Soft and fluffy pumpkin pancakes full of pumpkin spice flavor! The perfect breakfast for fall that’s easy to make in just 20 minutes!
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Perfect Pumpkin Pancakes
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 these pumpkin crepes and pumpkin scones. So yummy!
These fluffy pumpkin pancakes are the perfect breakfast to make this fall! They’re super soft, tender and absolutely delicious!
These light and fluffy pumpkin pancakes only require a few pantry staples to create a delightful breakfast treat.
Find the full printable recipe with specific measurements below.
- Pumpkin: I like to use Libby’s pumpkin puree because of its pure pumpkin flavor.
- Dry ingredients: Flour, brown sugar, pumpkin spice, baking powder, baking soda and salt give these pancakes their flavor and airy texture.
- Wet ingredients: Milk, melted butter, eggs, and vanilla work together to create the necessary liquid, fat, and flavor to balance all the other ingredients.
How to Make Pumpkin Pancakes
Coming together quickly, these pancakes only require a bit of mixing and some cooking on a griddle.
- 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.
- 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, vanilla and pumpkin, just until the batter is smooth and most of the lumps are gone.
- Cook. 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.
- Serve and enjoy. Serve with butter and cinnamon syrup. Enjoy while warm!
- Make sure to butter your griddle or skillet so the pancakes get extra crispy and golden.
- Mix 1/2 cup chocolate chips into the batter and turn them into a pumpkin chocolate chip pancake recipe or add some chopped nuts.
- Don’t overmix the batter (or else they won’t be as soft and fluffy). You want most lumps gone, but it’s okay if there’s still a few small ones.
- These also taste delicious drizzled with maple syrup or buttermilk syrup.
Don’t worry! You can make your pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger and cloves.
Take your easy pumpkin pancakes to the next level by adding some chocolate chips, raisins, chopped walnuts or pecans or dried cranberries.
If making a big batch, 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.
These 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.
- COOL completely, then place in freezer container or bag.
- STORE in freezer for up to 3 months.
- REHEAT in microwave or toaster oven for 30 seconds. Enjoy!
More Pancake Recipes
Optional mix in's: 1/2 cup chocolate chips or Chopped pecans
For serving: Syrup
- 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. Stir in the milk and melted butter just until combined. Mix in the eggs, vanilla, and pumpkin, just until most the lumps are gone and the batter is smooth.
- Coat the griddle (or skillet) with butter and pour 1/4 cup batter onto the heated griddle. Cook the pancakes 2 minutes, or until bubbles appear. Flip the pancakes and cook the other side 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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