Pumpkin pancakes are fluffy, spiced breakfast pancakes made with pumpkin puree that stay tender even as they cool. The puree adds moisture and structure, so they don’t dry out the way plain pancakes do, and the warm spices make them taste like fall without any fussiness.
Ingredients for Pumpkin Pancakes
All-purpose flour gives the pancakes structure and helps them rise. Baking powder and baking soda work together to lift the batter and make the centers fluffy. Salt balances the sweetness and spice. Cinnamon, nutmeg, ginger, and cloves bring the warm spice notes that define the flavor. Pumpkin puree adds moisture, body, and the pumpkin taste. Milk thins the batter to the right consistency. Eggs bind everything and help them cook through evenly. Butter adds richness and flavor. Brown sugar sweetens the batter and keeps the pancakes tender.
Why This Pumpkin Pancakes Works
The pumpkin puree is the key: it holds onto moisture, so these pancakes stay soft and don’t get tough or dry by the time you finish the batch. The spices bloom in the warm batter and distribute evenly throughout, giving you that cozy flavor in every bite without any gritty bits.
Baking soda is mixed in alongside the baking powder because it reacts right away with the acid in the brown sugar and the puree. This gives you lift as soon as the batter hits the hot griddle, so the pancakes puff up fast and cook through in just a few minutes. If you only used baking powder, they would spread and flatten.
The ratio of wet to dry is generous because pumpkin puree is thick. You need enough milk to make the batter pourable, but not so much that it becomes thin and spreads too wide on the griddle. The batter should fall slowly from a spoon, not pour like water.
Pumpkin Pancakes Tips & Tricks
- Mix the dry ingredients the night before in an airtight container, and you can make fresh pancakes in minutes the next morning.
- Keep finished pancakes warm on a plate in a 200°F (93°C) oven while you cook the rest, so everyone eats hot pancakes together.
- Use medium or medium-low heat on the griddle; high heat burns the outside before the inside cooks through.
- Freeze cooked pancakes in a single layer on a sheet pan, then store them in a freezer bag for up to three months and reheat in the toaster.
Mistakes To Avoid
Overmixing the batter makes tough pancakes. Stir just until the flour disappears and the batter is lumpy; if you beat it smooth, the gluten gets overworked and the pancakes turn out dense and rubbery instead of fluffy.
Cooking on too high heat browns the bottom and edges before the center rises. The pancakes look done on the outside but are raw or gummy in the middle. Medium heat lets them rise and cook through evenly, with a golden bottom.
Not checking for doneness before flipping loses your pancakes. They should have bubbles on top that start to pop, and the edges should look dry and set. If you flip too early, they collapse and don’t cook through. Flip too late and the bottom burns.
Using canned pumpkin pie filling instead of plain pumpkin puree throws off the spice balance and makes the batter thinner than expected. The filling already has sugar and spices mixed in, so your pancakes end up too sweet and the spices are uneven.
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Ingredients
- 1 1/2 cups (188 grams) all-purpose flour
- 2 tablespoons (25 grams) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree
- 3/4 cup whole milk
- 2 large eggs
- 2 tablespoons (28 grams) butter, melted
Step-by-step Instructions
- Heat a griddle or large skillet over medium heat until a drop of water sizzles gently when it hits the surface, about 2 to 3 minutes.
- Whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large mixing bowl.
- In another bowl, whisk together pumpkin puree, milk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula or fork just until the flour disappears. The batter will be lumpy.
- Pour 1/4 cup batter onto the hot griddle and cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set and dry.
- Flip the pancake and cook for 1 to 2 minutes more, until the bottom is golden brown and the pancake springs back lightly when touched.
- Transfer to a plate and repeat with the remaining batter, adjusting heat down slightly if the bottoms are browning too fast.
- Serve warm with butter and maple syrup, or hold finished pancakes on a plate in a 200°F (93°C) oven while you finish cooking the batch.
Frequently Asked Questions
Can I use pumpkin puree from a can that says pumpkin pie filling?
No. Pie filling has sugar and spices already added, which will make the pancakes too sweet and throw off the flavor balance. Use plain pumpkin puree only.
Can these pancakes be frozen?
Yes. Cool them completely, lay them flat on a sheet pan, freeze for 2 hours, then transfer to a freezer bag for up to three months. Reheat in a toaster or toaster oven until warm.
What if the batter is too thick to pour?
Add milk one tablespoon at a time and stir gently until the batter falls slowly from a spoon. Do not overmix. Lumps are okay.
Serving Ideas for Pumpkin Pancakes
Serve with warm maple syrup and a pat of butter for the classic pairing. A dollop of whipped cream or Greek yogurt adds richness, while a sprinkle of chopped pecans or walnuts brings texture. A side of crispy bacon or sausage balances the sweetness of the pancakes and the spices.
