Start Here: Cozy Cravings with Pumpkin Pancakes Recipe

There’s something truly magical about waking up to a stack of warm, fluffy pancakes infused with the rich, spiced flavor of pumpkin. This Pumpkin Pancakes Recipe has quickly become one of my favorites for chilly weekends and lazy brunches. It was inspired by my love for pumpkin treats all autumn long, combining that comforting fall flavor with the classic pancake you know and love.

One of the things I adore most about these pancakes is how they fill the kitchen with the aroma of cinnamon and cozy spices as they sizzle on the griddle. Whether you’re serving these up for a holiday morning or a simple weekend treat, you’ll enjoy the slightly sweet, tender bite that’s just begging to be smothered in maple syrup or topped with your favorite nutty crunch.

What sets this Pumpkin Pancakes Recipe apart is how surprisingly easy it is to make with ingredients you likely have on hand. Plus, adding chocolate chips or a touch of homemade pumpkin pie spice takes it to the next level—deliciously irresistible!

✧ Flavor Boost Ideas

Citrus Lift: Add a bright splash of lemon or orange juice.
Spice Spark: Sprinkle in chili flakes or smoked paprika.
Herb Pop: Finish with chopped parsley, basil, or mint.
Crunch Factor: Add toasted nuts or seeds for texture.

Prep Like a Pro

Getting everything lined up before you dive in makes cooking the Pumpkin Pancakes Recipe a breeze. Mise en place—French for “everything in its place”—really saves you time and keeps it stress-free. Measure out your ingredients, prep your tools, and have your cooking surface hot and ready.

Large mixing bowl with pour spout (super handy for pouring batter)
Blender or hand mixer for smooth pumpkin batter
Whisk
Griddle or large nonstick skillet
Measuring cups and spoons
Spatula and butter or nonstick spray for cooking

⏱ Prep Tips & Time Savers

Smart shortcuts and do-ahead steps to keep cooking smooth and quick.

Gather Your Ingredients

Measuring your ingredients accurately is key for perfect pancakes every time—I recommend spooning and leveling your flour instead of scooping straight from the bag to avoid dense batter.

All-purpose flour – the base for light, fluffy pancakes
Baking powder & baking soda – your rising agents for perfect fluff
Salt – enhances all the flavors beautifully
Ground cinnamon & pumpkin pie spice – key to that signature fall flavor
Pumpkin puree – canned or homemade for rich moisture
Brown sugar – adds warmth and sweetness
Large egg – binds everything together
Canola or vegetable oil – for tender crumb and easy cooking
Whole milk – gives body and richness to the batter
Optional: semi-sweet chocolate chips – for an indulgent twist
Butter or nonstick spray – essential for cooking

If you want to lighten this recipe up, try swapping whole milk for a nut milk or oat milk, and use applesauce instead of oil—just be mindful it may alter the texture slightly.

Step-by-Step to Pumpkin Pancakes Recipe Bliss

Follow these simple steps for golden, spiced pancakes that will make your kitchen smell like a dream.

Mix your dry: In a large bowl with a pour spout, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined. Setting this aside keeps it ready for your wet ingredients.
Create your smooth wet batter: I love using my trusty blender here (I swear by a Ninja). Add pumpkin puree, brown sugar, egg, oil, and whole milk, blending on high for about 45 seconds. This smooths out the thick pumpkin and ensures an even batter—especially important if your pumpkin is freshly made. No blender? Whisk by hand, or grab a hand mixer for best results.
Combine gently: Pour the wet mixture into your bowl of dry ingredients and whisk just until blended. Don’t stress if the batter is thick or has a few lumps. Add the chocolate chips now if you like a little melty sweetness with each bite.
Heat & cook: Warm up a griddle or a large flat skillet over medium heat, or set your electric griddle to 375°F (190°C). Grease generously with butter or a good nonstick spray. Pour about 1/4 cup of batter per pancake onto the hot surface. Look for edges that start to set and tiny holes popping up around the border—that means it’s time to flip (about 2–3 minutes). Cook the other side for 1–2 minutes until golden and cooked through.
Keep warm: As you finish each batch, place the cooked pancakes inside a 200°F (93°C) oven to keep them warm and ready for serving together.
Serve and enjoy: Load up your stacks with butter and maple syrup or your favorite toppings (more ideas coming up!) and dig in while they’re hot and fluffy.

Serve & Savor

Gather your family or friends around the table and let the comforting scent of these pumpkin pancakes set the mood. The softness and spice will have everyone reaching for seconds (or thirds!). Don’t forget to pile on your favorite toppings for a personalized touch that makes each bite just a little more special.

🍽 Serving Suggestions

Perfect Pairings: Crispy bacon, fresh fruit, or a warm cup of chai latte.
Plating Touch: Stack neatly, drizzle maple syrup artistically, and sprinkle with powdered sugar or pecans.
Leftover Magic: Toast and top with cream cheese or nut butter the next day.
Celebration Twist: Add whipped cream and a dusting of cinnamon sugar for brunch guests.

Creative Variations with Pumpkin Pancakes Recipe

Swap pumpkin puree for mashed sweet potato or butternut squash for a twist.
Stir in chopped toasted pecans or walnuts for a delightful crunch.
Use gluten-free flour blend to keep it allergy-friendly without sacrificing fluff.
Add a splash of vanilla or almond extract for extra aroma and depth.
Top with caramel sauce or maple pecan syrup for a decadent touch.
For a vegan version, replace the egg and milk with flax egg and oat milk.

Make-Ahead, Store & Reheat

Prepare the batter ahead and store it in the fridge up to 24 hours; give it a gentle stir before cooking.
Cook pancakes fully, then cool completely; stack with parchment paper and refrigerate for up to 3 days or freeze up to 1 month.
Reheat refrigerated pancakes in a toaster or oven at 350°F (175°C) for 5–7 minutes until warmed through.
If frozen, thaw overnight in the refrigerator and then reheat using your preferred method.

Your Pumpkin Pancakes Recipe Questions Answered

Can I use canned pumpkin vs. fresh? Absolutely! Canned pumpkin puree is convenient, but fresh homemade puree works great if you prefer. Make sure it’s well blended for a smooth batter.
What if I don’t have pumpkin pie spice? No worries! Mix cinnamon, nutmeg, ginger, and cloves as a homemade substitute, or just use cinnamon alone for a simpler flavor.
Why is my batter so thick? Pumpkin adds moisture and density. The batter should be thick but pourable. If it’s too thick, add a splash more milk to loosen it a bit.
Can I make these dairy-free? Yes. Substitute the whole milk with your favorite plant-based milk and swap oil for a neutral vegetable oil or melted coconut oil.
How do I keep pancakes warm before serving? A low oven (200°F/93°C) works perfectly to stack and keep pancakes warm without drying them out.