Wake up to homemade pumpkin pancakes filled with the warm spiced flavors of fall (and sometimes chocolate chips, too). You’ll love starting fall mornings with a happy stack of these soft, thick, and flavorful pumpkin pancakes. They’re so simple to make, and you can try my pumpkin waffles, too!
I originally published this recipe in 2014 and have since added new photos, a video tutorial, and more helpful success tips.
Healthy banana pancakes, cinnamon rolls,ย fluffy buttermilk pancakes, buttermilk waffles, or French toast are favorite, indulgent ways to kick off a weekend morning. But by about the second weekend of September, I’m ready to break out the fall breakfast favorites, like pumpkin French toast casserole, baked apple cider donuts, apple cinnamon rolls, and today’s easy pumpkin pancakes.
These pancakes have been a consistent favorite every fall season since I developed the recipe many years ago. Here’s what some readers are saying:
One reader, Laura, commented: “Iโm pretty picky about pancakes, and these were absolutely delicious! Very fluffy for a pumpkin pancake, and the chocolate and spices pair nicely… โ โ โ โ โ ”
Another reader, Brooke, commented: “These were delicious! Made these this morning on this chilly fall day and they were perfect. I was nervous because the batter was SO DENSE but they turned out great… โ โ โ โ โ ”
And another reader, Emily, commented: “…These were AMAZING! The best pumpkin pancakes Iโve had! Great pumpkin flavor but still a nice fluffy (and not dense) pancake… โ โ โ โ โ ”
Pumpkin Pancakes: Recipe Snapshot
- Packed with all the cozy pumpkin spice flavor we love from pumpkin pie
- Extra thick and flavorful
- Quick and easy to make
- Freeze and reheat well
- Delicious with or without chocolate chips
It’s easy to make pancakes using a box of pancake mix, but nothing compares to the flavor and texture of homemade. When I began testing pumpkin pancake recipes, I had a long streak of reject batches comparable to hockey pucks. They were dense and flavorless. Why? Because pumpkin is a funny little ingredient. It changes the moisture, tenderness, and texture of anything it touches. (Have you seen my post about pumpkin oatmeal cookies?)
But I finally landed on the perfect ratio of ingredients, and now making these homemade pumpkin pancakes is a [crisp fall] breeze!
Ingredients You Need:
Made with pretty basic pantry/refrigerator staples, they’re really no more difficult than the box mix!
- Flour: Use all-purpose flour for the base of these pancakes.
- Baking Powder + Baking Soda: Yes, we use both, just like we do in whole wheat pancakes. These leaveners are what make your pancakes tall and fluffy.
- Cinnamon + Pumpkin Pie Spice: Pumpkin’s favorite spices. Using a combination of these two adds mega fall flavor. Go ahead and whip up a batch of this homemade pumpkin pie spice because you’ll want to use it again for other seasonal favorites like pumpkin bread and pumpkin muffins.
- Pumpkin: In my recipe testing, I found that 1 cup of pumpkin wasn’t enough, while 1 and 1/2 cups was way too much. You need 1 and 1/4 cups, or about 285g. If you are wondering what to do with the rest of the can, check out all these recipes using leftover pumpkin puree.
- Brown Sugar: Brown sugar’s molasses flavor pairs so well with pumpkin.
- Egg: Binds everything together.
- Oil: Adds moisture. I usually use vegetable oil, but you can use melted coconut oil instead if you prefer.
- Whole Milk: Whole milk is key to rich and tender pancakes. If you don’t have it, the best substitute is buttermilk. If you don’t have that either, lower-fat or a nondairy milk can be subbed.
- Optional Chocolate Chips: If you don’t like chocolate chips in your pancakes, feel free to leave them outโ โthey’ll still be delicious. Plain pumpkin pancakes are anything but plain!
Use a Blender for Smooth Batter
My trick for perfect pancakes? Mix the wet ingredients in a blender. I use my Ninja blender. A blender guarantees an incredibly smooth batter and also breaks down the heavy pumpkin in the process. This is especially necessary if you are using fresh pumpkin puree. Add the pumpkin, brown sugar, egg, oil, and milk to a blender and blend on high for 45 seconds until combined. I recommend a blender when making homemade crepes, too.
No blender? No problem. You can whisk by hand. I like to use a large mixing bowl with a pour spout because it makes pouring the batter onto the pan/griddle much easier.
How Do I Know if My Pan Is Ready to Cook Pancakes?
The best temperature for cooking pancakes is 375ยบF (190ยบC). If you’re cooking on an electric griddle, you can simply set it to heat to that temperature. If you’re cooking in a griddle pan or large skillet on the stove, allow the pan to preheat for several minutes over medium heat. Don’t be tempted to crank the heat up to high; that will lead to unevenly cooked, burnt pancakes.
