This perfectly fluffy pumpkin pancake recipe is full of fall spices. From cinnamon to ginger and nutmeg, it’s the ultimate fall breakfast option that you can easily made with ingredients you already have at home in your pantry
Looking for more pumpkin recipes? Try these Small batch pumpkin biscuits, Crumbl Pumpkin Chocolate Chip Cookies | Muffin Top Cookies, Starbucks pumpkin scones copycat recipe and also the Easy pumpkin bread recipe.
Every year around this time, I get so excited about my homemade pumpkin pancakes. It’s actually this super easy recipe that I learned after moving here. It’s one of those recipes that turned me into a pumpkin-obsessed person.
It is made with simple ingredients that you probably can find in your pantry right now. Well, with a tiny bit of effort, you will be able to enjoy all of those ingredients harmoniously mixed together to create this delicious pumpkin breakfast recipe or brunch recipe.
This is the best Pumpkin pancake recipe
I am not lying to you when I say, these pancakes are requested throughout the whole year because they are that good.
They are quick enough to make making it harder for me to say no to those requests too!
Why you need to make this recipe!
- These pancakes are perfect for fall.
- They are spiced with cinnamon, nutmeg, cloves, and ginger.
- The pumpkin puree makes these pancakes extra moist.
- They are so easy to make yet taste like a restaurant style pancake!
Ingredients for this pumpkin pancake recipe.
Here are the ingredients you will need to make this pumpkin pancake recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Flour-This recipe uses regular AP flour.
- Baking powder & baking soda– This mixture is what will make your pancakes extra fluffy.
- Brown sugar– The brown sugar adds a light hint of sweetness
- Salt– The salt will add extra depth of flavor to the pancakes.
- Cinnamon, nutmeg, cloves, ginger– These are the spices that would usually go in pumpkin pie spice.
- Milk– You can use any milk you like, I used 2% milk.
- Butter– The melted butter will add extra richness to these pancakes.
- Pumpkin puree– Make sure to use pumpkin puree and not canned pumpkin pie filling.
- Eggs– The eggs will be the binding agent of this recipe and they add a tiny bit of protein to the recipe.
- Vanilla– The vanilla will add some extra depth of flavor.
Can I use homemade pumpkin puree?
Homemade pumpkin puree usually has more moisture in it as opposed to the canned pumpkin that you get from stores. So I don’t usually recommend using homemade pumpkin puree unless you know how pancake texture should be and are willing to make a few adjustments as you go.
If you decide to go that route, you can add a little extra flour, or reduce the amount of milk. The pancake batter should be thick before you cook it.
How to make pumpkin pancakes?
This is how you can make these seasonal pumpkin pancakes. Make sure to scroll down to the recipe card for the full detailed instructions!
- Mix the dry ingredients together in a bowl and put aside.
- Combine the wet ingredients together in a different bowl and mix well.
- Mix the two together and gently fold just until the flour mixture disappears. Don’t overmix.
- Butter your griddle, and pour about ⅓ cup pancake batter on for each pancake and gently pread a little.
- Cook each pancake side for about 2-4 minutes per side or until golden brown on both sides.
- Serve with butter and pancake syrup and enjoy!
Frequently asked questions – FAQ
How to store leftover pancakes?
I love making this recipe into smaller pancakes and storing them in an air-tight container in the fridge for up to 5 days.
The leftover pancakes can also be frozen in an air-tight container for up to 3 months.
Whenever you’re ready to enjoy them, microwave them for a few seconds, top with butter and a generous drizzle of pancake syrup or maple syrup, and enjoy!
Can I make these Pumpkin pancakes gluten free?
Absolutely, all you have to do is use Bob’s Red Mill or King Arthur Flour 1:1 gluten-free flour replacement.
What to top pumpkin pancakes with?
When it comes to pancakes the sky is the limit. It all depends on preference but here are a few of my favorite pairings/toppings for these pancakes:
- A generous spread of nut butter. Bonus points if you have candied pecan butter.
- A dollop of greek yogurt, and a drizzle of honey.
- Candied nuts and maple syrup.
- Whipped cream and maple syrup. This will taste jus tlike a pumpkin pie.
- Nutella and whipped cream.
Of course, you can also mix and match these ideas. I can totally see a few of these being mixed together to create the ultimate pumpkin stack.
What to serve with pumpkin pancakes?
These would be really good on their own with some butter, syrup, and a cup of coffee but if you want to make a whole experience out of this recipe you can serve them restaurant-style with a separate side.
- Scrambled or fried eggs
- Roasted potatoes and bacon
- Fruit salad
Fluffy pumpkin pancake recipe
If you made these pumpkin pancakes and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
The Fluffiest Pumpkin Pancakes
- 1 & ½ cup all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- one pinch cloves
- ¼ teaspoon ginger
- ¼ cup brown sugar not packed
- ¾ cup milk at room temperature
- ¼ cup butter melted and cooled down
- 1 cup pumpkin puree
- 2 eggs at room temperature
- 1 teaspoon vanilla extract
- In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and set aside.
- In a different bowl, mix the brown sugar, milk, melted butter, eggs, pumpkin puree, and vanilla extract until combined. the wet ingredients together in a different bowl and mix well.
- Pour the wet mixture over the dry mixture and gently mix to combine. Stop mixing when the flour mixture disappears. Make sure not to overmix your pancake batter here.
- Place your griddle over medium heat, butter it, and pour about ⅓ cup pancake batter on there or each pancake and gently spread a little.
- Cook each pancake side for about 2-4 minutes per side or until it bubble and is golden brown on the cooked side.
- Serve with butter and pancake syrup and enjoy!
How to store leftover pancakes?I love making this recipe into smaller pancakes and storing them in an air-tight container in the fridge for up to 5 days. The leftover pancakes can also be frozen in an air-tight container for up to 3 months. Whenever you’re ready to enjoy them, microwave them for a few seconds, top with butter and a generous drizzle of pancake syrup or maple syrup, and enjoy!
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