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stack of pumpkin pancakes with syrup pouring over
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4.81 from 73 votes

Fluffy Pumpkin Pancakes

These fluffy pumpkin pancakes are everything you want in a cozy fall breakfast—soft, lightly sweet, and full of warm pumpkin spice flavor. Made with real pumpkin purée and just the right mix of pantry staples, they're quick to make, freezer-friendly, and always a family favorite.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Difficulty: Easy
Servings: 15 pancakes
Calories: 127kcal
Author: Nora from Savory Nothings

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
    flour in bowl
  • 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
    pumpkin mixture in bowl
  • 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!!
    pumpkin pancake batter in bowl
  • 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.
    cooking pumpkin pancakes
  • Serve immediately with maple syrup, chopped pecans or whatever you like. Alternatively, follow the freezer instructions in the post.
    pumpkin pancakes breakfast scene

Video

Notes

  • Pumpkin: Use high-quality canned pumpkin, not pumpkin pie filling.
  • Mixing: Do not overmix! Stir with a spatula just 10 times—lumps are good.
  • Texture tips: Too runny? Add flour. Too thick? Add milk. Cook one test pancake first.
  • Serving: Don’t stack pancakes while warm—use a wire rack to keep them fluffy.
  • Storage: Freeze leftovers in a single layer. Reheat in toaster or microwave.

Nutrition

Serving: 1pancake | Calories: 127kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 99mg | Potassium: 173mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2613IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg