These delicious, fluffy pumpkin pancakes are simply the best breakfast to make this fall! Your brunch game just got stronger thanks to their pumpkin spice, cinnamon and REAL pumpkin flavor!
I made these pumpkin pancakes for lunch over the weekend and they were a HIT! I heard things like “oooh awesome!” and “these are soo good mommy!” and “I ate too many now my belly hurts” as we enjoyed them!
These yummy and fluffy fall pancakes really can’t be beat! Super easy to make, amazing flavor, and perfectly moist while still being fluffy! (No dry pancakes allowed here!)
The Complete Guide to Making Pumpkin Pancakes
To make this dairy-free simply substitute your favorite non-dairy milk. I like almond milk!
You can substitute white flour for white whole wheat flour or a mixture of half white four and half whole wheat flour. You can use all whole wheat flour or a gluten-free flour blend, but your results may be different (most likely not quite as fluffy).
You can also use melted coconut oil or butter as a substitute for the vegetable oil. Just let the butter cool slightly before adding into to the other ingredients. Hot butter can clump up oddly in cold milk. One way to avoid that is to add the melted butter as the very last ingredient.
If you do not have pumpkin pie spice you can make your own! Combine the following and store in an airtight container (I mostly use ball jars for my mixes) for up to 6 months.
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Pumpkin Pancake Batter tips:
Combining the wet and dry ingredients separately is smart because it allows the baking powder and salt and other spices to distribute evenly. I love pumpkin spice, but I don’t want to get a bite of pancake that’s a big glob of pumpkin spice.
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Stirring the batter:
When stirring the wet ingredients into the dry ingredients, you want them to be just mixed smooth. If you whisk both together too hard you risk them being tough and flat. *womp-womp*
Pumpkin Pancake Batter too thin?
The batter should be thick, but still able to pour. You can tell your batter is too thin if your first trial pancakes come out flat and floppy, versus slightly crisp on the outside and nice and fluffy. Gently add in another tablespoon or two of flour to fix this.
If your pumpkin pancake batter is too thick (more like muffin batter)add an extra tablespoon of milk.
Batter discrepancies are generally due to measuring incorrectly or having larger size eggs.
Pro tips: Use a liquid measuring cup (this one is super easy to read) for milk and check it at eye level to ensure proper amount. Also, spoon flour into cup for proper measurement versus just scooping it out of the bag.
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Pancake cooking tips
When is the griddle ready/hot enough?
The griddle is ready for pancakes when you can flick a couple drops of water on the griddle and they sizzle up into beads.
When are the pancakes ready to flip?
Look for bubbles forming on the surface of the pancakes and then popping. When that happens–it’s go time!
What’s the best pancake size?
That’s up to your personal preference. Big pancakes can be tricky to flip, so I like to scoop my pancake batter out with a 1/3 cup to keep them relatively uniform. My daughter loves silver dollar size pancakes so I sometimes make those for her too! The small ones cook much faster–so keep an eye on them!
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Make ahead and freezing instructions for pumpkin pancakes
Can you make pancakes ahead of time?
Heck yeah! Pre-mix the wet and dry ingredients the night before for quick and easy day off prep! You can also make the pancakes ahead of time and refrigerate and reheat in the microwave (about 1 minute per 4 pancakes) or in the oven (300 for about 10 mintues).
Can you freeze pumpkin pancakes?
Sure thing! Simply let them cool to room temperature. Wrap individually in plastic wrap and then place in a freezer safe container, gallon size freezer bag or in aluminum foil. Good for 3 months, but I doubt they will last that long!
To dethaw: place on counter for 1-2 hours or in fridge overnight.
More great pumpkin recipes to try this fall!
Pumpkin Pancake Serving Suggestions
These pumpkin pancakes are amazing with a cold glass of milk, apple cider or a cup of coffee! When it comes to toppings the possibilities are pretty endless and amazing!
- With cream cheese
- With peanut butter
- With regular butter
- Walnuts or pecans topping
- Apple cinnamon topping
To make this pumpkin pancake recipe you may need…
- Electric pancake griddle is my pancake cooking method of choice (I like the even heat!) or a stovetop griddle if you prefer that style.
- A good pancake turner (aka spatula) is key to getting a nice easy flip!
- A pumpkin spice themed apron? Kinda gotta have it! ?
- A tortilla warmer can double as a pancake warmer! Perfect for keeping them warm off the griddle. (A trick I learned from my father-in-law!)
- 1 egg
- 3/4 cup milk
- 2 tbsp vegetable oil
- 1/2 cup canned pumpkin puree
- 1 cup white flour
- 1 tbsp brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- Beat egg until fluffy. Beat in remaining wet ingredients. (milk, oil, pumpkin) Set aside. In separate bowl whisk dry ingredients (flour, sugar, salt, baking powder, cinnamon and pumpkin pie spice) until thoroughly combined.
- Pour wet ingredients into dry ingredients and gently stir until smooth.
- Grease griddle with nonstick cooking spray, vegetable oil or butter.
- Pour batter by 1/4 or 1/3 cup scoop onto griddle. Cook pancakes until puffed and dry around edge and bubbles form and pop on top of the pancakes. Turn and cook on the other side until golden brown.
- Stack on plate and cover with towel or aluminum foil to keep warm while cooking remaining batter.
My family generally makes a double batch of this recipe to feed two adults and three hungry kids.
Nutrition Information:Yield: 9 Serving Size: 1 pancake
Amount Per Serving: Calories: 106Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 312mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 3g
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