These fluffy pumpkin pancakes are soft, tender, and full of warm pumpkin spice flavor. They're ready in about 30 minutes and taste like a cozy fall morning on a plate.
Fluffy Pumpkin Pancakes - Fall Breakfast at Its Best
Weekend mornings in my house usually mean pancakes, and once fall rolls around, pumpkin pancakes take over the griddle.
If you've made my Fluffy Old Fashioned Pancakes, you already know how much I love a tall, fluffy stack. This pumpkin version is just as easy, with a beautiful golden-orange color and a gentle hint of cinnamon, ginger, and nutmeg.
They are perfect for slow weekend brunches, holiday mornings, and even busy school days, because they freeze beautifully. Make a big batch, freeze the extras, and breakfast is ready in minutes.
What Makes These Pumpkin Pancakes So Fluffy?
Pumpkin puree adds lots of moisture, which can make pancakes heavy or gummy if you're not careful. Here's how this recipe keeps them light and fluffy:
- Baking powder and baking soda: Baking powder gives the main lift, and a little baking soda reacts with the slightly acidic pumpkin and brown sugar for extra rise. I explain how they work in my guide to baking soda vs baking powder.
- Room-temperature milk and eggs: Cold milk makes melted butter clump into little bits. Room-temperature ingredients mix into a smooth batter.
- A gentle mix: Stir just until combined. A few lumps are perfectly fine.
- A short rest: Allowing the batter sit for about 5 minutes lets the flour hydrate and the leaveners start working.
- Low and slow cooking: Medium-low heat cooks the centers all the way through before the outsides get too dark.
Why You'll Love These Pumpkin Pancakes
- Fluffy and tender: Soft, thick pancakes with a light, cake-like center.
- Warm pumpkin spice flavor: Cinnamon, ginger, and nutmeg in every bite.
- Simple ingredients: Pantry staples plus a can of pumpkin puree.
- Ready in 30 minutes: Easy enough for a weekday, special enough for a weekend.
- Freezer-friendly: Freeze a batch for busy school mornings. Find more ideas in my Easy Back-to-School Recipes.
- Perfect for holidays: A festive breakfast for Thanksgiving weekend or Christmas morning.
Ingredients for Pumpkin Pancakes
- All-purpose flour: The pancake base. Spoon and level it for the best texture.
- Baking powder and baking soda: The secret to tall, fluffy pancakes.
- Pumpkin pie spice: A warm blend of cinnamon, ginger, nutmeg, and cloves. You can also make your own (see the FAQs below).
- Salt: Balances the sweetness.
- Pumpkin puree: Use canned pure pumpkin, not pumpkin pie filling. Have some left over? Bake a loaf of my Moist and Indulgent Pumpkin Bread.
- Milk: Whole milk makes the richest pancakes. Buttermilk also works for a lovely tangy flavor.
- Eggs: Help the pancakes rise and hold together.
- Brown sugar: Adds gentle sweetness and a hint of caramel.
- Butter: Melted for the batter, plus a little extra for the pan.
- Vanilla extract: Rounds out the warm spices.
You'll find the exact measurements in the recipe card at the end of this post.
How To Make Pumpkin Pancakes
Here is a simple walkthrough. You'll find the full measurements and instructions in the recipe card below.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Mix the Wet Ingredients
In a separate bowl, whisk the milk, pumpkin puree, eggs, brown sugar, melted butter, and vanilla until smooth.
Combine and Rest
Pour the wet ingredients into the dry ingredients and stir gently with a spatula, just until combined. The batter will be thick and a little lumpy, and that's exactly right. Let it rest for 5 minutes while your pan heats up.
Cook the Pancakes
Heat a nonstick skillet or griddle over medium-low heat and brush it lightly with butter. Pour about ¼ cup of batter per pancake and gently spread it out with the back of your measuring cup. Cook for 2 to 3 minutes, until bubbles form on top and the edges look set. Flip and cook for another 1 to 2 minutes, until golden and cooked through.
Keep Them Warm
Place the cooked pancakes on a baking sheet in a 200°F (95°C) oven while you cook the rest. This way, everyone gets a warm stack at the same time.
Serve
Stack them high and top with butter, maple syrup, and toasted pecans. Breakfast is served!
Tips for Perfect Pumpkin Pancakes
- Don't overmix: Overmixing makes pancakes tough and dense. Stop as soon as the flour disappears.
- Use room-temperature ingredients: Take the milk and eggs out of the fridge 20 minutes before you start.
- Keep the heat at medium-low: Pumpkin and brown sugar brown quickly, so lower heat gives the centers time to cook through.
- Spread the batter a little: This batter is thick. Gently spreading each pancake helps it cook evenly.
- Don't press the pancakes: Pressing them with your spatula squeezes out the air that makes them fluffy.
- Cook a test pancake first: It tells you if you need to adjust the heat.
- Thin the batter if needed: Canned pumpkin varies. If your batter is very stiff, stir in a tablespoon or two of milk.
Variations and Substitutions
- Chocolate chip pumpkin pancakes: Sprinkle a few chocolate chips onto each pancake right after you pour the batter.
- Pecan pumpkin pancakes: Fold ½ cup of chopped toasted pecans into the batter.
- Buttermilk pumpkin pancakes: Swap the milk for buttermilk for extra-tender pancakes with a little tang.
- Whole wheat: Replace half of the all-purpose flour with white whole wheat flour.
