This Pumpkin Pancake recipe is a celebration of the warm and cozy flavors of fall in one quick and easy-to-throw-together Pancake recipe!
These Pumpkin Pancakes are perfectly soft and fluffy, brimming with warm fall spices of cinnamon, ginger, and nutmeg and pockets of melty chocolate chips. Finish them off with a drizzle of warm maple syrup and a dollop of whipped cream and you’ll be sinking your teeth into a steaming hot stack of the best melt-in-your mouth Pumpkin Pancakes ever! Not only are these Pumpkin Spice Pancakes delicious, they are simple, quick, made with everyday ingredients and the best way to use up that pesky leftover can of pumpkin! Make them for lazy Sunday mornings, special occasions, or breakfast-for-dinner – or pull some out of the freezer for those busy mornings too!
If you love pancakes like our house, make sure to check out my other pancake recipes: Fluffy Cereal Pancakes, Lemon Ricotta Pancakes, Sweet Potato Pancakes, S’mores Pancakes, Strawberry Cheesecake Pancakes, Mini German Apple Pancakes and now these Pumpkin Pancakes!
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Pumpkin PANCAKE RECIPE
The drizzly weather is certainly making it feel like fall this week, which has me giddy for everything pumpkin! I love pumpkin recipes, like my Mom’s Famous Pumpkin Bread which I make every year (fabulous for sharing in mini loaves), Pumpkin Bars with Nutella Cream Cheese Frosting (another must make recipe), Pumpkin Muffins, Pumpkin Bundt Cake, Pumpkin Mini Cheesecakes, and of course, everybody’s favorite Pumpkin Pancakes.
Whether you already make Pumpkin Pancakes or you’re new to the fall phenomenon, I can guarantee this recipe will become your go-to favorite! There’s nothing like a spectacular steaming hot stack of soft, fluffy, melt-in-your mouth Pumpkin Spice Pancakes to wake up to in the morning. They’re like a warm, cozy, germ free hug – and we can all use more of those!
Why this recipe works:
- This recipe uses buttermilk or pantry friendly DIY sour milk (both work great) for extra fluffy pancakes. I tried the recipe back-to-back using milk and then buttermilk. While both recipes were delicious, the buttermilk pancakes were fluffier and more melt-in-your-mouth tender.
- The pancakes are wonderfully soft, moist, and thick thanks to the pumpkin. The pumpkin texture is also ideal for soaking up the warm maple syrup.
- They are brimming with fall flavor. These Pumpkin Spice Pancakes don’t just have ⅓ cup pumpkin puree like many recipes but a full one cup so you can actually taste the pumpkin. Combine the pumpkin puree with generous shakes of cinnamon, cloves, nutmeg and ginger and you’re rewarded with glorious spiced Pumpkin Pancakes.
- They have chocolate chips! You don’t have to add the chocolate chips, but I highly suggest them if you want to experience the BEST Pumpkin Pancakes ever! Pumpkin and chocolate are a match made in heaven, especially when it involves pools of melty chocolate cocooned by fluffy, soft crumb pancakes.
- This Pumpkin Pancake recipe is easy to make. You might wondering how difficult it is to make the best Pumpkin Pancakes from scratch? The answer – easy! It’s actually even easier than making regular pancakes from scratch because you don’t have to warm the milk or worry about it curdling. I’ve kept the recipe very simple and straightforward so it’s perfect for special occasion breakfasts, but easy enough to make every day; no fancy separating eggs or whipping egg whites, just two bowls and one skillet, pumpkin puree and spices.
- Pumpkin Spice Pancakes freeze well. You can freeze the leftovers or whip up a double batch so the kids can just pop them in the toaster on busy mornings throughout the week.
The Best Pumpkin for Pancakes:
- Canned Pumpkin Puree: you will need to use pure pumpkin puree and NOT pumpkin pie filling. Pumpkin puree is 100% pure pumpkin that has been cooked and pureed without any added sugar or spices. Libby’s brand is my favorite and what I have used in this recipe. Libby’s is concentrated and tightly packed without excess water. You can use another brand but they tend to be looser which will make for not quite as fluffy pancakes.
