Pumpkin Pancakes Recipe — just the name brings warmth to chilly mornings. With their fluffy texture, spiced aroma, and golden edges, these pancakes are fall’s perfect breakfast companion. Whether you’re cooking for a lazy Sunday or a festive brunch, this recipe comes together in minutes and fills the kitchen with cozy comfort.
Love fall flavors? Don’t forget to follow me on Pinterest for more seasonal recipes at Recipes by Sylvia on Pinterest!
A Memory Wrapped in Pumpkin Spice
Every fall, my mom’s kitchen filled with the scent of cinnamon and pumpkin. It meant one thing: Pumpkin Pancakes Recipe day. That warm aroma and pillowy-soft texture still remind me of weekend mornings where we’d gather in cozy pajamas and savor each bite, syrup dripping off the sides of the stack.
Now I carry on the tradition in my own kitchen. This pumpkin pancakes recipe is always a family favorite — golden on the outside, tender in the middle, and spiced just right. One bite, and you’re wrapped in nostalgia.
Want more fall favorites? You’ll also love my Mini Pumpkin Pies for dessert or Chewy Pumpkin Chocolate Chip Cookies for snacking all week long.
Why This Recipe is Special
What makes this pumpkin pancakes recipe stand out is how simple and customizable it is. It’s not just cozy—it’s practical. You can double the batch, make it dairy-free, or freeze extras. Plus, the mix of brown sugar, cinnamon, and pumpkin puree adds a richness that keeps you coming back for more.
Ingredients & Preparation
Ingredient Breakdown
What makes this pumpkin pancakes recipe so memorable is the perfect blend of simple pantry ingredients and warm spices. Let’s break it down:
| Ingredient | Amount | Purpose |
|---|---|---|
| Milk | 1 ½ cups | Adds moisture and creates a smooth batter |
| Pumpkin Puree | 1 cup | Brings moisture and rich pumpkin flavor |
| Egg | 1 large | Binds everything together |
| Vegetable Oil | 2 tbsp | Adds richness and prevents dryness |
| Vinegar | 2 tbsp | Activates baking soda for fluffy texture |
| All-Purpose Flour | 2 cups | Provides structure |
| Brown Sugar | 3 tbsp | Adds deep sweetness and moisture |
| Baking Powder & Baking Soda | 2 tsp & 1 tsp | Lift and fluff the batter |
| Spices (Allspice, Cinnamon, Ginger) | 1 tsp, 1 tsp, ½ tsp | Bring classic fall flavor |
| Salt | ½ tsp | Balances sweetness |
| Cooking Spray | As needed | Prevents sticking while cooking |
These ingredients combine into a smooth batter that’s thick but pourable — ideal for flipping without making a mess.
Looking for other breakfast ideas that use similar ingredients? Try these Pumpkin Muffins for a grab-and-go option or whip up my soft, sweet Pumpkin Cinnamon Rolls when you want something a little extra indulgent.
Tools and Smart Substitutions
You don’t need fancy tools for this pumpkin pancakes recipe, just a few kitchen staples:
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Large mixing bowls: One for wet ingredients, one for dry.
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Whisk or electric hand mixer: Whisking by hand is great for texture, but a mixer speeds things up.
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Griddle or non-stick skillet: Use medium-high heat and always preheat before adding batter.
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Spatula: A wide silicone spatula works best for flipping cleanly.
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Measuring cups & spoons: Precision matters, especially with flour and baking soda.
Want to swap a few ingredients? Here are my go-to substitutions:
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Dairy-free: Use almond or oat milk and swap oil for melted coconut oil.
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Egg-free: A flax egg (1 tbsp flaxseed + 3 tbsp water) works well here.
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Gluten-free: Try a 1:1 gluten-free flour blend for similar texture.
This recipe is incredibly forgiving — one reason it’s become a breakfast staple in our house. You can mix and match flavors while keeping the same base structure.
Cooking Instructions & Tips
Step-by-Step Method
Making this pumpkin pancakes recipe is easy, even on a sleepy fall morning. Here’s how I do it every time:
Step 1: Gather all your ingredients. It sounds simple, but setting everything out helps the cooking go smoothly.
Step 2: In a large bowl, stir together milk, pumpkin puree, egg, oil, and vinegar until fully combined. You’ll notice the batter turning a rich orange hue — that’s the pumpkin magic.
Step 3: In a separate bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, allspice, ginger, and salt.
Step 4: Add the dry ingredients to the wet and whisk until just combined. Don’t overmix — a few lumps are totally fine. Overmixing leads to dense pancakes.
Step 5: Heat your griddle or non-stick skillet over medium-high and coat it with cooking spray. Pour about 3 to 4 tablespoons of batter for each pancake. Flatten slightly with the back of a spoon.
Step 6: Cook until small bubbles form, about 2 minutes. Flip and cook the other side until golden brown, about 2 more minutes.
Step 7: Repeat with remaining batter. Serve warm and enjoy the scent of fall filling your kitchen.
Tips & Tricks to Perfect It
Want the fluffiest pancakes ever? Here’s what works every time:
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Don’t skip the vinegar. It reacts with baking soda, giving your pancakes a lift.
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Preheat the skillet fully. If it’s not hot enough, pancakes won’t rise properly.
