Name: Fluffy Pumpkin Pancakes You’ll Want Every Fall Weekend
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup All-purpose flour; 2 tbsp Sugar (brown or white); 1 tbsp Baking powder; 1/2 tsp Salt; 1 tsp Ground cinnamon; 1/2 tsp Nutmeg; 1 Egg; 1/2 cup Pumpkin purée; 3/4 cup Milk (any kind); 2 tbsp Melted butter or oil

Jump to Recipe·Print Recipe

Disclosure: This post may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases—at no extra cost to you.

Pumpkin pancakes are more than just a seasonal treat—they’re a warm, golden hug fresh off the griddle. Whether you’re embracing autumn or just craving something cozy and comforting, these beauties deliver flavor in every bite. In this article, we’re diving into how to make the fluffiest, most flavorful pumpkin pancakes at home. We’ll explore ingredients, hands-on techniques, delicious add-ins, and of course, answer your burning questions. So let’s get that griddle hot and your kitchen smelling like pumpkin spice dreams.

The Cozy Origins of Pumpkin Pancakes

Southern Sundays and Spiced Memories

For me, pumpkin pancakes aren’t just breakfast—they’re memories. Growing up in Georgia, Sunday mornings meant family, faith, and food. After church, my mother would make flapjacks layered with whipped butter and drizzled with warm syrup. But one crisp October, she added pumpkin puree and a dash of cinnamon. I remember that bite vividly: warm, spiced, and just slightly sweet—it tasted like home.

That meal flipped a switch in me. As a chef, I’ve always believed in pushing flavor boundaries, and pumpkin pancakes became my fall staple. Now that I’m in Austin, I recreate those flavors each year, tweaking them with today’s food trends—think oat milk swaps or tossing in a pinch of cayenne for unexpected heat.

Why Pumpkin Pancakes Deserve a Place on Your Table

Pumpkin pancakes taste like fall should feel. They’re thick yet fluffy, perfectly spiced, and just sweet enough to skip the syrup (though I never do). These pancakes are a fantastic way to use up leftover pumpkin puree and make ordinary mornings feel like something to celebrate. They also easily pair with cozy seasonal dishes like pumpkin waffles or even maple glaze if you’re looking to get fancy.

Whether you’re hosting brunch or treating yourself, pumpkin pancakes bring joy to your plate with minimal fuss. Plus, they’re friendly to modifications—making them a favorite among traditionalists and adventurous eaters alike.

From Pantry to Plate: The Perfect Pumpkin Pancake Recipe

What You’ll Need for the Ultimate Stack

Let’s talk ingredients. This recipe is straightforward, and you’ll likely have many of these items already. Want dairy-free? Easy. Craving a protein boost? We’ve got that option too.

Ingredient	Suggested Substitution
1 cup All-purpose flour	Can sub gluten-free 1:1 flour
2 tbsp Sugar (brown or white)	Maple syrup or coconut sugar
1 tbsp Baking powder	1/2 tsp Baking soda + 1 tsp vinegar
1/2 tsp Salt	Omit if using salted butter
1 tsp Ground cinnamon	Pumpkin pie spice mix
1/2 tsp Nutmeg	Allspice or clove pinch
1 Egg	Flax egg (1 tbsp flax + 3 tbsp water)
1/2 cup Pumpkin purée	Mashed sweet potato
3/4 cup Milk (any kind)	Oat milk or almond milk
2 tbsp Melted butter or oil	Coconut oil or vegan butter

Pro tip: Don’t skip the spices. If you do, you’re making plain orange pancakes.

Time It Right: A 20-Minute Reward

You’re looking at 5 minutes of prep, 12–15 minutes of cooking, and a total of about 20 minutes. That’s faster than your morning coffee run, and the result is way more satisfying.

If you’re aiming for quicker alternatives later, our two-ingredient pumpkin waffles also make a speedy, satisfying treat with similar ingredients.

