We make a lot of pancakes at my house, and the seasons change from summer to fall, I know it’s time to make this pumpkin pancake recipe. I just adore fall spices, and pumpkin pancakes are full of them!
I always add chocolate chips to my kids’ pumpkin pancakes, but I eat mine with cinnamon butter and maple syrup. A little bacon or sausage on the side takes the cozy fall breakfast factor to 11. For another special breakfast treat, try my Dutch Baby next.
Pumpkin Pancake Ingredients + Substitutions
- Pumpkin: Canned pumpkin purée is perfect for this. Be sure NOT to use canned pumpkin pie filling.
- Pumpkin pie spices: Allspice, cinnamon, and ginger. I use the individual spices, but if you have pumpkin pie spice it’s fine to swap that in.
- Flour: Regular all-purpose flour, or I’ve had success using a gluten-free flour blend. You can swap in whole wheat flour, but because it is heavier use 1.5 cups instead of 2 cups.
- Baking powder and baking soda: Pumpkin pancake batter is pretty thick, so it needs a lot of help to cook up nice and fluffy! Baking soda and baking powder together give it the lift it needs.
- Whole milk: Dairy free milk works, too. Full fat oat milk would be delicious!
- Eggs: I use real eggs, but an egg replacer or flax “egg” would work fine.
- Butter:
How to Make Pumpkin Pancakes
- Whisk the wet ingredients.
- Whisk the dry ingredients.
- Combine the wet and dry ingredients! Pumpkin pancake batter is a little thick and lumpy, so don’t worry!
- Heat a griddle or skillet over medium heat.
- Melt a tablespoon of butter on the skillet.
- Work one or two at a time (depending on the size of your cooking surface). I usually do about ¼ cup of batter per pancake, but you can make them whatever size you prefer.
- Serve warm!
Tips For Thick, Fluffy Pumpkin Pancakes
- Don’t over mix the batter, a few lumps are totally fine.
- I love cooking these in a cast iron skillet with lots of butter, sometimes even more than a tablespoon per pancake.
- You’ll know it’s time to flip the pancake when bubbles form AND pop on the surface.
- Make ahead: Combine all of the dry ingredients up to 1 week ahead, and store them in an airtight container.
- For a cozy school day treat, you can make the pumpkin pancake batter the night before, and refrigerate it. Stir gently before using. If it looks too thick, stir in a little milk.
- To keep cooked pancakes warm while you make the rest, keep them in a 200°F oven.
Variations
- Feeling ambitious? Use fresh roasted pumpkin. Use the same amount as canned pumpkin puree. You'll need about 1 small sugar pumpkin to get 1 cup of puree.
- Add chocolate chips! They’re a tried and true pumpkin pancake addition.
- Add more spices: A dash of fresh cardamom or cloves could be delicious.
- It’s easy to double or even triple this recipe to feed a crowd.
How to Store Leftover Pancakes
Leftover pumpkin pancakes will keep well stored in an airtight container in the fridge for 3 days. They also freeze beautifully for up to 2 months. My kids like to eat leftover pumpkin pancakes as an after-school snack. I usually reheat leftover pancakes in the microwave for 30-60 seconds per pancake. Cover the pancake with a damp paper towel so that it stays fluffy and moist. You can also warm them in a little butter in a skillet over medium-low heat. 1-2 minutes per side. NOTE: Defrost frozen pancakes for at least a few hours in the fridge before you warm them.
More Homemade Pancake Recipes
Pumpkin Pancakes Forever
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