Packed with warm spices and real pumpkin purée, these thick and fluffy Pumpkin Pie Pancakes are a breakfast treat you won’t be able to resist. They’re simple to make and bursting with fall flavors just like my favorite pumpkin spice waffles!
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Pumpkin pie, but make it breakfast! If pumpkin pie is your seasonal sweet of choice, then dessert becomes breakfast by whisking pumpkin purée and spices into quick-fix homemade pancake batter. After a few minutes on a hot griddle, you’ll be slicing into a stack of flavor-packed pumpkin pancakes.
These fall-inspired pancakes are perfect for those chilly autumn mornings and make for a cozy companion to your morning coffee. Plus, they’re great for using up any leftover pumpkin purée you have from fall baking, and, best of all, they’re freezer-friendly. You can make a batch, freeze them, and enjoy them later for a quick and convenient breakfast.
And let’s not forget about the toppings! From pure maple syrup and candied pecans to whipped cream and chocolate chips, the possibilities are endless. So, fire up your griddle and get ready to add a touch of autumn to your morning routine.
Why They’re The Best
- A taste of fall in every bite. These pumpkin pancakes are the epitome of fall flavors. The combination of cinnamon, allspice and ginger, along with the pumpkin purée, offers a taste reminiscent of a freshly baked pumpkin pie.
- Fluffy and light. The right balance of leavening agents (baking powder and baking soda) and the addition of milk and egg ensure these pancakes are wonderfully fluffy and light.
- Warm and comforting. The spices in these pancakes create a cozy, comforting aroma that fills your kitchen, making your home feel even cozier on a crisp fall morning.
- Easy to make. While they might taste like a gourmet treat, these pancakes are straightforward to prepare. Simply mix the dry ingredients with the wet ones and cook them up on a griddle or skillet.
- Made with real pumpkin purée!
- All-purpose flour: This is the base of our pancakes, ensuring a fluffy and satisfying texture.
- Sugar: Three tablespoons of sugar add a touch of sweetness to counterbalance the spices.
- Baking powder and baking soda: Just like classic buttermilk pancakes, you’ll need both of these leavening agents to help the pancakes rise and become light and airy.
- Spices: Cinnamon, allspice and ginger combine to create that quintessential fall flavor. You can replace these individual spices with approximately 1 ½ teaspoons of pumpkin pie spice.
- Pumpkin purée: Make sure it’s pumpkin purée, not pumpkin pie filling, for that authentic pumpkin taste. You’ll need 1 cup for this recipe, which means you’ll have some leftover pumpkin. Find inspiration to put it to use with my best pumpkin recipes.
- Milk: I prefer to use whole milk because it creates a rich and creamy batter. However, any variety, including dairy-free alternatives will work, too.
- Egg: Provides structure to the pancakes and adds moisture.
- Oil: Vegetable oil gives the pancakes a moist texture. You can use melted butter or a neutral-flavored oil such as canola or a light, fruity olive oil (avoid the peppery and intense varieties). I cook my pancakes in a bit of vegetable oil, but cooking spray works just as well.
See the recipe card for full information on ingredients and quantities.
- Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, allspice, ginger and salt. Set the bowl aside.
- Whisk the wet ingredients. In a separate medium bowl, whisk together the pumpkin purée, milk, egg and vegetable oil.
- Mix wet and dry ingredients. Add the wet ingredients to the dry ingredients and stir just until combined.
Kelly’s Note: The batter will be lumpy. Do not overmix it or your pancakes will be dense.
- Preheat your cooking surface. Heat a griddle or large nonstick sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes.
- Ladle the batter and cook the pancakes. In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking until no longer doughy in the center.
- Serve with toppings. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit, nuts or whipped cream.
When it comes to creating the most delicious and fluffy pumpkin pie pancakes, a few tips and the right tools can make all the difference.
- Embrace a Lumpy Batter: The key to fluffy pancakes is not overmixing the batter. Stir the wet and dry ingredients together until they’re just combined. A few lumps are perfectly fine; they’ll result in lighter pancakes.
- Use a Non-Stick Griddle or Skillet: A good-quality non-stick griddle or skillet is your best friend when making pancakes. It ensures even cooking and makes flipping a breeze.
- My Secret for Perfectly Round Pancakes: I’ve had this batter dispenser for years and absolutely love how it makes perfectly round pancakes of all sizes. (It also works great for cupcake batter and eliminates any mess with filling the cups! You’ll definitely want to try it out when you whip up a batch of these vanilla bean cupcakes.)
