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

Food Travel: Our Lives Outside the Kitchen

A Perfect Weekend in Walla Walla, Washington

We’re in love with our hometown, Walla Walla. Read on for lots of insider’s tips for where to eat and drink, including some of our favorite wineries. Read More…

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

24 comments… Leave a Comment
  • Wendy November 1, 2013, 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!

    Reply
    • Joanne November 2, 2013, 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 🙂

      Reply
  • Jane October 20, 2013, 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.

    Reply
  • sierra May 11, 2013, 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.

    Reply
    • Joanne May 13, 2013, 1:51 pm

      They should 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.

      Reply
  • Heather March 29, 2013, 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!

    Reply
    • Adam April 8, 2013, 10:59 am

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

      Reply
  • Sheila Foraker January 1, 2013, 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.

    Reply
  • jmue November 3, 2012, 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!!

    Reply
  • lo October 24, 2012, 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!

    Reply
    • Joanne October 24, 2012, 5:46 pm

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

      Reply
  • Peggy December 1, 2011, 2:31 pm

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

    Reply
    • Joanne December 1, 2011, 2:32 pm

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

      Reply
  • Stephanie November 28, 2011, 6:07 pm

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

    Reply
  • Katie November 20, 2011, 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!

    Reply

Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: