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    Home » Pumpkin Pancakes

    Pumpkin Pancakes

    Published: Sep 10, 2021 · Modified: Oct 21, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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. 

    a stack of 6 Pumpkin Pancakes with butter and pecans and maple syrup being poured on top

    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).

    a stack of 6 Pumpkin Pancakes with a piece cut out so you can see the inside.

    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. 

    overhead photo of the ingredients in this Pumpkin Pancake recipe
    • 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!

    Whisk together wet ingredients

    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.

    two photos showing How to Make Pumpkin Pancakes - whisking the wet ingredients

    Once the mixture is smooth, add the milk and whisk to combine.

    two photos showing How to Make Pumpkin Pancakes - whisking in milk

    Add dry ingredients

    Next, add the dry ingredients and stir until fully incorporated and the batter is uniform throughout.

    two photos showing How to Make Pumpkin Pancakes - whisking in dry ingredients

    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.

    two photos showing How to Make Pumpkin Pancakes - cooking on a griddle

    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.

    front view of syrup pouring over the top of a stack of 6 Pumpkin Pancakes

    FAQs about Pumpkin Pancakes

    How do you freeze 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.

    How long do pancakes last in the freezer?

    These pumpkin pancakes stay fresh in an airtight container for up to 2 months.

    Can you make pancake batter the night before?

    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.

    a fork holding a bite of Pumpkin Pancakes in front of a stack of Pumpkin Pancakes

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    Pumpkin Pancakes

    Pumpkin Pancakes Recipe

    Laura
    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.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 14 Pancakes
    Calories 88 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • whisk
    • electric griddle

    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
    Prevent your screen from going dark

    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

    Ingredient Substitutions 
    • 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. 
    Homemade Pumpkin Pie Spice
    Use this recipe to make your own homemade pumpkin pie spice! 
    Or, to make only 1 tablespoon of pumpkin pie spice combine: 
    • 1 ½ tsp cinnamon
    • ½ tsp nutmeg
    • ½ tsp cloves
    • ½ tsp allspice
    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.

    Nutrition

    Serving: 1PancakeCalories: 88kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 137mgPotassium: 147mgFiber: 1gSugar: 7gVitamin A: 2770IUVitamin C: 1mgCalcium: 62mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More delicious recipes

    If you love these pumpkin pancakes, try these recipes:

    • This pumpkin cake is one of my all-time favorite recipe creations, you will love it I promise.
    • These pumpkin cinnamon rolls make the perfect fall breakfast.
    • Pumpkin pie is a classic fall dessert we love around here, try this Pumpkin Pie from Scratch, and this Dairy-free Pumpkin Pie!
    • These are the best pumpkin chocolate chip cookies you'll ever eat! Not at all cakey!
    • You won't find a more delicious Pumpkin Bread Recipe - I promise! It's moist and so good!
    • This Pumpkin Baked Oatmeal is a healthy and delicious fall breakfast, or try this pumpkin overnight oats.
    • This pumpkin smoothie tastes like a liquid pumpkin pie but it's so much healthier and only takes 5 minutes to make!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Hasin

      September 14, 2021 at 6:47 am

      5 stars
      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!

      Reply

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    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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