Best Pumpkin Pancakes Recipe for Fall

Why You’ll Love These Pumpkin Pancakes

These fluffy pumpkin pancakes are the perfect cozy breakfast for crisp fall mornings. Made with pumpkin puree, warm spices, and a touch of vanilla, they cook up golden brown with a lightly crisp edge. The recipe makes about 16–20 pancakes, and leftovers reheat beautifully.

Ingredients:

• flour
• pumpkin spice
• baking soda
• salt
• eggs
• sugar
• vanilla
• milk
• pumpkin puree

Step-by-Step Instructions

1. Mix Dry Ingredients

In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt.

2. Combine Wet Ingredients

In another bowl, beat eggs, sugar, vanilla, and milk until smooth.

3. Add Pumpkin

Stir in pumpkin puree until well combined.

4. Rest the Batter

Let the batter sit for 20–30 minutes. This allows bubbles to form, creating fluffy pancakes.

5. Cook Pancakes

• Heat a nonstick skillet or griddle over medium heat.
• Add butter before each batch for crisp edges.
• Pour 1/4–1/3 cup batter per pancake.
• Cook until bubbles form on the surface, then flip and cook until golden.

6. Serve

Stack pancakes warm, topped with butter, maple syrup, or powdered sugar. Cover finished pancakes with a tea towel while cooking the rest.

Breakfast Tips

• Buttermilk option: Add 2 teaspoons lemon juice per cup of milk, let sit 5 minutes.
• Chocolate chip variation: Stir in mini chocolate chips for a sweet twist.
• Half batch: Cut all ingredients in half if you want fewer pancakes.

Frequently Asked Questions

Can I make the batter ahead of time?

Yes, you can refrigerate the batter overnight. Stir gently before cooking.

How do I store leftovers?

Store cooled pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Can I substitute whole wheat flour?

Yes, but the pancakes will be denser. Try half whole wheat and half all-purpose flour for balance.

What toppings go well with pumpkin pancakes?

Maple syrup, whipped cream, pecans, or a dusting of cinnamon sugar all pair beautifully.

These easy pumpkin pancakes are a family favorite and a must-try fall recipe. Perfect for cozy mornings, they bring warm flavors and fluffy texture to your breakfast table.

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Best Pumpkin Pancakes Recipe for Fall Breakfasts

These cozy pumpkin pancakes are light, fluffy, and full of fall flavor. Made with pumpkin puree, vanilla, and warm spices, they cook up golden brown with crisp edges. The recipe makes 16–20 pancakes, perfect for family breakfasts or freezing for later. Add chocolate chips for a sweet twist or use buttermilk for extra richness.

Course: Breakfast

Cuisine: American

Servings: 16 pancakes

Author: Regina Sober

Equipment

• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Spatula

Ingredients

• 2 cups flour
• 1 teaspoon pumpkin spice
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 Tablespoon sugar
• 1 teaspoon vanilla
• 1 cup milk
• 1 cup pumpkin puree

Instructions

• Add the dry ingredients and mix. Add the eggs and milk and mix until it is combined.
• Mix the pumpkin puree and pumpkin spice (if you haven’t already), mixing well.
• Allow the batter to sit for at least 10-20 minutes. This will allow the batter to make bubbles and make the pancakes fluffy. You can work on making bacon, muffins or other things.
• Take your flat go-to pancake pan and heat it up with a medium flame. Rub a generous amount of butter on the pan and take 1/4 to 1/3 cup of batter and place it on the pan for each pancake, or whatever size you want.
• You will want to turn your heat down to medium-low flame (possibly) to allow the pancakes to cook enough to brown (not blacken) and also bubble and cook the middle.
• Once you start to get bubbles all over the pancake, it’s time to flip them.  Allow to cook for a few minutes on the second side.
• Once cooked, you can remove the pumpkin pancakes from the heat and serve.  This will make about 16-20 pancakes. While cooking the rest of the pancakes, you can cover with a tea towel to keep them warm.

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