Dessert

Pumpkin Pancakes Recipe

ByHailey Reed December 9, 2025December 9, 2025

Introduction

Pumpkin pancakes are a delightful twist on the classic breakfast favorite, perfect for welcoming the cozy flavors of fall. These fluffy pancakes combine warm spices and pumpkin purée to create a comforting start to your day.

A stack of three golden-brown pancakes with a slightly crispy texture on the edges sits in the center of a white ornate plate. The top pancake is decorated with a bright orange maple leaf that has visible dark veins, adding a touch of autumn theme. There are small specks of cinnamon sprinkled around the pancakes on the plate, and a light drizzle of syrup is visible pooling around the pancakes' base. The plate rests on a wooden surface, and the overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups All-Purpose Flour
1 1/3 tablespoons Baking Powder
1/2 teaspoon Salt
1 tablespoon Granulated Sugar
1/2 teaspoon Pumpkin Pie Spice
1 cup Milk
1 Egg
2 tablespoons Canned Pumpkin Purée
2 tablespoons Butter
Powdered Confectioners Sugar, to taste
Ground Cinnamon, to taste

Instructions

Step 1: In a bowl, mix together the all-purpose flour, baking powder, salt, granulated sugar, and pumpkin pie spice.
Step 2: Make a well in the center of the dry ingredients. Add the egg, canned pumpkin purée, melted butter, and milk. Stir gently until the batter comes together; be careful not to overmix.
Step 3: Heat a small amount of butter in a pan over medium heat. Spoon the batter into the pan to form pancakes of your desired size.
Step 4: Cook each pancake for 2-3 minutes, or until bubbles start to appear on the surface.
Step 5: Flip the pancakes and cook the other side for another 2-3 minutes until golden brown and cooked through.
Step 6: Serve warm, sprinkled with powdered confectioners sugar and a dash of ground cinnamon for extra flavor.

Tips & Variations

For a richer flavor, substitute half the milk with buttermilk or add a splash of vanilla extract to the batter.
Try folding in chopped nuts or chocolate chips for added texture and taste.
Use fresh pumpkin purée if available, making sure it’s well strained to avoid extra moisture.
Keep cooked pancakes warm in a low oven while finishing the batch to serve them all hot.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat or in the microwave for about 20-30 seconds. For longer storage, freeze pancakes with parchment paper between layers and thaw before reheating.

How to Serve

A stack of three golden-brown pancakes with a slightly crispy texture, placed in the center of a white decorative plate with ornate edges. The pancakes have a warm, inviting color with small bubbles and light browning spots, indicating a fluffy inside. On top, there is a single bright orange-red maple leaf with dark veins, adding an autumn feel to the dish. Light specks of cinnamon or spice are scattered around the plate, and a bit of syrup is pooled near the edges of the pancakes on the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, substitute with homemade pumpkin purée by roasting and pureeing pumpkin flesh. Be sure to drain any excess moisture to avoid thinning the batter.