Fluffy Pumpkin Pancakes

Get ready for the easiest upgrade to your morning pancakes, and I’m not just talking weekend breakfasts! Pumpkin pancakes look and taste fancy, but really, they’re just two ingredient swaps away from your classic flapjacks.

There’s something about pumpkin pancakes that instantly slows the morning down in the best way. For me, it’s the warm pumpkin pie spices and the way my kitchen smells like fall the moment the batter hits the pan. Or, maybe it’s just that pumpkin feels familiar and nostalgic (especially once the weather turns crisp!).

Now, start brewing your favorite roast of coffee and get to making these cozy pumpkin pancakes.

Why You’ll Love These Cozy Pumpkin Pancakes

I make these on slow weekends, on school mornings when we need a win, and sometimes on a breakfast-for-dinner evening when I need a low-effort meal. And, no kids will turn away pumpkin pancakes for dinner! Pumpkin does a lot of the work here—it keeps the pancakes fluffy, replaces some of the butter and egg, and adds a boost of fiber not typically found in pancakes.

Pumpkin adds moisture, while the spices add warmth to the batter, so these pancakes stay tender and flavorful with little fuss. You can adjust the spices to suit your taste, or swap out the pumpkin pie spice for your favorite baking spices.

Here’s why I love and continue to make these pumpkin pancakes fall long (and, honestly, throughout the year).

• Kids and adults alike love and gobble them up
• Made with pantry staples and canned pumpkin
• Easy enough for weekday mornings, special enough for weekends
• Make-ahead and serve all week
• A simple way to lean into fall flavors without baking
• And, you can use boxed pancake mix with only a few swaps (instructions down below)

Ingredients for Pumpkin Pancakes

Here’s what you’ll need to make a batch of spiced and fluffy pumpkin pancakes:

• Canned pumpkin (not pumpkin pie filling)
• All-purpose flour
• Baking powder
• Baking soda
• Pumpkin pie spice
• Salt
• Eggs
• Buttermilk
• Butter
• Vanilla extract

Optional add-ins:
Chocolate chips, chopped pecans, or walnuts all work beautifully here. We’re a big fan of chocolate chip pumpkin pancakes in my household.

How to make pumpkin pancakes

1. Whisk the dry ingredients

In a large bowl, add flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Whisk until everything is mixed in. You should see specks of pumpkin pie spice evenly distributed throughout the dry ingredients.

2. Mix the wet ingredients

In a separate bowl, mix pumpkin purée, eggs, buttermilk, and vanilla until smooth. Either in the microwave or in a small saucepan on the stove, melt butter and whisk into wet ingredients. It's important to mix well as soon as adding the melted butter before it cools down.

3. Combine wet and dry

Using a spatula, create a well in the bowl with dry ingredients. Pour the wet ingredients into the "well" of dry ingredients and gently stir just until combined. A few small lumps are totally fine—but overmixing will give you too-dense pancakes.

Let the batter rest for about 5 minutes while the pan heats up on the stove; have cooking spray or butter ready.

4. Cook the pumpkin pancakes

Heat a lightly greased skillet or griddle over medium heat. Using a trigger-release cookie scoop, pour 1-2 scoops of batter per pancake into the pan, depending on your preferred size. (I use 1 scoop, which measures to about 2 tablespoon or ⅛ cup, as seen in the recipe photos.)

Cook until bubbles form on the surface and the edges begin to set, about 4 minutes. You can check by gently lifting the bottom of the pancake, which should be golden brown. Flip and cook until golden brown on the other side, about 2 minutes. Repeat with the remaining batter.

5. Keep pancakes warm in the oven

Set your oven to 175º (typically the lowest option) or the 'keep warm' setting. Place cooked pancakes on an oven-safe plate and loosely cover with foil. Keep the pumpkin pancakes in the oven until the final batch is cooked.

Tips for the Best Pumpkin Pancakes

• Use pumpkin purée, not pie filling. Pie filling is pre-sweetened and spiced.
• Don’t overmix the batter. Gentle stirring and folding = fluffy pancakes.
• Adjust thickness as needed. Add a splash of milk if the batter feels too thick. I promise, you don’t have to get scientific! Just go with your heart on the consistency. If the batter feels too thin, add 1 tablespoon of flour at a time until it reaches desired connsistency.
• Keep finished pancakes warm covered with foil on an oven-safe plate with the oven set to low (or around 175º) while cooking the rest of the pancakes.
• For pre-made pancake batter, swap half the water with pumpkin and milk. Example, if you need 1 cup water for instant pancake batter, add ½ cup water, ¼ cup milk, and ¼ cup pumpkin.

Storage, freezing & reheating pumpkin pancakes

These pumpkin pancakes are great for make-ahead mornings. While I don't recommend making the batter ahead of time, you can certainly cook a batch (or few) ahead of time.

Store:

Keep leftovers in an airtight container in the fridge for up to 3 days. I like to add a piece of parchment in between each pancake to prevent sticking.

Freeze:

Let pancakes cool completely, then freeze in a single layer before transferring to a freezer-safe bag. You can also stack them with parchment in between if you don’t have time to freeze before moving storage containers.

Reheat:

From the fridge, I stick these in the microwave for about 35 seconds. You can also add these to the oven on a foil-lined baking sheet for about 7 minutes at 350º. From frozen, microwave them for 1 minute or until softened and warm.

Pumpkin Pancake Variations

• Dairy-Free Pumpkin Pancakes: Use full-fat coconut or almond milk instead of buttermilk. If you want to replace the butter, use vegetable oil or coconut oil 1:1.
• Whole Wheat Pumpkin Pancakes: Swap half the all-purpose flour for whole wheat flour.
• Chocolate Chip Pumpkin Pancakes: Drop chocolate chips onto each pancake immediately after adding batter to the pan. My family's favorite!
• Pumpkin Waffles: This batter works beautifully in a waffle iron, too.

Pumpkin pancakes recipe FAQ

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