To test if the pan is ready, flick a few drops of water from your fingers onto the pan. If they sizzle in place and disappear, it’s not quite hot enough yet. If they “dance” around on the surface before sizzling out, your pan is good to go! (Feel free to dance around a bit yourself, too!)
Expect a very thick pancake batter:
Pumpkin Pancakes Success Tips
Follow these tips for moist, fluffy, and flavorful pancakes!
- Don’t Over-Mix: Whisk batter until *just* combined, no more. A few lumps is OK.
- Use the Proper Pan: A griddle pan is best for cooking pancakes, but if you don’t have one, use your widest, shallowest skillet/pan. You want a thick-bottomed pan to prevent burning.
- Pre-Heat the Pan: Allow time for the skillet or griddle to get nice and hot (without turning the heat up to high) before cooking your pumpkin pancakes.
- Don’t Flip Too EarlyโWatch for Holes: Many pancake recipes instruct you to flip when you see bubbles forming on the surface, but you’re actually looking for holes. Your pumpkin pancakes are ready to flip when the bubbles are popping, forming little holes in the surface. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 to 3 minutes.
- Keep pancakes warm as you cook the rest: If serving all of the pancakes at once, transfer the cooked pancakes to a wire rack on a baking sheet, and place in a preheated 200ยฐF (93ยฐC) oven to keep them warm.
What to Serve With Pumpkin Pancakes
I love these pancakes simply with a pat of butter (or cinnamon butter!) and a drizzle of pure maple syrup, but they’d also be fantastic with salted caramel, whipped cream, or the maple pecan topping from this pumpkin waffles recipe. As for sides, they’re fabulous alongside breakfast egg muffins, bacon, and/or fresh fruit.
And don’t forget your coffee with homemade pumpkin coffee creamer. You’re winning at fall breakfast… clearly!
Pumpkin Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 12 pancakes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These pumpkin pancakes are the epitome of a cozy fall breakfast, and a very popular recipe on this website! Moist and fluffy, they’re wonderful with a pat of butter and a cascade of maple syrup. Feel free to add chocolate chips, or leave the pancakes plain.
Ingredients
- 2 cups (250g) all-purpose flourย (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
- 1/3 cup (67g) packed light or dark brown sugar
- 1 large egg
- 3 Tablespoons (45ml) canola or vegetable oil
- 1 and 1/2 cups (360ml) whole milk*
- optional: 1 cup (180g) semi-sweet chocolate chips
- for cooking: butter or nonstick spray
Instructions
- In a large bowl, preferably with a pour spout, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
- For this step, I like to use a blender. I use my Ninja blender. A blender guarantees an incredibly smooth batter and also breaks down the heavy pumpkin in the process. This is especially necessary if you are using fresh pumpkin puree. Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, you may whisk by hand or use a hand mixer.
- Pour the wet ingredients into the dry ingredients and whisk gently to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is very thick and a few lumps are fine. Fold in the chocolate chips, if using.
- Heat a griddle or large flat skillet over medium heat. (If using an electric griddle, preheat it to 375ยฐF (190ยฐC).) Coat generously with butter or nonstick cooking spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2โ3 minutes. Flip and cook the other side until cooked through, about 1โ2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.
- Keep pancakes warm in a preheated 200ยฐF (93ยฐC) oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice like butter and pure maple syrup. I also really like serving these with the maple pecan topping from this pumpkin waffles recipe.
- Cover and store leftover pancakes in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Pancakes freeze well up to 3 months. Reheat frozen pancakes in the microwave. Or you can reheat frozen pancakes in a 350ยฐF (177ยฐC) oven. Place pancakes on a lined baking sheet and cover loosely with aluminum foil. Bake for 6โ8 minutes or until defrosted and warm.
- Can I make the batter the night before? No, I don’t recommend it. Baking powder is activated once wet. You can, however, mix the dry ingredients and wet ingredients together and keep them separate and covered in the refrigerator until the morning.
- Special Tools (affiliate links): Mixing Bowls | Blender | Whisk | Electric Griddle, Griddle Pan, or Shallow Skillet/Pan
- Flour: I strongly recommend all-purpose flour. Because pumpkin is so heavy, substituting whole wheat flour will create incredibly heavy, dense pancakes. If you want to use some whole wheat flour, substitute in 1 cup (about 125โ130g), and increase the milk to 1 and 3/4 cups.
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores, or make your own homemade pumpkin pie spice. If you donโt have either and want to use individual spices, use 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice. This is in addition to the 2 teaspoons of cinnamonโyou will still add that as well.
- Milk: Whole milk is key to rich and tender pancakes. If you don’t have it, the best substitute would be buttermilk. If you don’t have that either, lower-fat or a nondairy milk can be subbed.