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Grease lightly. Cooking spray gives just enough non-stick without extra oil.
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Let the batter rest. Even 5–10 minutes allows the flour to hydrate and the baking soda to activate.
And here’s a secret: this batter also makes fantastic mini pancakes for kids or brunch platters. I often serve them with a side of Pumpkin Praline Bread Pudding for dessert or even add a square of this Pumpkin Blondies Recipe right next to the stack when I’m hosting friends.
These little touches turn a simple breakfast into something your guests will remember long after the plates are cleared.
Serving, Storing & Pairing
What to Serve With It
These pumpkin pancakes are a meal all on their own, but if you’re setting the table for a cozy brunch or holiday breakfast, here’s how to turn them into a feast.
Top them with a pat of butter and a generous drizzle of maple syrup — that’s the classic. Add a dollop of whipped cream and a sprinkle of toasted pecans if you want to go all out. For a more indulgent twist, try a cinnamon cream cheese glaze over the stack.
If you’re putting together a spread, pair these pancakes with something savory like scrambled eggs or turkey sausage to balance the sweet flavors. I often serve a side of spiced apples or roasted pears during fall mornings — they bring warmth and a bit of brightness to the table.
When we host family brunch, I love placing a warm dish of Pumpkin Crisp next to the pancakes for a soft, spoonable dessert. If I’m baking ahead, I’ll slice a loaf of Pumpkin Sourdough Bread and serve it toasted with butter and jam alongside the main course.
And don’t forget your drinks — a hot spiced chai or maple latte pairs like a dream with every bite of this pumpkin pancakes recipe.
How to Store and Reheat
Leftovers? Yes, please! These pancakes store beautifully and make for quick weekday breakfasts.
To store:
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Fridge: Place cooled pancakes in an airtight container with parchment between layers. They’ll keep for up to 4 days.
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Freezer: Lay them flat on a baking sheet and freeze for 1 hour, then transfer to a freezer bag. They’ll stay fresh for up to 2 months.
To reheat:
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Microwave: Wrap 2–3 pancakes in a damp paper towel and heat for 30–45 seconds.
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Toaster or oven: For crisp edges, toast them or warm in a 350°F oven for 5–7 minutes.
This pumpkin pancakes recipe makes it easy to prep ahead for cozy mornings anytime.
Frequently Asked Questions
Can I make this pumpkin pancakes recipe ahead of time?
Absolutely! You can prepare the batter the night before and store it covered in the fridge. Just give it a quick stir before cooking.
What’s the best substitute for eggs in this recipe?
You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let it sit for 5 minutes before adding.
Can I use canned pumpkin pie filling instead of puree?
Pumpkin pie filling is already spiced and sweetened, so it may alter the flavor and texture. For best results, stick with plain pumpkin puree.
How do I keep pancakes warm while finishing the batch?
Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest. This keeps them warm and fluffy without drying out.
Can I double this pumpkin pancakes recipe for a crowd?
Yes! Simply double all ingredients and use two pans or a griddle to speed things up.
Conclusion
This pumpkin pancakes recipe is more than just breakfast — it’s a cozy tradition, a burst of fall flavor, and a reminder that simple ingredients can bring the most joy. From the first warm bite to the last syrup-drenched forkful, it’s a recipe that speaks to the season.
Whether you’re serving a big brunch or making a quiet morning extra special, these pancakes fit the moment perfectly. Don’t be surprised if they become your new autumn ritual — they certainly are in our home.
If you’re craving more fall goodness, you’ll love my Pumpkin Scones Recipe for a buttery afternoon treat or these tender Pumpkin Spice Donuts perfect with your favorite latte.
If you tried this recipe, I’d love to hear about it!
Please rate, comment, and share on Pinterest to help others find it too:
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Pumpkin Pancakes Recipe
- Total Time: 25
- Yield: 12 pancakes
- Diet: Vegetarian
Description
Pumpkin Pancakes Recipe made with real pumpkin, warm spices, and ready in 25 minutes. Cozy, fluffy, and perfect for fall mornings.
Ingredients
• 1 ½ cups milk
• 1 cup pumpkin puree
• 1 large egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• cooking spray
Instructions
1. Gather all ingredients.
2. In a large bowl, stir together milk, pumpkin puree, egg, oil, and vinegar until well combined.
3. In a separate bowl, whisk flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt.
4. Add dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
5. Heat a griddle or skillet over medium-high heat and coat with cooking spray.
6. Pour 3 to 4 tablespoons of batter per pancake onto the hot griddle. Flatten slightly with the back of a spoon.
7. Cook until small bubbles form on the surface, about 2 minutes. Flip and cook the other side until golden brown, about 2 more minutes.
8. Repeat with remaining batter. Serve warm with maple syrup and toppings of choice.
Notes
– For dairy-free: use almond milk and coconut oil.
– A flax egg (1 tbsp flaxseed + 3 tbsp water) works as an egg replacement.
– To keep warm while cooking, place pancakes in a 200°F oven.
– These freeze well — layer with parchment and store in freezer bags.
– Reheat in microwave or toaster oven for quick mornings.
- Prep Time: 10
- Cook Time: 15
- Method: Skillet
- Cuisine: American