Start your fall mornings with a stack of perfectly fluffy pumpkin pancakes, spiced just right! This easy, family-friendly recipe brings all the cozy autumn flavors you love – without requiring your kitchen to look like a Pinterest pumpkin patch.
The magic of a simple pumpkin pancake recipe
Let’s be honest: fall doesn’t actually look like a Hallmark movie. I’m not living in a Pinterest-perfect world of flannel throws and pumpkin towers, and you probably aren’t either. But we can make pumpkin pancakes on a cozy Saturday and feel like we’ve got this whole autumn thing down just fine.
These pumpkin pancakes are soft, fluffy, and perfectly spiced. The brown sugar gives them just the right warmth, and they freeze like a dream – so you can make a big batch and pull a few out for weekday mornings when things are anything but cozy. You don’t need a lot of time, and you don’t need to be a pumpkin spice influencer – just a mixing bowl, a spoon, a whisk and a few pantry staples!
We enjoy these with a little chopped pecans, maple syrup and a dusting of cinnamon. It’s really all you need, but turkey sausage and cinnamon apples are not wrong here 😉
Flour, spice, and the power of canned pumpkin
This recipe uses real pumpkin purée – not pumpkin pie filling! – so choose a good-quality brand for the best texture. Cheap canned pumpkin tends to be watery and can make your pancakes heavy or mushy. Also note that this recipe uses HALF of a regular can.
Both white and brown sugar are in the mix; if you’re out of brown sugar, just use all white sugar instead – it’ll still be delicious.
I usually use oil for ease (no melting or extra bowls!), but melted butter works too if you’re after a richer, cozier flavor.
You can also swap in buttermilk for the regular milk if you have some on hand – it’s great here.
How to avoid the pancake heartbreak
The most important tip: don’t overmix. Use a wooden spoon or spatula, and aim for just enough stirs so no more dry flour is visible – no more. Lumps are not just okay, they’re required 🙂
If your batter seems too runny (especially if your eggs are on the large side), add a tablespoon or two of flour. If it’s too thick, stir in a splash of milk. I always recommend cooking just one pancake first so you can see how the batter behaves before tweaking it!
And don’t stack the pancakes after cooking – they’ll get soggy. Keep them in a single layer on a wire rack until you’re ready to serve. For the best texture and flavor, let them rest for five minutes before digging in.
And if you’re looking to stock your freezer:
Let the pancakes cool completely on a wire rack. Freeze them in a single layer on a parchment-lined baking sheet, then transfer to a freezer bag once solid. Freeze them for up to 2 months.
Reheat in the toaster or microwave straight from frozen, until piping hot all the way through!
Fluffy Pumpkin Pancakes
Ingredients
Dry ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup sugar
- 2 tablespoons brown sugar (this yields lightly sweet pancakes; double for a sweeter taste)
- 2 teaspoons pumpkin pie spice (or more for a strong pumpkin spice taste)
- 1 teaspoon cinnamon
- ½ teaspoon salt
Wet ingredients
- 1 ½ cups milk
- 1 cup pumpkin puree (NOT 1 CAN!)
- 2 large eggs
- 2 tablespoons oil (plus extra for cooking)
Instructions
- Mix all dry ingredients in a large bowl.2 cups all-purpose flour, 1 tablespoon baking powder, ¼ cup sugar, 2 tablespoons brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, ½ teaspoon salt
- Whisk all wet ingredients together in a medium bowl or measuring jug.1 ½ cups milk, 1 cup pumpkin puree, 2 large eggs, 2 tablespoons oil
- Pour the wet ingredients over the dry ingredients and mix just until combined. DO NOT OVERMIX! Do NOT mix with a whisk, ONLY with a wooden spoon or spatula!! DO NOT stir more than approximately 10-15 times (until no more dry flour is visible)!! Or you will end up with dense and gummy pancakes!!
- Heat a griddle or skillet over medium-high heat. Brush on a little oil or spray with cooking spray. Ladle on about ¼ cup of batter per pancake and cook until bubbles form on top of the batter, around 3 minutes. Flip and cook until browned on the bottom as well, another 2 minutes or so.
- Serve immediately with maple syrup, chopped pecans or whatever you like. Alternatively, follow the freezer instructions in the post.
Video
I first shared this recipe in 2014 or 2015 (mom brain is real). I updated it once with new photos in 2020, and again with new photos and new text on 09/16/2025.
More pumpkin breakfast recipes
P.S: Want more pumpkin recipes? Check out our collection of canned pumpkin recipes!
Melanie says
Very delicious highly recommend!
Brenda Samson says
These pancakes were a big hit with my family. My granddaughter said they should be in our recipe rotation.