I absolutely love this Pumpkin Pancakes Recipe because it strikes the perfect balance between cozy fall flavors and fluffy, tender pancakes. Whenever I make these, my kitchen fills with the warm aroma of cinnamon and pumpkin pie spice, and honestly, it just feels like a warm hug on a plate. Whether you’re looking to brighten up a weekend breakfast or impress guests for a seasonal brunch, these pancakes are a fantastic go-to.
What makes this Pumpkin Pancakes Recipe especially worth trying is how easy it is to whip up a batter that’s both rich and smooth, thanks to a little blender magic I discovered. You’ll find that the pancakes come out light yet packed with that signature pumpkin flavor everyone loves. Plus, you can add chocolate chips or keep them classic. They’re just endlessly adaptable for your family or guests!
Why You’ll Love This Recipe
- Perfect Fall Flavor: The blend of cinnamon, pumpkin pie spice, and pumpkin puree offers an authentic seasonal taste.
- Fluffy and Tender Texture: Using whole milk and baking soda together creates the lightest pancakes without heaviness.
- Easy Blender Method: Using a blender ensures a smooth, lump-free batter with minimal effort.
- Versatile Add-Ins: You can easily toss in chocolate chips or keep it simple to suit your taste.
Ingredients You’ll Need
Every ingredient in this Pumpkin Pancakes Recipe works together to deliver that classic, comforting taste and fluffy texture. I always recommend fresh or canned pumpkin puree for ease, and whole milk really helps keep pancakes moist and tender.
- All-purpose flour: This provides the perfect structure without making the pancakes dense.
- Baking powder: Adds rise and fluffiness; key to light pancakes.
- Baking soda: Reacts with the acidity of pumpkin and milk to create lift.
- Salt: Enhances all the sweet spices and balances flavors.
- Ground cinnamon: Essential for that warm, cozy fall flavor.
- Pumpkin pie spice: A blend of warm spices that elevates the pumpkin’s taste.
- Pumpkin puree: Use canned for convenience or homemade for freshness.
- Brown sugar: Adds caramel notes and moisture.
- Egg: Binds everything together and adds richness.
- Canola or vegetable oil: Keeps pancakes tender and moist.
- Whole milk: Makes the batter rich and pancakes soft; buttermilk is a great substitute.
- Optional chocolate chips: A fun addition if you want to add a bit of sweetness and texture.
Variations
I love how versatile this Pumpkin Pancakes Recipe is—you can easily tweak it to suit dietary needs or flavor preferences. Don’t be afraid to get creative or make it your own!
- Chocolate Chip Addition: Whenever I’ve thrown in semi-sweet chocolate chips, it’s been an instant hit with kids and adults alike—melty little pockets of sweetness make breakfast feel extra special.
- Gluten-Free Version: I once swapped in a gluten-free flour blend and, although slightly less fluffy, the pancakes still tasted amazing with that warm pumpkin spice profile.
- Dairy-Free Substitution: For friends who can’t do dairy, almond or oat milk works well, plus coconut oil instead of vegetable oil for a subtle twist.
- Extra Spice Kick: If you love a bit more heat, add a pinch of ground ginger or freshly grated nutmeg to the mix — it really amps up the cozy factor.
How to Make Pumpkin Pancakes Recipe
Step 1: Mix Your Dry Ingredients
Start by whisking together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl — preferably one with a pour spout to make the next step easier. You’ll want to make sure these are combined thoroughly for even flavor and rise. I always set the bowl aside once done so I can work on the wet ingredients next without contamination.
Step 2: Blend the Wet Ingredients Smooth
I highly recommend using a blender for this step — it guarantees a silky, lump-free batter that’s a dream to cook. Just add the pumpkin puree, brown sugar, egg, oil, and whole milk to the blender and blend on high for about 45 seconds. This break down of the pumpkin is especially helpful if you’re using fresh pumpkin puree, which can be a bit chunkier. If you don’t have a blender, whisk vigorously by hand or use a hand mixer until well combined.
