Favorite Pumpkin Pancakes

These Pumpkin Pancakes stir together in one bowl, are fluffy and flavorful, and are a perfectly cozy breakfast to share with the kids.

Pumpkin Pancakes

We make pancakes each Sunday, and we tend to rotate flavors throughout the year. A favorite is Pumpkin Pancakes, which are fluffy and nicely spiced from the pumpkin pie spice or cinnamon.

I love these as a way to vary our weekend breakfast, include a veggie in our first meal of the day, and have a festive holiday breakfast option. (They work as well for Halloween as they do for Thanksgiving and Christmas!)

Ingredients You Need

Here’s a look at what you need to make this recipe so you know what to have on hand.

• Whole wheat flour: I use this as the base for the recipe since it has fiber and whole grains and absorbs the moisture from the pumpkin nicely.
• Baking powder: There’s a little more baking powder in this recipe compared to basic pancake recipes—we need it to help them cook through with the addition of the thick pumpkin puree.
• Pumpkin pie spice: This adds that classic pumpkin-baked-goods flavor. You can use cinnamon instead, if needed.
• Milk: I usually cook and bake with whole milk, but you can use any milk you prefer, including non-dairy.
• Pumpkin puree: This recipe works with canned pumpkin puree or homemade pumpkin puree.
• Eggs: Large eggs help the batter hold together and cook through properly.
• Butter or neutral oil (plus more for cooking): I use unsalted butter in the batter and to cook with. That proves to be a nice combination with my nonstick skillet.
• Vanilla extract: A little vanilla adds a pleasant flavor note in this pumpkin recipe.

Step-by-Step Instructions

Here’s a look at how to make this easy pancake recipe.

1. Add all dry ingredients to a medium bowl.
2. In a separate bowl, add all the wet ingredients. Whisk to combine.
3. Mix the wet and dry ingredients together in one bowl. The batter should be pourable but thick.
4. Heat a nonstick pan over medium heat. Add butter and swirl to cover pan. Add a small amount of batter to form each pancake. Cook on each side or until set and lightly brown. Serve warm.

How to Store

Store any leftovers in an airtight container in the fridge for up to 5 days. Or, store cooled pancakes in a freezer bag in a single layer—or layers with parchment paper between to prevent them from freezing together—for up to 6 months.

Warm in 30-second increments on a heat-safe plate. Pancakes tend to warm through really fast, so try not to overcook them when reheating.

Best Tips for Success

• Spread the batter thin, about ¼ inch thick or a smidge thinner. This will help the pancakes cook through.
• Let the batter cook long enough in the pan that it sets around the edges and slightly toward the center, and that you see bubbles. This will ensure that the center cooks all the way through. 
• Depending on your stove top and pan, you may need to turn the heat down to medium-low to ensure that the batter cooks all the way through without burning.
• I heat the oven to 200 degrees F and keep the cooked pancakes warm on a baking sheet in the oven while I finish the batch, though you could also serve them as you go.
• Dairy-free: Use nondairy milk.
• Gluten-free: Use buckwheat flour in place of the whole wheat flour. You may need a little bit more milk.
• Egg-free: The best option I’ve found for pancakes is to use a store-bought egg replacer like the one from Bob’s Red Mill.
• Use cinnamon instead of pumpkin pie spice if desired.

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• Add all ingredients to a medium bowl. Whisk to combine. The batter should be pourable but thick.

• Heat a nonstick or cast-iron pan or griddle over medium heat. Add a sliver of butter, let melt, and swirl to cover pan.

• Add a small amount of batter, about 2-4 tablespoons at a time, and spread the batter thin, about ¼ inch thick to ensure they cook through nicely. Cook for 3-4 minutes per side or until set and lightly brown. The pancakes should be mostly set around the edges and you should see little bubbles around the edges before you turn them over.

• Add more butter and repeat to cook the rest of the pancakes.

• Serve warm with syrup, nut butter, or yogurt.

• Store any leftovers in an airtight container in the fridge for up to 5 days. Or, store cooled pancakes in a freezer bag in a single layer—or layers with parchment paper between to prevent them from freezing together—for up to 6 months. Warm in 30-second increments on a heat-safe plate.
• Spread the batter thin, about ¼ inch thick or a smidge thinner. This will help the pancakes cook through.
• Let the batter cook long enough in the pan that it sets around the edges and slightly towards the center, and that you see bubbles. This will ensure that the center cooks all the way through. 
• Depending on your stove top and pan, you may need to turn the heat down to medium-low to ensure that the batter cooks all the way through without burning.
• I heat the oven to 200 degrees F and keep the cooked pancakes warm on a baking sheet in the oven while I finish the batch, though you could also serve them as you go.
• Dairy-free: Use nondairy milk.
• Gluten-free: Use buckwheat flour in place of the whole wheat flour. You may need a little bit more milk.
• Egg-free: The best option I’ve found for pancakes is to use a store-bought egg replacer like the one from Bob’s Red Mill.
• Use cinnamon instead of pumpkin pie spice if desired.

Calories: 275kcal, Carbohydrates: 35g, Protein: 10g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 105mg, Sodium: 283mg, Potassium: 329mg, Fiber: 5g, Sugar: 5g, Vitamin A: 2781IU, Vitamin C: 1mg, Calcium: 211mg, Iron: 2mg