- Gluten-free: Use a 1:1 gluten-free flour blend. For another gluten-free breakfast, try my Sorghum Pancakes.
- Dairy-free: Use almond or oat milk, and melted coconut oil or vegan butter.
- Pumpkin waffles: Add 1 extra tablespoon of melted butter to the batter and cook it in your waffle iron. If you love waffles, try my Easy Classic Waffles too.
Toppings and What to Serve with Pumpkin Pancakes
Favorite Toppings
- Maple syrup and butter: The classic combination.
- Toasted pecans or walnuts: For a little crunch.
- Whipped cream: A dollop of my Homemade Whipped Cream with a pinch of cinnamon makes them taste like pumpkin pie.
- Cinnamon apples: Spoon warm, cinnamon-spiced apples over the top.
- Greek yogurt and honey: For a lighter, tangy topping.
- Sliced bananas: Sweet, simple, and kid-approved.
What to Serve on the Side
- Potatoes: My Breakfast Potatoes in 20 Minutes or Breakfast Sweet Potato Hash make it a hearty brunch.
- Eggs: Scrambled, fried, or hard-boiled. Here's my guide on how to boil eggs on the stovetop.
- Bacon or breakfast sausage: Sweet and savory is always a winner.
- Something to sip: A warm cup of East African Chai Tea or a Creamy Blueberry Banana Smoothie.
How to Store, Freeze and Reheat Pumpkin Pancakes
To store: Let the pancakes cool completely, then keep them in an airtight container in the fridge for up to 3 days.
To freeze: Lay the cooled pancakes in a single layer on a baking sheet and freeze for about 1 hour. Then stack them with parchment paper in between, and store in a freezer bag for up to 3 months. They won't stick together, so you can grab just a few at a time.
To reheat: Warm 2 or 3 pancakes in the microwave for 30 to 45 seconds, pop them in the toaster, or reheat a bigger batch on a baking sheet in a 350°F (175°C) oven for 8 to 10 minutes.
To prep the night before: Whisk the dry and wet ingredients in separate bowls, cover, and refrigerate the wet bowl. In the morning, combine them and cook. Keeping them separate protects the baking powder, so your pancakes stay fluffy.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling is already sweetened and spiced, so your pancakes will be too sweet. Look for cans labeled 100% pure pumpkin.
Why are my pumpkin pancakes gummy in the middle?
The heat is usually too high, so the outside browns before the inside cooks. The pancakes may also be too thick. Turn the heat down to medium-low, spread the batter a little, and give them an extra minute.
Can I use fresh pumpkin puree?
Yes! Roast the pumpkin like in my Easy Flavorful Roasted Pumpkin recipe, then blend until smooth. Homemade puree can be watery, so strain it for 15 minutes before measuring.
How do I make pumpkin pie spice?
Mix 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon ground cloves. That's enough for one batch of these pancakes.
Can I make these pancakes without eggs?
Yes. Use 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 5 minutes). The pancakes will be a little less fluffy.
When should I flip the pancakes?
Flip when bubbles form on top, the edges look set, and the underside is golden. Lift an edge with your spatula to check.
Can I make the batter ahead of time?
I recommend mixing the wet and dry ingredients separately the night before, then combining them in the morning. Batter that sits for hours loses some of its rise.
More Fall and Breakfast Recipes to Try
If you love a cozy breakfast as much as I do, here are some favorites to make next.
- Soft Pumpkin Chocolate Chip Cookies
- Oven-Baked French Toast
- Banana Oatmeal Waffles
- Nigerian Pancakes
- Indulgent Homemade Pumpkin Pie
- Our Fall Recipe Collection
Fluffy Pumpkin Pancakes
Equipment
- 2 mixing bowls
- Whisk
- Rubber spatula
- Nonstick skillet or griddle
- ¼-cup measuring cup
- Pancake turner
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1½ cups whole milk at room temperature
- ¾ cup pumpkin puree not pumpkin pie filling
- 2 large eggs at room temperature
- 3 tablespoons light brown sugar packed
- 3 tablespoons unsalted butter melted, plus more for the pan
- 2 teaspoons vanilla extract
- maple syrup for serving
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a medium bowl, whisk the milk, pumpkin puree, eggs, brown sugar, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. The batter will be thick, and a few lumps are fine. Let it rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium-low heat and brush it lightly with butter.
- Pour about ¼ cup of batter per pancake and spread it gently. Cook for 2 to 3 minutes, until bubbles form and the edges look set. Flip and cook for 1 to 2 minutes more, until golden and cooked through. Adjust the heat as needed.
- Transfer the cooked pancakes to a baking sheet in a 200°F (95°C) oven while you cook the rest of the batter.
- Serve warm with butter, maple syrup, and toasted pecans.
Notes
- Use pure canned pumpkin, not pumpkin pie filling.
- No pumpkin pie spice? Use 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon ground cloves.
- If the batter is very thick, stir in 1 to 2 tablespoons of milk.
- Keep the heat at medium-low. Pumpkin pancakes brown quickly.
- For buttermilk pumpkin pancakes, swap the milk for buttermilk.
- Store in the fridge for up to 3 days, or freeze with parchment between the pancakes for up to 3 months. Reheat in the microwave for 30 to 45 seconds or in the toaster.
- To prep ahead, mix the wet and dry ingredients separately the night before. Combine them just before cooking.
Nutrition
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