Pumpkin Pancakes

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

maple syrup being drizzled over a stack of pumpkin pancakes

Easy Pumpkin Pancakes Recipe

I’ve made so many pumpkin recipes over the years between my blog and my cookbook, Cooking With PumpkinBut I’ve never shared a recipe for pumpkin pancakes on my blog. Time to change that.

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.

These pumpkin spice 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. 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’ the pancakes 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 cookies or brownies, but not breakfast.

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.

a stack of pumpkin pancakes drenched in syrup, with a bite missing

What’s in Pumpkin Pancakes? 

To make these easy pumpkin pancakes, you’ll need: 

  • All-purpose flour
  • Granulated sugar
  • Light brown sugar
  • Baking powder and baking soda
  • Cinnamon, pumpkin pie spice, nutmeg
  • Egg
  • Silk Unsweetened Vanilla Almond Milk
  • Pumpkin puree
  • Oil
  • Molasses 
  • Vanilla extract

a stack of pumpkin pancakes with a big bite missing

How to Make Pumpkin Pancakes 

Whisk together the dry ingredients, then stir in the wet. Scoop the batter onto a preheated non-stick skillet and cook until bubbles form on top. Flip and cook until done. 

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.

maple syrup being poured over a stack of pumpkin spice pancakes

Can I Freeze Pancakes? 

Yes, let the pumpkin pancakes cool completely before freezing. If stored in a freezer bag, they should last up to 6 months. 

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

How to Reheat Pancakes

I prefer reheating pancakes in the toaster or microwave. If using the microwave, heat the pancakes for 15-second intervals until warm. 

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

Tips for the Best Pumpkin Pancakes 

Note that the pancake 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.

If cooking the pumpkin spice pancakes 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.

I recommend gently warming your maple syrup before serving these pancakes. 

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

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4.45 from 9 votes

Pumpkin Pancakes

By Averie Sunshine
Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won't do!
Prep Time: 10 minutes
Cook Time: 6 minutes
Additional Time: 14 minutes
Total Time: 30 minutes
Servings: 10
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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
  • ½ teaspoon ground nutmeg
  • pinch salt, optional and to taste
  • 1 large egg
  • ¾ cup Silk Unsweetened Vanilla Almond Milk
  • ¾ 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

Instructions 

  • In a large mixing bowl, whisk to combine the first 9 dry ingredients (through optional salt); set aside.
  • In a glass measuring cup or small bowl, whisk to combine all remaining wet ingredients (except maple syrup for serving).
  • 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.
  • Preheat a non-stick skillet over medium-high heat and spray with non-stick cooking spray.
  • 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.
  • Carefully flip over and cook for about 2 to 3 more minutes, or until done and cooked through.
  • 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.
  • Serve with maple syrup or your favorite topping.

Notes

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.
Storage: 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.

Nutrition

Serving: 1, Calories: 223kcal, Carbohydrates: 42g, Protein: 1g, Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 19mg, Sodium: 263mg, Fiber: 1g, Sugar: 38g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Pumpkin Breakfast Recipes: 

Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. 

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

The Best Pumpkin Cinnamon Rolls – Super soft, fluffy, and topped with a cream cheese glaze! Move over Cinnabon, these are better!!

Glazed Pumpkin Coffee Cake – A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor and topped with big buttery crumbles!! So soft, moist, tender! You’re going to LOVE this cake for breakfast, brunch, or entertaining!!

Glazed Pumpkin Coffee Cake - A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor and topped with big oatmeal crumbles!! So soft, moist, tender! You're going to LOVE this cake for breakfast, brunch, or entertaining!!

Oatmeal Pumpkin Chocolate Chip Muffins — These pumpkin chocolate chip muffins are essentially baked oatmeal bites with the perfect amount of pumpkin spice!! They’re the perfect grab-and-go breakfast or snack!!

Pumpkin French Toast — This pumpkin french toast is full of rich pumpkin, cinnamon and brown sugar flavor. After drenching it with syrup, you’ll be in comfort food heaven!

Pumpkin Waffles — These pumpkin waffles are packed with pumpkin spice flavor! They’re super fluffy and are just begging to be drowned in maple syrup!

Vegan Chocolate Chip Pumpkin Muffins — These vegan pumpkin muffins are studded with mini semi-sweet chocolate chips. Plus, they’re packed with five different warming spices, which makes then extra flavorful! 

Pumpkin Crumb Coffee Cake — A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor!! Super soft, tender, and topped with the BEST crumble topping that you’ll fall in love with! Great for brunches and holiday entertaining!!

This conversation is sponsored by Silk. The opinions and text are all mine.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    Even my picky kids couldn’t keep their hands off these. I added some protein powder just because, and they turned out perfectly. Lots of pumpkin pancakes are too dry or lack that true pumpkin spice taste. These absolutely capture that “fall flavor”!

  2. 3 stars
    These were very fluffy but way too sweet for my liking. Reminds me of a pastry/doughnut for breakfast. Next time I think I may cut the sugar in half…. maybe even more than half…. then I think they would be perfect!

  3. These were very fluffy but way too sweet for my liking. Reminds me of a pastry/doughnut for breakfast. Next time I think I may cut the sugar in half…. maybe even more than half…. then I think they would be perfect!

    1. For me 1/4 cup sugar in an entire batch of pancakes is not too sweet, considering the natural flavor of pumpkin coming out of a can is well, not the best for me personally and needs a touch of sugar. But we all have our own preferences. Glad they were very fluffy.

  4. I love pumpkin pancakes and have tried numerous recipes… this is by far my favorite! I love the addition of the molasses! Thank you for another tasty recipe!

    1. Glad these are your fave pumpkin pancakes you’ve tried! I agree…the molasses is great! It’s one of my fave ‘fall/winter’ flavors!

  5. 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!

  6. 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!

    1. I’m a cinnamon fiend too and glad these came out great even with the flax egg! Thanks for LMK that worked well for you!

  7. 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…)