These pumpkin spice pancakes are the perfect breakfast for fall! Soft, fluffy pancakes are packed with pumpkin flavor and taste amazing with a drizzle of maple syrup.
My family can’t get enough pumpkin breakfast recipes during the season! Two other favorites are these easy pumpkin waffles and pumpkin cinnamon rolls!
Table of Contents
Fluffy Pumpkin Spice Pancakes
These pumpkin spice pancakes are perfectly fluffy, have the best pumpkin flavor and taste amazing with cinnamon syrup. My family also loves these pumpkin crepes and pumpkin scones for a fall breakfast!
My whole family loves buttermilk pancakes and will gobble up any variation I make including these, apple cinnamon pancakes or this banana pancake recipe.
Pumpkin Spice Pancake Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Pumpkin: I like to use Libby’s canned pumpkin puree because of its pure pumpkin flavor. You can also make homemade pumpkin puree.
- Dry ingredients: Flour, brown sugar, pumpkin spice, baking powder, baking soda and salt give these pancakes their flavor and airy texture.
- Wet ingredients: Milk, melted butter, eggs, and vanilla work together to create the necessary liquid, fat, and flavor to balance all the other ingredients.
How to Make Pumpkin Spice Pancakes
- Prepare the electric griddle or large skillet. Preheat a griddle to 300°F, or a skillet over medium-high heat. Melt the butter in the microwave and then let cool for 3 minutes.
- Stir together pancake batter. In a large bowl, whisk together the flour, brown sugar, pumpkin spice, baking powder, baking soda and salt. Next add in the milk and melted butter and stir just until combined. Then mix in the eggs, vanilla and pumpkin, just until the batter is smooth and most of the lumps are gone.
- Cook. Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook until bubbles appear on the tops of the pancakes, about 2 minutes. Flip and then cook the other side for 1 minute, or just until lightly browned and the centers are cooked.
- Serve and enjoy. Serve with butter and cinnamon syrup. Enjoy while warm!
Recipe Tips
- Make sure to butter your griddle or skillet so the pancakes get extra crispy and golden.
- Mix 1/2 cup chocolate chips into the batter and turn them into a chocolate chip pancake recipe or add some chopped nuts.
- Don’t overmix the batter (or else they won’t be as soft and fluffy). You want most lumps gone, but it’s okay if there’s still a few small ones.
- To make pumpkin spice waffles, double the batter and brown sugar. The extra fat will prevent them from sticking to the waffle maker.
- These also taste delicious drizzled with maple syrup or buttermilk syrup.
- Keep your pumpkin spice pancakes warm when serving a crowd! Simply place the cooked pancakes on a baking sheet, then place in the oven at 175°F.
Want more fall breakfast ideas? Start your morning with pumpkin muffins, apple crepes or a warm slice of pumpkin banana bread.
More Pancake Recipes
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Pumpkin Pancakes
Ingredients
- ¼ cup unsalted butter , plus more for the griddle
- 2 cups all-purpose flour
- ⅓ cup light brown sugar
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon Kosher salt
- 1 ½ cups milk
- 2 large eggs , whisked
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin (I prefer Libby's)
Optional mix in's: 1/2 cup chocolate chips or Chopped pecans
For serving: Syrup
Instructions
- Prep. Preheat a griddle to 300°F, or a skillet over medium-high heat. Melt 1/4 cup butter in the microwave and set aside to cool for 3 minutes.
- Make batter. In a large bowl, whisk together 2 cups flour, 1/3 cup brown sugar, 1 Tablespoon pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon baking soda, and 3/4 teaspoon salt. Stir in 1 1/2 cups milk and melted butter just until combined. Mix in the 2 eggs, 2 teaspoons vanilla, and 1 cup pumpkin, just until most the lumps are gone and the batter is smooth.
- Cook pancakes. Coat the griddle (or skillet) with butter and pour 1/4 cup batter onto the heated griddle. Cook the pancakes 2 minutes, or until bubbles appear. Flip the pancakes and cook the other side 1 minute, or just until lightly browned and the centers are cooked.
- Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Don’t worry! You can make your pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger and cloves.
While these are great with just some butter and homemade maple syrup, you can also add some whipped cream and chopped pecans for a decadent option. My family loves when we have these pancakes with a glass of homemade apple cider!
These pancakes hold up wonderfully in the freezer! I also like to add a freezer label so I can easily tell when we need to enjoy them by. Cool completely, place in a freezer bag and store in the freezer for up 3 months. Reheat in the microwave or toaster oven.
Categorized as: American, Breakfast, Freezer-Friendly, Kid-Friendly, Stovetop, Sweet Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Absolutely delicious!
Best pumpkin pancakes that I’ve ever made. Don’t forget the cinnamon syrup!
Wow! That is so nice of you to say! I am so glad that you love these pumpkin pancakes!
Pumpkin season is my favorite season and with this recipe I can start my day off right with a tasty dose of pumpkin! Delish!
Pumpkin pancakes are my idea of the perfect Fall breakfast! Great flavor and so cozy!
Hi! I’m excited to try these! Just one thing, I’ve read the recipe 3 times and I don’t see where it says the actual pumpkin puree is being added. Am I missing something or is the recipe??
It was left out on accident. It is fixed now. Sorry for the confusion! :)
Easy peasy! These might make it to the breakfast table tomorrow! Love the instructions to freeze :) Thanks!
Made these for breakfast this morning. Very yummy! Just as a reminder, don’t forget to add the pumpkin purée in the written directions. You must have accidentally forgotten it!
Just updated the recipe, thank you for letting me know! Glad you enjoyed them. :)
This is such a delicious looking breakfast!
Hello, at what point do you add the pumpkin to the pumpkin pancakes recipe? Pumpkin is listed in the ingredients but missing from the instructions. Thank you!
At the end with the eggs and vanilla. :)
I’ll take an extra tall stack of these delicious pancakes!
These pancakes look so tasty and fluffy! Definitely sounds like something my family would love
Yay for pumpkin season!! These look great!
What a delicious breakfast this was! Easily, a new family favorite recipe and perfect for fall! Yum!
SO perfect for a fall breakfast!
Hope you enjoy! :)