Pumpkin pancakes are one of those cozy fall breakfasts that just feel right as soon as the leaves start to turn. Warm spices, creamy pumpkin, and golden brown pancakes straight off the skillet? Absolutely!

Stack of pumpkin pancakes covered in walnuts, with maple syrup poured over the top.

The first time I tried these, I was hooked on how perfectly the pumpkin and spices came together. Now they’re a go-to anytime I have pumpkin puree on hand. If you love fall baking, check out my Pumpkin Cinnamon Rolls, Pumpkin French Toast Casserole, or these yummy Pumpkin Spice Muffins with Cream Cheese Frosting.

Stack of pumpkin pancakes covered in walnuts, with maple syrup being poured over the top.

Why You’ll Love This Recipe

Full of Fall Flavor: The combination of pumpkin, cinnamon, and nutmeg makes every bite taste like autumn.
Quick and Easy: One bowl for wet, one for dry, and a short cook time make this perfect for busy mornings.
Light and Fluffy Texture: Thanks to the right balance of flour, baking powder, and pumpkin puree.
Kid-Friendly: These mini pancakes are just the right size for little hands – and picky eaters love them.
Customizable: Use your favorite milk, add chocolate chips, or top them with whipped cream and chopped nuts.

Ingredients

All-Purpose Flour: Flour gives these pancakes their fluffy but sturdy texture. You can use whole wheat flour for a slightly nuttier taste.
Pumpkin Puree: Adds moisture, a subtle sweetness, and rich pumpkin flavor. Plus, it’s packed with fiber and vitamin A.
Baking Powder: Helps the pancakes rise and gives them a light and fluffy consistency.
Baking Soda: Reacts with the acidity in the pumpkin and brown sugar for extra lift and a tender crumb.
Ground Cinnamon: Adds warmth and spice. It’s what gives these pancakes that signature fall aroma.
Ground Nutmeg: Just a touch brings out the earthiness of the pumpkin and balances the sweetness.
Milk: Loosens the batter and brings everything together. Use your favorite – dairy or non-dairy both work well.
Brown Sugar: Adds sweetness and a light molasses flavor that complements the pumpkin.
Large Egg: Helps bind the ingredients together, adds richness, and contributes to that soft, fluffy interior.
Melted Butter: Gives the pancakes a rich flavor and a soft, tender texture.
Cooking Spray or Butter for Frying: Keeps the pancakes from sticking and adds a touch of golden crispiness on the outside.

Substitutions and Additions

Swap Milk: Use almond, oat, or soy milk if you prefer non-dairy.
Make It Vegan: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use plant-based butter.
Boost the Spice: Add a pinch of ground ginger or cloves for a stronger spice flavor.
Add Chocolate Chips: Stir in 1/4 cup of mini chocolate chips for a fun and sweet variation.
Make Them Gluten-Free: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour.

Step by Step Instructions

Pumpkin Pancakes recipe, in process, dry ingredients in glass mixing bowl.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar until evenly combined. Set aside.

Pumpkin Pancakes recipe, in process, wet ingredients in glass mixing bowl.

Mix the Wet Ingredients

In a separate large bowl, stir together the pumpkin puree, milk, egg, and melted butter until smooth and fully combined.

Pumpkin Pancakes recipe, in process, wet and dry ingredients in glass mixing bowl.

Pumpkin Pancakes recipe, in process, wet and dry ingredients mixed into a batter in glass mixing bowl.

Combine Wet and Dry

Pour the dry ingredients into the wet mixture. Stir just until combined – don’t overmix, or your pancakes may get too dense.

Heat the Skillet

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Cook the Pancakes

Use a small ladle or cookie scoop to drop 3–4 inch rounds of batter onto the skillet. Cook for 2–3 minutes on the first side, until bubbles form and the edges look set.

Flip and Finish

Flip the pancakes carefully and cook for another 2–3 minutes, or until golden brown and cooked through.

Serve

Plate them up while they’re still hot, pour over some maple syrup, top with a cloud of whipped cream, and scatter walnuts for the perfect bite. Enjoy!

Tips and Notes

Avoid Overmixing the Batter: Stir until just combined. Overmixing can make the pancakes tough.
Use a Cookie Scoop: This helps portion your pancakes evenly and makes flipping easier.
Preheat the Pan: A fully heated skillet ensures a golden, evenly cooked pancake every time.
Test One First: Make a test pancake to check the heat level and batter consistency before cooking the full batch.

Pumpkin pancakes on fork with walnut on top.

Serving Suggestions

Serve Warm with Maple Syrup: Classic and cozy! Drizzle generously for the perfect sweet finish.
Top with Whipped Cream and Walnuts: Adds a creamy texture and crunch that takes these over the top.
Pair with a Hot Latte or Cider: Pumpkin spice latte, chai, or warm apple cider brings all the fall feels.

Storage and Reheating Instructions

Store in an Airtight Container: Keep leftover pancakes in the fridge for up to 3 days.
Freeze for Later: Lay pancakes in a single layer on a baking sheet, freeze, then store in a freezer bag for up to 2 months.
Reheat in the Toaster or Oven: Toast until warm and slightly crisped on the edges for the best texture.
Avoid the Microwave: It works in a pinch, but the pancakes may turn soggy instead of fluffy.