Dessert

Pumpkin Pancakes Recipe

ByNoah Steele December 15, 2025December 15, 2025

Introduction

Pumpkin pancakes are a cozy, flavorful twist on a classic breakfast favorite. These fluffy pancakes combine warm pumpkin spice with the rich taste of pumpkin purée, perfect for autumn mornings or any time you crave a comforting treat.

A stack of three golden brown pancakes sits in the middle of a white plate with a decorative edge. The pancakes have a slightly uneven texture with small bubbles and crispy spots on the surface. On top of the stack, there is a bright orange-red maple leaf with intricate dark veins. Syrup lightly glistens around the base of the pancakes, spreading unevenly on the plate. There is a sprinkle of cinnamon powder scattered around the plate and some syrup dripping off the side, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups All-Purpose Flour
1 1/3 tablespoons Baking Powder

1/2 teaspoon Salt
1 tablespoon Granulated Sugar

1/2 teaspoon Pumpkin Pie Spice
1 cup Milk

1 Egg
2 tablespoons Canned Pumpkin Purée
2 tablespoons Butter

Powdered Confectioners Sugar, to taste
Ground Cinnamon, to taste

Instructions

Step 1: In a bowl, mix the all-purpose flour, baking powder, salt, granulated sugar, and pumpkin pie spice until well combined.

Step 2: Make a well in the center of the dry ingredients and add the egg, canned pumpkin purée, melted butter, and milk. Stir gently until the batter comes together; do not overmix.
Step 3: Heat a small amount of butter in a pan over medium heat. Spoon the batter onto the pan to form pancakes.
Step 4: Cook the pancakes for about 2-3 minutes or until bubbles appear on the surface and the edges look set.

Step 5: Flip the pancakes and cook for another 2-3 minutes until golden and cooked through.
Step 6: Serve warm, sprinkled with powdered confectioners sugar and ground cinnamon to taste.

Tips & Variations

For extra fluffy pancakes, separate the egg and beat the white until stiff before folding it into the batter.

Use almond or oat milk as a dairy-free substitute in the recipe.
Add chopped nuts or chocolate chips to the batter for added texture and flavor.
Fresh pumpkin purée can be used instead of canned if available; just ensure it’s smooth and well blended.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet or microwave until heated through. For longer storage, freeze pancakes separated by parchment paper in a freezer bag for up to 1 month, reheating directly from frozen.

How to Serve

There is a stack of three golden brown pancakes on a white decorative plate, each pancake showing a slightly uneven, textured surface with some darker brown spots. At the top center of the pancakes, there is a bright orange-red maple leaf placed flat as decoration. The plate is lightly sprinkled with brown spice powder around the edges, and some maple syrup is pooled and drizzled near the plate's right side. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make pumpkin pancakes without pumpkin pie spice?

Yes, you can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves to taste, or simply use cinnamon alone for a milder flavor.

Can I prepare the batter in advance?

While pancake batter is best used fresh, you can prepare it up to a day ahead and keep it covered in the refrigerator. Give it a gentle stir before cooking as it may thicken slightly.