Pumpkin Pancakes
Posted Sep 10, 2021, Updated Feb 23, 2024
This post may contain affiliate links. Please read our disclosure policy.
Light & fluffy with cozy fall spices and real pumpkin, this is the best pumpkin pancake recipe ever! These pumpkin pancakes are easy to make and are the perfect breakfast for a chilly fall morning.
We eat our fair share of pancakes around here, and these pumpkin pancakes are some of our favorites.
Light & fluffy with cozy fall spices and real pumpkin, this is the best pumpkin pancake recipe ever! They are easy to make and are the perfect breakfast for a chilly fall morning (or try these pumpkin cinnamon rolls, pumpkin donuts, or this pumpkin baked oatmeal).
We love serving them with maple syrup, cinnamon honey butter or whipped cream!
Pumpkin Pancakes: Ingredients & Substitutions
This pumpkin pancake recipe is best when made exactly as it’s written. However, if you’re interested in making some substitutions, here are a few that I have tried and can recommend.
- All-purpose flour. You can replace up to half of the all-purpose flour with white whole wheat, or whole wheat pastry flour.
- Granulated sugar. Organic cane sugar or brown sugar can be used in place of granulated sugar.
- Pumpkin Puree. No substitutes here! Be sure to use pure pumpkin (either canned or homemade) and not pumpkin pie filling.
- Greek yogurt. Plain or vanilla Greek yogurt both work well in this recipe, you can also use sour cream.
- Whole milk. 2% milk can be used in place of whole milk. I don’t recommend skim or fat free varieties, the rich flavor of these pumpkin pancakes depends on a little fat from the milk.
- Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
How to Make Pumpkin Pancakes
These pumpkin pancakes are easy to make in one bowl! As always, we’ll walk through the process step-by-step, and don’t forget to watch the video!
To begin, whisk together pumpkin puree and granulated sugar until it is dissolved. Then add Greek yogurt, maple syrup, egg, vanilla and whisk to combine.
Once the mixture is smooth, add the milk and whisk to combine.
Next, add the dry ingredients and stir until fully incorporated and the batter is uniform throughout.
Cook
I prefer to use an electric griddle to make pancakes because I can make eight at a time and it retains an even temperature. You can also heat a skillet to medium heat to cook these pumpkin pancakes that way.
To cook, heat an electric griddle to 350 degrees F and grease it with butter or cooking spray.
Then, scoop ¼ cup portions of the pancake batter onto the electric griddle and cook for 3-5 minutes on one side, or until the edges are set and bubbles form in the center.
Then flip the pancakes and cook for an additional 3-4 minutes on the second side, until it’s golden-brown.
Serve
Remove the pumpkin pancakes from the griddle and serve warm with butter (I recommend making this cinnamon honey butter – yum) and maple syrup. We also love serving these with a dollop of homemade whipped cream and a sprinkle of cinnamon.
Store
Store any leftover pumpkin pancakes in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 2 months. Reheat in the microwave or toaster.
To Freeze
To freeze, let the pancakes cool completely, then lay them in a single layer on a baking sheet and put it in the freezer. Freeze the pancakes until hardened and then transfer them to an airtight container to freeze for up to 2 months.
FAQs about Pumpkin Pancakes
I recommend flash-freezing these pumpkin pancakes before putting them in an airtight container so they don’t stick together! To do this, lay the pancakes out in a single layer on a baking sheet and put it in the freezer. Freeze the pancakes until hardened and then transfer them to an airtight container to freeze for up to 2 months.
These pumpkin pancakes stay fresh in an airtight container for up to 2 months.
When preparing these the night before, I prefer to mix the dry ingredients together and put them in an airtight container at room temperature. I mix the wet ingredients together and store in the refrigerator. Then I combine the two in the morning and start cooking. I don’t like to let the leavening agents and eggs react all night in the fridge.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Pumpkin Pancakes Recipe
Ingredients
- 1 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 tsp ground cinnamon
- 1 ½ tsp pumpkin pie spice
- 1 cup pumpkin puree
- ¼ cup granulated sugar
- ¼ cup full-fat Greek yogurt or sour cream
- 2 TBS pure maple syrup
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup whole milk
- butter or cooking spray for greasing the griddle
Instructions
- Heat an electric griddle to 350 degrees F.
- In a medium bowl, combine flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice. Set aside. (Or, simply add the dry ingredients on top of the wet once they are mixed)
- In a large bowl, whisk together pumpkin puree and granulated sugar until it is dissolved.
- Add Greek yogurt, maple syrup, egg, vanilla and whisk to combine.
- Add milk and whisk to combine.
- Add dry ingredients and stir until fully incorporated and the batter is uniform throughout.
- Grease the pre-heated griddle with cooking spray or butter.
- Scoop ¼ cup portions of the pancake batter onto the electric griddle.
- Cook for 3-5 minutes on one side, or until the edges are set and bubbles form in the center.
- Flip and cook an additional 3-4 minutes on the second side, until it’s golden-brown.
- Remove from griddle and serve warm with butter and maple syrup.
Video
Notes
- All-purpose flour. You can replace up to half of the all-purpose flour with white whole wheat, or whole wheat pastry flour.Â
- Granulated sugar. Organic cane sugar or brown sugar can be used in place of granulated sugar.Â
- Pumpkin Puree. No substitutes here! Be sure to use pure pumpkin (either canned or homemade) and not pumpkin pie filling.
- Greek yogurt. Plain or vanilla Greek yogurt both work well in this recipe, you can also use sour cream.
- Whole milk. Â 2% milk can be used in place of whole milk. I don’t recommend skim or fat free varieties, the rich flavor of these pumpkin pancakes depends on a little fat from the milk.Â
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
For anyone wondering – gluten free 1-1 flour works wonderfully in this recipe. Hands down our families favorite pancake for chilly mornings!
These have the perfect blend of spices and were devoured by my family- even my husband who fasts decided to skip today 🙂
I doubled the recipe to use an entire can of pumpkin and will freeze the leftovers for easy options this week.
Thanks for a great recipe!
I wanted to add one more thing, because I am already making another batch! I was out of sour cream and Greek yogurt, so I put cottage cheese in the vitamix to blend out the curds, and used that instead. It works just as welll!
Just fyi-
Laura,
This is such a fabulous recipe to make during the fall months. I’m always looking for recipes where I can incorporate this hearty vegetable. Delicious!