These pumpkin pancakes are the perfect way to start a beautiful fall day! Fluffy and full of pumpkin and spice, you’re going to love these pancakes!
It’s easy to be a morning person when you wake up to a tall stack of warm, fluffy pancakes.
These pumpkin pancakes take everything you love about traditional pancakes, and with the help of pumpkin puree, and warm pumpkin pie spice, give it a festive fall twist!
Whether you’re making enough for 2, or 20, these pancakes are easy to whip up in the morning and ready to satisfy that hunger.
Trust me, pumpkin pancakes will become your new favorite flapjack!
Ingredients for pumpkin pancakes
- AP Flour – A standard baking ingredient that will form our pancakes.
- Baking powder – Baking powder will help these pancakes get soft and fluffy.
- Pumpkin pie spice – Feel free to use homemade or your favorite store-bought variety.
- Pumpkin puree – This will add pumpkin flavor and moisture to our pancakes.
- Egg – An egg will help the batter emulsify (blend together).
- Brown sugar – Brown sugar will add sweetness and deep molasses flavor.
- Vanilla extract – Vanilla extract adds a vanilla-y sweetness.
- Whole milk – This will add fat and moisture to our batter.
Make ahead pancakes
You can make these pumpkin pancakes ahead of time, so you can have pancakes whenever the craving strikes!
Make the pancakes as directed, and when they are completely cooled, lay them in a single layer on a baking sheet lined with parchment paper.
Pop the baking sheet into the freezer and freeze until each pancake is individually frozen solid.
Then take the frozen pancakes off of the baking sheet and place them into a freezer-safe storage bag and keep them in the freezer for up to 2 months!
To heat and eat, place frozen pancakes on a microwave-safe plate.
Microwave uncovered for 1-2 minutes, or until hot.
Make your own pumpkin spice
Pumpkin pie spice can be found easily in the spice aisle of most major grocery stores.
But there’s nothing wrong with wanting to make your own at home!
My favorite blend is cinnamon, ginger, nutmeg, and cloves.
More pancake recipes
- Craving something toasty? Try my Toasted Coconut Espresso Pancakes.
- Love all things sweet and savory? Try my Bacon Apple Pancakes.
- Want something gluten-free? Try my Gluten Free Black Forest Pancakes.
- Need something delicate and sweet? Try my Almond Ricotta Pancakes.
- 1-¾ cups whole milk
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- ¼ cup light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- In a large bowl, whisk together the milk, pumpkin puree, egg, and vanilla until well combined.
- Next add the flour, brown sugar, baking powder, and pumpkin pie spice. Mix just until no large clumps of flour remain. It’s okay if there are some small lumps. You don’t want to overmix!
- Heat a non-stick skillet (or griddle) over medium heat. Lightly grease the skillet with butter or nonstick cooking spray.
- Using a ¼ cup measure, pour a few mounds of pancake batter onto the prepared pan.
- Cook for 2-3 minutes, or until the bottom is golden brown and lots of bubbles have formed around the edges.
- Carefully flip the pancakes and repeat with the remaining batter.
- Serve these pancakes with butter, whipped cream, or maple syrup. Enjoy warm.
- These pancakes can be kept warm in a 200 degree F oven for up to 30 minutes.
- Store any leftover pancakes in an airtight container in the fridge for up to three days.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 51mgSodium: 410mgCarbohydrates: 65gFiber: 3gSugar: 15gProtein: 10g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.