Wake up to homemade pumpkin pancakes filled with the warm spiced flavors of fall (and sometimes chocolate chips, too). You’ll love starting fall mornings with a happy stack of these soft, thick, and flavorful pumpkin pancakes. They’re so simple to make, and you can try my pumpkin waffles, too!
I originally published this recipe in 2014 and have since added new photos, a video tutorial, and more helpful success tips.
Healthy banana pancakes, cinnamon rolls, fluffy buttermilk pancakes, buttermilk waffles, or French toast are favorite, indulgent ways to kick off a weekend morning. But by about the second weekend of September, I’m ready to break out the fall breakfast favorites, like pumpkin French toast casserole, baked apple cider donuts, apple cinnamon rolls, and today’s easy pumpkin pancakes.
These pancakes have been a consistent favorite every fall season since I developed the recipe many years ago. Here’s what some readers are saying:
One reader, Laura, commented: “I’m pretty picky about pancakes, and these were absolutely delicious! Very fluffy for a pumpkin pancake, and the chocolate and spices pair nicely… ★★★★★”
Another reader, Brooke, commented: “These were delicious! Made these this morning on this chilly fall day and they were perfect. I was nervous because the batter was SO DENSE but they turned out great… ★★★★★”
And another reader, Emily, commented: “…These were AMAZING! The best pumpkin pancakes I’ve had! Great pumpkin flavor but still a nice fluffy (and not dense) pancake… ★★★★★”
Pumpkin Pancakes: Recipe Snapshot
- Packed with all the cozy pumpkin spice flavor we love from pumpkin pie
- Extra thick and flavorful
- Quick and easy to make
- Freeze and reheat well
- Delicious with or without chocolate chips
It’s easy to make pancakes using a box of pancake mix, but nothing compares to the flavor and texture of homemade. When I began testing pumpkin pancake recipes, I had a long streak of reject batches comparable to hockey pucks. They were dense and flavorless. Why? Because pumpkin is a funny little ingredient. It changes the moisture, tenderness, and texture of anything it touches. (Have you seen my post about pumpkin oatmeal cookies?)
But I finally landed on the perfect ratio of ingredients, and now making these homemade pumpkin pancakes is a [crisp fall] breeze!
Ingredients You Need:
Made with pretty basic pantry/refrigerator staples, they’re really no more difficult than the box mix!
- Flour: Use all-purpose flour for the base of these pancakes.
- Baking Powder + Baking Soda: Yes, we use both, just like we do in whole wheat pancakes. These leaveners are what make your pancakes tall and fluffy.
- Cinnamon + Pumpkin Pie Spice: Pumpkin’s favorite spices. Using a combination of these two adds mega fall flavor. Go ahead and whip up a batch of this homemade pumpkin pie spice because you’ll want to use it again for other seasonal favorites like pumpkin bread and pumpkin muffins.
- Pumpkin: In my recipe testing, I found that 1 cup of pumpkin wasn’t enough, while 1 and 1/2 cups was way too much. You need 1 and 1/4 cups, or about 285g. If you are wondering what to do with the rest of the can, check out all these recipes using leftover pumpkin puree.
- Brown Sugar: Brown sugar’s molasses flavor pairs so well with pumpkin.
- Egg: Binds everything together.
- Oil: Adds moisture. I usually use vegetable oil, but you can use melted coconut oil instead if you prefer.
- Whole Milk: Whole milk is key to rich and tender pancakes. If you don’t have it, the best substitute is buttermilk. If you don’t have that either, lower-fat or a nondairy milk can be subbed.
- Optional Chocolate Chips: If you don’t like chocolate chips in your pancakes, feel free to leave them out—they’ll still be delicious. Plain pumpkin pancakes are anything but plain!
Use a Blender for Smooth Batter
My trick for perfect pancakes? Mix the wet ingredients in a blender. I use my Ninja blender. A blender guarantees an incredibly smooth batter and also breaks down the heavy pumpkin in the process. This is especially necessary if you are using fresh pumpkin puree. Add the pumpkin, brown sugar, egg, oil, and milk to a blender and blend on high for 45 seconds until combined. I recommend a blender when making homemade crepes, too.
