Looking for a delicious and easy breakfast that screams fall? Try these delicious Pumpkin Pancakes for an exciting twist on the classic. They're packed full of flavor, with cinnamon, nutmeg, and pumpkin, of course!
If you love homemade breakfasts like this try my Gluten Free Donuts and my Paleo Blueberry Pancakes. These are a family favorite and perfect for Thanksgiving morning when you have a house full of guests.
They will last in the fridge covered for a few days. You can reheat them in the toaster oven or the microwave. I prefer pure maple syrup on these and have added mini chocolate chips as well.
Let's dive in!
Pumpkin Pancake Ingredients
- All-Purpose Flour. If you need these to be gluten-free, you can also use an all-purpose gluten-free flour like Bob's Red Mill 1 to 1.
- Pumpkin Puree. Get pumpkin puree, not pumpkin pie filling. It is loaded with vitamins and keeps the pancakes moist.
- Baking Powder and Baking Soda. These keep the pancakes light and airy.
- Cinnamon and Nutmeg. Why not? It's fall, and they add such rich flavor very subtly.
- Milk. You can use cow's milk, almond milk, or coconut. I have even used Califia Farms Coconut Flavored almond milk, and it's delicious. If you don't have any milk try these Pancakes without Milk.
- Brown Sugar. The pumpkin needs a little sweetness, but not too much. The brown sugar adds a nice depth of flavor that goes well with the spices.
- Egg. The egg binds everything together and makes it work.
- Melted Butter. This gives it a nice richness without going over the top. I used salted butter.
- Walnuts, Maple Syrup, and Whipped Cream. These are the best toppings in my opinion but feel free to use whatever you like.
How to Make Pumpkin Pancakes
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and sugar.
2. Mix the pumpkin puree, milk, egg, and melted butter in another bowl until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
5. Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form small, 3-4-inch diameter pancakes.
6. Cook for 2-3 minutes on each side, or until golden brown and cooked through.
7. Serve the pumpkin pancakes warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts for added deliciousness.
Enjoy these pumpkin pancakes as a delightful fall breakfast treat!
Tips for the Perfect Pumpkin Pancakes
- I like to use my trusty griddle pan for these. It's easy to get in there and flip them since it doesn't have any sides.
- Be sure to let your pan heat up over medium-high and be patient so it is ready and just right.
- Do not overmix. Stir until just combined, and there may be a few lumps. That is okay.
- Flip them when you see the bubbles start to pop. It should take about 3-4 minutes, and the edges will begin to look set.
Pumpkin Pancakes
Ingredients
- 1 cup all-purpose flour
- ½ cup pumpkin puree
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup cup milk
- ¼ cup cup brown sugar
- 1 large egg
- 2 tablespoon melted butter
- Cooking spray for frying
Toppings
- Maple syrup
- Whipped cream
- Chopped walnuts
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar
- In another bowl, mix together the pumpkin puree, milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
- Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form small, 3-4-inch diameter pancakes.
- Cook for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve the pumpkin pancakes warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts for added deliciousness.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
BeckySue89 says
Love the sound of these pumpkin pancakes, Karen Kelly! Been looking for a fall-inspired breakfast for the kiddos, and this seems perfect. Wondering if the recipe can be tweaked to be gluten-free?
GFmom says
You can definitely substitute the regular flour for a gluten-free blend. Just make sure it's a 1:1 blend to avoid altering the texture too much!
Marcy Cooks says
I tried your pumpkin pancake recipe this weekend, and it was a hit with my family! Loved the detailed ingredient list which made it super easy to follow. A splash of vanilla extract I added made them even more flavorful. Can't wait to try more of your breakfast ideas!
Alex4Foods says
Have you experimented with almond or coconut flour for a gluten-free option? It would be great to see how different flours affect the texture and taste.
Johnny Brunch says
Pumpkin pancakes sound like the perfect fall treat for a lazy Sunday morning. Loved your tips for the perfect pancakes, especially the one about not overmixing the batter. It's such a simple thing but makes a huge difference!