Pumpkin Pancakes

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  • Soft and fluffy pumpkin pancakes full of pumpkin spice flavor! The perfect breakfast for fall that’s ready to go in just 20 minutes!

    If you’re looking for fall breakfast recipes, these pumpkin pancakes are a must-make! They have the best pumpkin flavor and taste amazing with cinnamon syrup. You’ll also love pumpkin waffles, pumpkin scones and pumpkin bread. So yummy!

    stack of pumpkin pancakes with a fork

    Pumpkin spice pancakes

    These fluffy pumpkin pancakes are the perfect breakfast to make this fall! If I’m not hosting Thanksgiving dinner, I like to make them for breakfast that morning. They’re super soft, tender and absolutely delicious!

    My whole family loves pancakes and will gobble up any variation I make. Their favorite is when I mix chocolate chips in the batter, which you can absolutely do with these pumpkin pancakes. The chocolate adds a wonderful extra hint of sweetness.

    These pumpkin spice pancakes also taste AMAZING with homemade cinnamon syrup on top and in my opinion is a must! Seriously a match made in heaven!making batter for pumpkin pancakes in glass bowl

    How to make pumpkin pancakes

    Step 1: Prepare the griddle or skillet

    Preheat a griddle to 300°F, or a skillet over medium-high heat. Melt the butter in the microwave and then let cool for 3 minutes.

    Step 2: Stir together ingredients 

    In a large bowl, whisk together the flour, brown sugar, pumpkin spice, baking powder, baking soda and salt. Next add in the milk and melted butter and stir just until combined. Then mix in the eggs and vanilla, just until the batter is smooth and most of the lumps are gone.

    Step 3: Cook pumpkin pancakes 

    Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook until bubbles appear on the tops of the pancakes, about 2 minutes. Flip and then cook the other side for 1 minute, or just until lightly browned and the centers are cooked.

    Step 4: Serve and enjoy

    Serve pumpkin pancakes with butter and cinnamon syrup. Enjoy while warm!

    stack of pumpkin spice pancakes with butter and syrup

    Keeping warm

    If making a big batch of pumpkin pancakes for a crowd, you can easily keep them warm in the oven until ready to serve. Simply place the cooked pancakes on a baking sheet, then place in the oven at 175°F. The low temperature keeps them warm, while ensuring they stay moist and fluffy.

    To freeze

    These pumpkin pancakes hold up wonderfully in the freezer! Simply follow the instructions below to freeze. I also like to add a freezer label so I can easily tell when we need to enjoy them by.

    1. Let pancakes cool completely, then place in freezer container or bag.
    2. Store in freezer for up to 3 months.
    3. Reheat in microwave or toaster oven for 30 seconds. Enjoy!

    stack of pumpkin pancakes with butter and syrup

    More pancake recipes:

    pumpkin spice pancakes with syrup

    Pumpkin Pancake Recipe

    Course: Breakfast
    Cuisine: American
    Keyword: pumpkin pancake recipe, pumpkin pancakes, pumpkin spice pancakes
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 8
    Calories: 251
    Author: Jamielyn Nye
    Soft and fluffy pumpkin pancakes full of pumpkin spice flavor! The perfect breakfast for fall that's ready to go in just 20 minutes! 

    Ingredients

    • 1/4 cup unsalted butter , more for the griddle
    • 2 cups all-purpose flour
    • 1/3 cup brown sugar
    • 1 Tablespoon pumpkin spice
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 1/2 cups milk
    • 2 large eggs , whisked
    • 2 teaspoons pure vanilla extract
    • 1 cup canned pumpkin , I prefer Libby's

    Optional mix in's: 1/2 cup chocolate chips or chopped pecans

      For serving: Syrup

        Instructions

        • Preheat a griddle to 300°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.
        • In a large bowl, whisk together the flour, brown sugar, pumpkin spice, baking powder, baking soda and salt. Then add in the milk and butter and stir just until combined. Then mix in the eggs and vanilla, just until most the lumps are gone and the batter is smooth.
        • Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned and the centers are cooked. 
        • Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.    

        Notes

        Freezer tip: Allow pancakes to cool and then place in a freezer container. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.

        Nutrition

        Serving: 2pancakes | Calories: 251kcal | Carbohydrates: 39g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 397mg | Potassium: 296mg | Fiber: 2g | Sugar: 13g | Vitamin A: 5090IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 2mg
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