Step 3: Combine Wet and Dry Ingredients Gently
Pour the wet ingredients into the dry and stir gently using a whisk or spatula until you can’t see any dry flour bits at the bottom. The batter will be thick and lumpy — that’s perfect, and you should avoid overmixing to keep pancakes tender. If you’re adding chocolate chips, fold them in carefully now.
Step 4: Cook Your Pancakes to Golden Perfection
Preheat your griddle or skillet over medium heat and generously coat with butter or nonstick spray. Once the surface is hot, drop heaping 1/4-cup servings of batter onto the griddle. Watch for the edges to set and holes to appear on top—this usually takes about 2-3 minutes. Flip and cook for another 1-2 minutes until the other side turns golden brown. If cooking a large batch, keep cooked pancakes warm in a low oven at 200°F (93°C) until ready to serve.
Pro Tips for Making Pumpkin Pancakes Recipe
- Use a Blender: Blending the wet ingredients gives you a smoother, more consistent batter that makes fluffier pancakes every time.
- Don’t Overmix: Stir just until no dry spots remain; overmixing makes pancakes tough.
- Keep Pancakes Warm: Use a low oven to hold cooked pancakes while you finish the batch, so everyone eats warm.
- Preheat Your Pan Properly: A medium heat and well-coated griddle prevent sticking and ensure golden-brown pancakes.
How to Serve Pumpkin Pancakes Recipe
Garnishes
I’m a sucker for a classic pat of butter melting on top with pure maple syrup drizzled all over — it’s heavenly with pumpkin pancakes. Lately, I’ve been loving a sprinkle of toasted pecans or a spoonful of whipped cream for an extra-special touch. If you added chocolate chips to the batter, a dusting of powdered sugar finishes the look beautifully.
Side Dishes
To keep things balanced, I like pairing these pumpkin pancakes with fresh fruit like sliced apples or a simple berry compote. Crispy bacon or breakfast sausage also works great if you want a savory contrast. And nothing beats a hot cup of coffee or chai tea alongside these pancakes on a crisp morning!
Creative Ways to Present
For holidays or special brunches, I’ve stacked these pancakes tall and layered them with cream cheese frosting or pumpkin butter between each layer like a mini cake. Sometimes I add edible flowers or a dusting of cinnamon sugar on top to make the breakfast table extra festive. It’s always a crowd-pleaser and delivers that “wow” moment.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which happens less often than you’d think!), I store them in an airtight container in the fridge. They stay fresh and delicious for up to 5 days — perfect for a quick breakfast or snack during the week.
Freezing
One of the best things about this Pumpkin Pancakes Recipe is how well the pancakes freeze. I separate them with parchment paper in a freezer-safe container and freeze for up to three months. On busy mornings, you can grab a stack, pop them straight from the freezer into the microwave or oven, and enjoy pumpkin goodness in minutes.
Reheating
To reheat, I usually toast the pancakes lightly or warm them on a baking sheet in a 350°F oven for 6-8 minutes. This keeps the edges crisp rather than soggy, and the inside perfectly warm — way better than a microwave alone, but the microwave works well if you’re short on time.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! Fresh pumpkin can be used, but you’ll want to cook and puree it well beforehand for a smooth consistency. Using a blender when mixing the wet ingredients helps ensure your batter stays smooth when fresh pumpkin is included.
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What can I substitute for whole milk?
Buttermilk is a fantastic substitute that adds a slight tang and tenderness. If you don’t have buttermilk, any lower-fat dairy or nondairy milk like almond, oat, or soy milk works, but expect a slight shift in texture and flavor.
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Can I prepare the batter the night before?
It’s best not to mix the wet and dry ingredients together in advance because baking powder activates once wet, which reduces the rise. However, you can prepare the dry ingredients and wet ingredients separately and store them covered in the fridge overnight, then combine just before cooking.
