If you’re craving something cozy, comforting, and bursting with autumn flavor, this Pumpkin Pancakes Recipe is exactly what you need. Imagine fluffy, tender pancakes infused with the warm spices of pumpkin pie spice and the rich, natural sweetness of pumpkin puree, all coming together to create a breakfast that feels like a warm hug on a cool morning. Perfect for weekend brunches, holiday breakfasts, or any day you want to add a little seasonal magic to your table, these pumpkin pancakes are both simple to whip up and delightfully impressive to serve.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, from giving texture and rise to adding flavor and richness. The list may seem straightforward but trust me, these simple staples come together to create pancake perfection.
- All-purpose flour: The base of the pancakes that gives structure and fluffiness.
- Baking powder: The leavening agent that makes the pancakes rise and become light and airy.
- Brown sugar: Adds a subtle caramel sweetness that pairs beautifully with pumpkin.
- Salt: Enhances and balances the sweetness and spices.
- Pumpkin pie spice: The essential blend of cinnamon, nutmeg, ginger, and cloves that gives those signature pumpkin flavor notes.
- Eggs: Bind the ingredients and add richness.
- Pumpkin puree: Creates tender texture and gives the pancakes their irresistible pumpkin flavor and lovely orange hue.
- Vanilla extract: Adds warmth and depth to the flavor profile.
- Milk: Keeps the batter smooth and helps create a perfect pancake consistency.
- Unsalted melted butter: Adds richness and a subtle buttery flavor that makes these pancakes extra special.
How to Make Pumpkin Pancakes Recipe
Step 1: Get Your Griddle Ready
Start by preheating your griddle or large pan to medium heat — aim for about 350ºF. A properly heated surface ensures your pancakes cook evenly and get that golden exterior we’ve all come to love. If you’re using an electric griddle, just set it and let it warm while you prepare the batter. For stovetop cooks, medium heat is perfect—the pancakes shouldn’t burn before cooking through.
Step 2: Combine the Dry Ingredients
In a medium-sized bowl, mix together the flour, baking powder, brown sugar, salt, and pumpkin pie spice. This combination forms the foundation of your pancakes’ flavor and texture, distributing the spicy sweetness evenly through every bite. Stir until everything is nicely blended and set this bowl aside for now.
Step 3: Whisk the Wet Ingredients
Grab a clean mixing bowl, crack in your eggs, add the pumpkin puree, vanilla extract, milk, and melted butter. Whisk these together until you get a smooth, slightly thick mixture. This wet mixture is rich and packed with pumpkin goodness — and it’s the base that will transform your dry ingredients into heavenly pancakes.
Step 4: Combine Wet and Dry (But Don’t Overmix!)
Pour the dry ingredients into the wet bowl and gently fold them together using a spatula or spoon. You want to mix until the two come together but stop when you still see a few lumps — overmixing can make the pancakes tough and dense. That little bit of imperfection ensures a fluffy, tender texture that melts in your mouth.
Step 5: Grease the Griddle
Lightly grease your heated pan or griddle with oil or butter. The good news is you only need to do this once at the beginning rather than before every batch. This prevents the pancakes from sticking while helping them develop that perfect golden crust.
Step 6: Scoop and Cook the Batter
Using a 1/4 cup measure, scoop the batter onto your griddle. This size makes for perfectly sized pancakes that cook evenly and look restaurant-quality. Cook the pancakes for 2 to 4 minutes and watch closely for air bubbles forming and popping in the center—that’s your signal to flip.
Step 7: Flip and Finish Cooking
Once you see the air bubbles start popping in the middle, flip your pancake and cook on the other side for another 1 to 3 minutes until golden brown. Pay attention to your griddle’s heat because it can vary, but try to avoid flipping too often, as that might prevent a nice crust from forming. Repeat this process until all the batter is cooked. If you have a lot of pancakes, you can keep the finished ones warm by placing them in a low oven while you finish the batch.
How to Serve Pumpkin Pancakes Recipe
Garnishes
Add a little extra love to your pumpkin pancakes with garnishes like a pat of butter slowly melting on top, a generous drizzle of pure maple syrup, or even a sprinkle of powdered sugar. For a fresh twist, toss on some chopped pecans or walnuts for crunch, or add a dollop of whipped cream to bring indulgence to another level.
