Pumpkin Pancakes

5 from 133 votes

These fall-inspired Pumpkin Pancakes are made with pumpkin puree and pumpkin spice. They are rich, fluffy, and are so easy to make!

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These naturally sweetened pumpkin pancakes are perfect for the fall. Quick and easy to make and seasoned with pumpkin spice, this is one delicious breakfast that will keep everyone feeling full and satisfied.

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.

Is there anything better than waking up to the smell of freshly made pancakes? Especially when those pancakes are pumpkin pancakes? Not in my book! Pumpkin pancakes are one of our favorite recipes to make in the fall. They are quick, easy, and delicious!

why you’ll love these pumpkin spice pancakes

  • Seasonal treat! There’s nothing like a seasonal treat to get you in the autumnal spirit, and of course, pumpkin is the leader of the pack when it comes to fall flavors.
  • Kids love them. Not only does the orange color make these pancakes fun, but kids also love the taste of sweetened pumpkin. And let’s face it, anything with pumpkin spice is bound to be a hit!
  • Perfect for meal prep. Pancakes are one of the many breakfast foods that freeze and reheat well. So, if you want to make a big batch of these on the weekend and have breakfast ready for the week ahead, simply freeze them in an airtight container and pop them in the toaster or microwave when you’re ready to eat.
  • Made with pantry staples. You likely already have all the ingredients you need to make these pancakes in your pantry! You may have to add pumpkin puree to your grocery list, but that’s about it.

Ingredients to make pumpkin pancakes

  • All-purpose flour: I used all-purpose flour in this recipe, but you could also use whole wheat flour or a gluten-free all-purpose blend.
  • Baking powder: So that the pancakes get light and fluffy when they cook.
  • Milk: We prefer to use almond milk in this pancake recipe as it contains less fat than dairy. Dairy will also work well if you prefer, or another plant-based milk like oat or soy.
  • Pumpkin puree: Pumpkin puree adds moisture to the pancake batter, so you don’t need to use as much butter or oil compared to a more traditional pancake recipe.
  • Egg: To help bind the ingredients together. Use a flax egg or omit it if you are vegan. They will still come out great.
  • Maple syrup: Used instead of processed sugar to naturally sweeten the pancakes. Honey will also work.
  • Seasonings: Pumpkin spice blend, salt, and vanilla extract.
Ingredients before being prepped in individual bowls and cups: spices, a shelled egg, milk, pumpkin puree, flour, vanilla, melted butter, and maple syrup.

How to make pumpkin pancakes with puree

Making pumpkin spice pancakes isn’t any different than making traditional pancakes or waffles from scratch. Mix everything together and cook!

Make Batter

  1. In a large mixing bowl, combine the milk, pumpkin purée, egg, maple syrup, melted butter, and vanilla extract.
  2. Whisk until completely blended.
  3. Pour the dry ingredients into the wet ingredients.
  4. Stir until the dry ingredients are completely incorporated.
4 image collage of recipe being mixed in one bowl by first combining the wet ingredients, then the dry ingredients, and mixing together.

Cook pancakes

  1. Heat a nonstick griddle or pan over. Pour the batter onto the hot griddle. Cook until small bubbles start to form on the top and the edges firm up.
  2. Flip the pancake and cook for another couple of minutes until the pancake is cooked through.
2 image collage of pancake batter poured into 4 cakes on a griddle and then after being flipped.

Tips for making the best pumpkin spice pancakes

  1. Use a pure pumpkin puree. Don’t use a canned pumpkin pie filling which will have added sweeteners and spices.
  2. Don’t over-mix the pancake batter. The dry ingredients should be combined, but stop mixing once all of the flour has disappeared. It’s fine if there are still lumps in the batter. Over mixing can lead to flat and dense pancakes.
  3. Be sure your griddle or skillet is hot before adding the batter. Don’t have the skillet too hot, or they will burn, but too low a heat, and the middle won’t cook through. Do a small test pancake to help you get the temperature right.
  4. Flip the pancakes when bubbles start to form on the top of the batter. Be patient and wait for those bubbles to appear for a fluffy and perfectly cooked pancake.
  • Add in nuts or chocolate chips. If you want to add some crunch to your pancakes, stir in some chopped nuts like pecans or walnuts. Or, if you’re a chocolate fan, mix in some mini chocolate chips.
  • Make them protein-packed. If you want to add some protein to these pancakes and keep them more filling, simply add a scoop of protein powder to the dry ingredients.
  • Pumpkin spice isn’t your thing? You can easily leave it out and just add an extra teaspoon of cinnamon or another fall spice like ginger or nutmeg. These pancakes will still have that delicious pumpkin flavor without the pumpkin spice.
  • Serve with your favorite toppings. We love to top our pancakes with more maple syrup, butter, and a sprinkle of cinnamon. But you could also top them with whipped cream, fresh fruit, or even yogurt.

how to store & reheat pumpkin pancakes

Pumpkin pancakes can be stored in the fridge in a zip-top bag or airtight container. To reheat, simply pop them in the microwave or toaster until warmed through.

how long will pumpkin pancakes last in the fridge?

Pumpkin pancakes will last in the fridge for up to one week. After that, they start to get dry.

can I freeze pumpkin pancakes?

Yes! Pumpkin pancakes freeze really well. Simply place them in a freezer-safe bag or container, and they will last for up to three months.

Frequently Asked Questions

Can you make the batter ahead of time?

To make your mornings either smoother, you can make the pumpkin pancake batter the day before and keep it covered in the fridge. It’s there and ready to use. Just give it a small stir and add it to the skillet to cook.

Can you use homemade pumpkin puree?

Canned and organic pumpkin puree is best to use in this recipe. Homemade puree can often have a higher water content, so it’s best to stick to canned.

Stack of pumpkin pancakes cut out with fork on plate.

Now that you know how to make pumpkin pancakes from scratch, it’s time to get cooking! This recipe is perfect for lazy weekend mornings or a special fall breakfast. The recipe will make about 6-8 medium-sized pumpkin pancakes, which is great for 3-4 people. It’s a delicious breakfast inspired by fall flavors that will leave you with all the fall feels. Don’t forget to freeze any leftovers so you can enjoy them all week long. What are your favorite toppings for pumpkin pancakes?

Pumpkin Puree Recipes

Since you’ll have some leftover pumpkin puree after making this recipe, try these other easy recipes that use pumpkin puree or freeze it for another batch of pumpkin pancakes later in the month.

More pancake recipes:

If you try this feel good Pumpkin Pancakes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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.

Pumpkin Pancakes

These fall-inspired Pumpkin Pancakes are made with pumpkin puree and pumpkin spice. They are rich, fluffy, and are so easy to make!
5 from 133 votes
Servings 4 servings
Course Breakfast
Calories 257
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

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.

Notes

Storage: Store any leftovers in an airtight container. They will last up to 5 days in the fridge or 3 months in the freezer. To warm them, wrap the pancakes loosely with a paper towel and reheat in the microwave.
Make Ahead: You can mix the batter (dry or wet, or both) a day in advance and have it ready to make in the morning.
Substitutes: For best results, follow the recipe as is. However, here are some common substitutes that would work well in this recipe.
  • You can sub the all-purpose flour for whole wheat flour or 1:1 gluten-free flour.
  • You can leave out the egg completely if you want to make this vegan and skip the butter when cooking the pancakes.
  • You can use any milk of your choice.

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.

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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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Comments

  1. 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.

  2. This pecan pie was fabulous! The date’s pared so well with the pecans. Very rich but so satisfying. I’ll definitely be making this tasty healthier version again.

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