If you’re on the hunt for a cozy, flavorful breakfast that brings all the autumn vibes, you’re going to adore this Pumpkin Pancakes Recipe. I absolutely love how these pancakes come out tender and fluffy with just the right hint of warm spices and pumpkin sweetness—trust me, they make for a perfect fall morning or any time you crave something special! Stick around, and I’ll walk you through the whole process with some fun tips I’ve picked up along the way.

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Why You’ll Love This Recipe

Simple and Quick: It takes about 20 minutes from start to finish, making it perfect for a weekend treat or a special breakfast on the fly.
Delicious Pumpkin Flavor: Using pure pumpkin puree and warming spices creates a comforting, naturally sweet taste that feels like a hug in pancake form.
Family-Friendly: Kids and adults both go crazy for these, making it a winner for any brunch or holiday morning.
Versatile and Customizable: You can easily tweak the spices or add-ins to suit your taste—perfect for making this recipe your own.

A tall stack of five thick, golden-brown pancakes with a warm, slightly textured surface sits on a white plate. On top of the stack, a dollop of melting light-yellow butter is nestled under a small pile of glossy, rich brown pecans. Amber-colored syrup is being poured, drizzling down the sides of the pancakes, creating shiny, smooth streams. A few pecans are scattered next to the base of the stack on the white plate. The whole scene is set against a white marbled background. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pancakes, Pumpkin Pancakes Recipe, Fluffy Pumpkin Pancakes, Fall Breakfast Ideas, Pumpkin and Spice Breakfast

Ingredients You’ll Need

This Pumpkin Pancakes Recipe blends classic baking staples with the cozy flavors of pumpkin and fall spices. Each ingredient plays a role, from the fluffy texture you get with baking powder to the rich warmth from cinnamon and nutmeg. You’ll want to grab fresh spices if you can—they really elevate the flavor.

Flat lay of a small mound of all-purpose flour, a small white bowl of light brown sugar, a small white bowl of kosher salt, a small white bowl of ground cinnamon, a small white bowl of ground nutmeg, a small white bowl of ground ginger, a small white bowl of milk, a small white bowl of bright orange pumpkin puree, two large whole uncracked brown eggs, a small white bowl of clear vanilla extract, and a small square of fresh butter, all arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Pancakes, Pumpkin Pancakes Recipe, Fluffy Pumpkin Pancakes, Fall Breakfast Ideas, Pumpkin and Spice Breakfast

All-purpose flour: This is your pancake base for soft, fluffy stacks. If you want a nuttier flavor, whole wheat flour can be swapped in, but expect a denser texture.
Baking powder: The secret to light, airy pancakes—don’t skimp on this or your pancakes will turn out heavy.
Light brown sugar: Adds a subtle caramel sweetness that pairs beautifully with pumpkin.
Kosher salt: Enhances all the flavors and balances the sweetness.
Cinnamon, ground nutmeg, ground ginger: These spices are what bring that quintessential pumpkin spice vibe—freshly grated nutmeg always makes it pop if you have some.
Milk: I love using whole milk for extra creaminess, but you can use any milk or milk alternative you prefer.
Pumpkin puree: Be sure you’re using pure pumpkin puree, not pie filling, to keep the flavor just right.
Large eggs: These bind everything together and add richness.
Pure vanilla extract: Adds a sweet, fragrant depth that rounds out the flavors.
Butter (for cooking): Essential for that golden, slightly crisp pancake exterior that makes you want to bite right in.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this recipe depending on the season and what’s in my pantry. You can easily tweak it to be heartier, lighter, or even dairy-free—just remember a good pancake batter needs the right balance of wet and dry. Here are some ways I’ve personalized it:

Chocolate Chip Pumpkin Pancakes: My family goes nuts when I sprinkle mini chocolate chips into the batter before cooking—it gives the perfect sweet surprise in each bite.
Vegan Version: Swap out eggs for flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use almond milk with coconut oil instead of butter; the texture is still impressive!
Extra Spicy Pumpkin Pancakes: Add a pinch of ground cloves or cayenne for a little kick—perfect when you want to wow your brunch guests.
Gluten-Free: Use a gluten-free flour blend and check your baking powder for gluten-free ingredients; the pancakes come out just as fluffy.

How to Make Pumpkin Pancakes Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the all-purpose flour, baking powder, light brown sugar, kosher salt, cinnamon, nutmeg, and ground ginger in a large bowl. I find that giving everything a good stir at this stage helps distribute the spices evenly, so every bite has that cozy pumpkin-spice goodness. No lumps here!

Step 2: Combine the Wet Ingredients

Next, grab a separate bowl and whisk your milk together with the pumpkin puree until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. This mixture looks beautiful and creamy—if it feels too thick, a splash more milk won’t hurt, but this balance usually works perfectly.

Step 3: Gently Fold the Batter

Pour the wet ingredients into the bowl with the dry ingredients. Using a wooden spoon or spatula, stir the batter just until combined. I used to overmix pancakes all the time—here’s what I learned: a few lumps are totally fine because overmixing makes pancakes tough. Stop stirring as soon as the batter looks evenly moistened.

