Easy Pumpkin Pancakes Recipe

Mary and Brenda Maher

By Brenda & Mary

Last updated:

Jump to Recipe

It might sound a little… out there, but have you ever tried adding pumpkin to your pancake batter? I mean, pumpkin works wonders in all sorts of baking – cakes, muffins, bread, cookies, you name it. So I just figured, why not pancakes too? 

Pumpkin Pancakes

And trust me, the results are beyond amazing. Let’s go, pumpkin lovers!

Why Pumpkin Pancakes Are The Best Desserts Ever

  • Pumpkin puree brings a subtle, sweet, and very pumpkin-y flavor, boosted by warm spices like cinnamon, nutmeg, and ginger. There’s no better way to enjoy chilly fall mornings.
  • Thanks to the pumpkin puree, these pancakes turn out super moist and fluffy. They walk the line between hearty and airy, making each bite feel like a nice hug on the tongue. Perfect for leisurely weekend brunches or when you want to treat yourself to a slow, relaxing treat!
  • You can jazz them up with all sorts of goodies. Chocolate chips, nuts, swirls of cream cheese – get wild! Who says we can’t turn our cozy breakfast into a mini dessert party?
  • And when it comes to toppings, the options are even better. Of course, you’ve got your classics like maple syrup and butter, but why settle there? A drizzle of pumpkin spice sauce, chopped pecans, or spiced apple butter all work wonders. Talk about taking your stack of pancakes to the next level!
Pumpkin Pancakes with filling

6 Basic Steps To Make Pumpkin Pancakes


So, what do we need before getting started? Let me give you some hints: 

Flour: First up, grab some all-purpose flour. It’s going to be the backbone of our pancake batter.

Leavening agents: We will need both baking soda and baking powder. Yep, the leaveners are doubled to make sure our pancakes turn out fluffy and tall! 

Spices: Who can forget the classic fall spices — pumpkin pie spice and cinnamon? If you’ve got extra time, just whip up some homemade pumpkin pie spice. You’ll thank yourself later when baking all sorts of seasonal goodies like pumpkin muffins and pumpkin chocolate chip bread.

Pumpkin: Obviously, there’s no pumpkin pancake without the star ingredient itself. 1 ¼ cups of pumpkin puree is the sweet spot for the best balance between texture and flavor. Either more or less than that will ruin the result! 

Eggs: We’ve got the eggs next; they’re the glue that holds everything together.

Milk: Yup, whole milk is where it’s at! It gives the pancakes a rich, tender texture that we all crave. But if you’re running low on whole milk, buttermilk is still a great replacement. Even non-dairy or lower-fat are amazing if you’re going dairy-free or watching your waistline.

Oil: To add moisture, duh! I usually pick vegetable oil, by the way, but melted coconut oil works just as well if you want to play around.

Sugar: Last but not least, let’s add some brown sugar for extra sweetness. The lovely molasses flavor also pairs perfectly with our pumpkin.

Chocolate chips (Optional): I mean, who doesn’t love a bit of that luxury in their pancakes? But if chocolate isn’t your thing, these perfect pumpkin pancakes will still be a hit without it.


Step 1.

Pumpkin Pancakes dry ingredient

First, grab a medium bowl. Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until nicely combined. Set that aside for now.

Step 2.

Here’s my little trick — a blender! Toss in the pumpkin, oil, egg, brown sugar, and milk, then blend at high speed for about 40 to 50 seconds until everything’s mixed. Of course, if you prefer, you can always whisk with a handheld mixer or use your own fingers.

Step 3.

Pumpkin Pancakes ingredient mixing

Once your wet ingredients are ready, pour them into the bowl of dry ingredients (Step 1) and gently whisk them together. Scrape the bowl all over so no sneaky dry patches are lurking at its bottom (but don’t stress too much about a few small lumps; they’ll disappear as the pancakes cook!) If you’re feeling fancy, throw in some white chocolate chips, too.

Step 4.

Now, onto the cooking part. 

Heat your big ol’ skillet or griddle over medium heat. Oh, and if this griddle is electric, even better! Set its temperature to about 375°F. Coat it well with nonstick spray or butter — you don’t want your pancakes to stick! 

Step 5.

Pumpkin Pancakes baking

Once it’s sizzling hot, pour about ¼ cup of batter (for each batch of pancakes) onto your skillet. 

Cook till the edges firm up, and the telltale bubbles start popping up on the surface (usually takes about 2 to 3 minutes). Then, flip them over and cook for another minute or two until both sides are golden brown.

