Pumpkin Pancakes

5 from 134 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 134 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.

  3. Great pancake idea! Super delicious! Hubby and kids loved them. No one knew I swapped “pumpkin” for “sweet potatoes!” Ran out of pumpkin in the pantry!
    Will keep this recipe on the fall rotation! Thank you so much for sharing this recipe. So easy to make!!

  4. Very delicious recipe! I made this for my husbands birthday the other day to try something new and we both enjoyed it! Great flavors for fall and very easy to assemble. Thank you!!

  5. Very delicious recipe! I made this for my husbands birthday the other day to try something new and we both enjoyed it! Great flavors for fall and very easy to assemble. Thank you!

  6. Yumna is always my go to for fail-safe recipes. My first time making pecan pie and it came out wonderfully! Thank you!

  7. I made this yesterday they turned out amazing I drizzle homemade dates caramel sauce with chopped pecans on top

  8. This will be my first attempt at making a Pecan Pie. My son in NY loves Pecan Pie, so he will be my recipient.❤️

    I love following your posts, and seeing all your recipes.

    Best,
    Diane

    1. My first time making pecan pie! Yumna, you made it so easy! And I’m glad you have such a good substitute for the corn syrup. Delicious and the kids loved it! *Chef’s kiss*

  9. Just made these for dinner, I’m in love. Really awesome pancake recipe, came out perfect with a fluffy inside and crispy edges on the outside. Served with some sautéed banana slices and blueberries on top.

  10. These were so easy and delicious! Great pumpkin flavor and the perfect level of spice. I randomly made them for lunch, and they really hit the spot!

  11. I made these with some leftover pumpkin I had. They were easy to make and very delicious. My husband and I really enjoyed them. Perfect for fall!!!

  12. Oh my word these are so delicious! So light and fluffy. Love the aroma that filled the air from the pumpkin spice. Everyone ate 3-4 and wanted more. We will make this an annual tradition the weekend of Halloween.

  13. Oh my word these are so delicious! So light and fluffy. Love the aroma that filled the air from the pumpkin spice. Everyone ate 3-4 and wanted more. We will make this an annual tradition!

  14. Just tried these pumpkin pancakes and they are SOOO good !! Very moist and tasty. We loved it !
    As I live in France and we can’t find canned pumpkin puree (or hardly and at a prohibitive price), I did my own homemade pumpkin puree, making sure to have no water in it. It was a bit longer but it was worth it.

  15. I just made these pancakes over the weekend with some leftover pumpkin I had and they were so tasty! So easy and perfect for a fall day!

  16. I didn’t make mine on a griddle but they still turned out great! Delicious and fluffy, kids loved them too. Nice change for the season ;).

  17. Made these this weekend for the family and they were a hit with everyone!! My son in law loves pumpkin pie and these were a delicious nod to that without being too sweet. We also tried adding a bit of cream cheese on top and it was delicious. Easy and delicious recipe for a fall breakfast. They disappeared so fast I didn’t get any pictures 🤪

  18. I made this recipe this morning! I had gone to a pumpkin path the day prior and had some cinnamon maple syrup that paired perfectly. Soooo delicious. Yielded 8 pancakes and my husband was a huge fan too. Super fluffy and not overwhelmingly pumpkin.

  19. I am very impressed with this recipe! I haven’t made pumpkin pancakes before for some reason. They were so simple and a perfect fall weekend staple 😋 even the toddlers loved them and were able to help. Will be making them again and again. Thanks for sharing!

  20. These were absolutely amazing. So fluffy. My entire family loved them. I did end up cooking them on an electric skillet because I made a big patch to freeze and they still were perfection.

  21. I made these this morning and added mini chocolate chips to them and they were delicious. Perfect Fall breakfast

  22. I just made these pancakes and they’re absolutely delicious! They are so fluffy! Thanks for sharing. So good! 😀

    Karen

  23. Wow!

    I’ve been interested in making some treats for the fall since the season’s began so when I saw this recipe, I had to try it! I have to say- these pancakes are super! I did add a little extra syrup maple (on account of my sweet tooth), but overall the flavor is exactly what I expect a pumpkin pancake to taste like.

    Excited for more recipes!

    Yours,
    Rosa

    1. I’m so glad you tried these! Thank you so much. That’s perfect!! Hope you enjoy the other recipes too.

  24. These turned out so well! The batter is the perfect consistency. I used GF all purpose flour and they were still light and fluffy!

  25. This recipe was easy to put together! I didn’t have maple syrup but added alittle more cinnamon and regular sugar. It was light and super tasty.

  26. Yum. I subbed out some of the all purpose with oat flour for a heartier breakfast and it was delicious. Really makes it feel like fall is here.

  27. How delicious! We used cinnamon extract in place of the vanilla and my two year old was delighted to help me mix the batter. We all loved them! We are going to make this again next weekend!!

  28. I am not a great cook, however I try my best and I loved the Pumpkin Pancakes! they are my new cakes for breakfast. Thank you

  29. I tried making these pancakes after finding a can of pumpkin purée in the pantry. I cannot say how impressed I am. They’re absolutely delicious. My husband and kids love it too. I’ve made it three times this past week already. Thank you for sharing this recipe!

