These Fluffy Pumpkin Pancakes are perfectly spiced and lovely with a warm drizzle of maple syrup on top!
We love to eat these by the STACK with melty butter, warm buttermilk syrup, or whipped cream.
I had to take my Classic Pancakes Recipe and turn the dial up for these spectacular fall pancakes.
Easy Pumpkin Pancakes
This cozy fall breakfast is the pumpkin pancake recipe of DREAMS. These pancakes are golden, pillowy stacks of heaven, and extra tender because of the pumpkin puree.
I also use pumpkin pie spice to make these super easy, which is a mix of cinnamon, nutmeg, allspice, ginger, and cloves.
Ingredients Needed
Here’s what you’ll need to make restaurant-worthy pumpkin pancakes. As always, you can find the complete list of ingredients with quantities located in the printable recipe card below.
- 100% Pumpkin Puree – make sure it’s not canned pumpkin pie filling!
- Pumpkin Pie Spice – this homemade blend is amazing, and so easy to make.
- Milk – adds rich flavor to the batter.
- Butter – can also use a neutral oil like vegetable or melted coconut oil.
- Eggs– acts as a binder.
- Vanilla – adds incredible flavor!
- Flour – the base and thickener of the batter.
- Sugar – to sweeten the batter.
- Salt – needed for flavor.
- Baking Powder – the leavening agent, makes the pancakes super fluffy!
How To Make Really Fluffy Pumpkin Pancakes
It’s super easy to whip up these quick pumpkin pancakes! I’ll walk you through the process step by step.
Mix Dry Ingredients
In a medium-sized bowl, fluff together the flour, baking powder, sugar, salt and pumpkin pie spice with a whisk.
Combine Wet Ingredients
In a separate bowl, combine the pumpkin puree, milk, melted butter, egg, and vanilla extract. Mix well with a whisk until smooth and no lumps are left.
Combine Wet/Dry Ingredients
Pour the wet ingredients into the dry and use a rubber spatula to combine the two together, mixing until no longer dry and JUST combined, about 10 times. A few lumps are okay!
Cook Pancakes
Heat a large griddle or skillet over medium heat. Grease the pan or skillet with butter and pour batter in 1/4 cup circles onto the hot pan.
Let the pancakes cook for about 1-2 minutes, or until the middle forms some bubbles and bottom is set.
Use a spatula to flip the pancake over and finish cooking on the other side…
And voila! Fresh, simple pumpkin pancakes. Serve pancakes warm with more butter and syrup.
Substitutions & Variations
You can easily make these pumpkin pancakes dairy- free friendly, and add some fun ingredients to customize them!
- Butter – can be substituted with vegetable oil or melted coconut oil.
- Milk – can be swapped with unsweetened almond or oat milk.
- Add toasted pecans to the batter for a lovely texture and fun twist!
- Add chocolate chips to the batter for a chocolate pumpkin pancake version. YUM!
Frequently Asked Questions
These are delicious as a meal by themself, but here are a few ideas: scrambled eggs, fruit salad, air fryer bacon and hashbrowns.
So many delicious things! Nutella or chocolate chips, whipped cream, yogurt and a drizzle of honey, candied pecans, and ALWAYS maple syrup!
You can store these refrigerated in an airtight container for up to 5 days.
Yes! Simply cool after cooking, then flash freeze separately on a cookie sheet for 1 hour so they don’t stick together, and then combine into a freezer-safe container and freeze for up to 3 months.
More Unique Pancake Recipes
We LOVE to eat pancakes. Here are a few of our favorite recipes we’ve loved over the years! Make sure to try at least one.
You can’t go wrong with delicious, fluffy pumpkin pancakes on a cold autumn morning! I hope you love them as much as we do!
Fluffy Pumpkin Pancakes
Ingredients
- 1½ cups all-purpose flour
- 3 tsp baking powder
- 1 tbsp sugar
- ¾ tsp salt
- 2 tsp pumpkin pie spice
- ¾ cup pumpkin puree
- 1¼ cup milk, warmed
- 3 tbsp butter, melted
- 1 large eggs, lightly beaten
- 1 tsp vanilla extract
Instructions
- Combine the flour, baking powder, sugar, salt, and pumpkin pie spice in a medium bowl and whisk together.
- In a separate bowl combine the wet ingredients: pumpkin puree, milk, melted butter, egg and vanilla extract. Whisk to combine.
- Pour the wet ingredients into the dry and use a rubber spatula to combine the two together, mixing just until no longer dry. A few clumps are ok.
- Heat a large griddle or skillet over medium heat. Grease the pan or skillet with butter and pour batter in 1/4 cup discs onto the hot pan. Let the pancakes cook for about 1 to 2 minutes, or until the middle forms some bubbles and the bottom is set. Use a spatula to flip the pancake over and finish cooking on the other side. Serve pancakes warm with more butter and syrup. Enjoy!
They were pudding in the middle. Too wet.
Sounds like you didn’t cook them long enough?
Absolutely delicious! Made this the morning after for my teenagers and their friends after a Halloween sleepover. They loved smelling them when baking and ate every bite – delicious! Perfect with some butter and maple syrup. Glad I made a double batch!
The taste was great but ratios seemed off bc these wouldn’t cook fully through. Almost too much pumpkin? I’m not sure.