Step 4: Cook to Golden Perfection

Heat a nonstick skillet or griddle over medium heat and melt some butter until foamy. Then reduce the heat to medium-low—this is key to getting pancakes cooked through without burning the outside. Ladle about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and the edges seem set, roughly 3 minutes. Flip carefully and cook the other side until golden brown, about another 3 minutes. Repeat with remaining batter, adding more butter as needed.

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Pro Tips for Making Pumpkin Pancakes Recipe

Don’t Overmix: I can’t stress this enough. Lumps in pancake batter usually mean fluffier stacks—overmixing activates gluten, making them dense.
Low and Slow Cooking: Lowering your heat after melting the butter prevents burning while ensuring the pancakes cook evenly inside.
Use Fresh Pumpkin Puree: When I switched from canned pumpkin pie filling to pure pumpkin, the flavors felt cleaner and it wasn’t overly sweet.
Butter Your Pan Each Batch: Adding a touch of butter before each batch keeps your pancakes from sticking and adds that extra golden crust.

How to Serve Pumpkin Pancakes Recipe

Two golden brown pancakes sit side by side in a white pan with a smooth surface. Each pancake is about one layer thick, showing a rich, even browning with small air bubbles and a slightly rough texture on top. A pale green spatula is held above the pancakes by a woman's hand, ready to flip or lift them. The pan rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pancakes, Pumpkin Pancakes Recipe, Fluffy Pumpkin Pancakes, Fall Breakfast Ideas, Pumpkin and Spice Breakfast

Garnishes

I’m all about simple, feel-good toppings that balance the pumpkin flavor—my go-to is a pat of butter and real maple syrup because it just melts perfectly into warm pancakes. Some days, I like to sprinkle chopped toasted pecans on top for crunch or add a dollop of whipped cream for a little treat. For a fruity twist, warm a few fresh berries or apples with cinnamon and serve on the side or on top.

Side Dishes

Since these pumpkin pancakes have a rich, sweet flavor, I love pairing them with savory sides like crispy bacon or turkey sausage to balance the meal. A fresh green salad with vinaigrette can also be a refreshing side if you’re having brunch. On chillier mornings, a warm mug of spiced chai or coffee with cream is the perfect companion.

Creative Ways to Present

For holiday breakfasts or brunch parties, I like to stack the pancakes tall and drizzle caramel sauce over the top, then garnish with a dusting of cinnamon sugar and a few pumpkin seeds for an appealing crunch. Another fun idea is to cut them into bite-sized pieces and serve with skewers alongside a small bowl of whipped cream or fruit compote—great for a brunch buffet where guests can nibble easily.

Make Ahead and Storage

Storing Leftovers

If you end up with any leftovers—though, honestly, it’s rare!—store them in an airtight container in the fridge. They stay good for up to 2 days, and I always find pancakes keep best when placed between sheets of parchment paper to prevent sticking.

Freezing

Freeze any extra pancakes by laying them in a single layer on a baking sheet, freezing until solid, then stacking with parchment paper in between and placing them in a freezer-safe bag. This trick keeps them from sticking together and lets you pull out exactly how many you want for a quick, cozy breakfast anytime.

Reheating

The best way I’ve found to reheat pumpkin pancakes is in a toaster or toaster oven—it crisps up the edges nicely without drying them out. Microwaves work if you’re in a hurry, just pop a damp paper towel over the stack to keep moisture in, but watch the timing so they don’t get rubbery.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree for this Pumpkin Pancakes Recipe?

It’s best to stick with pure pumpkin puree rather than pie filling because the pie filling already contains additional sugars and spices, which can make the pancakes too sweet or alter the flavor balance. Pure pumpkin gives you control over the spices and sweetness levels.
How do I make these pumpkin pancakes dairy-free?

You can substitute the milk with any plant-based milk like almond or oat milk, and use coconut oil or a non-dairy butter substitute for cooking. Also, try a flax egg instead of regular eggs by mixing 1 tablespoon ground flaxseed with 3 tablespoons water per egg.
Can I prepare the pumpkin pancake batter ahead of time?

I recommend making the batter fresh for best results because the baking powder loses its effectiveness if left too long. However, you can mix the dry and wet ingredients separately in advance and combine them just before cooking.
What’s the secret to fluffy pumpkin pancakes?

The key is not to overmix the batter and to cook the pancakes over moderate heat so they cook through without burning. Also, using fresh baking powder helps give that light, airy texture.

Final Thoughts

This Pumpkin Pancakes Recipe has become one of my all-time fall favorites, not just because it tastes amazing, but because it fills the kitchen with those comforting seasonal spices and makes any morning special. I hope you enjoy making these as much as I do—and feel free to add your own twist! Whether you’re feeding a hungry crowd or just treating yourself, these fluffy, tender pumpkin pancakes will bring warmth and smiles with every bite.