Fluffy, Pumpkin Pancakes laced with pumpkin spice and topped with maple syrup is the perfect way to use up leftover canned pumpkin or make a special breakfast for the weekend.
If your family loves all things pumpkin, this pancake recipe will be a perfect fit. While they smell and taste like fall, that doesn’t mean you are limited to them only at a certain season. I make these and the gluten-free version year round!
Pumpkin Pancake Ingredients
The ingredients to make Pumpkin Pancakes are simple and consist of basic fridge and pantry staples. For this recipe you’ll need:
- All-purpose flour or 1:1 gluten-free all-purpose flour
- Brown sugar
- Baking powder
- Pumpkin pie spice
- Pumpkin puree
The brown sugar and pumpkin pie spice add a new dimension, but if you don’t have pumpkin spice, swap it for cinnamon instead.
How to Make Pumpkin Pancakes
These pumpkin pancakes are just as easy to make as my classic pancake recipe. Here’s what to do:
- Dry ingredients
In a large bowl, combine the flour, sugar, baking powder, and pumpkin pie spice.
- Wet ingredients
In a separate bowl, combine the milk, pumpkin puree, egg, and butter.
Add the wet ingredients to the dry ingredients and whisk until just combined.
Grease a large non-stick griddle or pan with butter or cooking spray. Pour the batter onto the griddle and cook until golden brown on both sides.
Top your pancakes with whipped cream and maple syrup or any of your favorite pancake toppings.
You can also watch how this recipe comes together in the video below:
While some people prefer to make pancakes on a pan, I like a large non-stick griddle. It gives me a lot of room to make more pancakes at once, which means I can serve them hot and please a crowd (or my kids).
Keeping them Fluffy
The secret to making fluffy pancakes is fresh baking powder. It’s important to note that baking powder’s “rising properties” begin to decline after nine months from opening.
Meaning, its ability to provide your pancake batter with a fluffy “lift” stops working. One simple trick is to mark the opening date with a pen in your baking powder bag or package, so you know it’s always fresh!
Batter Texture Changes
The pumpkin puree will add moisture to the batter and makes these pancakes super moist. It’s the reason I dialed down the amount of milk and melted butter otherwise required to make the fluffiest pancakes.
Related: Pumpkin Spice Pancakes
How to Freeze Pancakes
I typically double the recipe and freeze extras for a quick grab-and-go breakfast option. Freezing pancakes is really simple and a very convenient way to have fresh out of the toaster pancakes in the morning on any given day. Here are the steps to freeze pancakes:
- Make pancakes in your pan or griddle. Remove onto a plate and let the pancakes cool down completely.
- Line a baking sheet with parchment, wax paper, a silicone mat, or plastic wrap (do not use aluminum foil).
- Place pancakes on the lined baking sheet and place the baking sheet in the freezer.
- Freeze the pancakes, for 30 minutes to 1-hour minimum, before transferring the frozen pancakes from the tray into a sealable, zip bag.
- Label the zip bag with the pancake batch and date.
Ultimate Pumpkin Pancakes
These whole grain pumpkin pancakes are easy to make, made with whole grain flour or gluten free flour; making these a delicious healthy breakfast idea!
- Yield: 4–6 servings 1x
- 1 ¼ cups flour*
- 1–2 tablespoons brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons butter, melted
- In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
- In a large bowl, combine milk, pumpkin puree, egg, and butter. Mix until there are few to no lumps left.
- Add the wet ingredients to the dry ingredients and whisk together just until combined.
- Over medium heat, grease skillet lightly and pour about 2 tablespoons of batter onto a heated skillet or large pan. When pancake starts to bubble slightly, carefully flip over.
- Serve with whipped cream and maple syrup.
These pancakes can be made 50% whole-wheat and 50% all-purpose flour, 100% white whole-wheat flour, or with your favorite all-purpose gluten-free flour (I use King Arthur Flour).