Fluffy Pumpkin Pancakes

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These soft and Fluffy Pumpkin Pancakes are a comforting fall breakfast that your family is going to love! They’re easy to make and full of pumpkin flavor.

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

Perfectly 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 an easy and satisfying breakfast on crisp autumn mornings when you want to feel extra cozy while digging into breakfast. You have to try them!

There are tons of toppings and mix-ins you can add to your pancakes to make them even more decadent. Some of my personal favorites are walnuts, chocolate chips, and pecans! These are the fluffiest homemade pancakes ever, and they’re sure to get you in the mood for fall.

Whether you’re planning a decadent Halloween/Thanksgiving breakfast, or just want some cold weather comfort food, these pancakes are the perfect choice.

Why You’ll Love This Pumpkin Pancake Recipe

Pumpkin pancakes are a must-make recipe for fall! Here’s why they’re so awesome:

  • Super soft. These pancakes are so tender and fluffy with perfectly golden tops and slightly crispy edges. Yum!
  • Kid-friendly. And adult-friendly, too! These pancakes are a definite crowd-pleaser, especially since you can customize them with all of your favorite toppings.
  • Quick and easy. It takes just 30 minutes total to whip these pancakes together – they’re great for busy mornings!
Fluffy pumpkin pancakes topped with a square of butter.

Recipe Ingredients

This easy pancake recipe only needs a few ingredients. You can find exact amounts in the recipe card below, but here is quick overview of what you’ll need:

  • 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.
A stack of the fluffiest homemade pancakes made from scratch.

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!
Pouring maple syrup over a pile of pumpkin pancakes.

Tips for Success

There are a few easy steps you can take to make sure your pancakes come out nice and fluffy.

  • 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.
Pouring maple syrup over a pile of pancakes.

Serving Suggestions

Wondering what to serve with your pumpkin pancakes? Here are a couple of 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!
Seven super fluffy pumpkin pancakes stacked on a plate.

How to Store & Reheat Leftover Pancakes

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!

More Pancake Recipes

Looking for more easy pancake recipes? Check out these ones!

Print
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Seven Super Fluffy Pumpkin Pancakes Stacked on a Plate
Recipe

Pumpkin Pancakes

  • Author: Lindsay
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 15-20
  • Category: Breakfast
  • Method: Stove
  • Cuisine: American

Description

These fluffy Pumpkin Pancakes are a comforting fall breakfast that everyone will love! They’re easy to make and full of rich pumpkin flavor.


Ingredients

  • 2 cups (260g) all-purpose flour
  • 1/4 cup (54g) packed light brown sugar
  • 1/4 cup (52g) sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 1 1/2 cups milk
  • 4 tablespoons unsalted butter
  • 1 1/4 cups (291g) canned pumpkin puree (not pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Combine flour, sugars, baking powder, spices and salt in a large bowl. Set aside.
  2. 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. Add the butter mixture to the rest of the milk and stir to combine.
  3. In another medium sized bowl, combine the pumpkin puree, eggs, vanilla extract and butter/milk mixture and whisk together until well combined.
  4. Add the dry ingredients to the wet ingredients and gently stir to combine. Don’t overmix.
  5. Set the batter aside to rest while you heat the griddle, 5-10 minutes.
  6. Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour batter onto the pan and let it spread out into a round pancake. I used about a 1/4 cup of batter per pancake.
  7. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden.
  8. Continue cooking with the remaining batter.
  9. Serve pancakes with maple syrup & your choice of toppings.

Notes

  • 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.
  • To freeze. 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!

Nutrition

  • Serving Size:
  • Calories: 107
  • Sugar: 6.4 g
  • Sodium: 105.6 mg
  • Fat: 3 g
  • Carbohydrates: 17.6 g
  • Protein: 2.8 g
  • Cholesterol: 25.1 mg

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Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29