No blender? No problem. You can whisk by hand. I like to use a large mixing bowl with a pour spout because it makes pouring the batter onto the pan/griddle much easier.
How Do I Know if My Pan Is Ready to Cook Pancakes?
The best temperature for cooking pancakes is 375ºF (190ºC). If you’re cooking on an electric griddle, you can simply set it to heat to that temperature. If you’re cooking in a griddle pan or large skillet on the stove, allow the pan to preheat for several minutes over medium heat. Don’t be tempted to crank the heat up to high; that will lead to unevenly cooked, burnt pancakes.
To test if the pan is ready, flick a few drops of water from your fingers onto the pan. If they sizzle in place and disappear, it’s not quite hot enough yet. If they “dance” around on the surface before sizzling out, your pan is good to go! (Feel free to dance around a bit yourself, too!)
Expect a very thick pancake batter:
Pumpkin Pancakes Success Tips
Follow these tips for moist, fluffy, and flavorful pancakes!
- Don’t Over-Mix: Whisk batter until *just* combined, no more. A few lumps is OK.
- Use the Proper Pan: A griddle pan is best for cooking pancakes, but if you don’t have one, use your widest, shallowest skillet/pan. You want a thick-bottomed pan to prevent burning.
- Pre-Heat the Pan: Allow time for the skillet or griddle to get nice and hot (without turning the heat up to high) before cooking your pumpkin pancakes.
- Don’t Flip Too Early—Watch for Holes: Many pancake recipes instruct you to flip when you see bubbles forming on the surface, but you’re actually looking for holes. Your pumpkin pancakes are ready to flip when the bubbles are popping, forming little holes in the surface. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 to 3 minutes.
- Keep pancakes warm as you cook the rest: If serving all of the pancakes at once, transfer the cooked pancakes to a wire rack on a baking sheet, and place in a preheated 200°F (93°C) oven to keep them warm.
What to Serve With Pumpkin Pancakes
I love these pancakes simply with a pat of butter (or cinnamon butter!) and a drizzle of pure maple syrup, but they’d also be fantastic with salted caramel, whipped cream, or the maple pecan topping from this pumpkin waffles recipe. As for sides, they’re fabulous alongside breakfast egg muffins, bacon, and/or fresh fruit.
And don’t forget your coffee with homemade pumpkin coffee creamer. You’re winning at fall breakfast… clearly!
Pumpkin Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 12 pancakes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These pumpkin pancakes are the epitome of a cozy fall breakfast, and a very popular recipe on this website! Moist and fluffy, they’re wonderful with a pat of butter and a cascade of maple syrup. Feel free to add chocolate chips, or leave the pancakes plain.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
- 1/3 cup (67g) packed light or dark brown sugar
- 1 large egg
- 3 Tablespoons (45ml) canola or vegetable oil
- 1 and 1/2 cups (360ml) whole milk*
- optional: 1 cup (180g) semi-sweet chocolate chips
- for cooking: butter or nonstick spray
Instructions
- In a large bowl, preferably with a pour spout, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
- For this step, I like to use a blender. I use my Ninja blender. A blender guarantees an incredibly smooth batter and also breaks down the heavy pumpkin in the process. This is especially necessary if you are using fresh pumpkin puree. Add the pumpkin, brown sugar, egg, oil, and whole milk to a blender and blend on high for 45 seconds until combined. Alternatively, you may whisk by hand or use a hand mixer.
- Pour the wet ingredients into the dry ingredients and whisk gently to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is very thick and a few lumps are fine. Fold in the chocolate chips, if using.
- Heat a griddle or large flat skillet over medium heat. (If using an electric griddle, preheat it to 375°F (190°C).) Coat generously with butter or nonstick cooking spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2–3 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray again, if needed, for each batch of pancakes.
- Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with toppings of choice like butter and pure maple syrup. I also really like serving these with the maple pecan topping from this pumpkin waffles recipe.
- Cover and store leftover pancakes in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Pancakes freeze well up to 3 months. Reheat frozen pancakes in the microwave. Or you can reheat frozen pancakes in a 350°F (177°C) oven. Place pancakes on a lined baking sheet and cover loosely with aluminum foil. Bake for 6–8 minutes or until defrosted and warm.
