Try these flavorful homemadepumpkin pancakes that are low in sugar andfilled with the warm fall spice flavors (and sometimes chocolate chips, too). This easy pumpkin pancake recipe will make you fall in love with crisp fall mornings!
It’s easy to make pancakes using a box of pancake mix, but nothing compares to the flavor and texture of homemade.I have an amazing recipe for you that uses basic staples, so they’re really as easy to make as a box mix!
These healthy pumpkin pancakes have been a staple in our family for years! They’re so easy to make that they’re as perfect for busy weekday mornings as they are for lazy, chilly weekends with some hot chocolate.
And although autumn isn’t quite here (nor is it pumpkin season) yet, school has started, and my kids have already requested that I make these pumpkin spice pancakes!
Lost of people claim to make thebest pumpkin pancakes– but this is seriously thebest pumpkin pancake recipeforpumpkin lovers!
More delicious pancake recipes:
- Easy Fluffy Homemade Sheet Pan Pancakes Recipe
- How To Make Fluffy Almond Milk Pancakes (Dairy-Free!)
Pumpkin Pancake Recipe Ingredients
These easy pumpkin pancakes use only simple pantry ingredients! Gather:
- All-purpose flour
- Baking powder
- Spices – cinnamon and nutmeg
- Sugar – granulated or brown sugar
- Salt – optional
- Pumpkin puree
- Milk – whole or buttermilk
- Olive oil (or cooking spray) – for cooking
Optional:
- Fresh fruit for topping
- Maple syrup
- Powdered sugar
- Chocolate chips
- Whipped cream
NOTE:For more recipe details, please check out the handy printable recipe card at the bottom of the post!
How To Make Pumpkin Pancakes
Say goodbye to commercial pancake mixes because these pancakes aresoeasy to make and full of yummy fall flavor! Here’s how:
Step 1 – Mix Dry Ingredients
Combine flour, baking powder, cane sugar, nutmeg, and cinnamon in a large bowl.
Step 2 – Add Wet Ingredients
Add milk and pumpkin puree to the flour mixture and using a whisk or an electric mixer beat the pancake batterfor about 2-3 minutes until all ingredients are blended.
Step 3 – Cook
Lightly Spray a pan or griddle with cooking spray or brush with olive oil and pour in batter to make medium sized pancakes.
Cook until brown then flip, cook for about 2 minutes or until brown.
Step 4 – Serve And Enjoy!
Serve your fluffy pumpkin pancakes hot with fruit toppings, maple syrup and powdered sugar!
What To Serve With Pumpkin Spice Pancakes
Pair these delicious pancakes with some protein for a yummy, complete meal to keep you feeling satisfied all morning!
- Delicious Sheet Pan Eggs
- Sausage Spinach Crustless Quiche
Expert Tips
Use these tips for perfect pumpkin pancakes every time!
- Flour – I recommend all-purpose flour. You can use whole wheat flour, if you prefer!
- Milk – Whole milk is best, and buttermilk is second best. If you don’t have either of those, you can use lower fat milk or your favorite dairy-free substitute.
- Spices – I prefer to keep it simple with cinnamon and nutmeg. However, you could add a pinch of allspice or ginger or use pumpkin pie spice based on your preferences!
- Salt – it’s completely optional, but enhances flavor. I like to add a pinch (about 1/8 tsp)
- Don’t over stir! Stop mixing once all the ingredients are combined (a few small lumps are ok!). Over stirring will cause your pancakes to lose their fluffiness.
- Watch for holes before flipping– Let the bubbles that form begin to pop before you flip your pumpkin pancakes. You want the edges to look set, the bottom to start browning, and have holes forming around the border of your pancakes.
Variations To Try
Add ins – Chocolate chips (I prefer mini), which chocolate chips, chopped bananas, and chopped nuts (walnuts, pecans) are all terrific choices!
Toppings– Fresh fruit (berries, bananas), chopped nuts, a pat of butter, whipped cream,sprinkle of cinnamon, powdered sugar,drizzle of maple syrup, salted caramel, or evenpeanut butter!
Make it vegan– Use non-dairy milk (like soy, oat, or almond milk).
Make it dairy free– Use non-dairy milk.
Gluten-free version –King Arthur’s gluten-free all-purpose flour will work well here.
How To Store Pumpkin Pancakes
If you have leftover pancakes, they can be stored in an airtight container in the fridge for 2-3 days or frozen for up to a month. To reheat, try using a toaster or toaster oven!
Homemade Pumpkin Pancakes FAQs
Can you add pumpkin to pancake mix?
Yes! You could adapt this same recipe by using this homemade pancake mix and adding the spices and pumpkin to turn them into pumpkin spice pancakes.
How hot should the pan be to cook pancakes?
You want to cook pancakes on medium heat to ensure even cooking (so you don’t end up with pancakes that are burnt on the outside and uncooked inside).
Test if the pan is ready by flicking a few drops of water from your fingers onto the pan. If they sizzle in place and disappear, it’s not quite hot enough yet. If they bounce around on the surface before they sizzle out, your pan is ready!
Can I use homemade pumpkin puree?
I recommend sticking with canned pumpkin puree because homemade fresh pumpkin puree has a different water content that will throw off this recipe and give you subpar pancakes. Also, the canned puree will deliver superior pumpkin flavor!
More Pumpkin Recipes To Try
If you enjoy these delicious pumpkin pancakes andlove all things pumpkin, check out these family favorites!
- The BEST Pumpkin Cobbler Recipe
- Crock Pot Pumpkin Butter
- Decadent Pumpkin French Toast (Fast Prep!)
- Pumpkin Chiffon Pie (Easy No-Bake Recipe)
- Pumpkin Oatmeal Bites
- No-Fail Pumpkin Muffins
More Family Favorite Breakfast Ideas
- Easy Stuffed Breakfast Biscuits (AKA Breakfast Bombs)
- Strawberry French Toast Bake
- Homemade Cinnamon Raisin Bagel Recipe
- Make-Ahead Freezer Breakfast Burritos Recipe
- Strawberry Stuffed French Toast
- Pumpkin Overnight Oats: A Quick and Healthy Breakfast Treat
Pin For Later!
Fluffy Pumpkin Pancakes
Yield: 6 pancakes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Try these flavorful homemadepumpkin pancakesthat are easy to make, low in sugar, andfilled with the warm fall spice flavors (and sometimes chocolate chips, too).
Ingredients
- 2 cup all-purpose flour
- 1 cup milk
- 1 tbsp baking powder
- 1/3 cup pumpkin puree
- ½ tbsp cinnamon
- ½ tbsp nutmeg
- 1 tbsp cane sugar
- Cooking spray or 1 tbsp olive oil (for frying)
- Fruits for topping
- Maple syrup
- Powdered sugar
- Chocolate chips
- Whipped cream
Instructions
- Combine flour, baking powder, cane sugar, nutmeg, and cinnamon in a large mixing bowl.
- Add milk and pumpkin puree and using a whisk or an electric mixer beat the mixture for about 2-3 minutes until all ingredients are blended.
- Spray a pan or griddle with cooking spray or brush with olive oil and pour in batter to make medium sized pancakes- about 2 in in diameter.
- Cook until brown then flip, cook for about 2 minutes or until brown.
- Serve your pumpkin pancakes hot with fruit toppings, maple syrup and powdered sugar!
