Pumpkin Pancakes — Soft, fluffy, and packed with big pumpkin flavor! Perfect comfort food for chilly mornings when a smoothie just won’t do!
Easy Pumpkin Pancakes Recipe
I’ve made so many pumpkin recipes over the years between my blog and my cookbook, Cooking With Pumpkin. But 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.
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
- Silk Unsweetened Vanilla Almond Milk
- Pumpkin puree
- Vanilla extract
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.
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.
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.
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.
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- 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
- 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.
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.
Amount Per Serving: Calories: 223Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 263mgCarbohydrates: 42gFiber: 1gSugar: 38gProtein: 1g
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.
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!!
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.