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Home / Recipes / Breakfast / Fluffy Pumpkin Pancakes

Fluffy Pumpkin Pancakes

30 mins
| 47 Comments |
4.84 from 56 votes
Jump to Recipe 09/24/20 | Updated: 09/24/20 | by Nora
Pumpkin Pancakes Pin 3

Fall is here – it’s time to serve your family some homemade fluffy pumpkin pancakes for breakfast. These pancakes are quick to whip up and you can serve them with any topping you like – even ice cream, I won’t tell!

stack of cut open pumpkin pancakes on a white plate

Pumpkin pancakes are the BEST way to celebrate those crisp fall mornings. At least my family thinks it is 😉

Now let me let you in on a secret… Yes, I serve my family fluffy homemade pancakes for breakfast on early mid-week mornings. But I don’t get up at silly o’clock to whip them up. Instead I make a tripe batch on Saturday and freeze the leftovers for later – busy morning win right there!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for pumpkin pancakes on a counter
Ingredients for pumpkin pancakes: Flour, sugar, brown sugar, pumpkin spice, cinnamon, baking powder, salt, milk, eggs, oil and canned pumpkin.

Ingredient notes

  • Brown sugar: You can replace the brown sugar with white sugar if that’s all you have. The taste will be a little different but still delicious.
  • Oil: Use melted butter in place of the oil if you prefer! It will give a richer taste, but I usually go for the ease of the oil.
  • Milk: Feel free to use buttermilk in place of the milk if you prefer.
  • Pumpkin: Make sure to use high quality canned pumpkin product. Lower quality ones tend to be watery and will alter the consistency of the batter.

Step by step photos

collage of steps to make pumpkin pancakes
How to make pumpkin pancakes: 1) Combine the dry ingredients in a large bowl. 2) Make sure to measure out 1 cup of pumpkin – not the full can! and 3) combine with the wet ingredients in a large measuring jug. 4) Pour the wet into the dry ingredients and 5) fold JUST until combined. 6) Scoop on a hot skillet or griddle and 7) cook on both sides until fluffy.

Recipe tips

  • Do NOT overmix the batter! Lumpy I perfectly fine. Baked goods with pumpkin tend to come out heavier, so it’s very important to make sure the batter only gets stirred as much as necessary.
  • If the batter feels too runny (can happen if your eggs are very large), add a few tablespoons of flour. Conversely, if your batter feels very thick, add a few more tablespoons of milk. It helps to cook one pancake before making any adjustments – that way you can see if the batter is actually fine or if you do need to alter it a little.
  • Do not stack the pancakes before serving, or they’ll become soggy. Keep them on a wire rack. It’s fine to stack them on the plate for serving, as long as they get eaten right away.
  • For the best taste and texture, I recommend letting the pancakes cool for 5 minutes before serving. Then, they should be eaten pretty quickly.
stack of pumpkin pancakes

Freezer instructions

Yes, you can! They are the perfect make-ahead breakfast.

Make the pancakes as instructed. Once you remove them from the skillet, immediately place them on a cooling rack.

Pack them up for the freezer

Once the pancakes have completely cooled down, place them into small freezer bags individually.

Alternatively, place them in a single layer on a lined baking sheet and freeze, covered, until solid before transferring stacks of pancakes to large freezer bags.

OR place a sheet of parchment paper between each pancake and stack them.

Wrap the stack very well in aluminum foil or place the pancakes inside a large freezer container.

How to reheat them

To reheat the pancakes in a microwave, place the frozen pancakes on a microwave-safe plate. Cook uncovered on high for 1-2 minutes or until steaming hot and heated all the way through to the middle.

To reheat in an oven, place frozen pancakes in a single layer on a cookie sheet and cover with foil.

Alternatively, bake them covered with foil on a lined cookie sheet for 10-12 minutes at 375°F in your preheated oven for 8-10 minutes.

fork with slice of pumpkin pancakes

Serving suggestions

We really like these with a little cream cheese “frosting” (just cream cheese and maple syrup stirred together), chopped nuts and more syrup.

They’re also delicious with a scoop of vanilla ice cream, or so I’ve been told 😉

If I want to go all out on the fall celebration, I’ll also make a batch of cinnamon apples on the side. For a more savory twist, try some turkey bacon or turkey breakfast sausage!

More pumpkin breakfast recipes

  • Simple Pumpkin Waffles
  • Cinnamon Pecan Streusel Pumpkin Bread
  • Pumpkin Crumb Muffins
  • Pumpkin Baked Oatmeal

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable Recipe Card
stack of pumpkin pancakes
Save Recipe Saved!

Fluffy Pumpkin Pancakes

It's time to serve your family some homemade fluffy pumpkin pancakes for breakfast and enjoy them raving about your cooking skills for the rest of the day.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.84 from 56 votes
Print Add Review

Recipe details

Prep 10 mins
Cook 20 mins
Total 30 mins
Servings 15 pancakes
Difficulty Easy

Equipment

  • Measuring Cups
  • Medium Mixing Bowl
  • Measuring Jug
  • spatula
  • Griddle

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. Whisk all wet ingredients together in a medium bowl or measuring jug.
  • 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 times!! 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.
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Notes

The amount of milk you need greatly depends on the pumpkin you’re using. Use the amount as directed in the recipe if you’re using high-quality, thick canned pumpkin (like Libby’s). For homemade purée that’s sometimes a little more watery, you might need a ¼ cup less milk.

Nutrition

Serving: 1pancakeCalories: 127kcalCarbohydrates: 21gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 24mgSodium: 99mgPotassium: 173mgFiber: 1gSugar: 7gVitamin A: 2613IUVitamin C: 1mgCalcium: 77mgIron: 1mg
Nutrition is an estimate.

More recipe information

Suitable for: Vegetarian
Course: Breakfast
Cuisine: American

P.S: Want more pumpkin recipes? Check out our collection of canned pumpkin recipes!

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Paula C says

    March 22, 2022 at 3:03 am

    5 stars
    Delicious pancakes! I followed your “no more than ten times” directions, even though the batter was dryer than I expected, but wow, sky high pancakes were the reward! Thank you for sharing this recipe. PS. I added bacon bits because….bacon! Thank you again!

    Reply
    • Nora says

      April 08, 2022 at 9:41 pm

      Ooooh, I love the idea of bacon bits in these pancakes, Paula. Glad they turned out well for you!

      Reply
  2. Ann says

    September 17, 2021 at 2:38 pm

    5 stars
    Great pancakes! I added some pecans to the batter. I have some extras to throw in the freezer.

    Reply
    • Nora says

      September 25, 2021 at 5:19 pm

      I’m so glad, Ann! And the pecans sound great in there, too.

      Reply
  3. Cherie says

    December 25, 2020 at 2:43 pm

    5 stars
    Absolutely loved this recipe! I halved it as it’s just 2 of us and will make full batch when needed! Very tasty!

    Reply
  4. Julianne says

    November 26, 2020 at 5:42 pm

    5 stars
    These are amazing & surprisingly fluffy. DEELISH.

    Reply
  5. Gayla says

    November 24, 2020 at 2:45 am

    5 stars
    Very quick and easy to mix up. I made them for my husband and we both loved them! They were better than my former pumpkin pancake recipe that I had been making for years. Thank you so much!

    Reply
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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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