CakeWhiz

Pumpkin Pancakes

Quick and easy pumpkin pancakes recipe, homemade with simple ingredients from scratch. Loaded with pumpkin pie spice and pumpkin puree. Super soft and fluffy and best served with maple syrup.

This is the perfect breakfast choice during Fall and the Thanksgiving season. They bring all the warmth and flavors of Fall together in one delicious bite! Fluffy Cinnamon Pancakes and Mocha Pancakes With Mocha Syrup are two more favorite breakfast recipes in our home during the holidays!

Stack of Easy Pumpkin Pancakes with Maple Syrup Being Poured on Top

How To Make Pumpkin Pancakes From Scratch?

  1. Mix together wet ingredients– This includes milk, pumpkin puree, egg, and oil.
  2. Whisk together dry ingredients separately– This includes flour, brown sugar, baking powder, baking soda and pumpkin pie spice.
  3. Dump the dry mixture into the wet mixture– Mix until just combined.
  4. Cook- Pour batter on a heated pan. Cook one side and then flip and cook the other side.
  5. Enjoy– With maple syrup.
Closeup Shot of Fluffy Pancakes on a Fork

Pumpkin Pie Pancakes Toppings

The obvious choice is maple syrup, but there are so many other choices! Try a few of these options:

Whipped creamHomemade whipped cream adds a sweet and beautiful toppings. When you are in a time crunch, Cool Whip or store-bought whipped cream is a good idea too.

Sauces/syrups- Such as Caramel sauce or Dulce de Leche, chocolate ganache, melted chocolate, honey, agave, vanilla glaze or even Nutella Syrup

Ice cream– Vanilla is a perfect pairing, but caramel or butter pecan, or any other spiced flavors would go well.

Nut butters– Warm up peanut, almond, or cashew butter and drizzle it for added flavor and protein.

Warm Biscoff or cookie butter– This adds an additional layer of decadence!

Fruits/dried fruit– Add fresh apples, banana, pomegranate seeds or dried cherries, raisins, or cranberries.

Chopped nuts– Such as peanuts, pecans, cashews, almonds, or walnuts.

Chopped up candy bars– like heath, toffee bars, any caramel based or chocolate candy.

Chocolate chips– Change it up with dark, milk, semisweet, or white chocolate chips.

Flavored yogurt– Such as vanilla, honey, pumpkin, or caramel.

Dusting of powdered sugar– This adds a little sweetness, and a lot of beauty.

Pie fillings– Such as Cherry Pie Filling  or Apple Pie Filling

Pancake Add-Ins

Chopped Nuts- Such as roughly chopped peanuts, cashews, walnuts, pecans, or almonds.

Fruit– Mix in finely diced apples or dried cranberries, raisins, or dried cherries.

Chocolate chips– Add dark, semisweet, or white chocolate chips. I like the mini size best.

Storage

Refrigerate– In a sealed container for up to 2 days.

Freeze– These can easily be frozen in a freezer safe bag or container for up to 2 months.

Reheat– In the microwave or toaster oven.

Variations For Pumpkin Pancake Recipe

Healthy vegan pancakes– Use coconut milk and a flax egg. However, I haven’t tried the flax egg method yet.

Add spices/seasonings– Such as more cinnamon, nutmeg, cardamom, ginger, or all- spice. You can also add apple pie seasoning.

Add extracts– Such as vanilla, bourbon, maple, or almond.

Make them mini sized– Pour a smaller amount onto your pan, and then cook both sides until golden brown. This is great for kids.

Stack of Homemade Pancakes with Slices Cut Out

Tips And Techniques

Canned pumpkin vs. Fresh pumpkin– Either can be used in this recipe! I used canned for convenience and time-saving purposes.

Buttermilk vs. Regular milk– I prefer regular milk. Buttermilk makes it heavy and dense instead of fluffy. So I don’t recommend using it.

Pumpkin pancake mix– Mix the dry ingredients and keep them in a sealed jar. Then when you are ready to cook and eat them, add the wet ingredients. This saves so much time! It also makes a great homemade gift during the holiday season.

How to make fluffy pancakes? Do not over-mix the batter! Over mixing makes for dense pancakes. Also, make sure to use fresh baking powder.

Why are my pancakes gooey and dense? This means the pancakes are under-cooked or the measurements were inaccurate and too much liquid was added. If they are dense, then the batter is most likely over mixed.

What is the difference between pumpkin puree and pumpkin pie filling? Make sure to use pumpkin puree in this recipe. This is pure pumpkin with nothing added to it. Pumpkin pie filling has seasoning and sugar added to it which will change the flavor and yield different results. I don’t recommend it.

Make sure pan or griddle is hot– This allows for quick and even cooking.

How to Make Fluffy Pumpkin Pancakes From Scratch- Step by Step Process Shot

More Pumpkin Desserts

Stack of Pumpkin Pancakes with Maple Syrup Topping on White Plate
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Easy Pumpkin Pancakes

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Quick and easy pumpkin pancakes recipe, homemade with simple ingredients from scratch. Loaded with pumpkin pie spice and pumpkin puree. Super soft and fluffy!
Yield: 5 People

Ingredients

  • 1.5 cups Milk, Preferably whole or 2%
  • 1 cup Pumpkin puree, Not pumpkin pie filling
  • 1 Egg, Large
  • 2 tbsp Oil
  • 2 cups All-purpose flour
  • 1/4 cup Brown sugar, Can be replaced with granulated sugar too
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Pumpkin pie spice

Instructions 

  • In a large mixing bowl, add milk, pumpkin puree, egg, oil and mix until smooth.
  • In another mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda and pumpkin pie spice.
  • Dump the dry mixture into the wet mixture and mix until just combined. Don't over-mix!
  • If the batter is too thick, mix in some more milk.
  • Heat a griddle or a nonstick pan over medium heat and spray some oil. 
  • Pour 1/4 cup batter on the hot pan and let it cook until the top becomes bubbly.
  • Then, flip and cook the other side until golden brown.
  • Serve warm with maple syrup. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days but truly taste the best when served warm and fresh.

Nutrition

Calories: 351kcal, Carbohydrates: 58g, Protein: 9g, Fat: 10g, Saturated Fat: 2g, Cholesterol: 40mg, Sodium: 304mg, Potassium: 480mg, Fiber: 3g, Sugar: 16g, Vitamin A: 7792IU, Vitamin C: 2mg, Calcium: 208mg, Iron: 4mg
Course: Breakfast
Cuisine: American
Calories: 351
Author: Abeer Rizvi

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