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If you’re looking for homemade Pumpkin Pancakes that taste as good as pumpkin muffins, cakes, and loaves but in pancake form, you’ve come to the right recipe. There is no better way to celebrate fall around the breakfast table.
When it comes to breakfast disasters, few things are more disappointing than ordering Pumpkin Pancakes at a restaurant and receiving plain pancakes with raw, cubed pumpkin on top. What in the world? This is a true story. This happened.
After the shock wore off, I set out to create my own pumpkin pancake recipe, one where you might imagine that pumpkin flavor had just punched you in the face, but in the best way possible. So that’s what’s happening here.
I wanted pumpkin breakfast recipes that tasted like Pumpkin Muffins, Pumpkin Bars, Starbucks’ Pumpkin Loaf Bread, or any of that, but in pancake form. Anything less than that is just not worthy of the name. You won’t be disappointed.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make the pancakes light and fluffy.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Pumpkin purée: Seek out canned pumpkin puree (not pumpkin pie filling). Or, make your own Pumpkin Purée from a fresh pumpkin.
Step-by-step instructions
- In a large bowl, whisk together flour, baking powder, cinnamon and salt. In a second medium bowl, whisk together milk, pumpkin, brown sugar, and egg until smooth. Make a well in the center of the dry ingredients, add the wet ingredients, and stir mixture gently until combined. Gently fold in melted butter.
- Heat a griddle or frying pan over medium-high heat, greasing if desired (see note 4). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes).
- Serve hot with butter and maple syrup or whipped cream and toasted pecans.
Do I need a pancake dispenser?
Although a pancake dispenser isn’t completely necessary for making delicious pancakes at home, after testing a bunch, I loved how easy the Norpro Batter Dispenser made making breakfast. It has an even pour and was way less messy getting my batter into the pan, and I am now a pancake dispenser convert! You can get it for $20.66 at Amazon, and you can use it for dispensing cupcake batter and sauces, too.
Recipe tips and variations
- Yield: This recipe makes about four servings, 2 (4-inch) Pumpkin Pancakes each. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: Arrange cooled pancakes in a single layer, not touching, on a small baking sheet or plate. Freeze until the pancakes are individually frozen, then transfer to a freezer-safe bag. Freeze up to 2 months. Reheat in the microwave or toaster from frozen (yes, you can pop them in the toaster!).
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Keep them warm: To keep pancakes warm while preparing them, or to store them for an imminent brunch, preheat the oven to 200 degrees. Set a rack over a baking sheet and place in the oven, then transfer cooked pancakes to the rack until serving time.
- Spice up your pancakes: Add warming spices such as allspice, nutmeg, or pumpkin pie spice for added fall flavor. A dash of vanilla extract will enhance the flavor even more. Top with a dollop of homemade whipped cream and mini chocolate chips, too.
- Chocolate Pancakes: Part breakfast, part dessert, and loaded with real cocoa powder and chocolate chips in every bite. Try them plain or with whipped cream and chocolate syrup; your sweet tooth is calling you!
- Healthy Pancake Recipe: If you’re looking for wholesome breakfast ideas, keep a batch of homemade Healthy Pancake Mix in the pantry, made with whole wheat flour. Whenever the mood strikes, mix up the batter for as few as 3 to 4 pancakes at a time. These protein and fiber-filled pancakes are ideal for busy school mornings and will keep the kids full until lunchtime.
- Lemon Ricotta Pancakes: These luscious pancakes are lemon-scented, light as air, and make every day sunnier. Make them as-is, or add blueberries for the best breakfast ever.
- Oatmeal Pancake Recipe: This easy, hearty, and naturally gluten-free recipe is made in a blender with old-fashioned oats blended in.
- Pumpkin Smoothie: Perfect for any leftover pumpkin puree, this smoothie is a blend of all your favorite fall flavors.
- Vegan Pancakes: For a hearty plant-based breakfast, try my Vegan Pancakes made with oat milk, flax seeds, and coconut oil.
Frequently Asked Questions
Keep an eye on your flapjacks. When small bubbles start to appear around the edges of the top of the pancake and the outside portion starts to appear a little “dryer” than the center, use a spatula to carefully lift up and peek under an edge. These are two telltale signs that your pancake is likely ready to flip.
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Pumpkin Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder (see note 1)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon Salt
- 1 cups milk (see note 2)
- 1 cup pumpkin purée (see note 3)
- 1/4 cup brown sugar
- 1 large egg
- 3 tablespoons butter melted
- butter and maple syrup, for serving
Instructions
- In a large bowl, whisk together flour, baking powder, cinnamon and salt. In a second medium bowl, whisk together milk, pumpkin, brown sugar, and egg until smooth. Make a well in the center of the flour ingredients, add the wet, and stir gently until combined. Gently fold in melted butter.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 4). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup.
Notes
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy. (Not baking soda.)
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Pumpkin purée: Seek out canned pumpkin pureé (not pumpkin pie filling). Or, make your own Pumpkin Pureé from a fresh pumpkin.
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Yield: This recipe makes about four servings, 2 (4-inch) Pumpkin Pancakes each. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Excellent. Used pumpkin pie spice for cinnamon.
I’m so glad you liked them! Thanks Mary! -Meggan
When do you put in the butter? It isn’t in the recipe.
Hi Nicole, thank you for your comment! It’s folded into the batter in step one after adding in the wet pumpkin mixture to the dry. Please write back after trying them out! – Meggan