Pumpkin Pancakes

These homemade pumpkin pancakes are fluffy, moist and flavored with those iconic fall spices we all know and love. There’s no better way to start your morning than with a tall stack of these delicious and flavorful pumpkin pancakes.

When was the last time you bit into pancakes that screamed fall? These homemade pumpkin pancakes are just that– a tall stack spiced with classic flavors, ideal for cooler weekend mornings.

I most often jump to chocolate pumpkin muffins, pumpkin bread or pumpkin oatmeal, but with pancakes this delicious, they're at the top of the list. These pumpkin spice pancakes have been on repeat since I developed the recipe back in 2020.

Why You'll Love These Pumpkin Pancakes

• Packed with the cozy pumpkin flavor we all know and love!
• Made with basic ingredients including real pumpkin
• Moist, thick and fluffy
• Easy to make, even for little hands to help– just stir, pour, flip, and enjoy!
• Add chocolate chips for a special sweet treat or sprinkle with cinnamon sugar
• Can be made ahead and freeze wonderfully

Ingredients & Possible Substitutions

You only need basic pancake ingredients and a few extra fall staples to make this pumpkin pancakes recipe. I've included any possible substitutions below:

• Flour: The all-purpose flour is the base of these pancakes to provide structure. I've also use whole wheat flour or 50/50 mix successfully.
• Baking Soda & Baking Powder: These both are what make the pancakes tall and fluffy.
• Cinnamon & Pumpkin Pie Spice: Using both of these spices adds a ton of flavor. You can make your own pumpkin pie spice or buy it from your local grocery store. See the recipe notes if you don't have it.
• Pumpkin Puree: These pancakes use an entire 15-ounce can of pure pumpkin puree. Make sure it's 100% pumpkin, not pumpkin pie filling.
• Brown Sugar: The light molasses flavor of brown sugar pairs beautifully with pumpkin, compared to granulated sugar. It's why I use more brown sugar than granulated sugar in these iced oatmeal cookies and cinnamon apple pancakes.
• Egg: Just 1 egg helps bind the ingredients together.
• Butter: Butter not only adds moisture but flavor too.
• Milk: I recommend using whole milk for richer pancakes, but a lower fat milk will work too. You can also use a dairy free substitute like almond milk or oat milk.
• Chocolate Chips (Optional): If you don’t like chocolate chips in your pancakes, you can leave them out. I usually do half with and half without.

Overview: How To Make Pumpkin Pancakes

• Step 1: In a large bowl, whisk together the butter, pumpkin puree, brown sugar, egg, and vanilla until smooth. Then, whisk in the milk.
• Step 2: Add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Whisk until *just* combined, making sure there are no patches of flour in the batter. Expect a very thick batter.
• Step 3: Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick cooking spray. Once hot, spoon ⅓ cup batter into the skillet. Cook until the edges look set and bubbles form and begin to pop on the surface around the edges, about 2-3 minutes. Flip and cook the other side until cooked through, about 2 more minutes. Coat the griddle/skillet with butter or nonstick spray as needed for each batch of pancakes.
• Step 4: Keep pancakes warm in a preheated 200°F oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice. Leftover pancakes stay fresh in the refrigerator for up to 1 week.