This Easy Pumpkin Pancake Recipe is the best fall breakfast. Warm pumpkin spice mixes with soft, fluffy pancakes for the perfect flavor combination. You can freeze leftovers for an easy breakfast on a busy morning.
Quick
Minimal prep
You’ll Learn: How to make soft and fluffy pancakes that taste like fall
Worth It: You can make ahead, freeze, and pull out to enjoy on a busy week
Bonus: This recipe requires little prep and is quick to make
Why you’ll love this recipe
- Fall brunch favorite – These pumpkin pancakes are perfect for a fall brunch! They are great to whip up in big batches for a group.
- Freezer friendly – Make extra pancakes and store them in the freezer for quick breakfasts on busier mornings.
- Easy to make – Homemade pancakes don’t need to be complicated! This recipe is so easy to make and perfect for having kids help make breakfast.
Serving Suggestions
This pumpkin pancake recipe is great for serving at a brunch. You can pair it with an asparagus and cheddar galette, or a potato frittata. Another great option is air fryer breakfast potatoes.
To complement your pumpkin pancakes, make up some pumpkin spice latte syrup to serve with your coffee!
Ingredients and Ingredient Substitutions
- All purpose flour – the flour is the base of your pancakes. You can also substitute 1:1 gluten free flour.
- Baking powder – baking powder will give you a little rise for the perfect fluffy pancake
- Pumpkin pie spice – all of the classic pumpkin pie flavor will come from this spice blend
- Salt – add salt to intensify all of the flavors in your pancakes
- Pumpkin purée – pumpkin puree adds the texture and moisture to your pancakes
- Milk – use your preferred milk to bring these pancakes together. Whole milk will provide a creamier texture
- Egg – the egg binds together your pancake batter
- Melted butter – some melted butter adds the buttery taste and texture to your batter,
- Maple syrup – I love to add some syrup to the batter for sweetness in every bite
- Vanilla extract – you can add extract or vanilla bean paste to give that deep vanilla flavor
- Butter and oil – use butter or a neutral oil to cook your pumpkin pancakes
How to make
Step 1: Prepare Pancake batter
In a medium bowl whisk together all purpose flour, baking powder, pumpkin pie spice, and salt. In a separate small bowl whisk together pumpkin puree, milk, egg, melted butter and maple syrup.
Fold wet ingredients into dry with a flat spatula. Be careful not to overmix – it’s okay to leave some lumps! Leave the batter to thicken while you preheat the pan.
Step 2: Cook Pancakes
Preheat a pan over medium heat and add a little butter and oil to the pan – I find that a mix of both butter and oil works well for crispy edges.
Add about ¼ cup of batter per pancake to the preheated pan. Cook until the surface is covered with bubbles that start to pop. Flip the pancake and cook for 1 minute on the other side.
Cook in batches adding extra oil and butter for each batch. Serve immediately with butter and syrup or your favorite toppings.
Storage
I like to store leftover from this pumpkin pancake recipe in the fridge for up to five days. I also like to store extras in the freezer for up to three months.
Check out These Other Delicious pumpkin Brunch Treats
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Easy Pumpkin Pancake Recipe
Ingredients
- 1 cup all purpose flour
- 2 tsp baking powder
- 1 tbsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup pumpkin purée
- 3/4 cup milk
- 1 egg
- 2 tbsp melted butter
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Butter and oil for cooking
Instructions
- In a medium bowl whisk together all purpose flour, baking powder, pumpkin pie spice, and salt. In a separate small bowl whisk together pumpkin puree, milk, egg, melted butter and maple syrup.
- Fold wet ingredients into dry with a flat spatula. Be careful not to overmix – it’s okay to leave some lumps! Leave the batter to thicken while you preheat the pan.
- Preheat a pan over medium heat and add a little butter and oil to the pan – I find that a mix of both butter and oil works well for crispy edges.
- Add about ¼ cup of batter per pancake to the preheated pan. Cook until the surface is covered with bubbles that start to pop. Flip the pancake and cook for 1 minute on the other side.
- Cook in batches adding extra oil and butter for each batch. Serve immediately with butter and syrup or your favorite toppings.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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