sprinkling chocolate chips or chopped nuts on top before flipping for added texture.

A small ladle or ice cream scoop makes portioning the batter easier and more consistent.