Fluffy Pumpkin Pancakes

These pancakes are so fluffy and perfect, they almost don’t look real! I love making them for breakfast or brunch, and they’re super easy to reheat for leftovers. They’re perfect on crisp autumn mornings when you want to feel extra cozy while digging into breakfast. You have to try them!

Why You’ll Love This Pumpkin Pancakes Recipe

• Super soft. These pancakes are fluffy with perfectly golden tops and slightly crispy edges. Yum!
• Kid-friendly. And adult-friendly, too! They’re a definite crowd-pleaser, especially since you can customize them with all of your favorite toppings.
• Quick & easy. It takes 30 min total to whip these pancakes together.
• Flexible. There are tons of toppings and mix-ins you can add to your pancakes. Some of my personal favorites are walnuts, chocolate chips, and pecans.

Looking for a traditional pancake recipe? Try these homemade pancakes. They’re a favorite! (And, if you’re looking for more pumpkin breakfast recipes, try this overnight pumpkin French toast as well!)

Ingredient Notes

Here’s a quick look at what you’ll need to make these pumpkin pancakes. Be sure to scroll down to the recipe card for a printable list.

• All-Purpose Flour – Make sure to weigh your flour or spoon it into the measuring cup so that you don’t pack too much into the batter.
• Sugar – This recipe calls for both light brown sugar and white granulated sugar.
• Baking Powder – To help your pancakes turn out nice and fluffy.
• Pumpkin Spice Spices – Cinnamon, ginger, nutmeg, and cloves are all essential!
• Salt – To enhance/balance out the sweetness. Feel free to use sea salt, kosher salt, etc.
• Milk – Use whatever you have on hand, 1%, 2%, etc.
• Unsalted Butter – You can use salted butter instead if you like, just omit the extra salt.
• Canned Pumpkin Puree – Do not use pumpkin pie filling.
• Large Eggs – To bind the batter together.
• Vanilla Extract – Pure vanilla extract offers the best flavor.

How to Make Pumpkin Pancakes from Scratch

This pumpkin pancake recipe comes together in a flash! Follow these simple steps for the best results:

• Combine the dry ingredients. Combine the flour, sugars, baking powder, spices, and salt in a large bowl, then set it aside for the moment.
• Mix the milk and butter together. In a small bowl, add the butter and a couple tablespoons of the milk. Melt the butter in the microwave and stir to combine it with the milk. Next, add the butter mixture to the rest of the milk, and stir to combine.
• Combine the wet ingredients. In another medium-sized bowl, combine the pumpkin puree, eggs, vanilla extract, and the butter/milk mixture and whisk together until well combined.
• Add the dry ingredients to the wet ingredients. Add the dry ingredients to the wet ingredients and gently stir to combine everything. Be careful not to over-mix!
• Heat the stove. Set the batter aside to rest while you heat the griddle (about 5-10 minutes).
• Grease the pan. Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour the batter onto the pan and let it spread out into a round pancake. I used about a 1/4 cup of batter per pancake.
• Cook the pancakes. Allow your pancakes to cook until bubbles appear on the surface and the edges are set, then flip and cook them until golden. Continue cooking with the remaining batter.
• Serve and enjoy! Serve your pancakes with your choice of toppings and maple syrup!

Tips for Success

• Don’t over-mix. The last thing you want to do is over-mix your batter. When combining your wet and dry ingredients, stir gently and stop once they’re just combined – the lumps and bumps will make for fluffy pancakes.
• Check your baking powder. Another secret to super fluffy pancakes is the baking powder. If your baking powder is good, it will really help the pancakes rise and be fluffy.
• Separate your eggs (optional). If you want to take an extra step to get even fluffier pancakes, you can separate the eggs, set aside the whites, whip them, and lightly fold them into your completed batter.

Serving Suggestions

• Use your favorite add-ins. Feel free to add some chopped walnuts, chocolate chips, or another mix-in of choice into your pancake batter.
• Serve with something savory. If you’re in the mood for a filling brunch, serve your pancakes with a side of sausage or bacon!
• Top with whipped cream. A dollop of my 3-ingredient homemade whipped cream will be the perfect finishing touch for your pumpkin pancakes.
• Top with butter and syrup. A square of melty butter and a drizzle of maple syrup are classic pancake toppers for a reason – and these fluffy pumpkin pancakes are no exception!

How to Store & Reheat Extras

Before you store your leftover pancakes, be sure to let them cool completely!

• To store. Once cooled, keep them in an airtight container in the fridge. Your pancakes will stay fresh for up to 3 days!
• To reheat. To reheat them, microwave one pancake for about 20 seconds. Add another 5-10 seconds as you add additional pancakes.

Can I Freeze These Pancakes?

Yes! To store your pancakes for longer, layer them in the container between pieces of parchment paper and freeze them for up to 3 months. If you know you’re going to have pancakes in the morning, you can pop the number of pancakes you’ll need into the fridge the night before so they thaw (which is what I’ve been doing). Either way, these reheat beautifully from the freezer too!