- Can I make the batter the night before? No, I don’t recommend it. Baking powder is activated once wet. You can, however, mix the dry ingredients and wet ingredients together and keep them separate and covered in the refrigerator until the morning.
- Special Tools (affiliate links): Mixing Bowls | Blender | Whisk | Electric Griddle, Griddle Pan, or Shallow Skillet/Pan
- Flour: I strongly recommend all-purpose flour. Because pumpkin is so heavy, substituting whole wheat flour will create incredibly heavy, dense pancakes. If you want to use some whole wheat flour, substitute in 1 cup (about 125–130g), and increase the milk to 1 and 3/4 cups.
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores, or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice. This is in addition to the 2 teaspoons of cinnamon—you will still add that as well.
- Milk: Whole milk is key to rich and tender pancakes. If you don’t have it, the best substitute would be buttermilk. If you don’t have that either, lower-fat or a nondairy milk can be subbed.
Reader Comments and Reviews
These look amazing! How would I turn them into sheet pancakes?
Hi Anna! We haven’t tested these pancakes as sheet pancakes, but let us know if you do.
I love this recipe. I didn’t have any milk in the fridge, so I used water and it still turned out great! This is my new favorite pancake recipe.
Can’t wait to try this recipe! It looks delicious. Quick question: Will using 1% or 2% milk make a big difference? I know the recipe says that whole milk gives it the richest taste, but I was wondering if using a different milk would affect the consistency or how it cooks.
Hi Olivia, a lower fat milk will work in a pinch. Hope you enjoy the pancakes!
I just made this recipe for the THIRD TIME this year!
The first two times, I made it with chocolate chips, and it was a big success. Even my mom – who dislikes having chocolate in the morning – ate a few!
The third time, I made it without chocolate chips, and it was still absolutely amazing. The flavour is so good you almost don’t even need syrup.
Overall:
-For me and my family personally we found that there’s a LOT of chocolate chips in these pancakes, so I would say don’t go too overboard when filling up the measuring cup.
-I also made this recipe overnight all three times. I combined all the dry ingredients together in a bowl and covered it. For the wet, I only measured out the pumpkin and put it in a bowl and then refrigerated it. Don’t combine the wet and dry until morning. You could also probably get away with doing all the wet ingredients, but I mostly wanted to do at least the pumpkin overnight since it seems to take the longest to measure out and such.
-The pancakes are fluffy but also thick in the way that they’ll fill you up fast (even though you want to keep eating them )
-I also used a beater instead of a blender, and it works great! (Although if you want to use a blender, it would probably save you the worry about potentially splattering the mixture everywhere )
This has definitely been a hit recipe with my family and I know I’ll be making it again soon!
I made these dairy free with allergen friendly chocolate chips and almond milk. They taste wonderful and no one would ever know they don’t have dairy in them.
Amazing. I made these using a gluten free flour mix. So good.
I’m pretty picky about pancakes, and these were absolutely delicious! Very fluffy for a pumpkin pancake, and the chocolate and spices pair nicely. Definitely took more than 2 minutes each side to cook, but maybe that was just my pan.
Sally these were sooo good! I love pumpkin pancakes but was intimidated to make them from scratch. However your recipe was easy to follow & my pancakes came out fluffy with lots of flavor. Thank you for sharing.
Amazing Only addition I made was some nutmeg because I really like nutmeg
We had pumpkin cinnamon chip pancakes at a highly rated local cafe last fall and my BF went ga ga over them. This recipe with the cinnamon chips instead of chocolate chips is an exact clone. Delicious!! Thank you for sharing.
So great, amazing recipe! Next time I’ll cut back on brown sugar or maybe omit all together… these are very sweet! Also, I used two smaller eggs and regular oat milk with great results. Thanks!
These were delicious! Made these this morning on this chilly fall day and they were perfect. I was nervous because the batter was SO DENSE. but they turned out great. I left out chocolate chips in half of the recipe for my toddler & she still loved them! Thanks for this recipe!
