These pumpkin pancakes are hands down the best I’ve ever made. They’re thick and fluffy, with a soft, tender center and golden edges. Real pumpkin purée, warm cinnamon, and a touch of brown sugar give every bite that cozy fall flavor, while melted butter adds just the right amount of richness.
What I love most is how easily they come together with simple ingredients. There’s no need to whip egg whites or use a mixer-just combine the wet and dry ingredients, let the batter rest for five minutes, and start cooking.
Serve these pumpkin pancakes warm with a pat of butter and a generous drizzle of maple syrup. Whether you’re making a relaxed weekend breakfast or treating yourself on a chilly morning, this is a stack worth sitting down and enjoying.
Pumpkin is one of my favorite ingredients for bringing warmth and color to fall recipes, from these pumpkin pancakes to my soft Pumpkin Dinner Rolls. Here, it pairs beautifully with cinnamon and vanilla for a breakfast that feels special without requiring much preparation.
For this recipe, use plain pumpkin purée rather than sweetened pumpkin pie filling. If you enjoy preparing your own ingredients, King Arthur Baking has a helpful guide on how to make pumpkin purée from fresh pumpkins. Homemade purée should be smooth and thick, with any excess liquid drained so it doesn’t thin the batter.
The little details make a difference with pumpkin pancakes: mix the batter gently, give it a short rest, and keep the heat moderate so the centers have time to cook while the outsides turn golden. Below, I’ll walk you through each step with photos.
Quick Recipe Info
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: About 20 minutes, working in batches
- Total Time: About 35 minutes
- Course: Breakfast and Brunch
- Cuisine: American
- Method: Stovetop
- Portion Size: ⅓ cup batter per pancake
- Best Served With: Butter and maple syrup
Why You’ll Love These Pumpkin Pancakes
These are the best pumpkin pancakes I’ve ever made, and it’s the combination of texture, flavor, and simple preparation that makes them so special.
- Thick and fluffy: Each pancake has a soft, tender center with a beautifully golden surface-perfect for soaking up a little maple syrup.
- Made with real pumpkin: Pumpkin purée adds moisture and a lovely golden color while keeping the pumpkin flavor at the heart of the recipe.
- Just enough warm spice: Cinnamon and vanilla complement the pumpkin, while brown sugar adds a gentle caramel sweetness.
- Easy to make by hand: You only need two bowls and a whisk, with no mixer or separately whipped egg whites required.
- Perfect for a cozy breakfast: Serve these pumpkin pancakes straight from the pan with butter and maple syrup for a relaxed weekend brunch.
- Freezer-friendly: Save any extras for another morning and reheat them whenever you want a homemade breakfast with less preparation.
Ingredients You’ll Need
These pumpkin pancakes come together with simple pantry staples and pumpkin purée. Here’s what you’ll need, with a few tips before you begin.
- All-purpose flour: Gives the pancakes structure. Spoon it into your measuring cup and level it off to avoid adding too much.
- Baking powder: Helps the pancakes rise and become fluffy. Make sure yours is fresh.
- Salt and cinnamon: Salt balances the sweetness, while cinnamon adds warm fall flavor. The cinnamon isn’t shown in the ingredient photo, but don’t leave it out!
- Brown sugar and granulated sugar: Sweeten the batter, with brown sugar adding a subtle caramel note.
- Pumpkin purée: Use plain, unsweetened purée. If using homemade, drain any excess liquid before measuring.
- Eggs: Help bind the batter and give the pancakes structure.
- Melted butter: Adds richness and tenderness. Let it cool slightly before combining it with the eggs.
- Milk: Brings the batter to a scoopable consistency.
- Vanilla extract: Complements the pumpkin and cinnamon.
For serving, have some butter and maple syrup ready to spoon over the warm pancakes.
You’ll find the full ingredient quantities in US and metric measurements in the recipe card below.
How to Make Pumpkin Pancakes
These pumpkin pancakes are easy to prepare by hand. A short rest and gentle heat help give them a tender center and an evenly golden surface.
1. Preheat the pan
Heat a nonstick skillet or griddle over medium-low to medium heat. Lightly grease it with butter or oil if needed.
2. Mix the wet ingredients
In a large bowl, whisk together the brown sugar, granulated sugar, vanilla extract, pumpkin purée, eggs, slightly cooled melted butter, and milk until well combined.
3. Add the dry ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Add the dry mixture to the wet ingredients and gently stir until no dry pockets of flour remain. A few small lumps are fine-avoid overmixing, which can make the pancakes tough.
4. Let the batter rest
Leave the batter to rest for 5 minutes. It should be thick but scoopable. Avoid vigorously stirring it again after resting.
5. Cook the first side
Scoop ⅓ cup of batter onto the hot pan for each pancake, leaving enough space between them for flipping. If necessary, gently spread the batter into a round with the back of the measuring cup.
Cook for approximately 2–3 minutes, until the underside is golden, the edges begin to set, and bubbles appear on the surface. Thick pumpkin pancakes may show fewer bubbles, so check the underside too.
6. Flip and finish cooking
Carefully flip each pancake and cook for another 1–2 minutes, or until golden on both sides and cooked through. Adjust the heat as needed: if the outside browns before the center cooks, lower it and allow a little more time.
Don’t press down with the spatula after flipping, as this can flatten the pancakes.
7. Serve warm
Repeat with the remaining batter, lightly greasing the pan between batches if needed. Stack your pumpkin pancakes on a plate and serve warm with butter and maple syrup.