- Preheat Your Cooking Surface: Before ladling the batter onto the griddle, make sure it’s well preheated. A consistent, medium heat is essential for even cooking.
- The Perfect Flip: When you see bubbles forming on the surface of the pancake and the edges look set, it’s time to flip. Use a fish spatula to make the flip easy and avoid tearing the pancake.
- Keep Them Warm: If you’re making a large batch, keep your cooked pancakes warm in a low oven while you finish cooking the rest. This ensures that everyone gets to enjoy hot pancakes.
Wondering what to serve with pumpkin pancakes? I love them topped with pecans and a heavy drizzle of maple syrup. However, feel free to get creative with toppings like powdered sugar, fresh berries, chocolate chips or even caramelized bananas from this easy French toast recipe.
Serve alongside cheesy hash brown egg cups and fruit salad for the ultimate fall breakfast.
Frequently Asked Questions
I wouldn’t recommend making this batter in advance as the leavening agents won’t retain as much ability to cause the pancakes to puff (and hence, be fluffy instead of dense!).
If your homemade pancakes lack fluffiness, it’s often due to overmixing the batter, expired leavening agents or an inconsistent cooking temperature. To ensure fluffier pancakes, mix the batter until just combined, check the freshness of your leavening agents and maintain a consistent cooking temperature.
To make pancakes ahead of time for a crowd, prepare the batter, cook the pancakes, and allow them to cool. Stack the cooled pancakes with parchment paper in between, wrap, and freeze. When ready to serve, place the frozen pancakes on a baking sheet and reheat in a 350°F oven for 10-15 minutes.
- Mini Pumpkin Cream Cheese Bread
- Pumpkin Spice Pretzel Bites
- The Best Pumpkin Bread
- Pumpkin French Toast Casserole
- Pumpkin Bars with Cream Cheese Frosting
Ingredients
- 2 cups all-purpose flour
- 3 Tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1 1/2 cups whole milk
- 1 large egg
- 2 Tablespoons vegetable oil, plus more for cooking
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, allspice, ginger and salt. Set the bowl aside.
- In a separate medium bowl, whisk together the pumpkin purée, milk, egg and vegetable oil. Add the wet ingredients to the dry ingredients and stir just until combined. (The batter will be lumpy. Do not overmix it or your pancakes will be dense.)
- Heat a large nonstick sauté pan over medium-low heat and add just enough oil to coat the bottom of the pan, allowing it to heat for 2 to 3 minutes. In batches, scoop 3 to 4 tablespoons of batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking until no longer doughy in the center. Serve the pancakes with your choice of toppings, including maple syrup, fresh fruit, nuts or whipped cream.
Kelly’s Notes
- The key to fluffy pancakes is not overmixing the batter. Stir the wet and dry ingredients together until they’re just combined. A few lumps are perfectly fine; they’ll result in lighter pancakes.
- Before ladling the batter onto the griddle, make sure it’s well preheated. A consistent, medium heat is essential for even cooking.
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When you see bubbles forming on the surface of the pancake and the edges look set, it’s time to flip. Use a fish spatula to make the flip easy and avoid tearing the pancake.
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If you’re making a large batch, keep your cooked pancakes warm in a low oven while you finish cooking the rest. This ensures that everyone gets to enjoy hot pancakes.
- To freeze these pancakes, allow them to cool completely, stack them with parchment paper in between, wrap the stack tightly, and store in a freezer-safe bag or container. When properly stored in the freezer, these pancakes can last for up to 1-2 months.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe adapted from All Recipes.
Soooo good! Followed the recipe exactly, came out fluffy and delicious. A house favorite for sure!
Thrilled you enjoyed it!
BEST pancakes ever. Tasted just like pumpkin pie and they were easy to make! Thank you!
You are so welcome! I’m thrilled you enjoyed the recipe!
CAn the batter be stored in the fridge and for how many days
Hi Heather – I wouldn’t recommend that as the leavening agents won’t retain as much ability to cause the pancakes to puff (and hence, be fluffy instead of dense!).
Hello – can I replace the cinnamon all spice and ginger with a ready pumpkin spice powder??
Definitely!
hi there, is there a gluten free recipe available for the pumpkin pancakes. thanks
Hi! You can try using a gluten-free flour with this recipe.
These are fabulous!!! Easy to make and So Yummy!!
I’m thrilled you enjoyed the recipe, Allison!