Craving fluffy pumpkin pancakes that taste like fall on a plate? These easy pumpkin pancakes are soft, spiced, and ridiculously good. FYI, you’ll find 9 more Easy Pumpkin Pancake Recipes ideas over in the blog.
Why You’ll Love These Pumpkin Pancakes
Let me be honest with you: I’ve burned my fair share of pancakes. But once I nailed this recipe, breakfast stopped being a gamble. These homemade pumpkin pancakes hit that sweet spot between cozy and quick, and I make them almost every weekend when the weather turns.
Ever wondered why pumpkin makes pancakes so much better? It’s not just the flavor. Let me break it down for you.
The Good Stuff Inside
Pumpkin puree is basically a health food wearing a dessert costume. IMO that’s the best kind of ingredient.
- Vitamin A: Pumpkin is loaded with beta-carotene, great for your eyes and skin.
- Fiber: Keeps you full longer, so you won’t be raiding the fridge by 10 a.m.
- Low calorie: Pumpkin adds moisture and body without piling on the fat.
- Warm spices: Cinnamon, nutmeg, and ginger bring antioxidants along for the ride.
So yeah, you can feel a little smug eating these.
Storage Tips
Made too many? No such thing, but I get it. Stack your leftover pumpkin pancakes with parchment between each one, then pop them in an airtight container. They’ll keep in the fridge for up to 3 days.
Want them to last longer? Freeze them flat on a tray first, then bag them up. They’ll stay good for 2 months, and you just reheat in the toaster. Honestly, homemade toaster pancakes beat the frozen store kind every single time.
Fun Ways to Switch It Up
This recipe is a solid base, and I love messing with it. Here are a few variations I actually make:
- Chocolate chip pumpkin pancakes: Toss in a handful of chips. Kids go wild.
- Vegan version: Swap the egg for a flax egg and use plant milk. Works like a charm.
- Pumpkin oat pancakes: Sub in some oat flour for extra fiber and a nutty bite.
- Extra spice: Add a pinch of clove if you want that full pumpkin spice punch.
Ingredients
Here’s everything you need for these fluffy pumpkin pancakes. Nothing fancy, I promise.
- 1 ½ cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 ¼ cups milk (or plant milk)
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
FYI, always grab pure pumpkin puree, not the pre-sweetened pie filling. Trust me, I learned that the sticky way once.
How To Make Fluffy Pumpkin Pancakes
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Difficulty: Easy
- Whisk the flour, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a large bowl.
- In a second bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ones. Stir gently until just combined. Do not overmix, because a few lumps are totally fine and actually keep them fluffy.
- Let the batter rest for 5 minutes. This little pause is the secret to soft pancakes, so don’t skip it.
- Heat a non-stick pan or griddle over medium heat and add a little butter.
- Pour about ¼ cup of batter per pancake onto the pan.
- Cook until bubbles form on the surface and the edges look set, roughly 2 to 3 minutes.
- Flip and cook the other side for another 1 to 2 minutes, until golden brown.
- Stack them up and serve warm with maple syrup, chopped pecans, or a dollop of whipped cream.
My Honest Take
Compared to plain buttermilk pancakes, these win on flavor and moisture, hands down. The pumpkin keeps them tender for way longer, so they don’t dry out like regular ones. The only “downside”? You’ll want to make them all season long.
Why settle for boring breakfast when pumpkin exists? That’s my whole philosophy, and I’m sticking to it.
Final Bite
These easy fluffy pumpkin pancakes are cozy, spiced, and perfect for fall mornings, and you’ll find 9 more Easy Pumpkin Pancake Recipes waiting for you in the blog.
