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–+ servings
A tall stack of pumpkin pie pancakes topped with pecans, whipped cream and maple syrup.

Pumpkin Pie Pancakes

Packed with warm spices and real pumpkin purée, these Pumpkin Pie Pancakes are a breakfast treat you won’t be able to resist. They’re light, fluffy and bursting with fall flavors.
5 from 5 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings

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.

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.
  • 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.
  • 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.
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