Pumpkin Pancakes Recipe

Pumpkin Pancakes That’ll Make You Actually Want to Wake Up Early

Everyone keeps asking me for this pumpkin pancakes recipe, and honestly I kept putting it off because I thought it was too simple to share. Like, who needs another pancake recipe, right?

But then I made them for my sister’s family last weekend and her 6-year-old ate SEVEN. Seven pancakes. And asked if I could come over every Saturday to make them again. So I guess they’re worth sharing after all.

These fluffy pumpkin pancakes are basically fall in pancake form, and I’m not even being dramatic about it.

Why These Easy Pumpkin Pancakes From Scratch Are Better Than Box Mix

Look, I used to be a Bisquick person. No shame in that game. But here’s the thing—once you make pumpkin pancakes from scratch, you can’t go back. The box mix versions are always too dense or too sweet or just taste… artificial? These homemade pumpkin pancakes are fluffy, perfectly spiced, and actually taste like PUMPKIN.

My husband, who claims he “doesn’t really like pumpkin stuff” (lies), ate six of these and didn’t even realize they had pumpkin in them until I told him. Then he was mad at me for making him like pumpkin. Men are weird.

The Story Behind My Best Pumpkin Pancakes Recipe

I think I first tried making pumpkin spice pancakes recipe back in 2019? Or maybe 2020 during lockdown when everyone was baking everything. Honestly can’t remember. But that first batch was… not good.

They were dense. Like, really dense. Almost like pumpkin bread that got confused and ended up in a frying pan. My dog wouldn’t even eat them, and she eats literally everything including socks.

The problem was I added way too much pumpkin puree because I thought more pumpkin = more flavor. Wrong. More pumpkin = hockey pucks.

Second attempt was better but still not right. They were too thin and crispy instead of fluffy. Turns out I needed more baking powder to deal with all that moisture from the pumpkin.

Third time? Nailed it. And I’ve been making them the same way ever since.

Ingredients for These Pumpkin Pancakes with Canned Pumpkin

Here’s what you need. Nothing fancy, probably already in your pantry if you’re the type of person who bakes occasionally.

Dry ingredients:

• 2 cups all-purpose flour (I’ve tried whole wheat and it works but they’re a bit denser)
• 3 teaspoons baking powder (this is more than regular pancakes—trust me, you need it)
• 1 teaspoon salt
• 1½ teaspoons cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves (optional but recommended)

Wet ingredients:

• 1 cup pumpkin puree (NOT pumpkin pie filling—learned that one the hard way)
• 1½ cups whole milk (I tried almond milk once, worked fine but wasn’t as rich)
• 2 large eggs
• ¼ cup brown sugar (you can use white sugar but brown adds a nice depth)
• 4 tablespoons melted butter (plus more for cooking)
• 2 teaspoons vanilla extract

Shopping tip: Make absolutely sure you buy pumpkin puree and not pumpkin pie filling. I accidentally grabbed pie filling once and the pancakes were WAY too sweet and had a weird texture. The can should just say “100% pure pumpkin” and have like 2 ingredients max.

How to Make These Fluffy Pumpkin Pancakes

Step 1: Mix Your Dry Stuff

In a large bowl, whisk together the flour, baking powder, salt, and all those spices. Make sure it’s really well combined because you don’t want bites of straight cinnamon (actually happened to my kid once, he was not happy).

Set this aside.

Step 2: Combine the Wet Ingredients

In another bowl—I know, more dishes, sorry—whisk together the pumpkin puree, milk, eggs, brown sugar, melted butter, and vanilla.

This is where a lot of recipes tell you to use a blender, and honestly? They’re right. If you have a blender, use it. It makes the batter SO much smoother and breaks down the pumpkin really well. But if you don’t have one or don’t feel like washing it (valid), just whisk really thoroughly. It’ll work fine.

The mixture will look kind of orange and thick. That’s perfect.

Step 3: Combine Everything (But Don’t Overmix!)

Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. You’ll still see some lumps. That’s GOOD. Overmixed pancake batter = tough, rubbery pancakes. Nobody wants that.

