These pumpkin pancakes are soft, fluffy, and full of pumpkin flavor! Made with pumpkin spices and brown sugar, they’re the ultimate autumn morning treat. Plus, they’re so easy to make!
Looking for a cozy, delicious breakfast for chilly winter mornings? These pumpkin pancakes are it. They also make a delicious addition to Christmas breakfast, along with banana pancakes and maple pecan sticky buns!
These pumpkin pancakes are soft, fluffy, and full of pumpkin flavor. Top them with a drizzle of maple syrup and a dash of cinnamon and you’ll be in pumpkin heaven.
How to make pumpkin pancakes
- Combine the dry ingredients. In a large bowl, mix together flour, brown sugar, baking powder, pumpkin spice mix, and salt. Set aside.
- Combine the wet ingredients. In a separate medium bowl, whisk together egg, milk, vegetable oil, pumpkin puree, and vanilla extract.
- Mix together. Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined, being careful not to overmix.
- Cook the pancakes. Heat a griddle or skillet over medium heat. Coat with cooking spray or oil and pour 1/4 cup of batter onto skillet. Cook 1-2 minutes until the surface of the pancakes have some bubbles and the bottoms appears golden brown. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet with oil before every pancake or batch of pancakes to prevent sticking.
- Serve immediately. Serve while the pancakes are still warm. Drizzle with maple syrup, caramel sauce, or desired topping.
Note: This recipe calls for 1 1/2 teaspoons of pumpkin spice mix. If you don’t want to make an entire batch, you can substitute the following spices:
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- Pinch nutmeg
- Pinch allspice
- Pinch cloves
Tips for making perfect pumpkin pancakes
- Don’t overmix the pancake batter. Overmixing can result in your pancakes having a tough, dense texture. To avoid this, only mix the batter together until the ingredients are combined.
- Let the pan heat up before cooking. Heat the pan or skillet for about 2 minutes on medium heat before starting to make your pancakes. This will help ensure they cook evenly.
- Serve the pancakes immediately. I recommend serving the pancakes immediately for the best taste and texture. However, they can be stored in a closed container in the refrigerator for 1-2 days, or frozen in a freezer-safe container for up to three months. To reheat or thaw, place pancakes on a parchment paper-lined baking sheet and bake for about 10 minutes at 350°F/180°C until warm.
Are canned pumpkin and pumpkin puree the same thing?
Yes. These terms may be used interchangeably in recipes, however I always refer to it at pumpkin puree.
More pancake recipes
- Apple Cinnamon Pancakes: Topped with juicy, caramelized apple compote.
- Chocolate Pancakes: The most indulgent breakfast you’ll ever have.
- Ricotta Pancakes: Light, fluffy, and delicious.
- Classic Pancakes: Classic buttermilk pancakes are always a hit.
- Chocolate Chip Peanut Butter Pancakes: Made with loads of chocolate chips and drizzled with warm peanut butter.
Light and fluffy pumpkin pancakes bursting with pumpkin flavor!
- 1 cup (140g) all-purpose flour
- 1/4 cup (50g) dark or light brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin spice mix*
- 1/4 teaspoon salt
- 1 large egg
- 1 cup (240 ml) whole milk
- 2 tablespoons canola or vegetable oil (or 2 tablespoons unsalted butter, melted)
- 1/2 cup (115g) pumpkin puree
- 1 teaspoon pure vanilla extract
- Canola oil/cooking spray/butter, for coating the pan
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In a large bowl, mix together flour, brown sugar, baking powder, pumpkin spice mix, and salt. Set aside.
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In a separate medium bowl, whisk together egg, milk, oil or butter, pumpkin puree, and vanilla extract.
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Make a well in the dry ingredients and pour in the wet ingredients. Stir just until combined and moistened. Do not over mix.
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Heat a griddle or skillet over medium heat. Coat with cooking spray or oil. For each pancake, pour 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottoms appears golden brown. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet with oil before every pancake or batch of pancakes to prevent sticking.
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Serve immediately while pancakes are still warm. Drizzle with maple syrup, a dash of cinnamon, or any other desired toppings.
*If you don’t want to make an entire batch of pumpkin spice blend, you can substitute with the following spices:
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- Pinch nutmeg
- Pinch allspice
- Pinch cloves
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