Let’s Cook: Step-by-Step Instructions

In one bowl, whisk your dry ingredients: flour, sugar, baking powder, salt, and spices.
In another, mix your wet ones: egg, pumpkin puree, milk, and melted butter.
Pour wet into dry. Stir just enough to combine—lumps are okay!
Heat a non-stick pan or griddle over medium heat. Grease lightly.
Use a 1/4 cup scoop to drop batter onto the hot surface. Wait for bubbles to form before flipping.
Cook another 1–2 minutes until golden. Keep warm in a low oven while you finish the batch.

Want bonus texture? Toss in toasted pecans or chocolate chips before cooking the second side.

Get Cozy with Flavor & Texture Tips

The Secret to Fluffy, Fall-Spiced Pancakes

There’s an art to balancing richness and fluff in pumpkin pancakes. Because pumpkin tends to make batter heavy, the key is using enough leavening. That’s why this recipe leans on baking powder generously. Want fluffier results? Separate your egg and whip the white before folding it into the final batter.

Also, choose a top-quality, thick pumpkin purée. If it’s watery, your batter will be runnier and less tender. For those diving into homemade pumpkin, check out pumpkin puree recipes to get it just right.

According to the USDA Nutrient Database, pumpkin is a great source of beta-carotene and fiber. So your indulgent stack still packs nutrition.

Delicious Toppings & Mix-ins

Let’s pumpkin it up. Here are topping ideas to elevate your plate:

Maple pecan glaze
Cinnamon whipped cream
Sautéed apples
Toasted coconut
Crushed graham crackers

Want something to accompany the pancakes? Try a spread of pumpkin muffins or pumpkin bars on the brunch table for even more warm, spiced goodness.

Embrace the Season (or Don’t Wait for It)

When Should You Make Pumpkin Pancakes?

Fall, of course, is the seasonal favorite for pumpkin pancakes. There’s something magical about cooler mornings, colorful leaves, and stacks of orange-hued breakfast treats. But who says you can’t have pumpkin year-round?

Canned pumpkin keeps well in your pantry and is available 12 months a year. That means pumpkin pancakes in July? Absolutely. Pair them with an iced coffee and you’ve just created a whole new summer-fall hybrid vibe.

Worried about leftovers? Use extras in pumpkin bread or surprise your guests with indulgent pumpkin cheesecake.

From Classic to Modern: Twist Ideas

Here are creative spins to jazz things up:

Make them mini for sliders with nut butter filling
Create a pancake “cake” layered with maple cream
Stir in espresso powder for a mocha-pumpkin fix
Add a swirl of cream cheese before cooking
Fold in chopped dates or figs for natural sweetness

For donut fans, take the same batter into a donut mold and bake—our site’s pumpkin donuts follow a very similar flavor profile.

Frequently Asked Questions

Can I just add pumpkin purée to pancake mix?

Absolutely. Start with about 1/3 cup of pumpkin purée per cup of mix. You may need to reduce other liquids slightly to keep the texture balanced. Add spices like cinnamon or nutmeg to enhance flavor.

What are the two ingredient pumpkin pancakes?

Usually just pumpkin purée and eggs. Mash together 1/2 cup of purée with 2 eggs. Cook on a non-stick skillet as small pancakes. They won’t be as fluffy but definitely easy and wholesome.

What spices are good in pumpkin pancakes?

Cinnamon, nutmeg, ginger, and clove are traditional. Pumpkin pie spice is also a winner. You can add a pinch of cayenne if you like a little heat.

What’s the best time of year to make pumpkin pancakes?

They’re a hit in the fall due to seasonal vibes and spices. But really, if you’ve got canned pumpkin, they’re a treat any time of year.

Wrap-Up: Pancake Perfection With a Pumpkin Twist

Whether you’re reminiscing over autumn mornings or just need a new way to shake up your breakfast routine, pumpkin pancakes always deliver. They’re versatile, flavorful, and wonderfully warming. Best of all, they bring people to the table with smiles and syrup-drenched forks.

So grab that whisk, open that can of pumpkin, and flip your way into fluffy, fall-inspired bliss. Pumpkin pancakes aren’t just for October—they’re for anyone who loves stories told through food. And trust me, as someone who grew up savoring every bite of a Southern Sunday, these pancakes tell a good one.

Fluffy Pumpkin Pancakes You’ll Want Every Fall Weekend