- Homemade Puree: you can use your own homemade pumpkin puree instead of canned pumpkin puree. My only caution is that you cannot use a carving pumpkin (like the pumpkin you carve for Halloween), but need to use a sugar pumpkin. Sugar pumpkins are smaller, sweeter, and less fibrous than carving pumpkins. Carving pumpkins are raised for their durability and not their taste; they are blander, stringier and moister than sugar pumpkins.
How do I make Pumpkin Puree?
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper (for easy cleanup). Halve the sugar pumpkin(s) and scoop out the seeds (reserve seeds for roasting if you wish). Slice each pumpkin halve in half to make quarters.
- Place pumpkin quarters cut sides down on the baking sheet. Roast for 35 minutes at 425 OR until the flesh easily pierces through with a fork. Set aside to cool for a few minutes (you can use this time to clean the pumpkin seeds) then peel the pumpkin skin off of the pumpkins; discard the skin.
- To drain cooked, fresh pumpkin, line a strainer with cheesecloth and place over a large bowl. Add the cooked pumpkin puree and let drain for 1-2 hours or until the pumpkin is thick and can hold its shape when pressed together in the cheesecloth. Once the pumpkin is to this consistency, you can use it in this recipe!
INGREDIENTS FOR pumpkin PANCAKES
In addition to pumpkin puree, you will need the following ingredients to make this Pumpkin Pancakes recipe (full recipe measurements in the recipe card at the bottom of the post):
- Flour: I use all-purpose flour but you can also use whole wheat flour or a combination of both. I’m sure gluten free 1 to 1 baking flour would also work.
- Baking powder and baking soda: are leavening agents that make the pancakes light and fluffy. Make sure they are fresh so they work!
- Salt: enhances all of the flavor. Use good old table salt or twice as much kosher salt. If you’re using salted butter as opposed to unsalted butter, reduce the salt.
- Spices: ground cinnamon, ground ginger, ground nutmeg, and ground cloves add the warm fall flavor.
- Brown sugar: sweetens the pancakes but won’t make them overly sweet. You can always add more or less sugar to taste. Brown sugar is preferred over granulated sugar in this recipe for its warm molasses undertones.
- Eggs: provides structure and the fat in the yolks adds richness and flavor.
- Vanilla extract: adds a depth of flavor. Use quality extract for the best results.
- Chocolate chips: SO GOOD, I do not recommend skipping! I have tried this recipe both with regular chocolate chips and mini chocolate chips and my whole family prefers the mini chocolate chips. The mini chips provide an accent of chocolate whereas regular chocolate chips seemed to overwhelm the pancakes.
- Buttermilk: the acid in the buttermilk interacts with the baking soda for extra height and also helps break down strands of gluten, leading to a fine and tender crumb and more tender pancakes. You may also substitute with DIY sour milk below.
what if i don’t have buttermilk?
If you do not have any buttermilk on hand – don’t worry, I rarely do! You can make DIY buttermilk or sour milk for this recipe by adding 2 tablespoons vinegar or lemon juice to a liquid measuring glass. Add enough milk (not nonfat) to equal 1 ½ cups. Give it a stir and let sit 5-10 minutes in order to activate and slightly curdle.
HOW TO MAKE pumpkin PANCAKES
You are going to love how easy these Pumpkin Spice Pancakes are to make! Here’s how:
- Mix dry ingredients together. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, salt, nutmeg and ground cloves in a large mixing bowl. Make a well in the center by pushing the mixture to the edges of the bowl.
- Mix wet ingredients. In a separate large bowl, whisk together the pumpkin and melted butter. Whisk in the buttermilk, followed by the eggs and vanilla.
- Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients and gently whisk together – don’t over mix! It should be lumpy.
