My Easy Pumpkin Pancakes are fluffy homemade pancakes made with real pumpkin puree and warm pumpkin pie spice. They’re simple to make, full of fall flavor, and perfect for a family breakfast. My family considers them “the best pumpkin pancakes in the world!”.
Fluffy Pumpkin Pancakes for Fall Mornings
If you love pumpkin season, you need these pumpkin pancakes on your breakfast table! These pancakes are fluffy, flavorful, and made with real pumpkin puree, giving them the perfect pumpkin taste without being too heavy. They’re a simple homemade breakfast that feels special but comes together in just a few minutes.
Once fall hits, I’m always looking for new ways to use pumpkin in the kitchen. From my Homemade Pumpkin Scones (Starbucks Recipe) to my Baked Pumpkin Donuts, my family knows pumpkin recipes are coming! These pumpkin pancakes have become a favorite because they’re easy enough for a weekday breakfast but special enough for a slow weekend morning with butter, maple syrup, and a big stack on the table.
Recipe Tips + Helpful Notes
- Pumpkin puree — Make sure you use pure pumpkin puree, not pumpkin pie filling. The pumpkin adds moisture, flavor, and makes these pancakes extra soft.
- Pumpkin pie spice — This gives the pancakes that classic fall flavor. If you don’t have pumpkin pie spice, you can use your favorite cinnamon spice blend.
- Batter consistency — Pancake batter should be thick but still easy to pour. If it looks too thin, add a little more flour until it reaches the right texture.
- Don’t overmix — Stir the batter until everything is combined. A few small lumps are totally fine and help keep pancakes fluffy.
- Cooking pancakes — Wait until the pancakes are golden before flipping. Don’t rush the flip—let the first side cook so they hold together.
- Serving ideas — We love these with butter and maple syrup, but whipped cream, chopped nuts, or a sprinkle of cinnamon sugar are also delicious.
Storing Leftover Pumpkin Pancakes
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them in the microwave for a quick breakfast or pop them in the toaster for slightly crisp edges.
You can also freeze pumpkin pancakes. Place them in a freezer bag with parchment paper between each pancake and reheat straight from frozen.
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Easy Fluffy Pumpkin Pancakes
PrintIngredients
- 1 cup flour
- 1 teaspoon pumpkin pie spice
- 2 tablespoon sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 4 eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup pumpkin puree
Instructions
- In large bowl mix together flour, pumpkin pie spice, sugar, salt and baking powder.
- In smaller bowl mix eggs, butter, vanilla, milk and pumpkin.
- Add wet ingredients to dry ingredients bowl and mix until smooth.
- At this time if you think the batter is too runny, add a little bit more flour (1-2 tablespoons) until thicker.
- Spray pan or griddle with cooking spray and put on medium high heat on your burner.
- Add 1/3 cup batter per pancake, fitting in as many as can in the pan.
- Cook pancakes until golden brown and then flip to the other side.
- Enjoy – serve with butter and maple syrup.
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