Introduction

These pumpkin pancakes bring a cozy, autumnal twist to your breakfast table with warm spices and fluffy texture. Perfect for chilly mornings, they combine the sweetness of pumpkin with a hint of cinnamon and nutmeg. Enjoy them with syrup for a comforting start to your day.

A stack of fluffy pancakes sits on a white plate against a white marbled surface. The stack has about six light brown pancakes with a soft, slightly uneven texture. One pancake is lifted slightly, showing a thick, creamy inside layer. Golden syrup is drizzled over the top, creating shiny pools and thin streams running down the sides. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3/4 teaspoon salt
1 1/3 cups milk
3/4 cup canned pumpkin puree
4 large eggs, separated
1/4 cup melted butter
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your griddle or frying pan over medium heat.
Step 2: Beat the egg whites in a stand mixer until soft peaks form.
Step 3: While the egg whites are mixing, combine all dry ingredients in a bowl and whisk to mix well.
Step 4: In a separate bowl, combine the milk, pumpkin puree, egg yolks, melted butter, and vanilla extract. Stir until mostly combined but still slightly lumpy—do not overmix.
Step 5: Add the dry ingredients to the wet ingredients and whisk until just combined.
Step 6: Gently fold the beaten egg whites into the batter to keep it light and airy.
Step 7: Grease the hot griddle or pan. Pour about 1/4 cup of batter for each pancake onto the surface. Cook until bubbles form on top and the edges look set, then flip and cook until golden brown on the other side.
Step 8: Serve warm with syrup or your favorite toppings.

Tips & Variations

For a dairy-free version, substitute milk with almond or oat milk and use coconut oil instead of butter.
Adding a handful of chopped pecans or walnuts to the batter adds a nice crunch and nutty flavor.
To freeze pancakes, place them in a single layer on a sheet pan and freeze until solid. Store in a resealable bag. Reheat in the microwave, oven, or toaster as preferred.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To keep pancakes longer, freeze them as described in the tips. Reheat in the microwave for quick warming, or use the oven or toaster for a crispier texture.

How to Serve

A close-up view of a stack of thick, golden brown pancakes on a white plate set on a white marbled surface. The pancakes have a soft texture with slightly crispy edges and are arranged in about six layers, each layer showing a light fluffiness inside. The top pancake is partially cut, and golden syrup is being poured over, dripping down the sides and soaking into the top layers, creating a shiny, sticky look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin needs to be cooked and pureed first to achieve the smooth texture of canned pumpkin. Use the same quantity once prepared.

How do I know when to flip the pancakes?

Wait until bubbles appear on the surface of the pancake and the edges start to look set and slightly dry, then carefully flip to cook the other side.

Pumpkin Pancakes Recipe

Print Recipe

★★★★★

4.5 from 107 reviews

These Pumpkin Pancakes are a delicious and festive twist on classic pancakes, packed with warm spices and rich pumpkin puree. Fluffy and tender, they’re perfect for a cozy fall breakfast or brunch, served hot off the griddle with your favorite syrup.

Author: Dana
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Approximately 10–12 pancakes 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 1/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3/4 teaspoon salt

Wet Ingredients

1 1/3 cups milk
3/4 cup canned pumpkin puree
4 large eggs, separated
1/4 cup butter, melted
1 teaspoon vanilla extract

Instructions

Preheat the griddle or frying pan: Start by heating a griddle or large frying pan over medium heat, ensuring it’s well-greased to prevent pancakes from sticking.
Beat egg whites: In a stand mixer or using a hand mixer, beat the egg whites until soft peaks form, which will add lightness and fluffiness to the pancakes.
Mix dry ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt until evenly combined.
Combine wet ingredients: In another bowl, whisk the milk, pumpkin puree, egg yolks (reserve whites), melted butter, and vanilla extract until just combined. Avoid overmixing; some lumps are fine.
Make the batter: Gradually whisk the dry ingredients into the wet mixture until mostly combined. Gently fold in the beaten egg whites to keep the batter airy.
Cook the pancakes: Pour about 1/4 cup of batter onto the hot, greased surface. When bubbles form on the surface and edges look set, carefully flip and cook until golden brown on the other side.
Serve: Serve your pumpkin pancakes warm, ideally with maple syrup or your preferred toppings.

Notes

To freeze: Place cooked pancakes on a sheet pan without touching and freeze for 30 minutes. Transfer to a resealable bag for longer storage.
To reheat: Microwave for about 20 seconds per pancake, bake in a 350°F oven wrapped in foil for 10 minutes, or toast for a crispy exterior.
Ensure the griddle or pan is hot before pouring batter to prevent sticking.
Do not overmix the batter; a few lumps help maintain fluffiness.

Keywords: pumpkin pancakes, fall breakfast, pumpkin puree pancakes, spiced pancakes, easy breakfast recipe