And don’t forget to grease up the griddle or skillet between batches – again, nobody wants stuck-on pancakes!

Pumpkin Pancakes complete

Step 6.

How can you keep your baked pancakes toasty while you finish cooking the rest of the batch? Simple: pop them into a preheated oven set to 200°F.

Once they are all ready, serve them hot off the skillet/griddle with your favorite toppings (think butter and a generous drizzle of pure maple syrup). Enjoy your delicious pumpkin pancakes! 

Pumpkin Pancakes recipe


1. Patience is always key in baking, and this pumpkin recipe is no exception! 

If you have time, let the batter rest for 15-20 minutes after mixing so the gluten can relax. Sure, gluten provides structure, but too much of it can make our pancakes tougher than they should be. Remember that light and fluffy are our goals. 

2. Want to add a rich, nutty depth to your pancakes? Here’s where brown butter swoops in!

Melt butter in a saucepan over medium heat, swirling constantly, until it turns golden brown and gives off a nutty aroma. Keep a close eye on it to avoid burnt messes. Finally, let the brown butter cool slightly before tossing it into your pancake batter. 

3. I know my recipe mentions 1 ½ cups of whole milk. But pumpkin puree adds INSANE moisture to the batter, so you might need slightly less milk than that.

To stay safe, begin by using 1 cup of milk. Mix the batter and note the consistency. If it seems too thick, slowly add more milk, a heaping tablespoon at a time, until it reaches a pourable texture that coats the back of a spoon!


Can I Prep The Batter 1 Day Ahead?

It’s admittedly not the best idea in the world.

But don’t worry; you can still get ahead of the game! Just mix your wet and dry ingredients separately, keep them covered, and stash them in the fridge until morning. That way, you’ll be ready for fresh, fluffy pancakes when you wake up.

Can I Use Canned Pumpkin Puree Instead Of Fresh Pumpkin Puree?

Yup. As long as it’s not pumpkin pie filling, you can go for any type of pumpkin puree, actually.

Have fun with my pumpkin pancake recipe!

Discover More Unique Cake Recipes:

Pumpkin Pancakes

Pumpkin Pancakes

They're still your favorite pancakes but with a yummy autumn twist. We're talking about adding pumpkin puree and a cozy blend of spices to the batter, complete with a beautiful orange color that screams, "Fall is here!"
No ratings yet
Print Recipe Pin Comment
Course: Cake
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 12
Calories: 171kcal
Author: Brenda Maher


  • 2 cups spooned and leveled all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice (homemade or store-bought)
  • 1 ¼ cups pumpkin puree
  • cup packed dark or light brown sugar
  • 1 egg
  • 3 tbsp vegetable oil or canola oil
  • 1 ½ cups whole milk
  • ¾ cup semisweet chocolate chips (optional)
  • 1 tbsp butter or nonstick cooking spray (for cooking)


  • Whisk flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until nicely combined. Set the bowl aside.
  • Toss in your blender: pumpkin, oil, egg, brown sugar, and milk. Blend at high speed for about 40 to 50 seconds until mixed. (Or use a handheld mixer or your own fingers).
  • Pour the wet ingredients (Step 2) into the bowl from Step 1 and gently whisk them together. Scrape the bowl thoroughly, but a few small lumps are fine. Optional: add chocolate chips.
  • Heat your skillet or electric griddle over medium heat, setting it to about 375°F. Coat it well with nonstick spray or butter.
  • Pour about ¼ cups of batter (for each batch of pancakes) into your skillet. Cook till the edges firm up and the telltale bubbles start popping up on the surface (2 to 3 minutes). Then, flip them over and cook until both sides are golden brown (1 to 2 minutes). Grease up the griddle or skillet between batches.
  • Serve them hot off the skillet or griddle with your favorite toppings.


  1. Letting the batter rest for 15-20 minutes after mixing allows the gluten to relax, resulting in lighter and fluffier pancakes.
  2. Add a touch of brown butter to the batter for a nuttier flavor: melt butter over medium heat, swirling it until it turns golden brown. 
  3. Since pumpkin puree adds moisture, you may need slightly less milk than the recipe requires. Start with 1 cup of milk and add more if the batter seems too thick.


Calories: 171kcal | Carbohydrates: 22g | Protein: 3.8g | Fat: 6.4g | Saturated Fat: 1.7g | Cholesterol: 38mg | Sodium: 393mg | Potassium: 159mg | Fiber: 1.1g | Sugar: 6.4g | Calcium: 72mg | Iron: 1mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

Share on:
Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

Leave a Comment

Recipe Rating