- Cook pancakes. Heat a nonstick skillet or griddle to medium-low heat. Once hot, add batter, ⅓ cup at a time and gently spread the batter into a 4-inch circle using your spatula or back of the measuring cup. When the edges are set and a few bubbles pop on surfaces of the pancake, flip over, about 2 minutes. Cook the other side for 1 to 2 additional minutes, until lightly browned and cooked in the middle.
- Serve! Top pancakes with syrup, pecans, etc. and dig in!
TIPS FOR MAKING pumpkin spice PANCAKES
These Pumpkin Pancakes are easy to make but there are a few tips and tricks for the fluffiest pancakes every time:
Use Pumpkin Puree, Not Pumpkin Pie Filling
Pumpkin pie filling is sweetened and seasoned with spices and will not work in this recipe. Instead, use pumpkin puree which is concentrated, cooked down pure pumpkin.
CHECK THE FRESHNESS OF YOUR BAKING POWDER and soda
You can do all the right things – don’t overmix your pancake batter, rest the batter, etc. but if your baking powder and baking soda are old then you’ll end up with flat pancakes. If you aren’t regularly replacing your baking powder and baking soda, check the expiration date or try this test to make sure your leavening is fresh:
For baking powder:
- Add ½ cup hot tap water to a measuring glass.
- Add ¼ teaspoon baking powder.
- Watch for an immediate bubbling or fizzing reaction. If this happens, the baking powder is still good; if there isn’t a reaction, then it’s time for new baking powder.
For baking soda:
- Follow the above method, adding ¼ teaspoon balking soda and ¼ teaspoon white vinegar to the hot tap water .
DON’T OVER-MIX! LET THE BATTER BE LUMPY
If there’s one tip to achieve fluffy, soft pancakes, it’s to not over-stir the batter. Excess stirring develops the gluten in the batter and makes the pancakes tough and flat, instead of light and fluffy. Stop stirring the batter as soon as the streaks of flour are gone but the batter is still lumpy. Lumpy batter means you haven’t over-stirred the batter. If you’re adding chocolate chips, I add them before all of the flour is incorporated and then finish folding the flour in with the chocolate chips.
REST THE BATTER
Let the batter rest for 5-10 minutes before making the Pumpkin Spice Pancakes. This is a pancake-game changer! It allows the gluten in the batter to relax which results in fluffier pancakes. Take care, however, that you don’t let it rest longer than 10 minutes because the baking powder will lose efficacy.
MAKE SMALL, UNIFORM PANCAKES
Use a lightly greased measuring cup or cookie scoop for the pancake batter. This creates uniform, evenly-portioned pancakes. Don’t make the pancakes too large or they won’t cook evenly and can be difficult to flip. If a few edges are unruly, you can gently press them back into shape with a spatula, but I wouldn’t worry about it.
Cook over moderately low heat
These Pumpkin Pancakes are extra moist, so it’s important to not cook them at too high of heat or the outsides will burn before the inside is cooked. Instead, be patient and cook at over moderately low heat to ensure each pancake cooks through to a beautiful golden color. If the pancakes are darker than you like, then your pan is too hot. Reduce the heat, remove the pan, let it cool for a few minutes, then start again at lower heat.
FLIP WHEN THE BUBBLES JUST BEGIN TO POP
Watch for bubbles to form on the surface of the pancake batter and flip just when they begin to pop and form holes that stay open on the surface of the pancake- not bubbles that fill with more pancake batter. This should coordinate with the edges of your pancakes. When the edges look set and start to lose their shine, then it’s time to flip.
FLIP WITH YOUR WRIST
How many of us have smeared pancake batter because of a sloppy flip? This is likely the result of a “whole arm flip” instead of a brisk, narrow “wrist flip.” To flip your pancakes, slide a thin spatula under the pancake, lift about three inches (no more!), and then briskly turn your wrist. Your pancake will land right where you picked it up, no smear in sight.
