The Best Easy Pumpkin Pancakes For Cozy Fall Breakfasts
Craving a cozy fall breakfast that’s quick and packed with flavor? Our easy pumpkin pancakes are fluffy, spiced just right, and topped with crunchy walnuts and maple syrup. You’ll learn how to whip them up from scratch with simple ingredients and get tips to make every bite soft and golden.
Pumpkin pancakes have been a weekend favorite in our house ever since I first tried making them with some leftover pureed pumpkin. I had a bit sitting in the fridge after making a batch for soup, so I mashed it up and stirred it into our usual pancake batter. One bite, and my family was hooked.
Now it’s a little fall tradition—warm plates, cozy sweaters, and the smell of pumpkin spice filling the kitchen. It’s also a great way to use up all those pumpkins!
Ingredients For Pumpkin Pancakes
- All-purpose flour: Forms the base of the batter and gives the pancakes their structure.
- Pumpkin puree: Adds moisture, a rich pumpkin flavor, and natural sweetness. You can make your own or use canned.
- Baking powder and baking soda: Help the pancakes rise and stay light and fluffy.
- Vinegar: Reacts with the baking soda to help the pancakes rise and stay fluffy.
- Ground cinnamon or pumpkin pie spice: Brings warmth and depth that pairs perfectly with pumpkin.
- Milk: Loosens the batter and adds the moisture needed for a smooth mix.
- Brown sugar: Sweetens the pancakes and adds a hint of molasses flavor.
- Egg: Binds the ingredients and helps the pancakes hold their shape.
- Melted butter: Adds richness and makes the pancakes tender.
- Cooking spray or butter (for frying): Keeps the pancakes from sticking and helps them brown nicely.
How to Make Pumpkin Pancakes
Grab a bowl and whisk together the flour, baking powder, baking soda, and your cozy spices. It’ll smell like fall already!
In a separate bowl, stir together the pumpkin, milk, egg, and melted butter until it’s smooth and creamy.
Pour the wet mix into the dry and stir gently. Stop as soon as everything is combined—lumpy batter is totally okay!
Warm a non-stick skillet or griddle over medium heat and lightly coat with a quick spray or a little butter. You want it just hot enough to sizzle.
Use a small ladle or cookie scoop to pour out little pancakes, about 3–4 inches wide. Let them cook until bubbles form on top, then flip and cook the other side until golden.
Stack them up and add your favorite toppings—maple syrup, whipped cream, chopped walnuts… or all three!
Looking for more fall flavors? Try our Apple Cinnamon Monkey Bread for breakfast. We’ve also got Apple and Pumpkin Desserts.
Tips For Making Pumpkin Pancakes
- Don’t overmix the batter: Stir only until the dry ingredients are just incorporated—small lumps are okay. Overmixing can lead to dense, rubbery pancakes.
- Let the batter rest: Allowing it to sit for a few minutes helps the baking soda and powder activate and relaxes the gluten for fluffier pancakes.
- Test your griddle temperature: Flicking a drop of water onto the surface should make it sizzle before adding batter.
- Cook gently: Since pumpkin adds extra moisture, cook over medium-to-low heat so the pancakes cook through without burning on the outside.
Variations To Try
- Fold in chopped apples, blueberries, pecans, or walnuts for added texture and flavor.
- Try chocolate chip pancakes or swirl in melted chocolate for a dessert-like version.
- Use gingerbread spices, chai blend, or add instant coffee for a pumpkin‑latte twist.
- Make them gluten-free with 1:1 GF flour, or dairy-free using plant-based milk or vegan butter.
- Want to switch things up? Add a scoop of vanilla ice cream and a drizzle of caramel sauce to turn these pumpkin pancakes into an easy fall dessert.
These pumpkin pancakes are soft, spiced, and perfect for cozy mornings. With simple ingredients and easy steps, you’ll have a fall breakfast everyone will love. Print the recipe, give it a try, and don’t forget to save a pin so you can make them again anytime!
Pumpkin Pancakes
Ingredients
Equipment
Method
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and sugar.
- In another bowl, mix together the pumpkin puree, milk, vinegar, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form small, 3–4-inch diameter pancakes.
- Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve the pumpkin pancakes warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts for added deliciousness.