If you’re craving a breakfast that feels like a warm hug on a crisp autumn morning, this Pumpkin Pancakes Recipe is going to be your new go-to. Imagine fluffy, tender pancakes infused with the cozy flavors of pumpkin and spices, paired perfectly with a drizzle of warm maple syrup. With just a handful of wholesome ingredients, you’ll bring a touch of fall magic to your breakfast table that’s both satisfying and utterly delicious.

Ingredients You’ll Need

The image shows various baking ingredients arranged neatly on a white marbled surface. In the center, there is one large white bowl filled with white flour. Surrounding it are smaller bowls and items: melted yellow butter in a white bowl on the top left, a clear glass bottle of milk on the bottom left, two brown eggs placed beside a small round bowl of cocoa powder, and a small wooden plate with butter chunks nearby. There is also a small ceramic bowl with cinnamon powder, a pink bowl with white sugar, a grey bowl with salt, a small white bowl with baking powder, a green bowl full of bright orange pumpkin puree, and a clear measuring cup filled with a dark liquid on the top right. Each item is distinct in color and texture, set clearly apart from the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet essential ingredients sets the foundation for these Pumpkin Pancakes to shine. Each one plays a special role, whether it’s the richness of pumpkin puree, the fragrant spices, or the balance of wet and dry elements that create the perfect texture and flavor.

Whole milk: Provides a creamy base to keep your pancakes tender and moist.
Pumpkin puree: Brings natural sweetness, moisture, and that vibrant autumn color.
Large eggs: Bind everything together and help the pancakes rise beautifully.
Unsalted butter, melted: Adds richness without overpowering the spices.
Vanilla extract: Enhances the natural sweetness and rounds out the flavors.
All-purpose flour: Gives structure while keeping the pancakes soft and fluffy.
Baking powder: The leavening agent that lifts your pancakes for a light texture.
Baking soda: Works with the acidic pumpkin to make the pancakes extra fluffy.
Granulated sugar: Sweetens just enough to balance the spices and pumpkin’s earthiness.
Sea salt: Elevates the flavors and balances the sweetness perfectly.
Ground allspice: Adds warm, complex notes that make the pancakes feel truly special.
Ground cinnamon: Brings that classic pumpkin spice aroma we all love.
Ground ginger: Offers a subtle zing that wakes up the taste buds.
Salted butter for cooking and serving: Ensures each bite melts in your mouth with a savory touch.
Maple syrup, warmed: The perfect sweet topping that ties everything together beautifully.

How to Make Pumpkin Pancakes Recipe

Step 1: Mix the Wet Ingredients

Start by whisking together the whole milk, pumpkin puree, eggs, melted unsalted butter, and vanilla extract in a large bowl. Combining these first ensures the pumpkin and butter are evenly distributed, which is key to that moist, tender pancake texture you’re after.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, sea salt, ground allspice, cinnamon, and ginger. Mixing all the dry ingredients thoroughly allows the spices and leavening agents to be evenly dispersed, creating a balanced and aromatic flavor throughout every pancake.

Step 3: Bring Wet and Dry Together

Pour the dry ingredients into the wet mixture and gently stir until just combined. Resist the urge to overmix! A few lumps are okay and help keep your pancakes light and fluffy. This step is where the magic happens, as the batter develops into that irresistible texture.

Step 4: Heat the Pan and Cook

Heat a large skillet or griddle over medium heat and melt a tablespoon of salted butter. Once sizzling, pour batter in small circles (about ¼ cup per pancake). Cook until bubbles appear on the surface and edges look set, about 2 to 3 minutes, then flip and cook for another 1 to 2 minutes until golden brown and cooked through.

How to Serve Pumpkin Pancakes Recipe

A single round pancake is shown cooking on a black non-stick pan with bubbles of melted butter around it. The pancake is golden brown with a slightly darker rim, and it has small bubbles and holes spread across its surface. The texture looks soft and slightly porous, with an even color showing light and darker brown spots. The background is the black pan's surface dotted with shiny, foamy butter spots. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your pumpkin pancakes with a pat of salted butter that melts into every crevice, and drizzle with warm maple syrup for that classic touch of sweetness. For a festive twist, sprinkle a pinch of cinnamon or chopped toasted pecans to add crunch and aroma.

Side Dishes

Balance the warm spices and softness with a side of crispy bacon or sausage for a savory contrast that’s pure comfort food. Fresh fruit like sliced apples or a dollop of Greek yogurt can add a refreshing brightness to the plate.

Creative Ways to Present

Create a beautiful pancake stack layered with whipped cream and caramelized pecans, or serve the pancakes topped with a scoop of vanilla ice cream for a decadent brunch or dessert option. For a fun twist, sprinkle powdered sugar on top and add a cinnamon stick on the side for that cozy, café vibe at home.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the pancakes cool completely before storing them in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 3 days, making for an easy breakfast or snack on busy mornings.

Freezing

Pumpkin pancakes freeze beautifully. Arrange cooled pancakes in a single layer on a baking sheet and freeze for about an hour. Then stack them with parchment paper between each pancake and place them in a freezer-safe bag. They’ll keep well for up to 2 months and thaw quickly when you’re ready to enjoy.

Reheating

For reheating, pop frozen or refrigerated pancakes into a toaster or toaster oven to re-crisp the edges and warm them through. Alternatively, heat gently in a nonstick skillet with a little butter. Avoid microwaving if you want to keep that delightful fluffy texture intact.

FAQs

Can I use canned pumpkin for this Pumpkin Pancakes Recipe?

Absolutely! Canned pumpkin puree works perfectly and makes this recipe incredibly convenient while maintaining that rich, authentic pumpkin flavor.

What if I don’t have all the spices listed?

You can still make delicious pumpkin pancakes with just cinnamon and a pinch of salt. The other spices add complexity, but cinnamon alone brings plenty of warmth and flavor.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results to keep your pancakes tender and fluffy.

Are these pancakes suitable for kids?

Definitely! Kids love the sweet pumpkin flavor and soft texture. Just be mindful of how much maple syrup you add for smaller appetites.

How thick should the batter be?

The batter should be pourable but thick enough to hold its shape on the griddle. If it seems too thick, add a splash of milk; if too runny, sprinkle in a little flour.

Final Thoughts

There’s something truly special about this Pumpkin Pancakes Recipe that brings joy to breakfast tables any time of year, especially when fall is in the air. It’s an easy, crowd-pleasing way to enjoy the cozy flavors of pumpkin and warm spices in a fluffy, buttery stack. I can’t wait for you to try it out and share the delicious comfort it brings with your loved ones!

Pumpkin Pancakes Recipe