Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 2 tbsp brown sugar; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1/8 tsp ground cloves (optional); 3/4 cup pumpkin purée (not pumpkin pie filling); 2 large eggs; 1 cup milk (dairy or non-dairy); 1 tsp vanilla extract; 2 tbsp melted butter or oil; Butter or oil for greasing the pan

These Pumpkin Pancakes are light, fluffy, and packed with warm fall spices and rich pumpkin flavor. Whether it’s a crisp autumn morning or I’m just craving something cozy and comforting, this recipe brings all the seasonal goodness right to my breakfast table. With simple pantry ingredients and a boost of canned pumpkin, these pancakes are soft, flavorful, and perfect for stacking high with butter and syrup.

Why You’ll Love This Recipe

I love how these pancakes taste like a slice of pumpkin pie in breakfast form. They’re incredibly moist, perfectly spiced, and easy to make in one bowl. They freeze well, reheat beautifully, and fill the kitchen with the warm scent of cinnamon and nutmeg. Whether it’s a weekend brunch or a weekday treat, I always enjoy how comforting and satisfying they are. Pumpkin Pancakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Brown sugar
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves (optional, for more depth)
Pumpkin purée (not pumpkin pie filling)
Eggs
Milk (any kind – dairy or non-dairy)
Vanilla extract
Melted butter or oil (for richness)
Butter or oil for greasing the pan

Directions

In a large mixing bowl, I whisk together the flour, baking powder, baking soda, brown sugar, salt, and spices.
In another bowl, I combine the pumpkin purée, eggs, milk, vanilla extract, and melted butter.
I pour the wet ingredients into the dry and stir gently until just combined. I let the batter rest for 5 minutes while I preheat my pan or griddle.
I heat a lightly greased skillet over medium heat.
Using a ¼ cup measuring cup, I scoop the batter onto the pan and cook for 2–3 minutes, until bubbles form and the edges look set.
I flip and cook for another 1–2 minutes on the other side until golden brown and cooked through.
I repeat with the remaining batter, greasing the pan as needed.
I serve warm with maple syrup, whipped cream, or a sprinkle of cinnamon sugar.

Servings and timing

This recipe makes about 10–12 medium pancakes, serving 4 people. It takes around 25 minutes total—10 minutes to prepare and 15 minutes to cook.

Variations

I like switching things up sometimes:

Add chocolate chips or chopped pecans to the batter for extra texture.
Use buttermilk instead of regular milk for a tangy twist.
Swap the spices for pumpkin pie spice if I want a shortcut.
Make them dairy-free by using plant-based milk and oil instead of butter.
Turn them into mini pancakes for kids or brunch platters.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 4 days. They also freeze well—just layer them with parchment paper and store in a zip-top bag for up to 2 months. To reheat, I pop them in the toaster, microwave, or warm them in the oven at 300°F for a few minutes. Pumpkin Pancakes

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin purée as long as it’s well-drained and smooth. Just make sure it’s not too watery.

How do I keep pancakes warm while cooking the rest?

I place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while I finish the batch.

Can I make the batter ahead of time?

I prefer to mix the wet and dry ingredients separately and combine them just before cooking. That keeps the pancakes fluffy.

Why are my pancakes not fluffy?

Overmixing can make them dense. I mix just until the batter comes together and let it rest for a few minutes before cooking.

What toppings go well with pumpkin pancakes?

I love classic maple syrup, but I also enjoy whipped cream, cinnamon sugar, pecans, or a drizzle of caramel sauce.

Conclusion

These Pumpkin Pancakes are the perfect cozy breakfast for fall—or any time I want something warm, spiced, and satisfying. With their fluffy texture and pumpkin spice flavor, they always hit the spot. I love how easy they are to make and how well they fit into both lazy weekends and busy mornings. It’s a recipe I keep on repeat when the craving for something comforting kicks in.