Cozy up on a cool, crisp fall morning with these perfect pumpkin pancakes! Made with real pumpkin puree and warm pumpkin pie spices, this simple and straightforward recipe yields some generous, fluffy and moist pancakes. Serve warm, with pecans and maple syrup. Delicious!
I made pumpkin pancakes before, but I never got the result I expected. They were either too dry, too moist, or taste bland. In the end I gave up and went back to classic pancakes. Until I figured I could actually start from my foolproof pancake recipe, add a few tweaks to the original recipe here and there, and create some delicious pumpkin pancakes, warm, moist and fluffy.
Simply gather the ingredients you would use for pancakes (flour, milk, egg, baking powder, butter/oil), add some canned pumpkin puree (NOT pumpkin pie filling), pumpkin pie spice and brown sugar, and you’re good to go. Pumpkin pancakes have never been easier to make, promise!
Why we love these pumpkin pancakes
- They’re loaded with comforting fall flavors ✔
- Prepared with real pumpkin puree ✔
- A success-guaranteed pumpkin pancake recipe ✔
The ingredients you need
For this pumpkin pancakes recipe, I used my basic pancake recipe (#1 recipe on the blog for years), added a few tweaks here and there, and let the magic happen. Find below the ingredients and possible substitutions for this recipe:
- All-purpose flour. I used a little bit more flour than I usually do in my classic pancakes to compensate with the humidity brought by the pumpkin puree. You will need 1 ¼ cups (150g) all-purpose flour. Alternatively, you could use whole wheat flour.
- Baking powder. It’s the rising ingredient of the recipe, don’t skip it!
- Pumpkin pie spice. I use a pre-made mix consisting of cinnamon, ginger, nutmeg and allspice. For a quicker version, you can simply replace with 1 teaspoon cinnamon.
- Brown sugar. The use of brown sugar (I used light brown sugar) bring out the pumpkin pie spice flavors and add some moisture. Both light or dark brown sugar work, the latter making your pancakes a little darker in color. Alternatively replace with granulated sugar.
- Pumpkin puree. Make sure you use real pumpkin puree (from a can or homemade), NOT pumpkin pie filling.
- Milk. I recommend 2% (semi-skimmed) milk or whole milk for best results. For a dairy-free version, use any vegetable milk you may have (almond milk, soy milk, oat milk…).
- Egg. It’s the binder ingredient in the recipe. Just one egg will do, but don’t skip it.
- Butter or vegetable oil. I usually use melted butter in my pancakes, but any vegetable oil, neutral in taste (canola oil for instance) would do too.
How to make pumpkin pancakes?
Be reassured, if you know how to make pancakes, this pumpkin version will be very easy. All you need is two additional ingredients to bring up these pumpkin spice flavors. Here’s how to:
- Start with mixing all the dry ingredients in a large mixing bowl. Do not forget pumpkin spice!
- In a separate bowl, whisk pumpkin puree together with the wet ingredients.
- Add the wet ingredients to the dry ingredients, until just combined (do not overmix). This is key to get light and fluffy pancakes.
- Heat a large skillet or griddle over medium heat, then pour about two to three Tablespoons of the batter for each pancake. When the surface of starts making bubbles, flip the pancakes over and cook on the other side.
What to serve with pumpkin pancakes?
These pumpkin pancakes are the perfect fall treat. And as such, they will be perfect topped with pecans or walnuts, and a generous drizzle of maple syrup all over. And if you want to be very fancy, why not:
- Add some mini chocolate chips to the batter for a chocolate chip pumpkin pancakes version.
- Top with a dollop of coconut chai whipped cream (vegan).
- For an extra pumpkin touch, serve with homemade spiced pumpkin butter.
These pancakes are also a great way to start a fall day, served with a cup of whipped coffee!
More pancakes you’ll love:
- Whole Wheat Pancakes
- Fluffy Banana Pancakes
- Healthy Apple Pancakes
- Chocolate Pancakes
- Easy Fluffy American Pancakes
- Lemon Poppy Seed Blueberry Pancakes
Pumpkin lovers should also try:
Lastly, if you make these Perfect Pumpkin Pancakes, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!Print
Cozy up on a cool, crisp fall morning with these perfect pumpkin pancakes! Made with real pumpkin puree and warm pumpkin pie spices, this simple and straightforward recipe yields some generous, fluffy and moist pancakes.
- 1 ¼ cups (150g) all-purpose flour
- 1 Tablespoon light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 pinch of salt
- ½ cup (110g) pumpkin puree*
- 1 cup (240 ml) whole or 2% milk
- 2 Tablespoons melted butter or vegetable oil (canola oil)
- 1 large egg
- Pecans and maple syrup, for serving
- Combine the flour, baking powder, brown sugar, pumpkin pie spice and salt together in a large bowl.
- In a separate bowl, whisk pumpkin puree with the egg, milk and slightly cooled melted butter (or vegetable oil) until combined. Pour into dry ingredients and whisk until combined and no large lumps remain. Do not over mix. Let the batter rest for 15 minutes on the counter before using (not mandatory but recommended).
- Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil. For each pancake, spoon 2 or 3 Tablespoons of batter onto skillet. Cook until the surface of pancakes have some bubbles, about 1 minute. Flip carefully with a thin spatula, and cook until set on the underside. Top with pecans, maple syrup, and enjoy!
* You can use either canned pumpkin puree or fresh pumpkin puree (I used canned). However, do NOT use pumpkin pie filling in this recipe.
Keywords: Pumpkin Pancakes