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Easy Homemade Pumpkin Pancakes

by on November 20, 2011 · 28 comments

Pancakes - Easy Homemade Pumpkin Pancakes Recipe

There are some recipes that you always come back to, these pumpkin pancakes are that kind of recipe. They are perfect on a cool fall morning, you know one of those mornings that you can grab a huge mug of coffee, maybe a blanket and spend time doing nothing but enjoying a magazine, the newspaper, a book or maybe that show that you recorded last week, but just haven’t had the chance to watch yet.

A Secret for the Fluffiest Pumpkin Pancakes Recipe. Don’t Overmix.

We want our pumpkin pancakes to be as light and fluffy as possible. The trick? Mix the dry and wet ingredients separately. Then, when you’re ready to cook, slowly stir the dry ingredients into the wet. Once you see most of the large lumps of flour disappear, you’re done. No more mixing required.

Easy Homemade Pumpkin Pancake Recipe with Butter and Syrup

We actually created this pumpkin pancakes recipe for maché magazine’s Fall issue. Have you heard of maché magazine? They’re fabulous, when you get a chance, take a look – you’ll love them!

Enjoy This Pumpkin Pancakes Recipe?

Did you enjoy this pumpkin pancakes recipe? If so, you may also love our Homemade Pumpkin Spice Latte Recipe, Pumpkin Mac and Cheese Recipe or some of our other favorite Fall recipes.

4.7 from 7 reviews
Pumpkin Pancakes
 
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We love these pumpkin pancakes: not too sweet with a warm hint of spice. If you do not have pumpkin spice mix at home, combine 1 tablespoon + 1 teaspoon Ground Cinnamon, 2 teaspoons Ground Ginger, 1/2 teaspoon Ground Nutmeg to make 2 tablespoons of mix. For the recipe below, you will need 2 teaspoons of that mix, leaving you with just over a tablespoon for next time.
Created By:
Yield: 4-6
You Will Need
  • 1 3/4 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 cups all purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin spice mix
  • 1/2 teaspoon salt
Directions
  1. In a large bowl, combine the milk, pumpkin puree, egg and oil.
  2. In another large bowl, stir the flour, brown sugar, baking powder, baking soda, pumpkin spice mix and salt until well blended.
  3. While stirring, slowly add the flour mixture into the pumpkin mixture until blended; try not to over mix the batter. As soon as you see large clumps of flour disappear, stop stirring.
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Add about a ¼ cup of batter for one pancake onto the griddle. Brown on both sides and serve hot with warm maple syrup and butter.

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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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28 Comments

1 Katie November 20, 2011 at 1:47 pm

These look and sound amazing! I’ve yet to make Pumpkin pancakes and definitely need to put them on my list of things to try!

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2 Stephanie November 28, 2011 at 6:07 pm

Yum…these look fantastic! I’m making these for dinner. I just posted on brunch, as well at partydish.net. Enjoy!

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3 Peggy December 1, 2011 at 2:31 pm

Can I use pumpkin pie spice, it has the same ingredients.

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4 Joanne December 1, 2011 at 2:32 pm

Yep! Pumpkin Pie Spice will work just fine.
-Joanne

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5 lo October 24, 2012 at 5:41 pm

Made these for breakfast yesterday and they were delicious! I am a big fan of anything pumpkin so I really loved the flavor of these babies. However, I may have added a little too much flour because they were slightly thick, I’ll have to watch my measuring more closely next time!

The next time I make these (which will probably be tomorrow!), I think I may add walnuts for some crunch!

Great recipe, thanks for sharing!

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6 Joanne October 24, 2012 at 5:46 pm

So happy you liked them! Let us know how your next batch come out :)

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7 jmue November 3, 2012 at 7:01 pm

This is the first time I made pumpkin pan cakes. I researched several recipes and picked this one. To my delight it was perfect. The pan cakes turn out really light and fluffy. The flavor is amazing. I used already seasoned pumpkin pie filling but still added the spices that the recipe called for and it was just right. Great job on the recipe!!