USE THE CORRECT SPATULA
When flipping Pumpkin Spice Pancakes, you need a thin spatula that will adeptly slide under the delicate pancakes without getting caught on the edges. It also needs to be long enough to cradle the whole pancake. For this purpose, I love my fish spatula. It is made for flipping delicate fish and its long, thin, delicate shape is also perfect for flipping pancakes!
WIPE OUT THE PAN BETWEEN BATCHES
Butter adds incredible flavor to the Pumpkin Pancakes but the only problem is it eventually burns in the skillet. To avoid burnt tasting pancakes, wipe the skillet clean and brush with fresh butter between batches. You can also omit the butter if you have a high-quality nonstick skillet.
WHAT SHOULD I SERVE WITH pumpkin PANCAKES?
I like to serve the fluffy stacks with a dollop of whipped cream or maple syrup but there are countless options for topping your Pumpkin Spice Pancakes. Here are just a few:
- Butter: serve with a pad of softened butter, melted butter or better yet, pumpkin butter or cinnamon butter.
- Maple syrup: pure maple syrup is always a win and particularly tasty with the warm, Fall flavor profile of these pancakes.
- Apple syrup: tender, sweet apples, swimming in cinnamon syrup AKA drool worthy.
- Sauces: caramel or chocolate sauce for extra rich and decadent pancakes. You could even combine caramel, bananas and toasted pecans.
- Whipped cream: lightly sweetened whipped cream is my sister’s favorite way to devour these Pumpkin Pancakes. You can also try adding cinnamon or nutmeg to the whipped cream.
- Nuts: top the pancakes with some toasted pecans, or better yet, caramelized pecans.
- Bacon: candied maple bacon would be divine.
- Fresh fruit: if you skip the chocolate chips, try topping the pancakes with fresh fruit such as chopped apples, bananas, blueberries, blackberries, etc.
pumpkin PANCAKE RECIPE VARIATIONS
This Pumpkin Pancake recipe can be used as a springboard for many variations. Here are a few to try:
- Add a different candy chip: you can try cinnamon chips, butterscotch chips, toffee chips, etc.
- Omit the chocolate chips: while mini chocolate chips are my fav, you may omit them. Be aware the pancakes won’t be quite as sweet (or delicious ;)) so you can leave the recipe as is or add an extra tablespoon or so of sugar.
- Vegan Pumpkin Pancakes: omit the eggs completely, use vegan butter and your favorite vegan milk substitute mixed with 2 tablespoons lemon juice or vinegar. The pancakes will be slightly less fluffy without the eggs but still delicious.
- Gluten Free Pumpkin Pancakes: use your favorite gluten free flour such as Bob’s Red Mill One to One Baking Flour.
- Whole Wheat Pumpkin Pancakes: substitute the all-purpose flour for whole wheat flour, buckwheat, or oat flour, or a combination of flours. Be prepared to add a little more milk if you’ll be using the oat or whole wheat flour.
- Add nuts: fold in your favorite nuts such as pecans or almonds directly into the batter.
- Add fruit: fold in fruit such as blueberries or chopped banana bits into the batter.
HOW DO I KEEP pumpkin PANCAKES WARM?
Pumpkin Spice Pancakes are best served warm but they finish cooking all at different times. In order to serve them together, preheat your oven to the lowest setting (usually 200 degrees F) and place a baking sheet inside. As you cook your pancakes, place them on the baking sheet without touching (stacked pancakes become soggy) until your batter is gone. Now it doesn’t matter who gets the “first” pancake because they are equally warm and cozy.
CAN I MAKE the BATTER AHEAD OF TIME?
Unlike crepe batter that doesn’t need to rise, this Pumpkin Pancake batter should not be made ahead of time because the leavening agents, baking powder and baking soda, start to do their job the second they’re mixed in with the wet ingredients. The longer the batter sits, the less potent they become which means less fluffy pancakes.
That being said, you can get a jump start on the batter by whisking your dry ingredients and wet ingredients separately and storing them in separate airtight containers (refrigerate the wet). Combine in the morning when you’re ready to make the pancakes.
HOW DO I STORE pumpkin PANCAKES?