Side Dishes
These pumpkin pancakes pair wonderfully with savory sides like crispy bacon, turkey sausage, or a simple fruit salad to balance out the spice and sweetness. Consider serving them alongside fresh berries or a citrusy compote for a vibrant contrast that brightens every bite.
Creative Ways to Present
Stack your pumpkin pancakes tall for dramatic flair and top with a cinnamon stick for a festive touch. For a brunch party, place pancakes on a large platter with small bowls of toppings like nuts, chocolate chips, and syrups so everyone can customize their stack. You might also try layering them with mascarpone or cream cheese spread in between layers for a pumpkin pancake cake that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you have pancake leftovers, let them cool completely and store them in an airtight container in the fridge for up to 3 days. They keep their flavor and texture well, making it easy to enjoy a quick breakfast or snack later on.
Freezing
These pumpkin pancakes freeze beautifully. Place cooled pancakes in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. This method keeps them from sticking together and allows you to grab as many as you want later. Freeze for up to 2 months.
Reheating
To reheat, pop pancakes in a toaster, toaster oven, or on a warm skillet for a few minutes until heated through. For a quick microwave option, cover them with a damp paper towel and microwave in short bursts to retain moisture without drying out your pancakes.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and is incredibly convenient. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.
What if I don’t have pumpkin pie spice?
No worries! You can make your own blend with cinnamon, nutmeg, ginger, and cloves or allspice. Typically, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and a pinch of cloves will do the trick.
Can I substitute the all-purpose flour?
Yes, you can try whole wheat flour for a heartier pancake or a gluten-free blend if needed. Just note that the texture and flavor might be slightly different but still delicious!
How do I make sure my pancakes come out fluffy?
Key tips include not overmixing the batter, using fresh baking powder, and cooking at the right temperature. Also, letting the batter rest for a few minutes before cooking can help with fluffiness.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Feel free to gently fold in chocolate chips, chopped nuts, or even dried cranberries before cooking to customize your pumpkin pancakes exactly how you like them.
Final Thoughts
This Pumpkin Pancakes Recipe is such a delightful way to celebrate the flavors of fall any time you desire. The cozy spice blend, tender texture, and luscious pumpkin flavor make every bite a treat worth savoring. I hope you give this recipe a try and find it as comforting and delicious as I do—it truly makes mornings feel special!
Print
Pumpkin Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Total Time: 19 minutes
- Yield: 16 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
These Pumpkin Pancakes are a deliciously fluffy breakfast treat that combines the warm flavors of pumpkin and pumpkin pie spice with a tender pancake base. Perfect for fall mornings or any time you crave a cozy, flavorful start to the day.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 3 teaspoons pumpkin pie spice
Wet Ingredients
- 2 eggs
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups milk
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat the Cooking Surface: Preheat your griddle, either electric or stovetop, or a large pan to medium heat, approximately 350ºF, to ensure even cooking.
- Mix Dry Ingredients: In a medium mixing bowl, combine the flour, baking powder, brown sugar, salt, and pumpkin pie spice. Stir well to evenly distribute all dry ingredients and set the mixture aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, pumpkin puree, vanilla extract, milk, and melted butter until the mixture is smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients bowl. Using a spatula or spoon, gently mix until just combined. Retain some lumps and avoid overmixing to keep the pancakes fluffy.
- Grease the Pan: Lightly grease the heated griddle or pan with oil or butter once at the beginning to prevent sticking during cooking.
- Cook Pancakes – First Side: Scoop batter using a 1/4 cup measure onto the hot surface for consistent pancake size. Cook the pancakes for 2 to 4 minutes until air bubbles form and begin to pop in the center, indicating readiness to flip.
- Cook Pancakes – Second Side: Flip each pancake and cook for an additional 1 to 3 minutes until golden brown. Check doneness by gently lifting the edge of one pancake. Continue cooking in batches until all batter is used. Keep cooked pancakes warm in an oven if desired.
- Serve: Serve the pumpkin pancakes warm, ideally with maple syrup or your favorite toppings.
Notes
- Do not overmix the batter; leaving some lumps ensures fluffy pancakes.
- Use a 1/4 cup measuring cup to achieve uniform pancake sizes.
- You only need to grease the griddle or pan once at the start, not before each batch.
- If cooking multiple batches, keep finished pancakes warm in a low-temperature oven.
- Maple syrup is an ideal accompaniment, but butter, honey, or whipped cream can also be used.
