Fluffy Pumpkin Pancakes for a Cozy Fall Breakfast

Last Updated on August 22, 2025 by Souhail

There’s something undeniably comforting about the smell of warm spices floating through the kitchen on a crisp autumn morning. Every fall, these pumpkin pancakes make their way back into my weekend routine, and honestly? I look forward to them all year. They’re soft, slightly sweet, and packed with cozy flavor that makes them feel like a little celebration on a plate.

This recipe is perfect for a slow Saturday breakfast, a festive fall brunch, or even a quick weekday treat if you’re craving something seasonal and satisfying. What I love most is how simple it is, nothing fussy, just the classic taste of pumpkin paired with warm cinnamon and a drizzle of maple syrup. If you’re looking to bring a little autumn magic to your breakfast table, this one’s for you.

Why You’ll Fall in Love with These Pumpkin Pancakes

Okay, let’s talk about why these pumpkin pancakes are actually worth making (again and again). I’ve tested a lot of versions over the years, and this one nails the balance of flavor, texture, and ease. These aren’t dry, dense pancakes, they’re fluffy, moist, and infused with cozy spices that make your kitchen smell like a fall candle (in the best way possible).

Here’s what makes them a favorite in my house:

• Pumpkin puree brings natural sweetness and a soft, moist texture without the need for loads of sugar or fat.
• A blend of cinnamon, nutmeg, and a hint of clove gives them that classic pumpkin spice flavor we all crave once the leaves start turning.
• The batter comes together in one bowl, which means fewer dishes and more time sipping coffee.
• They freeze beautifully, making them perfect for quick pumpkin pancakes on busy mornings.
• You can easily make them gluten-free by swapping in a 1:1 gluten-free flour blend.
• They’re super adaptable, I’ll share some fun variations later in this post!

If you’re a pumpkin lover, I definitely recommend checking out these homemade pumpkin cookies too. They pair perfectly with these pancakes for a festive fall spread.

Get a Head Start: What to Prep Ahead

Let’s be honest, no one wants to be fumbling around the kitchen before their first cup of coffee. Luckily, you can get a few things out of the way ahead of time so making these pancakes feels totally stress-free.

Here’s what I like to prep the night before:

• Mix the dry ingredients (flour, baking powder, baking soda, salt, and spices) and store them in an airtight container.
• Whisk together the wet ingredients (pumpkin puree, eggs, milk, vanilla, and melted butter) and refrigerate overnight.
• Pre-measure your maple syrup or other toppings and have them ready to go.
• If you’re planning to make a large batch to freeze, lay out parchment paper or storage containers so you’re ready for cooling and storing.

Just a few minutes of prep means you can roll right into pancake flipping the next morning, no measuring cups, no stress.

How to Make It

Pumpkin Pancakes

Recipe by Souhail

0.0 from 0 votes

Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

270

kcal

These pumpkin pancakes are warm, fluffy, and filled with all the comforting flavors of autumn. Whether you’re making them for a cozy weekend breakfast or freezing a batch for busy mornings, they’re the kind of recipe that instantly puts everyone in a good mood.

Ingredients

• 1 cup all-purpose flour

• 1 tbsp brown sugar

• 1 tsp baking powder

• 0.5 tsp baking soda

• 0.25 tsp salt

• 1 tsp ground cinnamon

• 0.25 tsp ground nutmeg

• 0.125 tsp ground cloves (optional)

• 0.75 cup pumpkin puree

• 1 large egg

• 1 cup milk (dairy or unsweetened non-dairy)

• 1 tsp vanilla extract

• 2 tbsp melted butter (plus more for the pan)

Directions

• Start by grabbing a medium bowl and whisking together all the dry ingredients: flour, baking powder, baking soda, salt, and those lovely warm spices like cinnamon, nutmeg, and just a pinch of cloves if you’re feeling it.
• In a separate large bowl, combine the pumpkin puree, egg, milk, vanilla, and melted butter. Stir until smooth and cozy-looking.
• Add the dry ingredients to the wet ingredients and gently mix just until everything comes together. Don’t overmix, a few lumps are totally fine.
• Heat a nonstick skillet or griddle over medium heat and add a touch of butter or oil. Once hot, scoop the batter (about ¼ cup per pancake) onto the skillet. Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
• Keep pancakes warm in a low oven while you cook the rest. Serve with maple syrup, a sprinkle of cinnamon, or even a dollop of whipped cream if you’re going all out.

Notes

• If you’re using canned pumpkin puree, make sure it’s not pumpkin pie filling, those are totally different!
• To make these pancakes gluten-free, use a 1:1 gluten-free flour blend.
• For a healthy pumpkin pancake version, you can swap brown sugar for maple syrup and use whole wheat flour.
• Freeze any leftovers by placing a sheet of parchment between pancakes and storing them in a zip-top freezer bag.
• Reheat frozen pancakes in a toaster or warm oven, they crisp up beautifully.

