The Best Fluffy Pumpkin Pancakes
Grab a hot cup of tea and enjoy these delicious, light, and fluffy pumpkin pancakes filled with the classic fall flavor of pumpkin spice. The perfect way to start any day!
If fall had a flavor it would definitely taste like pumpkin! It is nostalgic, it’s warming, it’s comforting and it is so versatile.
And while all the creative pumpkin recipes in all of their pumpkin glory like these pumpkin monkey bread muffins and pumpkin spice lattes have a place in our hearts, sometimes going back to basics really is where it’s at!
And this simple, made from scratch, pumpkin pancake recipe does just that.
About this pumpkin pancake recipe
Using pumpkin puree blended with all of the spices that make up pumpkin pie spice results in that lovely pumpkin pie flavoring. Anticipating the first bite of these magnificent pancakes, thanks to the mouthwatering aroma is everything your family will need on any given morning.
This is a great way to use up any pumpkin puree you may have in your fridge and by all means use canned puree or homemade pumpkin puree, both will work.
If you have any leftover, leave them on a plate on the counter and your kids will have them as a grab and go snack. If you make a big batch, freeze some for later!
Serve warm with maple syrup, whipped cream, or any of your favorite toppings.
Especially on a cold morning, you’ll wonder why you waited so long to try these!
What’s in these pumpkin pancakes?
- Pumpkin puree (unflavored – not pumpkin pie filling)
- Brown sugar
- Oil or melted butter
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Ground ginger
How to make pumpkin pancakes
Whisk together all the wet ingredients plus the brown sugar in a large bowl.
Add dry ingredients and toss lightly to combine.
Stir dry ingredients into wet ingredients and stir until smooth, but don’t overmix.
Heat your griddle over medium heat. If desired, butter or oil the pan. Scoop batter onto the heated pan, one portion at a time.
Cook pancakes until you start to see bubbles appear and it starts to get dry around the edges. Having those crisp edges is an added bonus! Then flip and cook the remaining side until cooked all the way through.
How to make these pumpkin pancakes your own
- For a twist on these pancakes, try adding 1/2 cup chopped pecans or 1/2 cup chocolate chips.
- If you have a store-bought pumpkin spice blend by all means use that for added convenience.
- Substitute whole wheat flour for the all-purpose flour and have yourself some whole wheat pumpkin pancakes.
- If you prefer not to stand at a griddle, try pumpkin sheet pan pancakes.
Make Ahead Ideas
In order to get pancakes as light and fluffy as possible, you want to use your batter almost immediately while the baking soda and any other leavening agents are working their magic. It is not suggested that you make the batter ahead of time but there are definitely things you can do to speed up the process for later.
If you are going to be making your own pumpkin pie spice blend, this is definitely something you can do ahead of time. In fact, make extra and keep some in a little container for use in other things!
You can make these pancakes and keep them in the fridge in an airtight container for up to 3 days. They will also keep in the freezer for up to 3 months.
Having pancakes at the ready for a quick breakfast is so convenient! If frozen, you can let them thaw on the counter first or pop them in the toaster. For softer pancakes, microwave for 15 seconds per pancake!
More easy pancake recipes
- Buttermilk pancakes
- Lemon poppyseed pancakes
- The best blueberry pancakes
- Chocolate chocolate chip pancakes
Get the Recipe: Pumpkin Pancakes
- 1 cup pumpkin puree unflavored – not pumpkin pie filling
- 1 ½ cup milk
- 2 large eggs
- 1/4 cup brown sugar
- 2 tablespoons oil or melted butter
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- In a large mixing bowl, whisk together pumpkin puree, milk, eggs, brown sugar, oil, and vanilla.
- On top of wet ingredients, add flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. Gently toss dry ingredients together before stirring into wet ingredients. Stir until smooth, but don’t overmix.
- Heat a griddle over medium heat. If desired, butter or oil the pan. Scoop batter by about 1/4-cup portions onto heated pan. Cook until bubbles appear and pancakes start to look dry around the edges, 3-4 minutes. Flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. Serve immediately.
- makes about 20 pancakes