This Pumpkin Pancake Recipe is a fall favorite! Enjoy a stack of soft, spiced pancakes that are quick and straightforward to whip up.
author’s note
The Pumpkin Breakfast My Kids Can’t Get Enough Of!
Weekends mean big breakfasts at my house, but when fall rolls around, it’s all about pumpkin! My family loves these flavorful crepes, fluffy waffles, and my go-to Old-Fashioned Pancakes, but when the leaves drop, they’re ready for pumpkin everything.
I wanted these pancakes to taste truly pumpkin-y, not like regular pancakes with a tiny scoop of pumpkin mixed in. After plenty of testing, I landed on the reliable balance of pumpkin, warm spices, and brown sugar. They’re soft, fluffy, and even better with the caramel syrup poured over top. This is now the breakfast my family requests all fall long!
Here’s what’s in store with this recipe:
- Quick and straightforward: One bowl, no fuss. Hungry? Let’s eat.
- Everyday ingredients: No fancy stuff, just your usual pantry finds.
- Packed with flavor: Forget boring “pumpkin” pancakes. These are full of spice and bring fall to life with every bite.
- An unbeatable skippable syrup: This caramel syrup is a total game-changer.
Pumpkin Pancake Recipe Ingredients
| Ingredient | Swap or Tip |
|---|---|
| All-purpose flour | Spoon and level so pancakes stay light. |
| Cinnamon + pumpkin pie spice | Make your own blend or add extra cinnamon for more warmth. |
| Pure pumpkin puree | Canned is easiest. If using fresh, strain so it is not watery. |
| Brown sugar | Reduce slightly for less sweet pancakes. Coconut sugar also works. |
| Unsalted butter, melted | Neutral oil works in a pinch. Let melted butter cool before mixing. |
| Whole milk | Buttermilk works and gives a slight tang. Batter will be a bit thicker. |
| Eggs | Use at room temp for a smoother mix. |
Variations
Make Pumpkin Chocolate-Chip Pancakes! Whisk in ¾ cup miniature chocolate chips along with the dry ingredients. For Healthy Pumpkin Pancakes, try our Healthy Pancakes recipe and add in some pumpkin pie spice and cinnamon!
How To Make Pumpkin Pancake Recipe
The full instructions are below in the recipe card but here are some tips while you go!
- Prep: Bring milk and eggs to room temp. Melt then cool butter. Strain fresh pumpkin.
- Dry: Whisk flour and spices until even. Do not pack flour.
- Combine: Whisk wet first. Add dry and stir just to combine. Small lumps are fine.
- Heat: Lightly butter the skillet before each batch. Test heat with a small dollop.
- Cook & Serve: Scoop evenly. Flip when bubbles pop and edges set. Flip once. Keep finished pancakes on a rack in a 200°F oven.
Quick Tip
Invest in an electric griddle if you frequently make pancakes and have the space; it makes cooking the pancakes so much quicker and easier!
chelsea’s recipe tips
How To Cook Pancakes evenly Every-time!
- Consistent Heat: Keep your pan at a steady a medium burner. Too high burns the outside; too low won’t get a golden finish.
- Watch for Bubbles: Flip pancakes when bubbles pop and leave holes.
- Flip Once: Flip them only one time; multiple flips can make them flat.
- Test for Doneness: Press the middle; if it springs back, it’s done. If it stays flat, cook a little longer.
Storage
Leftovers and Make-Ahead:
- Room temp: Cool on a rack, then cover and keep at room temp for up to 1 day.
- Freezer: Freeze on a tray until solid, then store airtight for up to 3 months.
- Make-ahead tip: Mix the dry ingredients in a jar and the wet in a container. Chill the wet. When ready, combine and cook. Batter should not be fully mixed ahead.
How To Serve Pumpkin Pancakes:
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