Easy Pumpkin Pancakes Recipe

There’s something truly magical about the aroma of pumpkin and warm spices wafting through your kitchen on a crisp morning. It just feels like a hug from the inside, you know? These easy pumpkin pancakes are our absolute favorite way to capture that cozy autumn feeling and turn it into a breakfast worth waking up for.

They’re fluffy, warmly spiced, and packed with real pumpkin flavor that just makes you feel good. Seriously, this recipe is a reader favorite for a reason—it’s simple, reliable, and downright delicious.

Why You’ll Fall in Love With This Recipe

We call for a whole cup of pumpkin puree, which is way more than most recipes dare to use. This isn’t a shy, subtle pumpkin flavor; it’s the main event. And paired with that perfect hint of pumpkin pie spice? It’s a match made in breakfast heaven.

Best of all, you probably have most of the ingredients sitting in your pantry right now. This is one of those wonderfully simple recipes that feels special but doesn’t require any fancy techniques or hard-to-find items. It’s just straightforward, good food.

Ingredients Needed for the Recipe

Gathering your ingredients first makes the whole process so smooth and enjoyable. Here’s everything you’ll need to make these cozy pancakes a reality.

• All-Purpose Flour: The foundation of our pancake batter, providing just the right structure.
• Brown Sugar: Adds a gentle molasses-like sweetness that pairs beautifully with the pumpkin.
• Baking Powder & Baking Soda: Our dynamic leavening duo, working together to create supremely fluffy pancakes.
• Pumpkin Pie Spice: That essential warm blend of cinnamon, ginger, cloves, and sometimes nutmeg.
• Fine Sea Salt: Crucial for balancing all the sweet and spicy flavors in the mix.
• Pumpkin Puree: The star of the show! Make sure you’re using pure pumpkin puree, not pumpkin pie filling.
• Whole Milk: Adds richness and helps create a tender, moist crumb in the finished pancakes.
• Large Egg: Binds everything together and contributes to the light, airy texture.
• Vegetable Oil: Keeps the pancakes wonderfully moist and helps them achieve a perfect golden-brown cook.

The Heart of the Matter: Your Pumpkin Puree

Let’s talk about the star ingredient for a minute, because it really makes all the difference. You have two fantastic options here, and both work beautifully. Canned pure pumpkin puree is a incredible timesaver and delivers consistent, great results every single time.

Just double-check the label to ensure you’re grabbing 100% pure pumpkin and not the accidentally similar-looking can of pumpkin pie filling. If you’re feeling a bit more adventurous, making your own homemade pumpkin puree is a wonderfully rewarding process. It has a uniquely fresh, vibrant flavor that’s just unbeatable.

How to make Easy Pumpkin Pancakes?

Combine Your Dry Ingredients

Grab a medium-sized bowl and grab your whisk. Add the flour, baking powder, baking soda, pumpkin pie spice, and that important pinch of salt. Now just give it all a really good whisk until everything is evenly distributed and beautifully combined.

This initial step is so important—it ensures you won’t get a bitter bite of baking soda or an overwhelming burst of spice in one single pancake. Every bite will be perfectly, evenly delicious.

Whisk Together the Wet Ingredients

In a separate, larger bowl, it’s time for the wet team to shine. Plop in the pumpkin puree, brown sugar, milk, egg, and oil. Now, take your whisk and blend it all together until it’s completely smooth and homogenous.

You’ll end up with a thick, gorgeous orange-hued mixture that already smells amazing. This is where you can really see the promise of your pancake breakfast coming together.

Gently Bring the Batter Together

Here’s the key to tender pancakes: a light touch. Slowly pour your bowl of dry ingredients into the bowl of wet ingredients. Use your whisk or a spatula to gently fold them together.

Now, listen up—stop mixing the moment the last streaks of dry flour disappear. A few small lumps are not just okay; they are absolutely perfect. Overmixing is the enemy of fluffiness, so show that batter some restraint.

Preheat Your Skillet or Griddle

Place your favorite large skillet, griddle, or non-stick pan over a steady medium heat. You want it to get properly hot before any batter hits the surface. To test if it’s ready, flick a few drops of water onto the surface.

If the water droplets sizzle and dance around before evaporating, you’re in business. That’s your green light. This is the secret to getting that perfect golden-brown sear.

Cook Your Pancakes to Perfection

Lightly brush the hot surface with a little extra oil or a pat of melted butter. Use a ¼-cup measuring cup to scoop the batter and pour it onto the skillet, gently spreading it into a nice 4-inch circle. This gives you the ideal, consistent size.

Then, the hardest part: patience. Wait until the edges of the pancake look set and dry, and little bubbles form on the top surface and start to pop. This usually takes about two minutes. Then, slide your spatula underneath and flip it with confidence.

Finish Cooking and Serve Immediately

Cook on the second side for another minute or two, until it’s golden brown and cooked all the way through. You can gently press the center—if it springs back, it’s done. Then, get it onto a plate straight away.

Pancakes are best served immediately, while they’re still hot and fluffy. Pile them high, add your favorite toppings, and dig in. You’ve earned it.

Tips

For the absolute fluffiest results, always mix your dry and wet ingredients in separate bowls before combining them. This ensures the leaveners are evenly distributed without you having to overmix the batter, which is a total game-changer.

Don’t be afraid to get creative with your toppings! While classic maple syrup and butter are always winners, these pancakes are also incredible with homemade honey butter, a dollop of pumpkin butter, or even a fluffy cloud of freshly whipped cream.

Keep finished pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven while you cook the rest of the batch. This way, everyone gets to sit down and enjoy a hot breakfast together at the same time.

Can I Make The Batter Ahead of Time?

You can, but with a little caveat. Pancake batter is always best used immediately because the baking powder and soda start working their magic the moment they hit the liquid. That’s what gives you those incredible air pockets.

If you must, you can mix the dry and wet ingredients separately the night before and keep them covered in the fridge. Then, just quickly combine them in the morning for a nearly-instant breakfast. The results will still be great, we promise.

What’s The Best Way to Store and Reheat Leftovers?

Let any leftover pancakes cool completely to room temperature first. Then, you can stack them with a small piece of parchment paper between each one to prevent sticking, and store them in an airtight container or zip-top bag in the refrigerator for up to 3 days.

To reheat, forget the microwave—it makes them soggy. Instead, pop them in a toaster or spread them on a baking sheet in a 350°F (175°C) oven for a few minutes until they’re warm and crisp again. It brings them right back to life.

Fun Variations to Shake Things Up

Feel like adding a little extra texture? Fold a handful of chopped pecans, walnuts, or even chocolate chips right into the batter right before cooking. The nuts add a wonderful crunch, and the chocolate, well, it’s chocolate.

For a delightful twist, add a teaspoon of vanilla extract or even a tablespoon of orange zest to the wet ingredients. These subtle flavors complement the pumpkin and spices so beautifully and make the whole thing feel even more special.

You can even turn this into a cozy dessert. Use a smaller scoop to make silver-dollar sized pancakes and serve them stacked high with a dusting of powdered sugar and a side of vanilla ice cream. Pumpkin pancake dessert bites? Yes, please.