Pumpkin Pancakes Recipe

There’s something about fall mornings that makes me crave stacks of warm, spiced pancakes, and this one brings me straight back to my childhood kitchen. I remember the first time I helped my mama swirl pumpkin into a simple batter—she let me sprinkle the cinnamon and sneak the first golden pancake off the griddle. These pancakes bring that same warmth and joy to my table today, and I hope they do the same for you. Whether you’re feeding sleepyheads on a school morning or setting up for a cozy brunch, this one’s a keeper.

We’re diving into one of my all-time favorite pumpkin puree recipes, and let me tell you—it’s not just easy, it’s downright delightful. These pancakes are full of rich fall spice, light as air, and sweetened just right. They’re a must-make if you love comfort food with a seasonal twist.

From my kitchen to yours, let’s bring this dish to life.

Why You’ll Love This Recipe

These pumpkin pancakes are fluffy, flavorful, and packed with that nostalgic fall aroma we all adore.

They come together in under 30 minutes, so they’re perfect for busy mornings or slow weekends alike.

The texture is beautifully soft, thanks to the pumpkin puree—making them ideal for toddlers, picky eaters, or anyone who just wants a gentle, cozy bite.

Spiced with cinnamon, cloves, and nutmeg, they capture everything we love about cool-weather comfort food.

This recipe is beginner-friendly but feels special enough to serve at a holiday brunch table.

You can dress them up or down—serve with maple syrup, whipped cream, toasted pecans, or even vanilla yogurt for a lighter spin.

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Ingredient Overview

These pancakes taste like autumn on a plate—warm, comforting, and just the right amount of sweet. The pumpkin puree gives them their gorgeous color and pillowy texture, while the spices wrap everything in a cozy hug.

• All-Purpose Flour: Forms the structure while staying light enough for that fluffy finish.

• Pumpkin Puree: The heart of all good pumpkin puree recipes—adds richness, moisture, and that signature fall flavor.

• Sugar: Just enough to balance the spice and make each bite satisfying.

• Baking Powder: Adds lift and airiness, ensuring every pancake rises tall.

• Salt: Brings balance and enhances all the warm spices.

• Cinnamon, Nutmeg, Cloves: Classic autumn trio that delivers warmth and depth.

• Milk: Loosens the batter for a smooth pour and tender texture.

• Eggs: Help bind the ingredients and create that perfect pancake crumb.

• Oil: Adds tenderness and richness—feel free to use melted butter if preferred.

• Vanilla Extract: A hint of sweet aroma that deepens the flavor.

• Toppings (optional): Whipped cream, maple syrup, chopped pecans—go as simple or as festive as you like!

Food styling tip: A dollop of whipped cream and a sprinkle of cinnamon on top makes these pancakes as gorgeous as they are delicious.

Step-by-step Instructions

Step 1: Mix Your Dry Ingredients

In a large bowl, whisk together 2 cups of flour, 1/3 cup of sugar, 5 teaspoons of baking powder, 1 teaspoon of salt, and your cozy fall spices: 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground cloves. Mixing the dry ingredients first ensures even distribution, which is key for fluffy pancakes.

Step 2: Combine the Wet Ingredients

In a separate medium bowl (or large liquid measuring cup for easy pouring), whisk together 1½ cups of milk, 2 eggs, ½ cup of oil, 1 teaspoon vanilla extract, and that glorious 1 cup of pumpkin puree. For best results, make sure your eggs and milk are at room temperature—it helps the batter bind beautifully.

Step 3: Blend It All Together

Pour the wet ingredients into your dry mixture and stir gently with a wooden spoon or spatula. The batter will be thick and a bit lumpy—don’t overmix! Tip: Overmixing toughens pancakes. Let the batter rest for 5–10 minutes so the baking powder can do its magic.

Step 4: Heat Your Skillet

Warm a large skillet or griddle over medium heat. Lightly oil the surface or use nonstick spray. When the pan is hot, ladle 1/4 cup of batter per pancake onto the surface. Cook until bubbles form and the edges start to dry, about 3–4 minutes.

Step 5: Flip and Finish

Flip each pancake carefully and cook for another 2–3 minutes on the other side until golden and cooked through. They should puff up beautifully—thanks to the baking powder and rich pumpkin puree.

Step 6: Serve With Love

Transfer pancakes to a warm plate or baking sheet in a low oven (200°F) while you finish the rest of the batch. Serve stacked high with whipped cream, toasted pecans, or a generous drizzle of maple syrup.

These cozy, golden rounds are everything you want in fall-inspired pumpkin puree recipes—light, flavorful, and soul-soothing.

Pro Tips

For fluffier pancakes, don’t skip the batter rest time. Letting it sit for 5 to 10 minutes activates the baking powder and helps the flour fully hydrate.

If you’re making a batch ahead for the week, freeze pancakes in a single layer, then stack with parchment paper between each one. Reheat in a toaster or skillet for quick fall breakfasts.

Use a nonstick griddle or well-seasoned cast iron skillet for best texture. A consistent medium heat is key—too hot, and you’ll burn the outside before the middle cooks.

Stirring gently keeps your pancakes tender. Overmixed batter can lead to dense results, especially in pumpkin puree recipes where the batter is naturally thick.

Don’t forget presentation! A dusting of powdered sugar, a swirl of maple cream, or a pat of cinnamon butter turns an everyday stack into a special treat. I often pair these with my Chocolate Chip Pumpkin Bread for an all-out fall breakfast spread.

Variations

Make these gluten-free by swapping in your favorite all-purpose gluten-free flour blend. Just check that it includes xanthan gum or add 1/2 teaspoon yourself.

Want to make it dairy-free? Use almond or oat milk and replace the oil with melted coconut oil for a subtle twist.

Add texture by folding in chopped pecans, walnuts, or mini chocolate chips into the batter. They add crunch and extra indulgence.

To boost the protein, stir in a scoop of vanilla protein powder and reduce the flour by 1/4 cup. It makes these pancakes great for post-workout brunches.

If you’re exploring more pumpkin puree recipes, check out these baked pumpkin donuts—they’re perfect for cozy weekend mornings or a fall-themed breakfast platter.

Frequently Asked Questions

Serving Suggestions

These fluffy pancakes are a cozy hug on a plate, especially when paired with warm drinks like a cinnamon chai latte or a big mug of homemade hot chocolate. For a full fall breakfast, serve them with scrambled eggs and crispy bacon or veggie sausage links. Add a dollop of vanilla yogurt or a spoonful of spiced apples for extra flair. I especially love pairing them with my Pumpkin Cream Cold Foam—it’s like sipping a coffeehouse treat right from your kitchen. Whether you’re hosting a fall brunch, gathering the family on a weekend morning, or meal-prepping a stack for the week, this dish is a star among all pumpkin puree recipes.

Conclusion

If you’ve ever wondered what fall tastes like, these pancakes answer with every bite. Soft, warmly spiced, and filled with comfort, this recipe is more than just breakfast—it’s a chance to slow down and savor the season. There’s such joy in creating food that brings people together, and this one will quickly become a beloved favorite in your fall routine. From Saturday mornings to lazy Sundays, it’s the kind of recipe that builds sweet memories—one golden stack at a time. You’ll find plenty more cozy ideas like this in our Breakfast collection to keep those kitchen moments going strong.

Ready to whip up your own batch? Give this recipe a try and tell me how it turned out—I’d love to hear your take in the comments! Got a fun twist or new topping idea? Tag your photos and join our community on Instagram, Pinterest, or even TikTok. We’re always sharing more delicious ways to enjoy your favorite pumpkin puree recipes.

Let’s make memories one bite at a time.