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Pumpkin Pancake Recipe

Pumpkin Pancake Recipe made with real pumpkin and seasonal spices. These pumpkin pancakes are perfect for fall with whipped cinnamon butter and maple syrup!

pumpkin pancakes stacked on a plate with more in the background

Cooler temps swooped in over the weekend with five inches of rain and I am declaring it fall. I made my favorite White Bean Chicken Chili, purchased a new heather gray sweater, and whipped up a batch of these pumpkin pancakes.

If pumpkin pie and pancakes had a baby, it would be this Pumpkin Pancake Recipe.

pumpkin pancake ingredients in small glass bowls next to a griddle

Pumpkin Pancakes Ingredients

To make this pumpkin pancake recipe you will need:

  • all-purpose flour
  • baking powder
  • brown sugar
  • salt
  • ground cinnamon
  • pumpkin pie spice
  • buttermilk or whole milk
  • pumpkin puree (not pumpkin pie filling)
  • eggs
  • vanilla extract
pumpkin pancake batter in a glass bowl next to a whisk

How to Make Pumpkin Pancakes

I make these pumpkin pancakes the same way I make my favorite Fluffy Pancake Recipe. I like to use an electric griddle for even heat, but you can also use a skillet or stove-top as well. The basic steps to make these are:

  • Whisk together the dry ingredients.
  • Mix the pumpkin puree with milk, eggs, and vanilla.
  • Add wet ingredients to dry and whisk just until moistened.
  • Heat griddle to 350 degrees.
  • Scoop batter onto hot griddle and cook until edges are brown, about 4-5 minutes.
  • Flip and continue cooking on other side until brown.
pumpkin pancake batter next to a griddle with pumpkin pancakes cooking

Pumpkin Pancake Toppings

Of course, you can’t grow wrong with real maple syrup, but there’s plenty of ways to enjoy these pumpkin spice pancakes.

pumpkin pancakes with a big dollop of whipped cream

Tips for Making This Pumpkin Pancake Recipe

  • I don’t recommend making the batter beforehand as that will mess with the leavening agents and they won’t be as fluffy when you’re ready to cook them.
  • This recipe freezes well. Freeze them individually before combining in an airtight bag.  We reheat them in the microwave for 10-15 seconds until warm.
  • I haven’t tried any substitutions on this recipe (dairy free, gluten free, egg free, etc) but you may want to read through the comments on my homemade pancake recipe to see what has worked well for others.
pumpkin pancakes on a white plate topped with whipped cream and pecans

More Homemade Pancake Recipes

pumpkin pancakes on a white plate topped with whipped cream and pecans

Pumpkin Pancakes

4.6 from 5 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4 people
Calories: 292kcal
Author: Emily Grace

Ingredients

  • 1.5 cups all-purpose flour
  • 3 tsp baking powder
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup buttermilk or whole milk
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions

  • In a large bowl, whisk together flour, baking powder, brown sugar, salt and spices.
  • In a small bowl, combine milk, pumpkin, eggs, and vanilla extract
  • Add wet ingredients to dry and whisk just until moistened.
  • Heat griddle to medium heat, 350 degrees F and spray with cooking spray.
  • Scoop batter onto hot griddle and cook until edges are brown, about 4-5 minutes. Flip and continue cooking on other side until brown.
  • Serve immediately with butter and toppings of your choice.

Nutrition

Calories: 292kcal | Carbohydrates: 52g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 685mg | Potassium: 666mg | Fiber: 3g | Sugar: 11g | Vitamin A: 9750IU | Vitamin C: 3mg | Calcium: 280mg | Iron: 4mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
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