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How do I keep my pumpkin pancakes from sticking?
Make sure your pan or griddle is properly preheated on medium heat and generously greased with butter or nonstick spray. Avoid flipping too early; wait for the edges to look set and holes to appear on top before flipping.
Final Thoughts
This Pumpkin Pancakes Recipe has become a staple in my kitchen during the fall, and honestly, even beyond autumn because it’s just that good. It’s easy to make, and the flavors are deeply comforting, perfect for cozy mornings. I truly hope you give this recipe a try and enjoy the same warm smiles it brings to my family’s breakfast table — you won’t regret it!
Print
Pumpkin Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 12 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
These Pumpkin Pancakes are a perfect fall breakfast treat, featuring a rich and tender batter made with pumpkin puree and warm spices like cinnamon and pumpkin pie spice. The pancakes are fluffy with a slight sweetness and offer an optional addition of semi-sweet chocolate chips for extra indulgence. Easy to make on a griddle or skillet, they are ideal for cozy mornings and can be kept warm in the oven or stored for later enjoyment.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice*
Wet Ingredients
- 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
- 1/3 cup (67g) packed light or dark brown sugar
- 1 large egg
- 3 Tablespoons (45ml) canola or vegetable oil
- 1 and 1/2 cups (360ml) whole milk*
Optional
- 1 cup (180g) semi-sweet chocolate chips
For Cooking
- Butter or nonstick spray
Instructions
- Mix Dry Ingredients: In a large bowl, preferably with a pour spout, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until fully combined. Set this mixture aside.
- Blend Wet Ingredients: Add the pumpkin puree, brown sugar, egg, oil, and whole milk to a blender. Blend on high for about 45 seconds until the batter is smooth and well combined, which is especially important if using fresh pumpkin puree. Alternatively, whisk these ingredients thoroughly by hand or with a hand mixer.
- Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients and gently whisk until no dry flour remains. It’s normal for the batter to be thick and slightly lumpy. If desired, fold in the semi-sweet chocolate chips now.
- Preheat and Prepare Cooking Surface: Heat a griddle or large flat skillet over medium heat, or preheat an electric griddle to 375°F (190°C). Coat the surface generously with butter or nonstick cooking spray to prevent sticking.
- Cook Pancakes: Pour a heaping 1/4 cup of batter onto the hot griddle or skillet for each pancake. Cook until the edges set and bubbles appear on the surface, about 2 to 3 minutes. Flip the pancakes and cook the other side until golden and cooked through, about 1 to 2 additional minutes. Reapply butter or spray for subsequent batches as needed.
- Keep Warm and Serve: Keep pancakes warm by placing them in a preheated oven at 200°F (93°C) until all are cooked. Serve immediately with toppings such as butter, pure maple syrup, or a preferred topping like maple pecan syrup.
- Storage: Cover leftovers and refrigerate for up to 5 days. Pancakes freeze well for up to 3 months and can be reheated in the microwave or oven.
Notes
- Make Ahead & Freezing: Pancakes freeze well for up to 3 months. Reheat in the microwave or oven (350°F/177°C for 6–8 minutes, covered loosely with foil) before serving.
- Batter Prep: Do not prepare the full batter the night before as baking powder activates once wet. Instead, mix dry and wet ingredients separately and store them covered in the refrigerator overnight.
- Flour Substitution: For a lighter texture, use all-purpose flour. Whole wheat flour can make pancakes dense; if using, substitute 1 cup and increase milk to 1 3/4 cups.
- Pumpkin Pie Spice: Available in stores or make your own blend of 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice plus the cinnamon—this is in addition to the 2 teaspoons of cinnamon listed.
- Milk Options: Whole milk yields richer pancakes; buttermilk is the best substitute. Lower-fat or nondairy milk can also be used but may affect texture and richness.
- Use a blender for smoother batter, especially when using fresh pumpkin puree.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
