Easy Pumpkin Pancakes

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s quick, simple, and delivers big fall flavor. The pancakes are light and fluffy thanks to the baking powder, and the pumpkin puree keeps them moist without making them dense. The warm spices make each bite taste like a slice of pumpkin pie—perfect with a drizzle of maple syrup and a pat of butter. I also love that I can double or triple the batch if I’m feeding a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ¼ cups all-purpose flour

• 2 tablespoons light brown sugar

• 2 teaspoons baking powder

• ½ teaspoon salt

• 2 ½ teaspoons pumpkin pie spice

• 1 cup whole milk (or low-fat/non-dairy)

• ⅓ cup canned pumpkin purée

• 2 tablespoons melted butter

• 1 large egg, room temperature

Directions

1. In a large bowl, I whisk together the flour, light brown sugar, baking powder, salt, and pumpkin pie spice. This step ensures all the dry ingredients are evenly distributed.

2. In a separate bowl, I mix the milk, pumpkin purée, melted butter, and egg until fully combined.

3. I pour the wet ingredients into the dry mixture and stir gently until everything is just incorporated. I make sure not to overmix—the batter should be slightly lumpy. Then, I let it rest for about 15 minutes while the griddle heats up.

4. I spray a pancake griddle or nonstick skillet with cooking spray and heat it over medium. Using about ¼ cup of batter for each pancake, I cook them for around 3 minutes per side. I flip once the edges start to look set and bubbles appear on the surface.

5. I serve the pancakes hot with butter, maple syrup, or any toppings I love.

Servings and timing

This recipe yields 8 pancakes and takes only 10 minutes from start to finish—5 minutes of prep and about 5 minutes of cooking time. It’s the kind of breakfast I can whip up even on a weekday.

Variations

If I want to change things up, I sometimes add chopped pecans or chocolate chips to the batter. For a richer flavor, I drizzle with cinnamon maple butter or top with a dollop of whipped cream and a sprinkle of nutmeg. When I need a dairy-free version, I swap the milk with almond milk and the butter with melted coconut oil.

Storage/Reheating

These pancakes store beautifully. I let them cool completely, then keep them in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them in a zip-top bag with parchment between the layers—they’ll last up to 3 months. To reheat, I pop them into the toaster or warm them in a 350°F oven for about 10 minutes.

FAQs

Can I use homemade pumpkin puree?

Yes, I sometimes make these with homemade puree. Just make sure it’s not too watery—thicker is better for fluffy pancakes.

How do I make pumpkin pie spice if I don’t have it?

I mix 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves or allspice. It works perfectly in this recipe.

Can I make the batter ahead of time?

I prefer to mix the dry and wet ingredients separately ahead of time and combine them just before cooking. This keeps the batter fresh and the pancakes fluffy.

What’s the best way to keep pancakes warm while cooking in batches?

I place the cooked pancakes on a baking sheet in a 200°F oven while I finish cooking the rest. They stay warm and soft until I’m ready to serve.

Are these pancakes freezer-friendly?

Absolutely. I freeze them in a single layer, then transfer to a bag once solid. Reheating is easy in the toaster or oven.

Conclusion

These Easy Pumpkin Pancakes are everything I want in a fall breakfast—simple, comforting, and bursting with flavor. Whether I’m making them for a lazy Saturday or a quick weekday treat, they always hit the spot. I love that they’re fast to whip up, easy to customize, and just as delicious reheated the next day. This is one fall recipe I’ll be making again and again.

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