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Fluffy Pumpkin Pancakes Recipe

tall and fluffy stack of pumpkin pancakes on a plate topped with butter, brown sugar, cinnamon, and pancake syrup
Servings: 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Grab that canned pumpkin puree in your pantry and treat yourself to these delicious pumpkin pancakes. You're about to have the best kind of weekend morning.
5 from 25 votes
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Ingredients

  • 1 ¼ cups flour
  • 2 tablespoons brown sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice, or cinnamon
  • 1 cup milk, any
  • ½ cup canned pumpkin puree
  • 1 large egg
  • 2 tablespoons butter, melted

Instructions

Make the pancake batter:

  • In a large batter bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
  • In another bowl, whisk the milk, pumpkin puree, egg, and melted butter. Mix until you have a smooth liquid mixture.
  • Add the dry ingredients to the wet ingredients bowl, mixing them to make a batter. I mix from the outside of the bowl in and stop when there's no visible flour left.
    close up of pumpkin pancake batter in a scoop to show texture

Cook the pancakes:

  • Heat a griddle or a large non-stick pan over medium-high heat. Once hot, grease the griddle or pan with butter or oil. Pour or scoop ¼ cup of batter for each pancake. Cook them for about 2 minutes, making sure to wait until bubbles form and edges are defined before flipping them over. Cook them for one more minute on the other side. Remove them from the hot surface onto a plate and repeat the process with the remaining pancake batter.
    side by side image of cooking pumpkin pancakes. on left is the first side of cooking, on the right is when they're done cooking ready to be taken off the hot griddle

Serve & storage:

  • Serve these pumpkin pancakes warm, topped with syrup.
  • Let the pancakes cool completely before storing to prevent them from getting soggy from the moisture. Store in an airtight container in the fridge for up to 4 days. To freeze, lay them flat on parchment and freeze for about an hour, then transfer them into a zip bag where they'll keep frozen for up to 3 months. To reheat, warm pancakes in the microwave for 15-30 seconds or in a toaster.

Notes

  • I recommend using canned pumpkin puree, not pie filling. Pie filling has sugar and spices added.
  • If using homemade puree, drain any excess liquid first. The batter will be thinner.
  • These pancakes have a high baking powder ratio. If yours aren't as fluffy, make sure the baking powder hasn't been opened for more than 6 months, which is when most begin to decline.

Nutrition

Serving: 2 pancakes | Calories: 162kcal | Carbohydrates: 24g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 303mg | Potassium: 152mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3418IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 2mg
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