We love this homemade pumpkin pancakes recipe! Our recipe calls for a whole cup of pumpkin puree and a hint of pumpkin spice to make them extra delicious.
These easy pumpkin pancakes are a reader favorite for a reason! Thanks to a generous amount of pumpkin puree (canned or homemade) and pumpkin pie spices, they turn out incredibly flavorful, making them a delicious fall breakfast.
Enjoy them warm with classic toppings like butter and maple syrup. Or make them extra special with honey butter, pumpkin butter, or homemade whipped cream.
Key Ingredients
- Pumpkin Puree: Canned or homemade puree work. Look for “pure pumpkin” like Libby’s if you use canned. If you want to make your own, here’s my pumpkin puree recipe.
- Pumpkin Pie Spice: You can buy it or make it yourself. Here’s my pumpkin pie spice recipe. It combines cinnamon, ginger, cloves, and if you want even more spice, you can add nutmeg, allspice, and pepper.
- Flour: I’ve used all-purpose (plain) flour to make the pancakes in my photos. For more whole grains, you can use whole wheat flour. When I use whole wheat, I go for a 50:50 blend of whole wheat to all-purpose, so they stay nice and fluffy (I explain why in my recipe for whole wheat pancakes). For gluten-free pancakes, swap in your favorite gluten-free flour blend.
- Sugar: I use brown sugar for a bit of extra flavor. You can use granulated sugar, but consider adding a bit of vanilla extract to the batter.
- Milk: I usually have whole milk in my fridge, so I use it for these pumpkin pancakes. Non-dairy milk (like homemade oat milk) and even buttermilk work, too.
- Baking Powder and Baking Soda: I use both for the fluffiest pancakes with the best texture. I do the same when making pumpkin bread.
- Oil: I usually use oil for my pancake recipes, but stick with a neutral oil (like vegetable oil) for these since it keeps them lighter in the middle and lets the pumpkin flavor shine. Feel free to use melted butter or coconut oil if you’d prefer it.
- Egg: The egg adds structure and helps to make my pancakes light and fluffy. If you do not cook with eggs and want to make vegan blueberry pancakes, you can substitute a flax egg or leave it out.
Find the full recipe with measurements below.
Tips for Making the Best Pumpkin Pancakes
Tip 1: Mix dry and wet ingredients separately. I make them using a whisk and two bowls. Whisk the dry ingredients in one bowl and the wet ingredients in the other. Then, combine the two until your pancake batter comes together. The pumpkin puree makes this batter a little thicker, but it’s so delicious!
Tip 2: Add toppings. Cook the pancakes on a flat griddle or in a wide, non-stick pan, then serve them warm with your favorite pancake toppings. We love homemade honey butter, pumpkin butter, whipped cream, or salted butter with maple syrup and berries!
More Pancake Recipes
- Buttermilk Pancakes
- Fluffy Pancakes
- Cinnamon Pancakes inspired by warm Cinnamon Rolls
Easy Pumpkin Pancakes
- PREP
- COOK
- TOTAL
We love these pumpkin pancakes! They are not too sweet and have a hint of pumpkin spice to make them extra delicious. You can buy pumpkin pie spice or make it yourself. Here is our pumpkin pie spice recipe (I bet you have most if not all, of the spices already in your spice cabinet). For even more pumpkin flavor, serve these pancakes with homemade pumpkin butter.
You Will Need
2 cups (260g) all-purpose flour
3 tablespoons (38g) brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice, see homemade pumpkin pie spice
½ teaspoon fine sea salt
1 cup (227g) pure pumpkin puree, see homemade pumpkin puree
1 ¾ cups (414ml) whole milk, can substitute non-dairy milk
1 large egg
2 tablespoons (30ml) vegetable oil
Directions
1In a medium bowl, whisk the flour, baking powder, baking soda, pumpkin spice mix, and salt.
2In another medium bowl, whisk the pumpkin puree, brown sugar, milk, egg, and oil until blended.
3While stirring, slowly add the flour mixture to the pumpkin mixture until blended; try not to overmix the batter. A few small lumps in the batter are fine.
4Place a large skillet or griddle over medium heat. Sprinkle in a few drops of water to test if it’s ready. You want them to dance around a bit and evaporate.
5Lightly brush the skillet with oil or melted butter. Use a ¼ cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
6When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn it over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
7Serve immediately with warm syrup and butter.
Adam and Joanne's Tips
- Measuring flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. For even more accuracy, use a scale and measure the flour by weight (in grams).
- Gluten-free blueberry pancakes: Use your favorite store-bought gluten-free flour blend. We are partial to Bob’s Red Mill.
