Pumpkin Pancakes

Yumna Jawad

Updated Oct 07, 2025

5 from 149 votes

These Pumpkin Pancakes are made with pumpkin puree and pumpkin spice and a handful of pantry staples and only take 5 minutes to prep!

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Prep Time 5 minutes
Servings 4 servings
Comments
173

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Final plating of recipe on a round white plate with butter and syrup on top, a fork to the side, and small pumpkin decoration around.
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Pumpkin Pancakes are a fall fav in my house!

When fall hits, I start making this pumpkin pancake recipe on repeat for breakfast. The pancakes are soft and lightly spiced, not too sweet, and they reheat really well. I usually make a double batch on the weekend so we’ve got a quick breakfast ready for the week. This pumpkin pancake recipe has turned into a little fall tradition around here, one of those easy things that makes mornings feel a bit slower, even when they’re not.

Happy Cooking!
– Yumna

Pumpkin Pancake Ingredients

Ingredients before being prepped in individual bowls and cups: spices, a shelled egg, milk, pumpkin puree, flour, vanilla, melted butter, and maple syrup.
  • Dry Ingredients: I use all-purpose flour, baking powder, pumpkin spice blend, and salt for these pancakes! You can also use whole wheat flour or a gluten-free all-purpose blend.
  • Wet Ingredients: You’ll need eggs, maple syrup, melted butter, vanilla extract, and milk for this recipe. I prefer almond milk, but whole milk, oat, or soy milk will work, too.
  • Pumpkin purée: Look for pure, canned pumpkin purée, rather than pumpkin pie filling! You can use homemade pumpkin puree; just make sure it’s not watery.
  • Mix-ins: Mix-ins are optional, but for something extra, you can try stirring in mini chocolate chips, or chopped nuts like pecans or walnuts.

How to Make Pumpkin Pancakes

Milk, pumpkin puree, egg, maple syrup, butter and vanilla before mixing.
Step 1: In a large mixing bowl, combine the milk, pumpkin purée, egg, maple syrup, melted butter, and vanilla extract.
After mixing.
Step 2: Whisk until completely blended.
Dry ingredients added on top.
Step 3: Pour the dry ingredients into the wet ingredients.
Dry ingredients mixed in .
Step 4: Stir until the dry ingredients are completely incorporated.
Pancakes on pan before cooking.
Step 5: Heat a nonstick griddle or pan. Pour the batter onto the hot griddle. Cook until small bubbles start to form on the top and the edges firm up.
After cooking.
Step 6: Flip the pancakes and cook for another couple of minutes until they’re cooked through.
Healthy Pumpkin Pancakes.

Pumpkin Pancake Recipe

Author: Yumna Jawad
5 from 149 votes
These Pumpkin Pancakes are made with pumpkin puree and pumpkin spice and a handful of pantry staples and only take 5 minutes to prep!
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings4 servings
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Ingredients
  

Instructions

  • In a medium mixing bowl, combine the flour, baking powder, pumpkin pie spice blend and salt. Stir until blended.
  • In a large mixing bowl, combine the milk, pumpkin purée, egg, maple syrup, melted butter and vanilla extract. Whisk until completely blended.
  • Pour the dry ingredients into the wet ingredients and stir until the dry ingredients are completely incorporated.
  • Heat a nonstick griddle or pan over medium-low heat. Melt butter on the surface, if desired. Pour ⅓ cup of the batter into the hot griddle. Cook for 2-3 minutes, until small bubbles start to form on the top and the edges firm up. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through.
  • Serve immediately with maple syrup.

Equipment

Notes

  • My Top Tip: Be sure your griddle or skillet is hot before adding the batter. If your skillet is too hot, your pancakes will burn, but if your heat is too low, the middles won’t cook through. I like to do a small test pancake to help get the temperature right.
  • Storage: You can store your pumpkin pancakes in the fridge in a zip-top bag or an airtight container for up to a week. To reheat them in the microwave, wrap a small stack in a damp paper towel and warm them at 30-second increments to keep them moist. Or, you can pop them in the toaster for a few minutes until they feel heated through.
  • Freezing: Pumpkin pancakes freeze really well. Just let them cool, then place them in a freezer-safe bag or container for up to three months. When you’re ready to eat, you can thaw them in the fridge overnight, or toast them directly from frozen.
 

Nutrition

Serving: 2pancakes, Calories: 257kcal, Carbohydrates: 37g, Protein: 7g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 63mg, Sodium: 235mg, Potassium: 515mg, Fiber: 2g, Sugar: 10g, Vitamin A: 3513IU, Vitamin C: 1mg, Calcium: 239mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Don’t over-mix your pancake batter. You can stop mixing your ingredients once all of the flour has disappeared! It’s fine if there are still lumps in the batter, but over-mixing can lead to flat and dense pancakes.
  2. Be sure your griddle or skillet is hot before adding the batter. If your skillet is too hot, your pancakes will burn, but if your heat is too low, the middles won’t cook through. I like to do a small test pancake to help get the temperature right.

Serving Ideas

  • Serve with your favorite toppings. My kids and I love to top our pancakes with more maple syrup, butter, and a sprinkle of cinnamon. But you can also top them with whipped cream, fresh fruit, or even yogurt.
  • Pair with savory breakfast foods. These are a great sweet pairing with my hashbrown egg nests, or cottage cheese scrambled eggs.
Stack of pumpkin pancakes cut out with fork on plate.

More Pancake Recipes

This Pumpkin Pancakes recipe was originally published on October 6, 2018. The recipe has not been modified, but the post now includes new step-by-step photos of how to make the pumpkin pancakes recipe.

5 from 149 votes (62 ratings without comment)

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Comments

  1. Loveintheirtummy says:

    These are absolutely delicious. My idea of the perfect pancake.

    Reply
    1. Yumna J. says:

      Wow, thank you so much! I’m so happy you like them!!

      Reply
  2. Betsy says:

    Look forward to some great recipes!

    Reply
    1. Yumna says:

      Hope you enjoy them!

      Reply
  3. Kimberley says:

    So good! Made with fairlife 2%. Iโ€™ve been making these all fall. They fit my macros so well AND taste great! Thank you thank you

    Reply
  4. Gianna Omar says:

    These pancakes have become a fall tradition for my family! I make them every year we live them so much. Super moist, and the pumpkin spice doesnโ€™t overwhelm at all. One of my breakfast go-tos.

    Reply
    1. Yumna J. says:

      So glad to hear that everyone loves them! Thank you for making them!

      Reply
  5. Cynthia says:

    Soo GOOD. Soo EASY. I used GF cup for cup flour. SO GOOD. Even my 3 year old selective food eater devoured these. It will be on rotation in our house.

    Reply
    1. Yumna Jawad says:

      Thank you, thank you! That’s amazing!!

      Reply
  6. Kerri Coburn says:

    This pecan pie was fabulous! The dateโ€™s pared so well with the pecans. Very rich but so satisfying. Iโ€™ll definitely be making this tasty healthier version again.

    Reply
    1. Yumna Jawad says:

      Thank you! I love the way you described it. Yay!!

      Reply
  7. Betty says:

    I’m still in a pumpkin spice mood, so I made this pancakes and are SO GOOD! Perfect for a fall Sunday brunch ๐Ÿงก

    Reply
    1. Yumna Jawad says:

      It’s definitely still pumpkin spice season! I am so glad to hear that. Yay!!

      Reply

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