Pumpkin Pancakes
Fluffy Pumpkin Spice Pancakes are packed with warm fall flavors. They're easy to make, freezer-friendly, and bring all the fall vibes for breakfast!
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.
These pancakes are the perfect way to welcome fall mornings! Soft, fluffy, and full of warm cinnamon and pumpkin spice flavor, they cook up nicely on a griddle and make your kitchen smell incredible. Keep the fall flavors going when you make these pancakes and some other pumpkin recipes like, Baked Pumpkin Donuts with Maple Cinnamon Icing and Pumpkin Streusel Muffins.
Why Try My Recipe
One bowl, simple ingredients, and fast cook time. This means breakfast on the table in the blink of an eye and full bellies in no time. We're talking breakfast in just 25 minutes, making these perfect for busy mornings! Watch how fast these become a family favorite fall breakfast.
These made-from-scratch pancakes are great for the fall season, but can be enjoyed all year long. Plus, you can easily swap out the spices and make them for other seasons and times of the year.
Let's Gather The Ingredients
- All-purpose flour: I have tried this with any other flour.
- Baking powder, and salt: leveling agent.
- Cinnamon and pumpkin pie spice:
- Brown sugar: Dark or light is fine.
- Egg: Adds richness.
- Pumpkin puree: Don't use pumpkin pie filling.
- Milk: Whole milk or 2% is fine.
- Vegetable oil: Helps create a soft texture.
- Vanilla: Enhances the flavor.
How to Make These Pumpkin Pancakes
- Step 1: In a large bowl, whisk flour, baking powder, salt, cinnamon, and pumpkin spice.
- Step 2: In a separate bowl, whisk brown sugar, egg, pumpkin, milk, oil, and vanilla until smooth.
- Step 3: Pour dry ingredients into wet ingredients and stir until just combined. A few lumps are fine in the batter, don’t overmix.
- Step 4: Heat a griddle or large nonstick skillet and coat with butter or oil. Pour batter over oil or melted butter and cook until bubbles form around the edges and the edges are set. Flip and cook on the other side.
Recipe Tips
- Don’t overmix the batter. Lumps are expected. If you overmix the batter, you'll end up with dense pancakes rather than fluffy pancakes.
- Keep in mind that this batter will be lumpy and thick for nice, thick pancakes. If you want thinner pancakes, add some more milk to make a thinner pancake batter.
- Once you have made some of your pancakes, keep them warm by storing them in the oven as you finish making the rest of them. Keep cooked pancakes warm in a 200°F oven.
- Any leftover pancakes can be stored in the fridge in an airtight container for up to 3-4 days.
- Before storing pancakes, let them cool all the way so they don't end up getting mushy from trapping the heat in your container.
Recipe Faq's
Yes, you can double the pancake recipe! It doubles beautifully and they pair nicely with your favorite pumpkin spice latte. Just be sure to use a mixing bowl that is large enough to hold that amount of batter. You may find that it is easier to cook a large batch on an outdoor griddle or indoor griddle if you have one.
Place cooked pancakes on a baking sheet in a 200°F (90°C) oven until ready to serve. This keeps them warm without drying out.
A few ideas are to add chocolate chips for a dessert-style pancake, If you're looking for a texture change, try some chopped pecans. Instead of vanilla extract, you could try maple extract for even more, warm, fall flavors.
More Pumpkin Recipes
Let’s stay connected! 🍴Follow Butter Your Biscuit for cozy comfort food inspiration
Pumpkin Pancakes
Ingredients
- 1 ½ cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 ½ teaspoons pumpkin spice
- 1/3 cup brown sugar packed
- 1 egg
- 1 ¼ cups pumpkin puree
- 1 ½ cups milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- Butter or vegetable oil
Instructions
- In a large bowl whisk the flour, baking powder, baking soda, salt, cinnamon, together until combined.
- In a large bowl add the brown sugar, egg, pumpkin, milk, oil and vanilla and whisk until smooth.
- Add the dry ingredients into the wet and mix until combined. Don’t overmix.
- Heat a large skillet or griddle on medium-high heat and coat with butter or oil. Pour ¼ cup of batter onto the skillet or griddle; it should spread out to be about 4 inches. Cook the pancakes for about 3 minutes, flip when bubbles form on top and the edges look set, and cook another 2-3 minutes. Remove to a plate and repeat.
