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    Pumpkin Pancakes

    March 14, 2024

    Celebrate pumpkin spice season with these fluffy pumpkin pancakes. Cinnamon, ginger, and allspice come together with canned pumpkin puree for the best homemade pumpkin pancakes.

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    a stack of homemade pumpkin pancakes topped with a pat of butter and dripping with maple syrup
    Photography by Gayle McLeod

    More Cozy Fall Pancakes

    Pumpkin Spice Pancakes Season

    Perhaps you’ve made our Homemade Pancake Mix, and you also happen to be a big time pumpkin spice lover? We’ve got you covered with this recipe for homemade pumpkin pancakes. You’ll definitely want a gallon-sized bottle of your favorite maple syrup, and lots of butter to round out the best pumpkin pancakes. Don’t forget to pop some bacon in the oven for the best breakfast and while you’re on a pumpkin kick, try out our Pumpkin Pie. And if you want something a little fancier, give our Dutch Baby a whirl.

    milk, pumpkin puree, eggs, butter, vanilla, flour, baking powder & soda, sugar, spices and syrup in prep bowls on the counter

    Ingredients You’ll Need To Make These Easy Pumpkin Pancakes

    • Canned pumpkin puree

    • Spices – allspice, cinnamon, and ginger

    • Dry ingredients – flour, baking powder, baking soda, sugar, salt

    • Wet ingredients – milk, eggs, melted butter, and vanilla

    • Toppings – butter and maple syrup

    homemade pumpkin pancake batter being stirred in a glass bowl with a wooden spoon

    How to Make Pumpkin Pancakes

    1. In a large bowl, whisk together the wet ingredients.

    2. In a medium bowl, whisk together the dry ingredients.

    3. Slowly whisk the dry ingredients into the wet ingredients.

    4. Heat a griddle or large skillet over medium heat.

    5. Melt a tablespoon of butter on the skillet and make the pancakes, ¼ cup of batter per pancake.

    6. Serve warm with plenty of butter and maple syrup!!

    a homemade pumpkin pancake being cooked in butter in a skillet

    How to Store Leftover Pancakes + Tips

    • Leftovers are good in the fridge for a couple of days, and up to 2 months in the freezer, in an airtight container.

    • You can use fresh roasted pumpkin. It’s 1:1 the same amount as canned pumpkin puree.

    • Try topping with a drizzle of maple syrup, yogurt, and Homemade Granola.

    • Like most pancakes, pumpkin pancakes are great for mix-ins like chocolate chips, sliced bananas, chopped apples, or your favorite fresh fruits.

    a stack of homemade pumpkin pancakes topped with a pat of butter and dripping with maple syrup

    More Breakfast Classics From The Modern Proper

    Pumpkin Pancakes Forever

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!

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    Pumpkin Pancakes

    Updated on March 14, 2024

    • Serves:  6
    • Prep Time:  10 min
    • Cook Time:  20 min
    • Calories:  437
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    Ingredients

    • 1½ cups whole milk
    • 1 cup pumpkin puree
    • 2 large eggs
    • 6 tablespoons unsalted butter, melted
    • 2 teaspoons vanilla extract
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ¼ cup granulated sugar
    • 1 teaspoon sea salt
    • 1½ teaspoon ground allspice
    • 1 tablespoon ground cinnamon
    • 1 teaspoon ground ginger
    • 4 tablespoons salted butter, plus more for serving
    • Maple syrup, for serving

    Method

    1. In a large bowl, whisk together the milk, pumpkin puree, eggs, melted butter, and vanilla.

    2. In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, salt, allspice, cinnamon, and ginger. Slowly whisk the dry ingredients into the wet ingredients until just combined. Don’t over mix.

    3. Heat a griddle or large skillet over medium heat. Add 1 tablespoon of salted butter. Once the butter is melted, using a ¼ cup measure, scoop the batter onto the griddle about 3 inches apart. Cook until small bubbles appear, 2 to 3 minutes. Flip and continue cooking until golden brown , about 2 minutes more. Repeat with remaining salted butter and batter.

    4. Divide onto plates and serve warm with butter and maple syrup.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 437
    • Protein 9 g
    • Carbohydrates 49 g
    • Total Fat 23 g
    • Dietary Fiber 3 g
    • Cholesterol 118 mg
    • sodium 767 mg
    • Total Sugars 13 g

    Pumpkin Pancakes

    Questions & Reviews

    Join the discussion below.

    or
    • priyanka

      equipments used for pumpkin pancakes

      A couple bowls, a whisk. a griddle or skillet and a spatula to flip.

    • Kayla

      Do you have an egg substitute recommendation for these?

      You could try flax egg or bob's red mill egg replacer.

    • Zella

      Can almond milk be substituted for whole milk?

      We haven't tested these with almond milk but imagine it would work fine. We'd love to hear how it goes if you give it a try!

    • Raquel

      Can this be made using dairy-free milk?

      We haven't tested it but it should work fine!

    • brittany

      had to thin out the batter with another splash of milk. they were too thick and browned on the outside and didn’t cook on the inside- amazing flavor tho!

      Thanks for letting us know. I will retest and see if I ned to add a little more liquid to the recipe.

    • Jenn

      I happened to have everything or these on hand, lucky us! My family loved them! I'll be making these a lot this fall, thanks for a simple, festive, yummy recipe.

      Thanks Jenn, so happy your family loved them!