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!

Course Breakfast

Cuisine American

Keyword pumpkin, pumpkin pancakes, pumpkin recipes

Prep Time 5

Cook Time 20

Total Time 25

Servings pancakes

Calories 104kcal

Author Wendie Williams

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.

Notes

Make sure you use pumpkin puree and not pumpkin pie filling.

Stir the batter just until combined — a few lumps are totally fine! Overmixing can make the pancakes tough.

These freeze beautifully! Layer with parchment and store up to 2 months. Reheat in the toaster or air fryer.

Adjust milk as needed — thicker batter = thicker pancakes. Add a splash more for thinner pancakes.

Nutrition