Pumpkin Pancakes

I’ve made so many pumpkin recipes over the years between my blog and Cooking With Pumpkin.

But I’ve never shared a recipe for pumpkin pancakes on my blog. Time to change that.

Pumpkin Pancakes - Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won't do!

The pancakes are soft, fluffy, and are packed with pumpkin and the flavors of fall.

They’re pleasantly spiced with cinnamon, pumpkin pie spice, and nutmeg. Warming spices and pumpkin go hand in hand. I use a fairly heavy hand with the spices because bland pumpkin recipes just don’t cut it.

Pumpkin Pancakes - Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won't do!

The pancakes are easy and follow standard pancake-making protocol. A bowl of dry ingredients, a bowl of wet, fold the wet into dry, and fry them up.

The milk is Silk Unsweetened Vanilla Almond Milk and I love it. It only has 30-calorie per 8 ounces, tastes great, and if I need a milk for baking, vegan or otherwise, it’s what I use most often.

Pumpkin Pancakes - Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won't do!

I recently used it inDairy-Free Soft and Fluffy Blueberry Pancakes, Soft Vegan Pumpkin Cake, Soft and Fluffy Strawberry Banana Cake, Thick and Fudgy Peanut Butter Smoothies, Vegan Chunky Apple Cinnamon Muffins, Fluffy Vegan Coconut Oil Banana Muffins, 50-Calorie Copycat Skinny Caramel Frappuccinos, Honey Cornbread Muffins and more.

All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.

I ‘fried’ them with non-stick cooking spray. No butter pools or puddles of oil needed. Pancakes are like sponges, just soaking in all those unnecessary fat grams and becoming dense and heavy. For my dense, heavy, and unnecessary fat grams, I’d prefer them in the form of these, but not breakfast.

Pumpkin Pancakes - Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won't do!

Now that fall is creeping up, pumpkin pancakes are a perfect comfort food for chilly mornings when a cold smoothie doesn’t sound appealing.

They’re definitely worth getting out of bed for.

Pumpkin Pancakes - Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won't do!

Print Recipe

Pumpkin Pancakes

The pancakes are soft, fluffy, and are packed with pumpkin and the flavors of fall. They’re pleasantly spiced with cinnamon, pumpkin pie spice, and nutmeg. Warming spices and pumpkin go hand in hand. I use a fairly heavy hand with the spices, but season to taste. I especially love the pancakes with Vanilla Maple Syrup or Ginger Molasses Maple Syrup (linked below). Pumpkin pancakes are a perfect comfort food for chilly mornings when a cold smoothie doesn't sound appealing. They're definitely worth getting out of bed for.

Yield: 10 medium/large pancakes

Prep Time: 10 minutes

Cook Time: about 6 minutes per batch

Total Time: about 30 minutes

Ingredients:

1 cup + 2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar, packed
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
3/4 cup Silk Unsweetened Vanilla Almond Milk
3/4 cup pumpkin puree
2 tablespoons vegetable or canola oil
1 to 2 tablespoons molasses
2 teaspoons vanilla extract
maple syrup for serving, or your favorite topping (try Vanilla Maple Syrup or Ginger Molasses Maple Syrup)

Directions:

  1. In a large mixing bowl, whisk to combine the first 9 dry ingredients (through optional salt); set aside.
  2. In a glass measuring cup or small bowl, whisk to combine all remaining wet ingredients (except maple syrup for serving).
  3. Pour wet mixture over dry, and stir gently until just combined; don't overmix. Batter should be fairly thick; resist the urge to thin it out. However, if yours needs a splash of milk so that it's a scoop-able consistency, or extra flour if it's too thin, tweak as necessary.
  4. Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
  5. Using a 1/4-cup measure or  large cookie scoop, scoop batter onto warm skillet. Cook for about 3 minutes, or until small bubbles form on the surface and pancakes are set enough to flip. I cook covered for better results, but cook the way you normally cook your pancakes.
  6. Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
  7. Tip - If cooking in batches (my skillet only comfortably holds 3 or 4 pancakes at a time), place cooked pancakes on a baking sheet and place in a preheated 200F oven to keep warm until while frying the remaining pancakes.
  8. Repeat the frying process with the remaining batter, wiping out the skillet with a paper towel in between batches or as needed. Add more cooking spray to wiped skillet before starting next batch.
  9. Pancakes are best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the micro or toaster. Serve with maple syrup or your favorite topping.

Related Recipes

If you haven’t already pre-ordered it, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and the official release date is October 6.