- Let pancakes cool completely.
- Line them in an airtight container or plate. If stacking pancakes, place parchment paper in between layers.
- Tightly cover with a lid or foil and refrigerate for up to three days.
HOW TO REHEAT pumpkin PANCAKES IN THE MICROWAVE
- Microwave one pancake on high for 15 to 20 seconds, 2-4 pancakes for 45 seconds and 5 pancakes for 60 seconds.
- Eat pancakes immediately so they don’t become tough or and chewy.
HOW TO REHEAT pumpkin PANCAKES IN THE OVEN
Reheating pancakes in the oven is effective for large batches and provides the best texture.
- Spread the pancakes on an ungreased baking sheet in an even layer so they aren’t touching. Cover the baking sheet tightly with foil.
- Bake for 5-10 minutes at 350 degrees F. Pancakes are done when they are completely warmed through.
CAN YOU FREEZE pumpkin PANCAKES?
Yes! These Pumpkin Spice Pancakes freeze very well. You can make a big batch, eat what you want, then freeze the leftovers for on-the-go breakfasts or fun dinners or an instant snack so no one ever feels hangry.
HOW TO FREEZE PANCAKES:
- Line cooked pancakes on a baking sheet so they aren’t touching.
- Once the pancakes are completely cool, place the baking sheet in the freezer for 30-60 minutes or until pancakes are solid.
- Place pancakes in a freezer bag. Alternatively, you can skip steps 1 and 2 and place parchment paper in between each pancake before placing in a freezer bag or store each pancake in its own resealable bag.
- Squeeze out as much excess air as possible to prevent freezer burn.
- Freeze for up to 2 months.
HOW TO REHEAT FROZEN PANCAKES
You don’t need to thaw your cereal pancakes before reheating. They will taste just as good either microwaved or baked from frozen.
Microwave:
- Place up to 5 pancakes on a microwave-safe plate.
- Microwave for 20 seconds per pancake.
- Repeat as need until warmed through.
Oven:
- Preheat oven to 350 degrees F.
- Line pancakes in a single layer on a baking sheet.
- Cover tightly with foil.
- Bake for 10 minutes or until warmed through.
LOOKING FOR MORE pumpkin RECIPES?
- Pumpkin Cheesecake
- Pumpkin Cheesecake Bars,
- Pumpkin Roll and Nutella Pumpkin Roll,
- Pumpkin Bread Pudding
- Pumpkin French Toast
- Pumpkin Cheesecake Bars
- Praline Pumpkin Pie
- Pumpkin Crepes
- Pumpkin Ice Cream Pie
- Mini Pumpkin Cheesecakes
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Pumpkin Pancakes
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Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 tsp EACH ground ginger, salt
- 1/4 tsp EACH ground nutmeg, ground cloves
- 1 cup pumpkin puree
- 1/4 cup unsalted butter
- 1 1/2 cups buttermilk (see DIY in notes)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips
Instructions
THE BATTER
- Melt the butter in a microwave safe dish; set aside to slightly cool.
- Whisk the flour, sugar, baking powder, baking soda, cinnamon, ginger, salt, nutmeg and ground cloves together in a large mixing bowl.
- In a separate large bowl, whisk together the pumpkin puree and melted butter. Whisk in the buttermilk, followed by the eggs and vanilla.
- Make a well in the center of the flour mixture. Pour the buttermilk mixture into the well and gently whisk just until just a few streaks of flour remain. Fold in the chocolate chips just until the flour is incorporated. The batter will be thick and lumpy (DON'T over-mix or you won't have soft, fluffy pancakes). Allow the batter to rest for 5-10 minutes.
TO COOK PANCAKES
- Heat a large nonstick skillet (or griddle) over medium-low heat.
- Add the batter ⅓ cup at a time, (it will be thick) and gently spread the batter into a 4-inch circle using your spatula or the back of the measuring cup.
