Start your day the cozy way with these pumpkin pancakes! They’re light, fluffy, and full of fall flavor. They’re easy to make at home with everyday ingredients and ready in just 30 minutes.
When the leaves start turning, these pumpkin spice pancakes become a regular at my house. They’re easy to make, loved by everyone, and they fill the kitchen with the coziest fall aromas while they cook.
If you’ve ever made pancakes from scratch, you can absolutely make these. I mix the dry ingredients—flour, sugar, baking powder, pumpkin spice, and sea salt—in one bowl, then whisk together milk, egg, pumpkin purée, vanilla, and melted butter in another. Stir them together, cook them in a skillet, and you’re rewarded with soft, fluffy pancakes with just the right amount of warm spice.
I like to make a big batch for a relaxed fall brunch and freeze the extras for quick breakfasts or snacks later in the week. They reheat beautifully, travel well in lunch boxes, and are always kid-approved—one of those seasonal recipes I look forward to making every year.
For more delicious fall-inspired breakfasts, try our pumpkin oatmeal muffins or apple pumpkin oatmeal with maple pecan crumble .
Using canned pumpkin vs fresh pumpkin
I use canned pumpkin for this recipe because it’s easy and I always seem to have some on hand. You can certainly use an equal amount of fresh cooked pumpkin or squash. Just be sure to purée it until smooth so it mixes well into the batter.
Pumpkin pancake variations
Have fun adding a personal touch to these festive pancakes. There are endless mix-ins and toppings, but here are a few ideas to get you started:
- Stir in some dark chocolate chips or white chocolate chips
- Mix in some finely chopped toasted pecans or walnuts
- Add freshly grated ginger to the batter for a gingery kick
- Top them with apple butter or our maple pluot butter for an extra dose of autumnal flavor
- Make your own homemade butter for serving!
- For an extra-special treat, top them with some homemade cinnamon sugar !
Pumpkin Pancakes (with real pumpkin and pumpkin spice)
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Ingredients
- ▢ 1 ½ cups all-purpose flour
- ▢ 1 tablespoon granulated sugar
- ▢ 1 tablespoon baking powder
- ▢ 1 tablespoon pumpkin pie spice
- ▢ ½ teaspoon sea salt
- ▢ 1 large egg
- ▢ 1 ¼ cups milk
- ▢ ¾ cup canned pumpkin
- ▢ ¼ cup melted butter
- ▢ 1 tablespoon vanilla
- ▢ Vegetable oil (for the pan)
- ▢ Maple syrup and butter (for serving)
Instructions
- In a medium-sized bowl, whisk the flour, sugar, baking powder, pumpkin pie spice, and salt. 1 ½ cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 tablespoon pumpkin pie spice, ½ teaspoon sea salt
- In a large bowl, whisk the egg, milk, pureed pumpkin, melted butter, and vanilla. 1 large egg, 1 ¼ cups milk, ¾ cup canned pumpkin, ¼ cup melted butter, 1 tablespoon vanilla
- Add the dry ingredients to the wet ingredients and mix until it comes together – do not overmix the batter.
- Heat a little vegetable oil in a large, non-stick pan over medium-low heat. Drop the batter into the pan by the ¼ cup. Use a few pans to speed up the process. Flip the pancakes once there are bubbles all over the top and the edges begin to look dry. Cook for another 2 minutes then remove the pancake and continue cooking the rest.
- Serve the pumpkin pancakes with butter and some maple syrup drizzled over the top.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Pumpkin Pancakes (with real pumpkin and pumpkin spice)
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon sea salt
- 1 large egg
- 1 ¼ cups milk
- ¾ cup canned pumpkin
- ¼ cup melted butter
- 1 tablespoon vanilla
- Vegetable oil , for the pan
- Maple syrup and butter , for serving
Instructions
- In a medium-sized bowl, whisk the flour, sugar, baking powder, pumpkin pie spice, and salt. 1 ½ cups all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1 tablespoon pumpkin pie spice, ½ teaspoon sea salt
- In a large bowl, whisk the egg, milk, pureed pumpkin, melted butter, and vanilla. 1 large egg, 1 ¼ cups milk, ¾ cup canned pumpkin, ¼ cup melted butter, 1 tablespoon vanilla
- Add the dry ingredients to the wet ingredients and mix until it comes together - do not overmix the batter.
- Heat a little vegetable oil in a large, non-stick pan over medium-low heat. Drop the batter into the pan by the ¼ cup. Use a few pans to speed up the process. Flip the pancakes once there are bubbles all over the top and the edges begin to look dry. Cook for another 2 minutes then remove the pancake and continue cooking the rest.
- Serve the pumpkin pancakes with butter and some maple syrup drizzled over the top.
