Pumpkin Pancakes - Warm, fluffy and topped with a scoop of whipped butter and pure maple syrup! Simple, full of Fall flavors, and just the thing to please any pumpkin lover.
Easy Pumpkin Pancakes
Anyone who is close to me knows how much I adore a great pancake recipe.
They're light, fluffy, slightly crisp around the edges, buttery, and sweetened with syrup. What's not to love?
In fact, I modified my buttermilk pancake recipe to create these pumpkin pancakes, and they're just as easy to whip up.
Plus, there are plenty to feed a crowd or save leftovers for breakfast the next day.
How to Make Pumpkin Pancakes:
Here’s a quick summary of the recipe.
Scroll to the recipe card below for ingredient amounts and the full instructions.
- Heat a large skillet or griddle pan over low-medium heat. While the pan heats, make the batter.
- Whisk together the flour, baking powder, baking soda, brown sugar, pumpkin pie spice, and salt. Try to get out as many of the larger lumps as you can.
- Add the egg, pumpkin puree, milk, butter, and vanilla. Whisk just until the dry patches disappear.
- Add a couple of teaspoons of butter to the hot pan, and allow it to melt. Then use a ¼ cup measuring cup to scoop the batter onto the melted butter. Spread out the batter a little if needed.
- Cook the pancakes for 2-3 minutes or until it’s golden brown on the bottom, then use a spatula to flip the pancakes and cook the other side for an additional 2-3 minutes. Repeat until all the batter is used.
- Serve warm with butter and syrup!
Tips and Variations:
- Don't have pumpkin pie spice handy? Try making your own or using a combination of cinnamon, nutmeg, ground cloves, allspice, and ground ginger.
- Swap out the whole milk for a lower fat milk or a non-dairy milk alternative. Using a milk alternative may result in a slightly different texture, so keep that in mind.
- These pancakes don't produce quite a many bubbles on the surface as many pancakes. Be sure to keep an eye on the bottoms so they don't burn.
- Skip the butter on top and opt for homemade whipped cream, pumpkin spice whipped cream, or cinnamon butter instead. Garnish with some candied pecans for candied maple walnuts.
- Don't overdo it with baking powder or baking soda. Too much baking powder can leave a bitter taste while too much baking soda can have a soapy taste.
Refrigerator: Any leftovers should be kept in the refrigerator and discarded after 3-4 days.
Freezer: Wrap uneaten pumpkin pancakes in plastic wrap then in a layer of aluminum foil. Drop the wrapped pancakes into freezer bags, and they'll stay fresh for about 2 months.
Reheating: To reheat from the refrigerator, microwave the pancake(s) for 10-20 seconds or until the desired temperature is reached.
To reheat from the freezer, transfer to the refrigerator to thaw overnight then microwave. Another other is to microwave on low power for several minutes until the desired temperature is reached.
Are pumpkin pancakes healthy?
This is very subjective and depends on how you define “healthy.” Our pumpkin pancakes have 190 calories for every 2 pancakes.
That doesn’t include toppings. However, pancakes are mostly carbohydrates.
Where to get pumpkin pancakes?
There are a ton of shelf stable pumpkin pancake and waffle mixers available at most supermarkets during the Fall. Some popular brands are Great Value, King Arthur Flour, Krusteaz, Kodiak, and Birch Benders.
If you’d rather dine out, IHOP, Denny’s, and occasionally Cracker Barrel serve their version of pumpkin pancakes.
Of course, there are many mom-and-pop restaurants that have their own spin on the breakfast favorite.
How do you make pancakes fluffy?
Don’t overmix the batter. Stop whisking just as the flour streaks disappear. A few lumps in the batter is fine, so don’t worry about those.
As for these pancakes, the batter can be quite thick if there isn’t enough liquid.
Too much liquid and the pancakes are too thin. For thicker pancakes, reduce the milk by ¼ cup and don’t stir too much.
Recipe Card with Ingredient Amounts and Instructions
- 2 cups all-purpose flour
- 2 tablespoons light brown sugar
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 cups whole milk
- 1 cup canned pumpkin purée
- 1 large egg
- ¼ cup unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- Heat a griddle or skillet over low-medium heat. While the skillet heats, make the pancake batter.
- In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Next, add the milk, pumpkin puree, egg, butter, and vanilla.2 cups all-purpose flour2 tablespoons light brown sugar1 tablespoon pumpkin pie spice1 ½ teaspoons baking powder1 teaspoon baking soda¼ teaspoon kosher salt2 cups whole milk1 cup canned pumpkin purée1 large egg¼ cup unsalted butter2 teaspoons pure vanilla extract
- Add a little butter to the hot skillet and allow it to melt. Then use a ¼ cup measuring cup to scoop the batter onto the melted butter. The batter will be slightly thick, so quickly spread it out a bit so it will make a wider pancake.
- Allow the pancake to cook for 2-3 minutes or until it’s golden brown on the bottom, then use a spatula to flip the pancake and cook the other side for an additional 2-3 minutes. Repeat until all the batter is used.
- Serve hot with butter and maple syrup or any toppings you desire. See post for storage options.