Reader Comments and Reviews
I still prefer regular buttermilk pancakes. That being said, these were still good. I threw in 100g of discard and let them sit overnight (without the coconut oil and baking powder and soda). In the morning I added the other ingredients and turned my griddle to 325. I found 375 to be too high, but that could be my griddle. 325 was perfect. They were so fluffy! Family approved.
Oh my goodness, Sally. I love everything pumpkin, and pumpkin pancakes the most. I have always thought you had to go to a restaurant to have great pumpkin pancakes, but I was wrong. Your recipe is the best I have ever eaten. This was the first time I made them, and they turned out perfect. I canโt wait to make them again. Thank you!
I made these 2 days ago and they turned out delicious. I followed the instructions and got, thick flavourful pancakes.
Thanks again Sally for another great recipe. Iโm yet to come across a recipe that didnโt turn out great.
On that note Iโm about to go make more pancakes
The batter came together pretty easily after I prepped the ingredients the night before in the fridge. It was the cooking part that didnโt go so well. No matter how high or low or long I cooked them, they all turned out undercooked and wet. I even tried putting them in the oven after frying them to cook them the rest of the way through. Adding more milk to thin out the batter also didnโt help. Iโm very sad because the flavor is really good on the small pieces I was able to try but I wonโt be attempting again.
Iโve tried a couple other pumpkin pancake recipes and hands down this is my favorite one. The others Iโve tried truly pale in comparison. So glad I tried this one. Flavor and texture are on point
New family favorite! My daughter said, “Now I wish I had a birthday in the fall!” Good thing canned pumpkin is a available year-round!
I would love to try this recipe! Problem is I don’t have enough pumpkin, (only 1 cup). Can I cut recipe in half? If so, should I scramble egg and use half of it?
Thanks, Susan
Hi Susan, you can definitely do that! Yes, scramble the egg and use half. Enjoy!
This recipe makes extremely thick batter. I ended up adding extra milk and I don’t think that it had enough spice flavor in it so I added a little extra clove and cinnamon as I could taste the flour cook these on very low because they are thick and hard to cook through.
Made these for the first time and will be making again. So delicious!
Great flavor!
Absolutely delicious! The right amount of cinnamon/ pumpkin spice and chocolate flavor. I used mini chocolate chips and it turned out perfectly. My kids devoured these !
This is a great recipe! First time making pumpkin pancakes. Had some fresh pumpkin purรฉe to use. Did not skip an ingredient or step. They came out light, fluffy, warm, perfectly sweet. My one year old loves them. Canโt wait to make them for the rest of the family. Keep in this one.
Yes, you can bake it in a sheet pan. I weighed out the ingredient as much as possible. I did add 1 more tsp pumpkin spice and sprinkled walnuts on top. I baked it in a 16×11 sheet pan lined all the way with parchment paper. I baked it in a well preheated oven set to 425. Check it at 5 minutes. My oven baked it perfectly at 7 minutes. The extra moisture from the pumpkin was released during baking but did not dry out.
If you like it crispy, another baker suggested spraying it lightly with melted butter or oil and putting it under the broiler until you see it crisp.
I was too hungry to mess with that.
Great pancakes! They were easy to make and didn’t take the 45 minutes that Sally said they would! They were light, fluffy, and flavorful! Thanks, Sally, for this great recipe!
Ok so I made these strickly by the recipe. I cooked them in a nin stick with non stick spray designed for grilling ( high temp tolerance). I covered with lid to ensure even cooking. What i liked: the texture was amazing and better than restaurant in my opinion. What i would change: add more spice and vanilla extract. I live in louisiana so we are just accustomed to more flavor. With the amount of pumkin, it seemed the spices were just lost. I loved that these pancakes had a healthy amount of pumpkin puree! Thank you for giving me a foundation i can make my own. ( the pancakes were not dense with the lid method)
Love this recipe. What do you think of using whole wheat pastry flour as an alternative to the denseness of regular whole wheat flour, instead of the recommended all purpose flour? I’ve used whole wheat pastry flour in the past in other non-Sally recipes and find it works well, but I’ve never seen you mention it here. Just wondering. Thanks so much!
Hi Kate, whole wheat pastry flour will still yield a more dry result, but you can certainly try it here! Let us know how it goes.
Awesome recipe. I wanted to feel somewhat healthy so I swapped 1 cup of flour with 1 cup of oat flour, reduced the brown sugar to 1/3 cup and added 2 tbsp of maple syrup instead. Once maple syrup and butter are added while eating, they’re the perfect sweetness. Thanks Sally for another awesome recipe!
The pancakes flavour was amazing but they were very dense because we had to cook them longer to ensure that the inside was cooked.
I rarely leave reviews for recipes but I just made these for my partner and I for breakfast and they were delicious!! Definitely will en coming back to this recipe again!
Truly the fluffiest pancakes I
Have ever made. Just delicious!
Literally the best pancakes I’ve ever made! I come back to them every year for the fall!! SO GOOD!!