Pumpkin pancakes aren’t just a cozy seasonal treat—they’re the ultimate comfort breakfast you’ll find yourself craving all year round. Whether you’re whipping up a quick brunch for family or treating yourself on a slow fall morning, this pumpkin pancakes recipe strikes the perfect balance of soft, spiced, and satisfying. It’s not your average pancake recipe either—we’re talking silky batter, a whisper of cinnamon and pumpkin pie spice, and optional melty chocolate chips that take things over the top.
Don’t miss our twist on classic pancakes—perfectly moist and fluffy with a deep, rich pumpkin flavor in every bite.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick to make: Comes together in just 20 minutes, start to finish
- Simple pantry ingredients: No hard-to-find items or specialty equipment needed
- Cozy and seasonal: Bursting with warm spices and real pumpkin
- Kid and adult approved: A crowd-pleaser for every fall gathering or lazy Sunday brunch
- Optional chocolate chips: Adds a gooey touch of indulgence
- Unique smooth batter technique: Blending the wet ingredients ensures an ultra-light texture
These aren’t just regular pumpkin pancakes—they’re fluffy on the inside, golden on the outside, and filled with cozy autumn flavor. Whether topped with whipped cream, maple syrup, or toasted pecans, they’re guaranteed to impress guests or satisfy your craving for something deliciously different.
Ingredients Needed
For the Dry Mix
- 2 cups (250g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (store-bought or homemade)
For the Wet Mix
- 1¼ cups (285g) pumpkin puree (canned or fresh, not pumpkin pie filling)
- ⅓ cup (67g) packed brown sugar (light or dark)
- 1 large egg, at room temperature
- 3 tablespoons (45ml) vegetable or canola oil
- 1½ cups (360ml) whole milk, warmed slightly for better blending
Optional Add-ins
- 1 cup (180g) semi-sweet chocolate chips
For Cooking
- Unsalted butter or nonstick spray for greasing the skillet or griddle
Tip: Group ingredients ahead into wet and dry bowls to streamline the mixing process.
How to Make Pumpkin Pancakes
Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Whisk together until all ingredients are evenly distributed. Set aside.
Blend the Wet Ingredients
For a smoother batter and richer texture, add the pumpkin puree, brown sugar, egg, oil, and milk into a high-speed blender (we love using a Ninja or Vitamix for this). Blend on high for about 45 seconds until the mixture is velvety and fully incorporated.
Why this works: Blending breaks down the dense pumpkin and creates an airy batter for fluffier pancakes.
Combine Wet and Dry
Pour the blended wet mix into the dry mix. Using a silicone spatula or whisk, gently fold the two together just until combined. Avoid over-mixing. A few small lumps are completely fine.
If using, fold in the chocolate chips here.
Preheat and Grease the Griddle
Heat a nonstick skillet or griddle over medium heat. If using an electric griddle, set it to 375°F (190°C). Lightly coat with butter or spray generously with nonstick cooking spray.
Cook the Pancakes
Scoop a heaping ¼ cup of batter onto the hot surface. Cook for 2–3 minutes, or until the edges begin to look set and small bubbles form on the surface. Flip carefully and cook for another 1–2 minutes until golden brown and cooked through.
Keep Pancakes Warm (Optional)
Place cooked pancakes on a baking sheet in a 200°F (93°C) preheated oven to keep them warm while finishing the rest of the batch.
Check out our Blueberry Pancakes Recipe for another breakfast idea!
Serving and Storage Tips
Serving Suggestions:
- Top with butter and a generous drizzle of pure maple syrup
- Add toasted pecans or a dusting of powdered sugar for crunch and sweetness
- For dessert-style indulgence, top with whipped cream and extra chocolate chips
Storage Tips:
- Fridge: Store leftovers in an airtight container for up to 4 days
- Freezer: Freeze between parchment paper layers in a zip-top bag for up to 2 months
- Reheating: Reheat in a toaster, oven at 350°F for 5–7 minutes, or microwave in 20-second intervals
Helpful Notes
- Homemade Pumpkin Spice: Mix ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves, and ½ tsp allspice for a custom blend
- Milk Substitutes: Almond or oat milk work great for dairy-free versions
- Egg-Free Option: Replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water)
- Make it Whole Wheat: Swap half the flour with whole wheat flour for added fiber
- No Blender? No problem—use a hand whisk or electric mixer for the wet ingredients
Don’t miss our homemade Panqueques for making it from scratch!
Pumpkin Pancakes
Ingredients
Method
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. Set aside.
- In a high‑speed blender or with an electric mixer, combine pumpkin puree, brown sugar, egg, oil, and milk. Blend until velvety smooth, about 45 seconds.
- Pour the wet mix into the dry ingredients and gently fold with a spatula or whisk until just combined. A few small lumps are fine. Fold in chocolate chips if using.
- Preheat a griddle or nonstick skillet over medium heat (about 190 °C if electric). Grease lightly with butter or nonstick spray.
- Scoop about ¼ cup of batter per pancake onto the hot surface. Cook 2–3 minutes until edges set and bubbles form, then flip and cook another 1–2 minutes until golden.
- Keep cooked pancakes warm on a baking sheet in a 200 °F (93 °C) oven while finishing the batch, if desired.
Notes
Conclusion
There’s nothing quite like waking up to the smell of warm, spiced pumpkin pancakes sizzling on the skillet. This recipe offers everything you could want: simplicity, flavor, and just enough indulgence to make breakfast feel special. Whether you’re treating guests or just making your own morning brighter, these pancakes are sure to be a go-to favorite.
If you gave this recipe a try, let us know how it turned out! Leave a comment below and a 5-star rating—it helps others find this recipe too.
Thinking of adding your own spin? Chocolate drizzle? Apple topping? We want to hear about it!
And hey—share the joy! Snap a pic and tag us on social media.
Frequently Asked Questions (FAQ)
Can I use almond milk instead of whole milk?
Absolutely! Almond milk or oat milk both work as dairy-free alternatives. Just be aware they may slightly alter the texture, making it a little lighter.
How can I make these pumpkin pancakes gluten-free?
Swap the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for best texture.
Can I make the batter ahead of time?
Yes! You can mix the batter the night before and refrigerate it. Just give it a gentle stir before using, as it may thicken overnight.
Why are my pancakes too dense or gummy?
Overmixing is the usual culprit. Stir the batter just enough to incorporate the ingredients—some lumps are okay!
Can I freeze pumpkin pancakes?
Definitely. Cool completely, separate with parchment, and freeze. Reheat directly from frozen in a toaster or oven.
What’s the best way to keep pancakes warm while cooking the rest?
Place them on a baking sheet in a 200°F oven. This prevents them from drying out and keeps them soft and fluffy.