- Vegan/egg-free pancakes: Replace the egg with a homemade flax egg.
- The nutrition facts provided below are estimates.
Made these this morning and they were absolutely amazing and so delicious! Light and fluffy. I used 1 cup buttermilk, and 3/4 cup 2% milk. A keeper! Thank you!
I love this recipe! I used half oat and half white flour, added more nutmeg and less liquid to make the pancakes thicker and more bread-like, and I used a flax egg. And I have made this recipe three days in a row because I like it so much!
These were so good! My batter was a little thick, so I thinned it out with a little more milk (I used buttermilk) and it was better. The flavor of these pancakes and the fluffiness are amazing. Thank you!
So glad you gave them a try, Lacey!
These were delicious! I’ve made pumpkin pancakes in the past and they ended up seemingly undercooked in the middle. These fluffed up nicely and were not too soft in the middle. My husband snubbed his nose when I told him what I was making. Once he had his first taste, he really liked them and went back for seconds. This recipe is a keeper!!
That’s great news, Dennette! So happy you gave our recipe a try.
These are PHENOMENAL!!! Super easy to make amd they are so FLUFFY, soft and delicious! Definitely making this my number one recipe from here on out!! These are the best pumpkin spice pancakes ever!!
I had some homegrown pumpkin puree to use up so gave this recipe a try. The only thing different I did was add 1 teaspoon of lemon juice as I was concerned the baking soda did not have enough acid to activate. The pancakes turned out light, fluffy and delicious with just a faint baking soda flavor. I think buttermilk would do well to replace the milk too. Thanks.
I used 1/2 cup of white flour and 1/2 cup of spelt flour, added nutmeg, walnuts and an alternative sweetener. Used 1 tsp of baking powder, no baking soda, and that worked really well. They turned out fluffy and very flavorful. Thank you for posting this!
This all sounds great!!
Hello! I just wanted to say thank you for taking time to make wonderful recipes. I’ve done almost all of them, but my favorite is the banana bread that I make at least once a week that my family loves.
Wow, Sophie! That’s amazing. I can’t believe you made so many of our recipes. This makes us so happy.
What temperature setting do you recommend? I did not see that in the recipe. Thanks!
Hi Carrie, We use a skillet or griddle with medium heat.
How long can I freeze them for if I choose to, are they even freezable ? My toddler loves these & Id love to make big batches & freeze !
Hi Mary, I keep pancakes in the freezer for about a month. I like freezing them on a baking sheet until hard, then transfer them to a freezer container or bag. This way, they don’t stick together and are easy to remove one by one.
I was aiming for the easiest, least time-consuming recipe I could find that used pumpkin purée. Making them couldn’t have been easier, and they were absolutely delicious–fluffy and tender. We had them with maple syrup, blueberries and strawberries. I’ll definitely make them again.
That’s exactly what I’m always aiming for! So glad you found the recipe easy and enjoyed it. Your toppings sound delightful too – thanks for sharing!
Very very flavorful and FLUFFY!!!
Hii! I also replaced the called for ingredient of milk w/ water. And the pancakes came out just as good as they look on your page! I added some sautéed strawberries on top and they were a game changer in my opinion. Thank you so much for your recipe, it was loved by everyone in my fam!
Made these this morning with puree from my own little pumpkin and used soy milk since we don’t do dairy. Delicious! And they looked just like the photos- fluffy as all get out! Thank you for a great keeper of a recipe.
I just made these and they are delicious, fluffy and perfect. I’m in 5,280 high altitude & it didn’t effect the texture or consistency. I did Not have 1 3/4 milk so I subbed Sour cream, & a little fage Greek yogurt, & just added an extra 1 Tbs of brown sugar, and some liquid from a real orange I had Laying around to make up for the sourness from the yogurt. It worked with no issue. I also Did not purée my pumpkin that I roasted This week & it still turned out fine because I mixed it well. This will definitely be my go to recipe for pumpkin pancakes. Thank you.
Hi – for your European readers – how much pumpkin purée is there in a can? – I checked online and it seems you have 15 oz or 28 oz cans. Not sure if your ounces are the same as ours! I have American cup measures, if you can tell me in cups that would be great. Thanks!
Hi Sarah, A 15-ounce can of canned pumpkin holds almost 2 cups.
We make these with whole wheat flour and add 1 tsp of vanilla and love them. My toddler gobbles them up, and I’m glad they aren’t full of sugar. They also freeze well.
