Easy Homemade Pumpkin Pancakes
These easy Pumpkin Pancakes are soft, fluffy, and full of cozy fall flavor. Made with real pumpkin puree, cinnamon, nutmeg, and brown sugar, this simple pumpkin pancake recipe is the perfect breakfast for a crisp fall morning.
Jump to RecipeBest of all, they’re ready in just 20 minutes!
Serve your fluffy pumpkin pancakes with warm maple syrup, whipped cream, and chopped walnuts for an easy fall breakfast the whole family will love.
Easy Pumpkin Pancake Recipe
Once pumpkin season arrives, I want to add pumpkin to just about everything — especially breakfast.
These homemade pumpkin pancakes have that classic warm pumpkin spice flavor without requiring a long list of ingredients. Pumpkin puree helps make the pancakes soft and moist, while cinnamon, nutmeg, and brown sugar give them plenty of fall flavor.
They’re also really easy to make. With just 10 minutes of prep and about 10 minutes of cooking time, you can have a warm stack of pancakes on the table in around 20 minutes.
Why You’ll Love These Pumpkin Pancakes
There are so many reasons to add these to your list of favorite fall breakfast recipes.
- Ready in only 20 minutes
- Made with real pumpkin puree
- Soft and fluffy
- Filled with cinnamon and nutmeg
- Easy enough for a weekday breakfast
- Perfect for a cozy fall weekend
- Freezer-friendly for an easy make-ahead breakfast
I like making these as smaller 3–4 inch pancakes. They’re easier to flip and make the cutest little stack when they’re finished.
Pumpkin Pancake Ingredients
You only need a handful of basic ingredients to make homemade pumpkin pancakes.
- All-purpose flour: The base of the pancake batter.
- Pumpkin puree: Adds pumpkin flavor and helps keep the pancakes moist and fluffy.
- Baking powder and baking soda: Help the pancakes rise.
- Cinnamon and nutmeg: Give the pancakes their warm pumpkin spice flavor.
- Milk: Adds moisture and helps create the pancake batter.
- Brown sugar: Adds just the right amount of sweetness and works especially well with pumpkin.
- Egg: Helps hold everything together.
- Melted butter: Adds richness and flavor.
You’ll also need cooking spray or a little extra butter for your skillet.
Important: Be sure to use 100% pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling contains additional ingredients, sugar, and spices that will change the recipe.
How to Make Pumpkin Pancakes
Making these easy pumpkin pancakes is just as simple as making traditional pancakes.
Start by whisking together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar in a large mixing bowl.
In a separate bowl, combine the pumpkin puree, milk, egg, and melted butter. Mix until everything is well combined.
Pour the pumpkin mixture into the dry ingredients and gently stir until everything comes together.
Don’t overmix the batter! It’s perfectly fine if there are a few small lumps. Overmixing pancake batter can make your finished pancakes dense instead of light and fluffy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
Use a cookie scoop or small ladle to spoon batter onto the skillet, making each pancake approximately 3–4 inches in diameter.
Cook the pancakes for about 2–3 minutes on each side, flipping once the first side is golden brown.
Serve immediately while they’re nice and warm.
How Do You Know When Pancakes Are Ready to Flip?
Watch the top of your pancakes while they cook. You’ll start to see small bubbles forming and the edges will begin to look set rather than wet.
That’s your sign that it’s almost time to flip.
Slide a spatula underneath the pancake and gently turn it over. Continue cooking until the second side is golden brown and the center is cooked through.
Tips for Fluffy Pumpkin Pancakes
The biggest trick to making fluffy pumpkin pancakes is not overmixing your batter. Stir just until you don’t see large streaks of dry flour.
Keep your skillet at medium heat rather than turning it up too high. Pumpkin pancakes can brown on the outside before the center has finished cooking if your skillet gets too hot.
You can also make one small test pancake first. If it browns too quickly, turn the heat down slightly before cooking the rest of the batch.
Best Pumpkin Pancake Toppings
Maple syrup is a must around here, but you can turn these into an extra-special fall breakfast with all kinds of toppings.
Try:
- Maple syrup
- Whipped cream
- Chopped walnuts
- Chopped pecans
- Mini chocolate chips
- Sliced bananas
- Cinnamon
- Caramel sauce
- Cinnamon butter
- Powdered sugar
For a simple version, a little butter and warm maple syrup is really all you need.
Can You Make Pumpkin Pancakes Ahead of Time?
Absolutely. Pumpkin pancakes are a great make-ahead breakfast.
Let the cooked pancakes cool completely before placing them in an airtight container in the refrigerator. Reheat them in the microwave, toaster, or toaster oven when you’re ready to eat.
This is especially handy if you want a fun fall breakfast on a busy school morning without having to make pancake batter first thing in the morning.
Can You Freeze Pumpkin Pancakes?
Yes! These pancakes freeze really well.
Let them cool completely, then place a small piece of parchment paper between each pancake. Transfer them to a freezer-safe container or freezer bag.
When you’re craving pumpkin pancakes, pull out however many you need and reheat them.
You can even make a double batch and keep the extras in the freezer for an easy fall breakfast later.
More Ways to Customize Them
Want to change up your pumpkin pancakes? Try adding mini chocolate chips to the batter for pumpkin chocolate chip pancakes.
You could also add chopped pecans or walnuts, a little extra cinnamon, or a pinch of pumpkin pie spice.
For an extra decadent version, top your pancakes with whipped cream and a drizzle of caramel sauce.
The Perfect Easy Fall Breakfast
There are plenty of complicated pumpkin recipes out there, but breakfast doesn’t need to be one of them.
These easy Pumpkin Pancakes take only 20 minutes to make and have all the cozy cinnamon, nutmeg, and pumpkin flavor you want in a fall breakfast.
Pile them high, add plenty of maple syrup, and don’t forget the whipped cream!
Pumpkin Pancakes Recipe
Ingredients
Method
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.
- In a separate 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 pancakes approximately 3–4 inches in diameter.
- Cook for 2–3 minutes on each side, or until golden brown and cooked through.
- Serve warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts.
