Pumpkin Pancakes

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These naturally sweetened pumpkin pancakes are perfect for the fall. Quick and easy to make (ready in less than 30 minutes!) and seasoned with pumpkin spice, this is one delicious pumpkin pancake breakfast that will keep everyone feeling full and satisfied.

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!

“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 doesn’t overwhelm at all. One of my breakfast go-tos.” – Gianna

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Vegetarian & Nut free
Key Flavor: Pumpkin Spice
Skill Level: Beginner Level Recipe

Summary

• 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 you’ll need 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.

Popular substitutions & additions

• 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 pumpkin 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 seasoning.
• 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 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.

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.

“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.” – Sarah

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.

What to serve with pumpkin pancakes

When it comes to rounding out your breakfast, you have plenty of delicious options. Here’s what you can serve with spiced pumpkin pancakes to make a complete autumn breakfast or brunch.

• Homemade Whipped Cream
• Homemade Nutella
• Chocolate Granola
• Scrambled Eggs with Cottage Cheese
• Hasbrown Egg Nests

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.

Depending on the size of your pancakes, you can easily reheat them by toasting them in a toaster for a few minutes. To reheat in the microwave, wrap a small stack of pancakes in a damp paper towel and heat in 30-second increments. This will help to reheat evenly and impart some moisture.

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

Now that you know how to make pumpkin spice 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.

• Homemade Pumpkin Spice Latte
• No-Bake Pumpkin Spice Balls
• Mini Pumpkin Pies
• Pumpkin Chocolate Chip Cookies
• Pumpkin Pie with Graham Cracker Crust

More pancake recipes:

• Lemon Ricotta Pancakes
• Flourless Strawberry Pancakes
• Pink Pancakes (made with beets)
• Banana Pancake Dippers
• Oat Flour Pancakes
• Chocolate Pancakes
• Blueberry Pancakes
• Sweet Potato Pancakes

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.

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Review

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 147 votes

Author Yumna Jawad

Servings 4 servings

Course Breakfast

Calories 257

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

  

1x2x3x

• ▢ 1 cup all–purpose flour
• ▢ 1 tablespoon baking powder aluminium-free
• ▢ 1 ½ teaspoon pumpkin spice blend homemade blend
• ▢ ¼ teaspoon salt
• ▢ 1 cup milk
• ▢ ⅓ cup pumpkin purée
• ▢ 1 large egg
• ▢ 2 tablespoons maple syrup
• ▢ 2 tablespoon butter melted plus more for cooking
• ▢ ½ teaspoon vanilla extract

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

Mixing Bowl Set

Balloon Whisk

Ceramic Nonstick Cookware Set

Measuring Cups and Spoons

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.

Diet: Vegetarian

Cuisine American

Course: Breakfast