I supplemented almond flour and coconut oil… increased the baking soda and baking powder a bit because of the heaviness of the almond flour. It took forever to cook and was pretty flakey until I used high heat without anything on the non stick pan. I also cut down the sugar to one packet of monk fruit and one TBSp of sugar. It was good! Just wish it cooked faster! Ha
Delicious! These pancakes turned out surprisingly perfect. I followed the directions precisely and we didn’t even have any eggs, but they were still great. A hit in my family. I will be making these for my mother-in-law and in-laws when they come for the holidays.
These are yummy! Added chocolate chips for an added decadence. Family currently gobbling these pancakes up. Will make again!
I make these once a week and we heat them up in the oven for breakfast before work. We do add 3 tablespoon of of hemp seeds. Love this recipe. Thank you!!!
Absolutely delicious. Warmly spiced , delicate texture… Good eatin on a cooly rainy autumn morning on the islands. Will never try another recipe for pumpkin pancakes again. Didn’t have any powdered ginger but subbed same amount for finely minced fresh ginger … Can someone say heaven in my mouth ?
This is an easy recipe and very delicious! I added chopped pecans after putting the batter into the pan. My pancakes turned out so nice!
These are Scrumptious! I tweaked the Recipe. I used all natural pancake mix instead. Followed the recipe except added more milk. I also used all spice and Cinnamon and a tsp of vanilla. They weren’t fluffy but I had to flatten so the middle would cook thru. I’m pretty happy with them and so was my picky family : )
Just finished making these. While the flavor is good, my pancakes are anything but light and fluffy. They are very moist and dense and do not want to “get done” in the middle. Read the comments and this was common if the pancakes were too thick or the mix to dry. Mine was neither. This is the second pumpkin pancake recipe I’ve tried that has turned out this way (remaining very wet in the middle… not getting done before browned and done on outside). Any suggestions?? Love the flavor and want to try them again. Thanks!!!
Hi there, We have recently added another pumpkin pancake to our site. We’ve found they turn out a little lighter. Here’s the link
Other thoughts are to add a little more milk to thin the batter a little, cook at a slightly lower temperature and to spread the pancake batter a little once in the pan so they are not as thick. Hope that helps 🙂
These pumpkin pancakes were fluffy and delicious! My toddlers loved them too. I substituted coconut milk for milk and reduced the brown sugar to 2 TBS. My pumpkin spices were a little old, needing to be replaced for sure, so the spice flavor didn’t come through as much as it should have. Next time I’ll use fresher pumpkin spices and I’m sure the flavor will be perfect.
Thanks so much for sharing your substitutions. We love that you used coconut milk – bet that was tasty 🙂
Next time, add a tiny splash (tablespoon or two) of extra milk if you find the batter is too thick. Glad you enjoyed the pancakes 🙂
I made it this morning and it was delicious! Moist but fluffy with a distinct pumpkin taste. The spices were not overpowering but complemented well. I added a touch of vanilla as well.
Can the batter be refrigerated overnight and then cooked in the morning? I would love to make these for mother’s day tomorrow, but my mom is going to be out tonight and I’d rather have the kitchen clean tomorrow morning.
They should be okay, but to be sure, we suggest keeping the wet and dry ingredients separate in two bowls overnight. Then just before making the pancakes gently mix the two mixtures (wet and dry) together.
This recipe looks great, but is there a way to make it with whole wheat flour instead of all purpose flour? Thanks!
We haven’t tried making these with whole wheat flour but it should work just fine.
This is a great recipe. I pureed a crookneck pumpkin and used it in this recipe. We had it for New Year’s Day breakfast this morning. I fed both adults and children and they loved the pancakes. This is one that I will make over and over. Also my guests asked for the link.
This is the first time I made pumpkin pan cakes. I researched several recipes and picked this one. To my delight it was perfect. The pan cakes turn out really light and fluffy. The flavor is amazing. I used already seasoned pumpkin pie filling but still added the spices that the recipe called for and it was just right. Great job on the recipe!!
Made these for breakfast yesterday and they were delicious! I am a big fan of anything pumpkin so I really loved the flavor of these babies. However, I may have added a little too much flour because they were slightly thick, I’ll have to watch my measuring more closely next time!
The next time I make these (which will probably be tomorrow!), I think I may add walnuts for some crunch!
Great recipe, thanks for sharing!
So happy you liked them! Let us know how your next batch come out 🙂
Can I use pumpkin pie spice, it has the same ingredients.
Yep! Pumpkin Pie Spice will work just fine.
-Joanne
Yum…these look fantastic! I’m making these for dinner. I just posted on brunch, as well at partydish.net. Enjoy!