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8 Sheila Foraker January 1, 2013 at 5:08 pm

This is a great recipe. I pureed a crookneck pumpkin and used it in this recipe. We had it for New Year’s Day breakfast this morning. I fed both adults and children and they loved the pancakes. This is one that I will make over and over. Also my guests asked for the link.

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9 Heather March 29, 2013 at 1:09 am

This recipe looks great, but is there a way to make it with whole wheat flour instead of all purpose flour? Thanks!

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10 Adam April 8, 2013 at 10:59 am

We haven’t tried making these with whole wheat flour but it should work just fine.

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11 sierra May 11, 2013 at 2:46 pm

Can the batter be refrigerated overnight and then cooked in the morning? I would love to make these for mother’s day tomorrow, but my mom is going to be out tonight and I’d rather have the kitchen clean tomorrow morning.

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12 Joanne May 13, 2013 at 1:51 pm

They sould be okay, but to be sure, we suggest keeping the wet and dry ingredients separate in two bowls overnight. Then just before making the pancakes gently mix the two mixtures (wet and dry) together.

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13 Jane October 20, 2013 at 3:11 pm

I made it this morning and it was delicious! Moist but fluffy with a distinct pumpkin taste. The spices were not overpowering but complemented well. I added a touch of vanilla as well.

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14 Wendy November 1, 2013 at 9:58 am

These were delicious! Better than some of the other pumpkin pancake recipes out there. I must have made my pancakes too thick or had my skillet too hot, because they didn’t cook all the way through before they browned. Still yummy. My 1yr old and I loved them!

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15 Joanne November 2, 2013 at 11:24 am

Next time, add a tiny splash (tablespoon or two) of extra milk if you find the batter is too thick. Glad you enjoyed the pancakes :)

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16 Denise November 2, 2013 at 4:36 pm

These are really good. I made them today for a late brunch and they turned out super yummy. I really like that there is not a lot of added sugar. It keeps them from being to sweet. My batter came out a bit thick so I just added a little more milk and it worked just great! Thanks for the recipe.

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17 nknightsd November 3, 2013 at 8:45 am

These pumpkin pancakes were fluffy and delicious! My toddlers loved them too. I substituted coconut milk for milk and reduced the brown sugar to 2 TBS. My pumpkin spices were a little old, needing to be replaced for sure, so the spice flavor didn’t come through as much as it should have. Next time I’ll use fresher pumpkin spices and I’m sure the flavor will be perfect.

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18 Adam November 3, 2013 at 10:32 am

Thanks so much for sharing your substitutions. We love that you used coconut milk – bet that was tasty :)

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19 Tyler November 3, 2013 at 11:31 am

Just finished making these. While the flavor is good, my pancakes are anything but light and fluffy. They are very moist and dense and do not want to “get done” in the middle. Read the comments and this was common if the pancakes were too thick or the mix to dry. Mine was neither. This is the second pumpkin pancake recipe I’ve tried that has turned out this way (remaining very wet in the middle… not getting done before browned and done on outside). Any suggestions?? Love the flavor and want to try them again. Thanks!!!

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20 Joanne November 3, 2013 at 3:39 pm

Hi there, We have recently added another pumpkin pancake to our site. We’ve found they turn out a little lighter. Here’s the link: http://www.inspiredtaste.net/25075/fluffy-pumpkin-pancakes-with-butter-pecan-syrup/

Other thoughts are to add a little more milk to thin the batter a little, cook at a slightly lower temperature and to spread the pancake batter a little once in the pan so they are not as thick. Hope that helps :)

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21 Cheryl November 3, 2013 at 1:19 pm

These are Scrumptious! I tweaked the Recipe. I used all natural pancake mix instead. Followed the recipe except added more milk. I also used all spice and Cinnamon and a tsp of vanilla. They weren’t fluffy but I had to flatten so the middle would cook thru. I’m pretty happy with them and so was my picky family : )

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22 Margaret December 6, 2013 at 8:44 pm

This is an easy recipe and very delicious! I added chopped pecans after putting the batter into the pan. My pancakes turned out so nice!

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