  30. Great for a Sunday morning Fall breakfast!! Perfect amounts fluffy and sweet. Made with a side of bacon. Yum. Will definitely be making again!

  31. These were so light and fluffy my 2 year old loved them! The flavor was just right and not too overpowering in the pumpkin department. Thank you!

  32. Made the Pumpkin pancakes for breakfast this morning and had fun with them, cut them out with a Pumpkin Cookie Cutter, they tasted so good!

  33. These pancakes were a big hit with the family. They requested them to be put on the meal rotation. They are fluffy and the taste is out of this world. I will be making these again.

  34. Packed with the flavors of fall! Perfectly light and fluffy with crispy edges. I could eat them without additional butter or syrup.

  35. Wonderful pumpkin spice taste and smell! I substituted the GF blend for the AP flour and the pancakes were delicious. I portioned the remaining pumpkin puree in 1/3 cup amounts and put in freezer until I am ready to make another patch of pumpkin pancakes.

  36. These pancakes are a great way to work pumpkin into our diet, for health reason AND were a welcome change for Fall, So Good!!!

  37. Amazing, delicious and moist pancakes.
    The best to be eaten when it is made.
    I had some leftover pancakes … fresh is 1000 X times better then reheated, so my suggestion… make it and eat it…

  38. Made these pancakes this morning for meal prep. These have quickly become my go to fall breakfast! Excited to see how they reheat throughout the week.

  39. Made these pancakes with my 4 year old son this morning. They turned out fluffy and flavorful just as described. I usually opt for waffles as opposed to pancakes cuz I have no luck in making pancakes but this recipe was easy to follow yet packed with wholesome ingredients. Kid approved too! This will definitely be a recipe staple in our house during the fall. Thank you Yumna!

  40. I love pancakes… and let me tell you this recipe is amazing!
    Light and fluffy and packed goth flavors, definitely worth a try!

  41. Quite literally one of the best pancakes I’ve ever made and toddler approved. I just adjusted it by removing any sweeteners as I prefer a sugar free Pancake. So thankful for Yumna and this website!

  42. Made these pancakes this morning, and as usual absolutely loved the recipe. I love all of Yumna’s recipes. I live at altitude, so baking can be a little tough. These pancakes came out light and fluffy. No adjustments needed. I’ll add this recipe to our Fall menu 🙂

  43. They were so delicious just like all of your recipes!!! Loved them. They are definitely my favorite new fall breakfast. Thank you for this amazing recipe. Looking forward to more fall desserts/breakfasts 😋

  44. Super delicious for the whole family! I made them for my sons first birthday and he absolutely loved them, as did everyone else. The perfect breakfast for a fall morning.

    1. Thank you so much! It definitely tastes extra good on a fall morning. Happy belated Birthday to your son!!

  45. These pumpkin pancakes are amazing! Great with brown sugar, maple bacon on the side! Thank you for the recipe!

  46. Made your pumpkin pancakes for breakfast this morning and loved them! Fluffy and delicious with just the right amount of spice.❤️

  47. Second time making this recipe already because it’s just way too good!! The pancakes were so nice and fluffy, everything about it was just perfect. I used almond milk and sugar-free syrup. My family and I are obsessed with this recipe. I’ve been following this account for a long time now and every recipe I have tried has always been a hit, thank you for all the great content!!!

    1. That makes me so happy to hear! Hope you continue to enjoy this recipe and the other ones on my website!

    2. I loved how simple it is… It’s all things I normally have on hand! Feel Good Foodie has been a source of healthy and approachable recipes for me for a long time now 🙂 Don’t change!

  48. Pumpkin pancakes for dessert this evening! My kids loved them they tasted like a delicious fall warm delight. The recipe is perfect I followed it to the T. We paired it up with vanilla ice cream and topped with cinnamon and o so amazing and fluffy! Thank you for this life long recipe.

  49. Came out great! Hearty and fluffy, very flavorful with the spice. Only mods were using a full 1/2 cup of pumpkin and using sugar free maple syrup to cut down the sugar.

  50. These pancakes were wonderful! We love everything pumpkin spice and these pancakes had that perfect pumpkin spice flavor. My 12-year-old loved them. I used unbleached all purpose flour, regular milk, and omitted the maple syrup and they were delicious! Thank you for the recipe!

  51. I made these this morning for breakfast. Wow!! They are super good! I made them exactly as written except used honey instead of maple syrup and canola oil instead of melted butter because that’s what I had on hand. I did add 2T. ground flax to the dry ingredients (I add flax to most everything bread). They were light, pumpkiny, and delicious. Just the right touch of spice, too. I used my homemade pumpkin pie spice to make these. Will definitely be making these again as long as my supply of frozen puree lasts in my freezer! I sprinkled mine with walnuts and chocolate chips right after pouring them in the skillet.

    1. Yay! I’m so glad to hear that you enjoyed them! I love that you added the flaxseed to dry ingredients…extra fiber! Thanks so much for sharing 🙂

  52. Just made this! It was super delicious!!! I didn’t have maple syrup so just put some honey on top and was just lovely!