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Pumpkin Pancakes

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

Stack of pumpkin pancakes with a fork.
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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 waffles, pumpkin crepes and pumpkin scones. So yummy!

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 also taste AMAZING with homemade cinnamon syrup on top and in my opinion is a must! Seriously a match made in heaven!

Recipe Ingredients

These light and fluffy pumpkin pancakes only require a few pantry staples to create a delightful breakfast treat.

Pumpkin pancake ingredients on marble countertop.

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.

Making batter for pumpkin pancakes in glass bowl.
  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.
  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, vanilla and pumpkin, just until the batter is smooth and most of the lumps are gone.
  3. 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.
  4. Serve and enjoy. Serve with butter and cinnamon syrup. Enjoy while warm!

Cooking Tips

  • Make sure to butter your griddle or skillet so the pancakes get extra crispy and golden.
  • Mix 1/2 cup chocolate chips or chopped nuts into the batter if preferred.
  • 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.
Stack of pumpkin spice pancakes with butter and syrup.

Recipe FAQs

What if I don’t have pumpkin spice on hand?

Don’t worry! You can make your pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger and cloves.

How do I keep these pumpkin pancakes warm for a crowd?

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.

Freezer Instructions

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.

  1. 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.

Want more fall breakfast ideas? Start your morning with pumpkin cinnamon rolls, apple crepes or a warm slice of pumpkin banana bread.

More Pancake Recipes

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pumpkin spice pancakes with syrup

Pumpkin Pancakes

5 from 8 votes
↑ Click stars to rate now!
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! 
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 8

Ingredients 

  • ¼ cup unsalted butter , plus more for the griddle
  • 2 cups all-purpose flour
  • cup light brown sugar
  • 1 Tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon Kosher salt
  • 1 ½ cups milk
  • 2 large eggs , whisked
  • 2 teaspoons 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. 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.    

      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: 253kcal | Carbohydrates: 39g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 397mg | Potassium: 306mg | Fiber: 2g | Sugar: 12g | Vitamin A: 5100IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 2mg

      Nutrition provided is an estimate. It will vary based on specific ingredients used.

      Course: Breakfast
      Cuisine: American

      Did you make this recipe? Don’t forget to give it a star rating below!

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