Pumpkin Pancakes

Spiced with cinnamon, ginger, and nutmeg, these pumpkin pancakes are the perfect cozy breakfast for cool mornings. Serve with coffee and maple syrup!

Pumpkin pancakes are the perfect cozy breakfast for cool mornings. They’re moist, fluffy, and warmly spiced, and they beg for a drizzle of maple syrup on top. Add a cup of coffee to the mix, and what more could you want on fall weekend?

If you ask me, not much! I’ll be making this pumpkin pancake recipe often this season, and I hope you will be too. It’s festive, delicious, and simple, made with basic pantry ingredients. If you’re a fan of fall flavors, you’ll absolutely love it.

Ingredients You’ll Need for Pumpkin Pancakes

Here’s what you’ll need to make this pumpkin pancake recipe:

• Pumpkin puree, of course! I typically use canned puree in this recipe, but if you prefer to use fresh pumpkin puree, that works too! Follow my guide to how to make pumpkin puree.
• All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
• Baking powder, baking soda, and an egg – They give the pancakes a lovely light and fluffy texture.
• Almond milk – Or another milk of your choice, such as oat milk or dairy milk.
• Brown sugar – It sweetens the pancakes and adds rich, molasses-y flavor.
• Cinnamon, ginger, nutmeg, and vanilla extract – For warm, spiced depth of flavor. If you like, replace the cinnamon, ginger, and nutmeg with an equal amount of pumpkin pie spice.
• Melted butter or coconut oil – You’ll add some to the pancake batter for richness and use more for greasing the pan.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Pumpkin Pancakes

This pumpkin pancakes recipe is easy to make!

To start, whisk together the dry ingredients in one mixing bowl and the wet ingredients in another. Tip: Make sure the almond milk is at room temperature when you add it to the other wet ingredients. If it’s cold from the fridge, the coconut oil or butter may solidify in the batter.

Pour the wet ingredients into the flour mixture. Use a spatula to mix them together, stirring until the batter is just combined. A few lumps are ok!

Next, cook the pancakes. Heat a nonstick skillet over medium-low heat. When it’s hot, brush it with oil or butter.

Pour 1/3 cup of batter for each pancake into the skillet, working in batches as necessary. Cook until bubbles form in the batter and the pancakes are golden brown underneath. Then, flip and cook until the pancakes are puffed, cooked through, and golden brown on both sides.

Finally, enjoy! Top the pumpkin pancakes with toasted pecans, if desired, and drizzles of maple syrup. See below for more serving suggestions.

Recipe Tips

• Add mix-ins. These pumpkin pancakes are delicious with chopped pecans or chocolate chips folded into the batter.
• Adjust the heat as needed. If the outsides of the pancakes are browning faster than the middles are cooking through, turn down the heat! I typically start with my heat at medium-low. But throughout the cooking process, I reduce it to low as my pan begins to hold residual heat.
• Keep early batches warm in the oven. Unless you have a very large griddle, you’ll likely need to cook these pumpkin pancakes in batches. To keep all the pancakes warm until you’re ready to serve, place early batches on a large plate or baking sheet. Tent them with foil, and warm in a 200°F oven until you finish cooking the last batch.
• Freeze the extras. These pumpkin pancakes freeze perfectly! Stash them in a freezer bag or airtight container, and freeze for up to 3 months. Thaw them with a quick zap in the microwave.

How to Serve Pumpkin Pancakes

Make sure to serve these pumpkin pancakes with maple syrup—its caramel-like sweetness really brings out the pumpkin spice flavor! If you’d like to add another topping too, you can’t go wrong with any of these:

• Chopped toasted pecans
• Butter
• Cinnamon apples
• Greek yogurt

Round out the meal with coffee or a pumpkin spice latte for a simple weekend breakfast. For a larger brunch, pair the pancakes with scrambled eggs or a frittata and seasonal fresh fruit. Want more brunch recipes? Check out these 51 Best Brunch Ideas!

More Favorite Pumpkin Recipes

Love these pumpkin pancakes? Try one of these favorite pumpkin recipes next:

• Pumpkin Waffles
• Best Pumpkin Bread
• Pumpkin Chocolate Chip Cookies
• Fluffy Pumpkin Muffins

Pumpkin Pancakes

Equipment

• Ceramic Nonstick Skillet

Ingredients

• 1½ cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• Heaping ¼ teaspoon sea salt
• 1¼ cups unsweetened almond milk, at room temperature
• ½ cup canned pumpkin puree
• ¼ cup brown sugar
• 1 large egg
• 2 tablespoons melted coconut oil or butter, plus more for brushing
• 1½ teaspoons vanilla extract
• Maple syrup, for serving
• Chopped toasted pecans, optional, for serving

Instructions

• In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt.
• In a medium bowl, whisk together the almond milk, pumpkin, brown sugar, egg, coconut oil, and vanilla.
• Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix—a few lumps are ok.
• Heat a nonstick skillet over medium-low heat. Brush the skillet with oil and use a ⅓-cup measuring cup to pour the batter into the pan. Cook for 2 to 3 minutes on the first side, or until bubbles form and the pancakes are golden brown underneath. Flip and cook for another 2 to 3 minutes, or until puffed and golden brown. Turn the heat to low as needed so that the middles cook through without burning the outsides.
• Serve with maple syrup and pecans, if desired.

Notes

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