Pumpkin pancakes are one of the things we look forward to the most when the fall weather finally rolls in. They're fluffy, warm, and filled with cozy spices that make the whole kitchen smell amazing.

These come together quickly with simple ingredients, and they're the kind of breakfast that feels special without taking a lot of work.

I am always looking for easy breakfasts that still feel special, and these pumpkin pancakes check all the boxes. The batter comes together fast, and the pancakes stay tender and moist from the pumpkin puree. They have become one of our favorite fall traditions.

Why You'll Love This Recipe

The recipe is simple and uses ingredients you probably already have in the pantry. No running out to the store when everyone is hungry.
These pancakes turn your whole kitchen into a cozy fall morning. They have that warm cinnamon pumpkin smell that makes everyone wander in asking what is cooking.
The pancakes cook quickly which is perfect for busy mornings when you still want something a little special.
Kid approved and grown up approved. They are soft, fluffy, and easy to dress up with syrup, whipped cream, or nuts.

Ingredients

All purpose flour: Gives the pancakes their soft structure
Pumpkin puree: Adds moisture and warm fall flavor
Baking powder: Helps the pancakes rise and stay fluffy
Baking soda: Works with the pumpkin and sugar for lift
Ground cinnamon: Brings classic cozy spice
Ground nutmeg: Adds gentle warmth and a sweet aroma
Milk: Thins the batter to the perfect consistency
Brown sugar: Sweetens the pancakes with a hint of caramel
Egg: Binds the batter together
Melted butter: Adds richness and keeps the pancakes tender
Cooking spray: Keeps the pancakes from sticking during cooking

How to Make Fluffy Pumpkin Pancakes

Step 1: Start by whisking the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar in a medium bowl. Mixing the dry ingredients first helps everything blend evenly so the pancakes cook up soft and light.

Step 2: In a separate bowl, stir together the pumpkin puree, milk, egg, and melted butter. The mixture should look smooth and creamy.

Step 3: Gently pour the pumpkin mixture into the dry ingredients. Stir with a spatula or wooden spoon until the batter just comes together (don't overmix!)

Step 4: Warm a non stick skillet or griddle over medium heat and lightly coat it with cooking spray or a small amount of butter.

Step 5: Scoop a few spoonfuls of batter onto the skillet to form small pancakes about three to four inches wide. This size cooks quickly and makes them easy to flip.

Step 6: Cook for 2-3 minutes on each side, or until golden brown and cooked all the way through.

Step 7: Serve the pancakes warm with maple syrup, a bit of whipped cream, or a sprinkle of walnuts if you want a little crunch. They taste best fresh from the griddle when they are soft and fluffy.

Substitutions & Variations

If you love a stronger pumpkin flavor, sprinkle in a little pumpkin spice along with the cinnamon and nutmeg. It adds that classic fall taste without changing the recipe.
You can swap the milk for almond milk, oat milk, or whatever you normally keep in the fridge. The pancakes stay soft either way.
Chocolate chips are always a fun addition especially if you have kids who like a little sweetness in their breakfast.
If you want mini pancakes for little hands or snacking, just use a small scoop and make tiny bites. They are perfect for dipping in syrup.

Serving Suggestions

These pancakes pair well with air fryer bacon twists, sausage links, fruit salad, or scrambled eggs. You can also serve them with hot cocoa or a fall flavored latte for a complete seasonal breakfast plate.

Storage and Reheating

Fridge: Store leftovers in an airtight container for up to three days
Freezer: Freeze in a single layer then transfer to a freezer bag for up to two months
Reheat: Warm in the microwave or toaster until heated through

FAQ

Can I double the recipe?

Yes This recipe doubles easily and is great for feeding a crowd.

Can I use pumpkin pie filling?

Pumpkin pie filling is sweetened and spiced, so it will change the flavor. Pumpkin puree works best.

Why are my pumpkin pancakes dense?

Overmixing the batter is the usual cause. Mix just until the ingredients come together and avoid stirring too much.

Can I use whole wheat flour?

You can use half whole wheat flour and half all purpose flour. Using all whole wheat flour will make the pancakes more dense.

More Breakfast Recipes You Will Love

Pumpkin Pancakes

These pumpkin pancakes are soft, fluffy, and full of warm fall flavor. They are easy to mix together and perfect for cozy mornings at home.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Total Time 20

Course Breakfast

Cuisine American

Servings

Calories 262 kcal

Ingredients

1 cup all purpose flour
½ cup pumpkin puree
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup milk
¼ cup brown sugar
1 egg
2 tablespoons melted butter

Instructions

In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar.
In another bowl, mix together the pumpkin puree, milk, egg, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form small, 3-4-inch diameter pancakes.
Cook for 2-3 minutes on each side, or until golden brown and cooked through.