Pumpkin Pancakes

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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).

We love serving them with maple syrup, cinnamon honey butter or whipped cream!

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 labeled 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.
a stack of 6 Pumpkin Pancakes

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.

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

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.

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

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 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 5 votes
Course Breakfast, brunch
Cuisine American
Servings 14 Pancakes
Calories 88
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients 
 

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: 1Pancake | Calories: 88kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 137mg | Potassium: 147mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2770IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. 5 stars
    For anyone wondering – gluten free 1-1 flour works wonderfully in this recipe. Hands down our families favorite pancake for chilly mornings!

  2. 5 stars
    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!

    1. 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-

  3. 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!