Pumpkin Pancakes (Tender & Fluffy!)

three pumpkin pancakes stacked on a black plate with a fork.

5 from 3 votes

Pumpkin Pancakes (Tender & Fluffy!)

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.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 156kcal

Author: Christina

Ingredients

4 Tablespoons unsalted butter melted
1 15-ounce can pumpkin puree (not pumpkin pie filling)
⅓ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 ¾ cups milk
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 ¼ teaspoons ground cinnamon
1 ½ teaspoons pumpkin pie spice

Instructions

In a large bowl, whisk together the butter, pumpkin puree, brown sugar, egg, and vanilla until smooth. Then, whisk in the milk.
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. If using, fold in the chocolate chips.
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.
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.

Notes

Make Ahead Instructions: Pancakes can be made in advance and stored in the refrigerator for up to 1 week. Reheat in the microwave for 1-2 minutes.
Freezing Instructions: Pancakes freeze for up to 3 months. Allow the pancakes to cool completely before freezing. Thaw overnight in the refrigerator. Reheat thawed or frozen pancakes in the microwave for 1-3 minutes in a damp paper towel.
Pumpkin Puree: Make sure you get 100% pure pumpkin puree, not pumpkin pie filling. If using homemade pumpkin puree, blend well before using.
Butter: To keep this recipe dairy free, you can use coconut oil.
Milk: I recommend using whole milk for rich and tender pancakes, however you can use lower fat milk. You could also use a dairy free substitute like almond milk or oat milk.
Pumpkin Pie Spice: If you don't have pumpkin pie spice, you can use individual spices: ¼ ground ginger, ¼ ground nutmeg, ¼ ground cloves, and ¼ ground allspice. This is in addition to the cinnamon listed in the recipe.

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