How to Store and Freeze
These pumpkin pancakes reheat well, so save any extras for an easy breakfast another day. Store them without butter or maple syrup, and add the toppings after reheating.
Refrigerate: Let the pancakes cool, then place them in an airtight container and refrigerate for up to 3–4 days. Refrigerate within two hours of cooking.
Freeze: Arrange cooled pancakes in a single layer on a baking sheet and freeze until firm. Transfer to a freezer bag or container, placing parchment paper between layers to prevent sticking. Freeze for up to 2 months for the best quality.
Reheat: Microwave in short intervals until warm throughout, or heat in a skillet over low heat. For a larger batch, cover loosely with foil and warm in a 350°F (175°C) oven for about 10–15 minutes, allowing extra time if frozen.
Frequently Asked Questions (FAQ)
Can I use homemade pumpkin purée?
Yes! Use smooth, thick homemade purée and drain any excess liquid before measuring. Watery purée can thin the batter and affect the texture of your pumpkin pancakes.
Can I use pumpkin pie filling instead?
Use plain pumpkin purée for this recipe. Pumpkin pie filling already contains sugar and spices, which would change the sweetness and flavor.
Why are my pumpkin pancakes dense?
Overmixing, too much flour, or old baking powder can lead to dense pancakes. Measure the flour carefully and stir the batter just until combined. A few small lumps are perfectly fine.
Why are my pancakes brown outside but undercooked inside?
The pan is likely too hot. These pumpkin pancakes are thick and need moderate heat so the centers cook through. Lower the heat and give each side a little more time.
Can I prepare the batter the night before?
For the fluffiest pumpkin pancakes, mix the batter just before cooking. To save time, combine the dry ingredients in one bowl and the wet ingredients in another the night before. Cover both, refrigerate the wet mixture, and combine them in the morning. Let the batter rest for 5 minutes before cooking.
Can I add chocolate chips or pecans?
Yes! Gently fold a small handful into the batter, or sprinkle a few onto each pancake immediately after pouring it into the pan. Chopped pecans add crunch, while chocolate chips make a sweeter variation.
Nutrition per Serving
Estimated nutrition for 2 pumpkin pancakes, based on a batch of 20 pancakes (10 servings):
- Calories: 220 kcal
- Carbohydrates: 33 g
- Protein: 5 g
- Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 53 mg
- Sodium: 410 mg
- Fiber: 2 g
- Sugar: 13 g
Values are approximate and calculated using whole milk and unsalted butter. They exclude butter and maple syrup for serving, optional add-ins, and any extra fat used to grease the pan.
Conclusion
These pumpkin pancakes are the best I’ve ever made, and I’m so happy to share the recipe with you. The combination of real pumpkin, cinnamon, vanilla, and brown sugar gives them a comforting fall flavor, while their soft centers make every bite worth savoring.
Whether you’re making a weekend breakfast for your family or a cozy brunch with friends, serve these pumpkin pancakes warm with butter and maple syrup. Freeze any extras, and you’ll have a homemade breakfast ready for another morning.
If you try this recipe, leave a comment and a rating below. I’d love to hear how your pancakes turned out and what you served with them!
Happy Cooking!
Pumpkin Pancakes
Ingredients
Equipment
Method
- Preheat the pan. Heat a nonstick skillet or griddle over medium-low to medium heat. Lightly grease with butter or oil if needed.
- Combine the wet ingredients. In a large bowl, whisk together the brown sugar, granulated sugar, vanilla extract, pumpkin purée, eggs, melted butter, and milk until well combined.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Make the batter. Add the dry ingredients to the wet mixture. Stir gently until just combined and no dry pockets of flour remain. A few small lumps are fine; avoid overmixing.
- Rest the batter. Let the batter stand for 5 minutes before cooking.
- Cook the pancakes. Pour ⅓ cup of batter onto the heated pan for each pancake, leaving space between them. Cook for approximately 2–3 minutes, until the edges begin to set and the underside is golden.
- Flip and finish. Carefully flip and cook for another 1–2 minutes, or until the second side is golden and the center is cooked through. Lower the heat if the pancakes brown too quickly. Avoid pressing them down with the spatula.
- Repeat and serve. Continue with the remaining batter, lightly greasing the pan as needed. Serve warm with butter and maple syrup.
Notes
- Pumpkin: Use plain pumpkin purée, not sweetened pumpkin pie filling. Drain excess liquid from homemade purée before measuring.
- Texture: Measure flour by spooning it into the cup and leveling it off, or use a kitchen scale. Mix gently to keep the pancakes tender.
- Cooking time: Timing varies with the pan size, heat, and number of pancakes cooked per batch.
- Yield: Makes approximately 20 pancakes; the exact yield depends on how much batter you use for each.
- Storage: Refrigerate cooled pancakes in an airtight container for up to 3–4 days.
- Freezing: Freeze with parchment paper between layers for up to 2 months for best quality.
- Reheating: Microwave in short intervals or warm in a skillet over low heat until heated through.
Nutrition per Serving
Serving Size: 2 pancakesCalories: 220 kcal
Carbohydrates: 33 g
Protein: 5 g
Fat: 7 g
Saturated Fat: 4 g
Cholesterol: 53 mg
Sodium: 410 mg
Fiber: 2 g
Sugar: 13 g Nutrition is approximate, based on whole milk and unsalted butter. It excludes toppings and extra fat used for cooking.