Pumpkin Pancakes Recipe
Updated Aug 29, 2026
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These pumpkin pancakes are moist, fluffy and loaded with pumpkin flavor & cozy fall spices – then topped with a scoop of cinnamon butter to make them even more delicious. This pumpkin pancakes recipe is easy to make in 20 minutes with simple ingredients, including an entire cup of pumpkin puree!
My kids love pancakes, so I make them at least once a week, and this pumpkin pancakes recipe is one of their absolute favorites.
Light & fluffy with cozy fall spices and lots of real pumpkin, these are truly the best pumpkin pancakes ever! They are easy to make and are the perfect breakfast for a chilly fall morning (or try these pumpkin cinnamon rolls, pumpkin donuts, pumpkin coffee cake or this pumpkin baked oatmeal).
We love serving them with maple syrup, cinnamon honey butter, pumpkin butter or whipped cream!
Why You’ll Love This Pumpkin Pancakes Recipe
- Irresistibly fluffy. The greek yogurt helps make them so moist and fluffy.
- Lots of pumpkin. They’re made with an entire cup of real pumpkin puree for the best pumpkin flavor.
- Pumpkin spice perfection. Cinnamon and pumpkin pie spice make them taste like fall on a plate!
- Easy to make. The batter comes together quickly and the pancakes are ready in 20 minutes.
- Freezer-friendly. Make a double batch, freeze them and reheat in the toaster for a delicious breakfast on busy mornings.
See what Sarah says:
These have the perfect blend of spices and were devoured by my family. Thanks for a great recipe!
– Sarah
Pumpkin Pancakes Recipe: 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 make this homemade pumpkin puree recipe) 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!
Make the Batter
To begin, combine the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice in a small bowl and set it aside.
Next, in a large bowl, whisk the pumpkin puree and granulated together sugar until it is dissolved.
Then add Greek yogurt, maple syrup, egg, vanilla and milk and whisk to combine.
Next, add the dry ingredients and stir or whisk just until they are incorporated. Be very careful not to over-mix the batter if you want super fluffy pancakes.
At this point, you can add 1 cup of mix-ins if you’d like. Here are some suggestions:
- Chocolate chips
- Cinnamon chips
- Dried cranberries
- White chocolate chips
- Finely chopped nuts
Cook the Pumpkin Pancakes
I suggest using an electric griddle to make pancakes because you can set it to the exact temperature required for cooking, and you can cook many at one time. But using a nonstick frying pan or cast iron skillet works well too.
To cook, heat an electric griddle to 350 degrees Fahrenheit (177 degrees Celsius), or heat a frying pan over medium-low heat. Melt the butter onto the griddle or pan.
Then, scoop ¼ cup portions of the pancake batter onto the electric griddle or pan 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.
How to Keep Pumpkin Pancakes Warm
If you want to keep them warm before serving, transfer the pumpkin pancakes to a serving plate or baking dish and put them in the oven set to “warm.” If you want to keep them warm longer than a few minutes, I suggest covering with a lid or foil.
Make the Cinnamon Butter
If you really want to elevate these pumpkin pancakes, then make my homemade cinnamon honey butter to go with them and serve it on top. See this post for the full instructions.
Serve
Remove the pumpkin pancakes from the griddle and serve warm with butter or cinnamon honey butter, and maple syrup. We also love serving these with a dollop of homemade whipped cream, a slather of pumpkin butter and a sprinkle of cinnamon.
Tips for the Best Fluffy Pumpkin Pancakes
- Don’t overmix the batter. Stir the dry ingredients into the wet ingredients until the batter is just combined. Overmixing can make pancakes dense instead of light and fluffy.
- Cook at a medium-low temperature. I cook pumpkin pancakes on an electric griddle set to 350°F (177°C). If the griddle is too hot, the outside will brown or burn before the center cooks completely. Giving you burnt but still raw pancakes – no thanks!
- Be Patient. Don’t rush it by turning up the heat, and don’t flip the pancakes too early. Wait until bubbles begin to form in the center and the edges look set.
- Measure the flour correctly. Use the metric measurements in grams, or scoop and level.
How to Store Pumpkin Pancakes
Store leftover pumpkin pancakes in an airtight container in the refrigerator for 5-7 days. Reheat in the toaster or microwave.
How to Freeze Pumpkin Pancakes
To freeze, let the pancakes cool completely, then freeze in a single layer in an airtight container for up to 2 months.
More Delicious Pumpkin Recipes
These pumpkin breakfast recipes are perfect for fall.
- Moist and gooey pumpkin cinnamon rolls
- The very best pumpkin muffins that use a full can of pumpkin!
- Delicious pumpkin scones
- Or something lighter – make this pumpkin smoothie
- The very best pumpkin Bread or make this double chocolate pumpkin bread
- Healthy pumpkin overnight oats
Pumpkin Pancakes Recipe FAQs
When preparing these the night before, mix the dry ingredients together and store the mixture in an airtight container at room temperature. Then, combine the wet ingredients and store in an airtight container in the refrigerator. In the morning, combine the two and start cooking. I don’t like to let the leavening agents and eggs react all night in the fridge.
Pumpkin pancakes need to cook low and slow to avoid being gooey in the center. Make sure your griddle or pan isn’t too hot. I recommend cooking them at 350°F (177°C) and waiting until the edges are set and bubbles form on top before flipping.
Over-mixing the batter, using expired baking powder or baking soda, or overcooking, can prevent them from becoming fluffy. Mix the batter just until combined and make sure your leavening agents are fresh.
No. Use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices and will change the flavor (they will be way too sweet) and texture of the pancakes.
Yes. Homemade pumpkin puree works well as long as it’s thick and not watery. If it is especially watery, drain off excess moisture before using it.
Yes! Fold mini or regular semisweet chocolate chips into the batter, or sprinkle them onto each pancake immediately after scooping the batter onto the griddle.
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Pumpkin Pancakes Recipe
Video
Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- ¼ cup granulated sugar
- ¼ cup Greek yogurt (or sour cream)
- 2 Tablespoons pure maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
- salted butter (for greasing the griddle, as needed)
Instructions
- Heat an electric griddle to 350 degrees Fahrenheit (177 degrees celsius). Or heat a non-stick skillet or cast iron skillet over medium-low heat.
- In a small bowl, combine flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice. Set aside. (Or, you can 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 milk and whisk until smooth.
- Add dry ingredients and stir or whisk until they are just incorporated. Be careful not to over-mix.
- Melt ½ to 1 Tablespoon of butter on the preheated electric griddle or pan.
- Scoop ¼ cup portions of the pancake batter onto the electric griddle.
- Cook for 3-5 minutes on the first 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. Repeat until all the batter is used.
- Remove from griddle and serve warm with butter and maple syrup.
Notes
- 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.
- 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.
Love these! Is there a way to adjust for the addition of sweet potatoes w/o messing up the final texture or fluffiness?
You can replace some of the pumpkin with sweet potato.
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!