Nutrition Facts

• Total number of serves: 4
• Calories: 270kcal
• Fat: 11g
• Saturated Fat: 6g
• Sodium: 370mg
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 7g
• Protein: 6g

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Pancake Game-Changers: Pro Tips for the Fluffiest Stack

Alright, friend, let’s talk about how to take your pumpkin pancakes from good to totally unforgettable. These are the little tricks I’ve learned after flipping dozens (okay, hundreds) of pancakes every fall. Whether you’re a beginner or a seasoned brunch master, these tips will help you get that dreamy, golden-brown stack every time.

• Don’t overmix the batter. Seriously, a few lumps are your friend. Overmixing makes pancakes tough and chewy, not soft and fluffy.
• Let the batter rest for 5–10 minutes before cooking. This gives the flour time to hydrate and results in extra light pancakes.
• Use medium heat. Too high and your pancakes will brown too fast on the outside while staying raw in the middle.
• Grease lightly. A thin layer of butter or oil keeps things golden, not greasy.
• Test with the first pancake. Think of it as your practice round to adjust the heat or batter thickness.
• Warm your maple syrup before serving, it makes the whole plate feel a little extra cozy.
• Want even more fall flavor? Add a dash of ground ginger or a spoonful of maple syrup to the batter for a spicy-sweet kick.

And if you’re a pancake enthusiast, you’ll love this creative taro-flavored pancake recipe, it’s a fun twist that’s both colorful and delicious!

Make It Your Own: Pumpkin Pancake Variations to Try

One of my favorite things about pancakes is how endlessly customizable they are. These pumpkin pancakes are already packed with autumn goodness, but if you’re in the mood to switch things up, here are some tasty twists to try:

• Buttermilk Pumpkin Pancakes: Swap the milk for buttermilk for a tangy depth of flavor and extra fluffiness. Perfect for a classic diner-style pancake feel.
• Healthy Pumpkin Pancakes: Use whole wheat flour, swap the sugar for maple syrup, and go easy on the butter. Add a tablespoon of chia seeds for a fiber boost.
• Pumpkin Chocolate Chip Pancakes: Stir ½ cup of mini chocolate chips into the batter. The combo of pumpkin and melty chocolate is pure heaven.
• Gluten-Free Pumpkin Pancakes: Use a 1:1 gluten-free flour blend and double-check that your baking powder is certified GF. These come out just as fluffy and flavorful.
• Vegan Pumpkin Pancakes: Use a flax egg (1 tbsp flaxseed + 3 tbsp water), plant-based milk, and coconut oil. They’re so good, no one will miss the dairy or eggs.
• Pumpkin Protein Pancakes: Add a scoop of vanilla protein powder to the dry mix and increase the milk slightly. Great for post-workout fall vibes.

And if you’re still craving all things pumpkin, be sure to check out this cozy homemade pumpkin bread. It’s another fall favorite in our house!

Serving Up Fall Vibes: How to Enjoy Your Pumpkin Pancakes

There’s no wrong way to serve pumpkin pancakes, but I’ve got a few favorite combos that’ll make your breakfast table feel extra special. Whether you’re going classic or festive, these suggestions will level up your pancake game.

• Maple syrup and butter, the timeless duo that brings out the rich pumpkin flavor.
• Whipped cream and a sprinkle of cinnamon for a more dessert-like brunch vibe.
• Candied pecans or toasted walnuts for crunch and nutty flavor.
• Fresh fruit like sliced bananas, apples, or pears add a nice balance to the warm spices.
• Feeling extra? Pumpkin butter or apple compote on top takes these to the next level.

They pair beautifully with a hot cup of coffee or a cold glass of oat milk, and if you’re making brunch, these cozy lasagna soup bowls on the side make for an unexpected but delightful sweet-savory combo.

FAQs About Pumpkin Pancakes Recipe

One Last Flip: Wrapping Up Your Pumpkin Pancake Adventure

There’s just something special about starting the day with a stack of warm, pumpkin pancakes. Whether you’re savoring a slow autumn morning or meal-prepping for the week ahead, these pancakes bring a comforting, festive touch to your table with minimal effort. They’re easy to whip up, endlessly customizable, and let’s be honest, they taste like fall in every bite.

I hope this recipe becomes one of your seasonal staples, just like it is in my kitchen. And if you do give it a try (or riff on it with your own twist), I’d love to hear how it turns out. Happy flipping, and may your mornings be extra cozy from here on out!