There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

Apple Pie Pancakes with Vanilla Maple Syrup – Faster and easier than making an apple pie and tastes just as good

Apple Pie Pancakes with Vanilla Maple Syrup - Easy Recipe at averiecooks.com

Soft and Fluffy Gingerbread Pancakes with Ginger Molasses Maple Syrup

Soft and Fluffy Gingerbread Pancakes with Ginger Molasses Maple Syrup - Pancakes that taste like gingerbread cookies! Easy recipe at averiecooks.com

Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce - Recipe at averiecooks.com

Dairy-Free Soft and Fluffy Blueberry Pancakes – Healthier pancakes that are soft, fluffy, light & just bursting with blueberries!

Dairy-Free Soft and Fluffy Blueberry Pancakes - Healthier pancakes that are soft, fluffy, light & just bursting with blueberries!

Strawberry and Sprinkles Buttermilk Pancakes

Strawberry and Sprinkles Buttermilk Pancakes averiecooks.com

Easy Buttermilk Waffles with Mixed Berry & Lemon Preserves – As fast and easy as using boxed pancake mix, but so much better! Crispy on the outside and soft & fluffy inside

Easy Buttermilk Waffles with Mixed Berry & Lemon Preserves - As fast and easy as using boxed pancake mix, but so much better! Crispy on the outside and soft & fluffy inside!

Vegan Chocolate Chip Pumpkin Muffins – You’ll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!

Vegan Chocolate Chip Pumpkin Muffins - You'll never miss the eggs or butter! Easy, soft, fluffy and the best pumpkin muffins ever!

Cream Cheese-Filled Pumpkin Bread – Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Honey Butter Pumpkin Dinner Rolls – Big, soft rolls brushed with honey butter are the best! Everyone loves them and they disappear so fast!

Honey Butter Pumpkin Dinner Rolls - Big, soft rolls brushed with honey butter are the best! Everyone loves them and they disappear so fast!
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59 comments

  1. I agree I like pumpkin recipes heavy on the spice otherwise it just tastes like squash….These look so good..I was just saying I need to make more breakfast for dinner recipes since the mornings are usually so rushed. I like that the pancakes didn’t soak up unnecessary calories with oil so that I can compensate those calories with a good soaking of syrup!!!

    • otherwise it just tastes like squash = YES, I know! Sometimes I’ll write 1 tbsp cinnamon and people write to me, do you mean 1 tsp? No, I don’t. If you don’t season it well it’s just so…babyfood-ish tasting.

      And amen to saving frying cals so we can have more syrup :)

  2. I look forward to when IHOP brings its seasonal pumpkin pancakes around, and now I can make them at home! Love these pancakes and all that spicey goodness! Pinned :)

  3. Love the pic of you mid-maple syrup pour. Amazing! And these pancakes look so wonderfully fluffy. Yay for good breakfast!

    • Thank you! I took that baby one handed. Syrup in left, 10 lb camera in right, pray to god I don’t FLOOD the house with syrup before I get one decent shot. I refuse to use tripods :)

  4. Your pancakes always look so good and fluffy! I like pumpkin doctored up quite a bit too–otherwise it’s bland to me. I’m noticing big crates of pumpkins in all the stores now….fall is only about 2 weeks away. I am anxious to receive your cookbook–can’t wait to see what other goodies you’ve created!!

    • And the ones in my cookbook have buttermilk so these are a little different than those. Thanks for the compliments on these. I always have a tricky time flipping pancakes and end up mutilating more than are keepers!

  5. These look like they’d make getting out of bed rewarding! Glad you used lots of spices, because that is really the best way with pumpkin. I love it, but I do not love it bland!

  6. These look like the fluffiest, pumpkin-iest pancakes ever, Averie! Love them! I’ve never had pumpkin pancakes before, so I can only imagine how delicious these must taste!

  7. I absolutely Love how thick these are and how moist the center looks! they look incredible… I’ll take that whole stack that you have pictured there please ;-) lol Pinned yum!

  8. There’s a time for everything. They look fabulous!
    I’ve yet to make pumpkin pancakes yet this year. I just posted pumpkin English muffins so I’ve been eating the gazillion I’ve made. Pancakes and french toast are definitely on the menu next!

    Pictures turned out gorgeous.
    Happy Monday Averie!

  9. Mmm, pancakes! I want to make these RIGHT NOW.

  10. I’d love a stack of these on a cold weekend morning! Dousing it in vanilla maple syrup is a great idea.

  11. Yes indeed to soft and fluffy for breakfast! However decided chicken fried steak should be a breakfast food was obviously off his rocker. Love these pancakes to the moon and back, Averie!

