Pumpkin Pancake Recipe

4.98 from 152 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!

Prep Time5

Cook Time15

Total Time20

Cuisine: American

Servings: servings

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.

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.

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