- When edges are set and a few bubbles pop on surfaces of the pancake, flip over, about 3 minutes. Cook the other side for 1 to 2 additional minutes, until lightly browned and cooked in the middle.
TO SERVE
- Serve warm with your choice of maple syrup, whipped cream, bananas and/or toasted or caramelized pecans.
Notes
- DIY buttermilk: add 2 tablespoons vinegar or lemon juice to a liquid measuring glass. Add enough milk (not nonfat) to equal 1 ½ cups. Give it a stir and let sit 5-10 minutes in order to activate and slightly curdle.
- Canned pumpkin puree: you will need to use pure pumpkin puree and NOT pumpkin pie filling. Pumpkin puree is 100% pure pumpkin that has been cooked and pureed without any added sugar or spices. Libby’s brand is my favorite and what I have used in this recipe.
- Chocolate chips: SO GOOD, I do not recommend skipping! I have tried this recipe both with regular chocolate chips and mini chocolate chips and my whole family prefers the mini chocolate chips. The mini chips provide an accent of chocolate whereas regular chocolate chips seemed to overwhelm the pancakes.
- Adjust heat if needed: these pancakes are extra moist, so it’s important to not cook them at too high of heat or the outsides will burn before the inside is cooked. Instead, be patient and cook at over moderately low heat to ensure each pancake cooks through to a beautiful golden color. If the pancakes are darker than you like, then your pan is too hot. Reduce the heat, remove the pan, let it cool for a few minutes, then start again at lower heat.
- Flip with the correct spatula: when flipping pancakes, you need a thin spatula that will adeptly slide under the delicate pancakes without getting caught on the edges. I love my fish spatula. It is made for flipping delicate fish and its long, thin, delicate shape is also perfect for flipping pancakes!
- Don’t burn the butter: to avoid burnt tasting pancakes, wipe the skillet clean and brush with fresh butter between batches. You can also omit the butter if you have a high-quality nonstick skillet.
- Make ahead: whisk the dry ingredients together and wet ingredients together separately and store them in separate airtight containers (refrigerate the wet) the day before. Combine them in the morning when you’re ready to make the pancakes.
HOW TO STORE AND REHEAT
- Storage: let the pancakes cool completely before lining them in a single layer or stack them with parchment in between each layer. Tightly cover and refrigerate for up to three days.
- To reheat: microwave one pancake on high for 15 to 20 seconds, 2-4 pancakes for 45 seconds and 5 pancakes for 60 seconds. To reheat in the oven, spread the pancakes on an ungreased baking sheet in an even layer so they aren’t touching. Cover tightly with foil and bake for 5-10 at 350 degrees until warmed through.
- To freeze: Line cooked and cooled pancakes on a baking sheet so they aren’t touching. Place the baking sheet in the freezer for 30-60 minutes or until pancakes are solid. Place pancakes in a freezer bag. Alternatively, you can place parchment paper in between each pancake before placing in a freezer bag or store each pancake in its own resealable bag. Squeeze out as much excess air as possible to prevent freezer burn. Freeze for up to 2 months.
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Leave a Review, I Always Love Hearing From You!
Jenny Belforte says
Hello! Looking forward to making these this weekend. I love all your recipes and how thorough they are!
I’m wondering if these could made as waffles? Thank you!
Jen says
Thanks so much Jenny! I haven’t personally tried the batter for waffles but I think it should work great – yum!
Cassandra Griffin says
Can you substitute flour
Jen says
I have not experimented substituting the flour but I’m sure a gluten free 1 to 1 baking flour would work great.
Spencer says
Yuuuuum! Your recipes are always the best!
Jen says
Thanks so much Spencer! Doesn’t get better than pumpkin + pancakes!
Jaye C says
Jen, these look wonderful! I make pumpkin pancakes but this looks much better than my recipe. I top with something different… I make a cream cheese sauce for pumpkin and carrot pancakes..
Thank you for all your wonderful recipes and tips they are greatly appreciated!!
Jen says
Oh my goodness, that sounds heavenly, can’t wait to try that!