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Seven Super Fluffy Pumpkin Pancakes Stacked on a Plate

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


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


  • 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


  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.


  • 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!


  • 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