  12. I love that this recipe calls for so much pumpkin puree relative to the flour – no wonder your pancakes are so decadent looking with the darker color, compared to other pumpkin pancakes I’ve made. I’ll be trying this soon!

    And I’m totally with you on the spices. I usually double or triple the amount of cinnamon that recipes call for. 2 teaspoons seems about right. :)

  13. My word, these look thick and rich, and fluffy and … Yuuuuuummm! The fact that they’re swimming in syrup also does not hurt the situation!

  14. You are the pumpkin queen! I think you need a crown of a sash for that! These pancakes look fantastic!

  15. I went through a ohase where I ate pancakes every single morning in my early grad school years. Then, like all phases, it passed and I can’t even look at them anymore. But these….look really good! I love all the drippy maple syrup shots.

  16. Wow! These look so incredibly fluffy and thick… I love that you didn’t skimp on the amount of spices you included:) I’ve already started stocking up on pumpkin so I can make recipes like this year round!

  17. Ha! I checked your files last year for pumpkin pancakes, since we’ve loved your gingerbread ones, but no luck … good things come to those who wait, apparently! And don’t ya love it that adding pumpkin means you’re adding a vegetable (ok, technically a fruit, but I think of it as a veggie … )???

    • Love the way you think re extra veggies/fruit. Technically fruit yes but we can call it a veggie :) And that’s too funny that you even checked for a pumpkin pancake recipe from me. Well, now you have one!

  18. Drool, oh my god that first photo looks unbelievable! How in the world do you get your pancakes so light and fluffy? Mine are more like hockey pucks, ha ;)

  19. Holy smokes!!!! Pumpkin pancakes have totally been on my list for this fall, but now I just want THESE!!! Gimme!

  20. Pumpkin pancakes have been on my mind. Your photo drove me wild. I pinned it. I am having these this weekend. My treat to myself!

  21. Ohh man. I would definitely get out of bed for these!

  22. Oh my, those pancakes looks so fluffy an delicious! I love the fall so I can’t wait to make these!

  23. I made sure tonight that I had every ingredient in my pantry and I do! I showed Simeon the recipe and he said “for breakfast tomorrow before school?” Heck yeah! So fun and this will be the first pumpkin recipe I have made this fall! I love when pumpkin season comes along and I simply am excited for your cookbook!

  24. Yay for Pumpkin Pancakes!! I can’t wait to make these!! I am going to make with a flax ‘egg’ and report back :) They look divine – gorgeous photography Averie!!

  25. Love this time of the year and all the pumpkin goodies. How I never thought about pumpkin pancakes? These are two of my favourite things. Great combination! Definitely gonna give it a try

  26. Since you use almond milk, does the almond flavor come thru (not that I have a problem with almond flavor!)? And do you adjust the vanilla extract since you use the vanilla flavored milk? These do sound & sound wonderful!

    • No I don’t taste the almond. And I really love vanilla and use it with wild abandon so it doesn’t matter if the milk is already ‘vanilla’, I always will add more vanilla to a recipe via vanilla extract.

  27. These pumpkin pancakes look so delicious, I love your pictures there always so beautiful! Pinned!

  28. Yay! Let pumpkin season commence. I love everything pumpkin.

  29. I made these yesterday for an autumn breakfast. I have lots of pumpkins from my garden and I’m always looking for pumpkin recipes. These look spectacular! YUM*100!!!

  30. Just come over my place and make anything pumpkin you want. haha. I’m obsess with pumpkin period!!! Great post…but for real come over…lmao

  31. Just came across your website via Pinterest. Holy moly can’t believe I’ve been missing out on this. I’m trying these pumpkin pancakes ASAP. Thanks Averie!

  32. These totally deserve a spot in your cookbook Averie! My copy just arrived two days ago, and I’ve already gone through it twice, pouring over your gorgeous photography. These look just like pumpkin pie for breakfast! (And suddenly, I’m craving breakfast for dinner…)

  33. I made these tonight to freeze. I doubled the recipe, added a bit of extra cinnamon (I’m a cinnamon fiend), and subbed in flaxseed egg for the egg called for in the recipe. So. Delicious. Thank you for sharing!

  34. Just made these for the first time for my pancake-loving mother-in-law – they were fantastic! So soft and fluffy and just the right amount of pumpkin flavor and spice. We all loved them – I made a double batch so we’ll have leftovers to enjoy tomorrow. Great recipe, thanks!

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