The batter will be thick. Like, really thick. Way thicker than regular pancake batter. Don’t panic and add more milk. This thickness is what makes them fluffy.

Let the batter rest for about 5 minutes while your griddle heats up. This gives the flour time to absorb the liquid and the baking powder time to start working.

Step 4: Cook These Bad Boys

Heat a griddle or large non-stick skillet over medium heat. I use my electric griddle set to 350°F and it works perfectly every time.

Once it’s hot (test by flicking a tiny bit of water on it—should sizzle immediately), add a little butter. Let it melt and spread it around.

Use a ⅓ cup measure to scoop the batter onto the griddle. The batter is thick so you’ll need to spread it a bit into a circle with the back of your measuring cup or a spoon.

Cook for about 3-4 minutes. You’ll know they’re ready to flip when you see bubbles forming on the surface and the edges look set and matte instead of shiny. This takes longer than regular pancakes because of all that pumpkin.

Flip carefully (these are thicker so they’re a bit more delicate) and cook for another 2-3 minutes until golden brown.

Step 5: Keep Them Warm While You Finish

If you’re making a big batch—which you should because these disappear fast—keep the finished pancakes warm in a 200°F oven on a baking sheet. Just don’t stack them too high or they’ll steam and get soggy.

Tips for the Best Pumpkin Spice Pancakes From Scratch

Don’t skip the resting time. I know 5 minutes feels like forever when you’re hungry, but it makes a huge difference in texture.

Medium heat is your friend. Too hot and they’ll burn on the outside before cooking through. Too low and they’ll be pale and sad. Medium is the sweet spot.

Make them ahead. These freeze beautifully. Just let them cool completely, stack them with parchment paper between each pancake, and freeze in a ziplock bag. Pop them in the toaster to reheat. Game changer for busy mornings.

Add chocolate chips. Okay this isn’t traditional but my kids are obsessed with adding mini chocolate chips to these. Sweet and spicy together? It works.

Fresh pumpkin puree. If you’re feeling ambitious and have fresh pumpkin, you can roast and puree it yourself. I’ve done this exactly once. It’s good but honestly not different enough to justify the extra work. Canned pumpkin is your friend.

What to Serve with These Fall Breakfast Recipes

Butter and real maple syrup. That’s it. That’s the perfect combination.

But if you want to get fancy:

• Whipped cream (my kids’ favorite)
• Extra butter (my husband’s approach)
• Maple butter (fancy but SO good)
• Chopped pecans or walnuts
• A dusting of powdered sugar
• Cream cheese frosting if you’re feeling wild

We usually have these with bacon on the side because the salty-sweet combo is unbeatable. Also coffee. Always coffee.

Can You Make These Healthy Pumpkin Pancakes?

I mean, define “healthy.” They’ve got pumpkin in them which is nutritious, so that counts for something, right?

But if you want to actually make them healthier:

• Use whole wheat flour (texture will be denser but still good)
• Reduce the sugar or use honey/maple syrup instead
• Use coconut oil instead of butter
• Add a tablespoon of ground flaxseed to the batter

My friend makes these with half whole wheat flour and half all-purpose and says they’re perfect. I haven’t tried it yet because I’m lazy and the regular version is already amazing.

Why These Simple Pumpkin Pancakes Recipe Works

These pumpkin pancakes hit that perfect balance of fluffy but not too light, flavorful but not overwhelmingly pumpkin-y, and sweet but not dessert-level sweet. They taste like fall should taste—cozy, warm, a little bit spicy, and comforting.

Plus they’re actually easy enough to make on a weekday morning if you prep the dry ingredients the night before. Just dump everything together, mix, and cook.

My mom made these for her bridge club brunch and everyone asked for the recipe. She was very proud and took full credit even though I sent her the recipe. But whatever, I’m just glad she’s making them.

Seriously, try these pumpkin pancakes. They’re so much better than anything from a box, and making them from scratch makes you feel accomplished even though it’s honestly not that much work.

Let me know how yours turn out! And if you have any tricks for making them even fluffier, tell me because I’m always trying to improve. 🙂

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