Oh my…Sally! You have definitely sweetened our lives for the last many, many years. Thank you SO much for all the hard work, the testing, and delivery of spectacular recipes; we have never been disappointed. Thank you
I just made these and omg they are so good!!!!! It also made a bunch so i had leftovers to freeze! This recipe is a keeper!
I absolutely loved this, thanks so much! The inside was so moist and yummy. But I couldn’t get them to look proper no matter how much I tried. They would break apart or burn every time, and even the best ones didn’t look as pretty as the pictures. Do you have any tips on how I could do better on the final look? I would appreciate it a lot.
Hi Tara, I’m glad you enjoyed them! Pay attention to how hot your pan/skillet is more than how high/low your burners are as different pans retain heat differently. If they are burning it sounds like your pan is too hot. Try lowering your heat and also making the pancakes smaller so that they don’t break when you flip them.
Great advice. I’ll try that for sure, thanks!
Made these for a celebratory brunch, and they were excellent! Fluffy, rich, melty, and delicious. Will keep this in my back pocket for special occasions.
THESE ARE A-MAZING! I used a stick blender for the wet ingredients (Libby’s canned pumpkin & skim milk) and they were SUPER fluffy. Fluffiest pancakes I’ve ever made. Maybe even seen! Raisins were a tasty addition. Definitely making these again (and I’m not even that big of a pumpkin fan). Thank YOU, Sally!
I have had these in the freezer since the fall…and like many of you am trying to use everything in the freezer and not go out. They ARE STILL FABULOUS!!! Sally YOU ARE AMAZING…ate on the patio this morning and tried to remember the normal times of last fall. God bless and be with all of you and Sally…thank you for continuing your recipes for our “cooking therapy” to help keep all of us sane!
Absolutely Delicious!
Can I use this batter in my Belgian waffle maker?
Absolutely!
These pancakes are perfection! I’ve already made them 3 times this month. They are soft and perfectly spiced, like an amazing pumpkin brownie. We freeze the leftovers and then reheat them in the microwave/toaster for breakfast all week. Just 2 notes on the recipe, I’ve never bothered to blend the wet ingredients, and I don’t think that step is necessary, I get it perfectly smooth with just a hand whisk. Also, I’ve substituted buttermilk for the whole milk before, and it’s worked great!
These pancakes are so tasty and don’t even really need syrup! Thanks for the recipe!
SALLY. This recipe is amazing. Great pumpkin spice flavor, not overly sweet, great texture, I could go on and on. Pumpkin is not the easiest ingredient to work with and I really appreciate the testing that you put into your recipes and ESPECIALLY the notes on *why* you do what you do. I’m working on developing my home chef skills and understanding the science behind recipes is incredibly helpful. Thank you!!
Fantastic! Followed the recipe and they were Fabulous! Love, love, love!
As always, thank you Sally!
Cheryl
Made this today without the choc chips. My family LOVED them.
I shared some with my neighbors and they loved it too.
Thanks for a tasty and easy recipe.
Is there a way to use less sugar and/or a different sweetener? Thanks!
Hi Brianna, You can try reducing the brown sugar to 1/4 cup, keeping in mind that the more you reduce it the more you will change the texture (not just the taste)!
I have made these dozens of times and they always turn out perfect! Fluffy, moist, and perfectly spiced. Can’t wait to make them again tomorrow morning!
I’m was willing it to be fall in a Texas with these pancakes this morning… even though it will still be getting up to almost 100° today. These were AMAZING! The best pumpkin pancakes I’ve had! Great pumpkin flavor but still a nice fluffy (and not dense) pancake. I made half without the chocolate chips and they were great too. Next time I’ll be making these into waffles for sure!
Hello! I made these and kept the batter thick, however when frying them on a griddle they were very very thick and heavy and not the thinn pancake consistency. What can I do to cook them nice and flat?
Hi Marianella! Did you add any ingredients to thicken the batter? Because that may have to do with why they were heavier. If not, flattening out with your spatula as they cook always helps.
These have become a family favorite and a special request for birthdays. We just made them for dinner (yes, in February) and they are just delicious. We love dark chocolate chips in them and sometimes pecans!