Pumpkin Pancakes – Fluffy Fall Breakfast Recipe

Pumpkin Pancakes are the ultimate fluffy fall breakfast recipe that bring warmth, comfort, and a touch of autumn magic to every morning. Chef Emma here, welcoming you to another cozy kitchen adventure. When the leaves turn golden and a crisp chill fills the air, there’s nothing I love more than gathering my family around the table for a batch of Pumpkin Pancakes—hot off the griddle and bursting with cinnamon, nutmeg, and pure pumpkin puree.

Pumpkin Pancakes aren’t just delicious—they’re also a nourishing choice that fits perfectly into both comfort-focused and nutrient-driven diets for American families. Whether you’re inspired by classic recipes from Once Upon A Chef, EatingWell, or MyPlate, you’ll find that this version brings the best of all worlds. For more inspiration or pumpkin treats, discover our Pumpkin Bread with Cinnamon Swirl.

Summary

These easy Pumpkin Pancakes are soft, lightly sweet, and perfectly spiced. They’re ideal for fall mornings, quick brunches, and family breakfasts. With simple pantry ingredients and pure pumpkin, you can whip up pancakes that are naturally fluffy, rich in fiber and vitamins, and a guaranteed crowd-pleaser.

• Ultra-fluffy, moist pancakes layered with warm spices
• Simple, wholesome ingredients for excellent nutrition
• Customizable: add nuts, chocolate chips, or swap dairy-free
• Freezer-friendly and perfect for meal prep
• Seamless fit for pumpkin spice season and festive occasions

See also: 10 Cozy Pumpkin Recipes to Celebrate Fall

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Flat spatula or pancake turner
• Nonstick griddle or skillet

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 cup milk (any: dairy or non-dairy)
• 1 large egg
• 2 tbsp melted butter or oil
• 1 tsp vanilla extract (optional)
• Maple syrup and toppings (optional: chopped pecans, whipped cream)

Pumpkin Pancakes

tart fall mornings with fluffy pumpkin pancakes spiced with cinnamon and nutmeg. Perfect with maple syrup and coffee—family comfort and nutrition combined.

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Ingredients Equipment Method Notes

Ingredients

  

• 1 cup flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 1 cup milk
• 1 egg
• 2 tbsp melted butter or oil

Equipment

• Large bowl, whisk, griddle/skillet

Method

 

1. Mix dry ingredients in a large bowl.
2. Whisk wet ingredients in another bowl.
3. Pour wet into dry, stir until just combined.
4. Heat griddle, lightly grease, pour 1/4 cup batter per pancake.
5. Cook 2–3 mins per side. Serve with desired toppings.

Notes

Store leftovers up to 3 days. Double recipe for meal prep or freeze for later.
CALORIES: 290
PROTEIN: 6g

Directions

1. Mix dry ingredients: In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
2. Combine wet ingredients: In a separate large bowl, whisk pumpkin puree, milk, egg, melted butter/oil, and vanilla until smooth.
3. Combine mixtures: Add dry ingredients into wet. Stir gently until just combined—lumps are okay; do not overmix.
4. Preheat griddle: Heat a lightly greased nonstick skillet or griddle over medium heat.
5. Cook pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2–3 minutes or until bubbles form on the surface and edges appear set. Flip and cook another 2–3 minutes or until golden brown and cooked through.
6. Serve: Stack Pumpkin Pancakes hot with maple syrup, a pat of butter, and your favorite toppings.

Tips and Variations

• For extra protein, use Greek yogurt as a topping or substitute up to 1/4 cup of flour with vanilla protein powder.
• Swap up to half the flour for whole wheat for more fiber.
• Add a handful of mini chocolate chips or toasted walnuts for flavor twist.
• Make pancakes dairy-free by using plant milk and coconut oil.
• Store leftovers in an airtight container for up to 3 days; reheat in a toaster or microwave.
• Double the recipe for meal prep or larger family brunches!

Nutrition Facts (Per Serving)

Nutritional Highlights

Pumpkin Pancakes deliver beta-carotene, fiber, and complex carbs from pumpkin and flour. You’ll get steady energy, a touch of healthy fat, and moderate protein. Perfect for fueling busy mornings!

Dietitian Tips

• Add chia seeds or flaxseed for a boost of omega-3s.
• Choose unsweetened and pure canned pumpkin for controlled sugar.
• For gluten-free Pumpkin Pancakes, use a 1:1 gluten-free baking flour blend.

FAQs

1. Can I freeze Pumpkin Pancakes?
Yes! Layer cooled pancakes with wax paper and freeze in a zip bag for up to 2 months. Toast or microwave to reheat.

2. Can I use pumpkin pie filling instead of puree?
No, you need pure pumpkin puree to control sweetness and flavor.

3. How do I make pancakes extra fluffy?
Don’t overmix, and let the batter rest a few minutes before cooking.

4. Can I make these vegan?
Yes—swap the egg for a flax egg and use plant-based milk and oil.

5. What toppings go best?
Classic: maple syrup, butter, toasted pecans, or whipped cream. For fun, try drizzling with almond butter or a sprinkle of pumpkin seeds.

6. Can I use whole wheat flour?
Yes—replace half the all-purpose flour with whole wheat for more fiber and a richer flavor.

Conclusion

Pumpkin Pancakes are a fall breakfast classic for a reason! Soft, fluffy, perfectly spiced, and wonderfully nutritious, they’re sure to become a tradition on your table. Perfect alongside coffee, apple cider, or as a festive brunch centerpiece. For more pumpkin inspiration, check out our Pumpkin Bread with Cinnamon Swirl or browse our full pumpkin collection here.