Easy, Homemade Pumpkin Pancakes Recipe

How to make fluffy pumpkin pancakes from scratch. Jump to the Easy Homemade Pumpkin Pancakes Recipe or read on to see our tips for making them.

Easy, Homemade Pumpkin Pancakes Recipe

There are some recipes that you always come back to, these pumpkin pancakes are that kind of recipe.

Spiced Buttermilk Banana Pancakes RecipeYOU MAY ALSO LIKE: How to make buttermilk pancakes with lots of banana, buttermilk, and spices. Jump to the Spiced Buttermilk Pancakes Recipe.

The Secret to the Fluffiest Pancakes

We want our pumpkin pancakes to be as light and fluffy as possible.

Easy Homemade Pumpkin Pancakes

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.

For more ways to use pumpkin, check out our Easy Pumpkin Cupcakes from Scratch, our Chocolate Orange Pumpkin Bread (it’s utterly delicious), these Easy, No-Fail Pumpkin Pie and our incredibly popular Spiced Pumpkin Scones.

For more pancake recipes, check out our Delicious Whole Wheat Pancakes, these Essential Fluffy Pancakes and our Spiced Buttermilk Banana Pancakes.

If you try this recipe, let us know! Leave a comment, review it, and don’t forget to tag a photo #inspiredtaste on Instagram. Happy cooking!

Recipe updated, originally posted November 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Easy, Homemade Pumpkin Pancakes Recipe

  • PREP
  • COOK
  • TOTAL

We love these pumpkin pancakes: not too sweet with a hint of spice. If you do not have pumpkin spice mix at home, combine 1 tablespoon + 1 teaspoon ground cinnamon, 2 teaspoons ground ginger, and 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.

Makes approximately 4 servings

You Will Need

2 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice mix

1/2 teaspoon salt

1 3/4 cups milk

1 cup pure pumpkin puree, see our homemade pumpkin puree recipe

1 large egg

2 tablespoons vegetable oil

Directions

    In a medium bowl, whisk the flour, brown sugar, baking powder, baking soda, pumpkin spice mix, and salt.

    In another bowl, whisk the milk, pumpkin puree, egg, and oil until blended.

    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.

    Lightly spray hot skillet or griddle with non-stick cooking spray or lightly brush with melted butter. Then, use a 1/4-cup measuring cup to spoon batter onto the skillet or griddle.

    When you begin to notice the edges of the pancake look dry and little bubbles start to appear on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.

Adam and Joanne's Tips

  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 405 / Protein 12 g / Carbohydrate 64 g / Dietary Fiber 3 g / Total Sugars 14 g / Total Fat 11 g / Saturated Fat 3 g / Cholesterol 55 mg
AUTHOR: Adam and Joanne Gallagher

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24 comments… Leave a Comment
  • Nicole November 12, 2017, 4:48 pm

    I make these once a week and we heat them up in the oven for breakfast before work. We do add 3 tablespoon of of hemp seeds. Love this recipe. Thank you!!!

    Reply
  • Hardheelgal242 November 19, 2014, 6:39 pm

    Absolutely delicious. Warmly spiced , delicate texture… Good eatin on a cooly rainy autumn morning on the islands. Will never try another recipe for pumpkin pancakes again. Didn’t have any powdered ginger but subbed same amount for finely minced fresh ginger … Can someone say heaven in my mouth ?

    Reply
  • Margaret December 6, 2013, 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!

    Reply
  • Cheryl November 3, 2013, 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 : )

    Reply
  • Tyler November 3, 2013, 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!!!

    Reply
    • Joanne November 3, 2013, 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

      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 🙂

      Reply
  • nknightsd November 3, 2013, 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.

    Reply
    • Adam November 3, 2013, 10:32 am

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

      Reply
  • Denise November 2, 2013, 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.

    Reply

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