Warm, fluffy, and perfectly spiced—these pumpkin pancakes are everything you crave on a cozy morning. Whether it’s a crisp fall day or you’re just in the mood for comfort, these pancakes bring that seasonal magic to your breakfast table any time of year.

Why You’ll Love This Recipe

• Quick and easy – Ready in under 30 minutes

• Perfectly spiced – Cinnamon, nutmeg, ginger, and cloves in every bite

• Fluffy and moist – Thanks to pumpkin purée and just the right amount of leavening

• Customizable – Add nuts, chocolate chips, or your favorite toppings

• Freezer-friendly – Make a big batch and reheat throughout the week

Ingredients

• 1½ cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ¼ tsp ground ginger

• ¼ tsp ground cloves

• ¼ cup brown sugar

• 1 cup pumpkin purée (not pumpkin pie filling)

• 1 cup milk (or non-dairy alternative)

• 1 large egg

• 2 tbsp melted butter or vegetable oil

• 1 tsp vanilla extract

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and brown sugar.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together the pumpkin purée, milk, egg, melted butter (or oil), and vanilla extract until smooth.

Step 3: Combine Wet and Dry

Pour the wet ingredients into the dry and stir until just combined. Do not overmix—batter should be a little lumpy for fluffier pancakes.

Step 4: Heat the Skillet

Preheat a greased skillet or griddle over medium heat. It’s ready when a drop of water sizzles on contact.

Step 5: Cook the Pancakes

Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook for another 2–3 minutes, until golden brown and cooked through.

Step 6: Serve and Customize

Serve warm with butter, maple syrup, whipped cream, or a sprinkle of cinnamon. Optional: fold in chopped nuts or chocolate chips into the batter for extra texture and flavor.

Tips & Variations

• Make it dairy-free: Use almond milk or oat milk and swap the butter for coconut oil or a neutral oil.

• Add mix-ins: Chocolate chips, chopped pecans, or walnuts all pair beautifully with pumpkin.

• Keep warm in oven: Place cooked pancakes on a baking sheet in a 200°F oven while finishing the batch.

• Freeze for later: Let pancakes cool, then freeze between parchment layers. Reheat in toaster or microwave.

Frequently Asked Questions

Can I use pumpkin pie filling instead of purée?
No—pumpkin pie filling contains added sugars and spices, which would throw off the recipe balance.

Can I make these pancakes gluten-free?
Yes, just use a 1:1 gluten-free all-purpose flour blend.

How do I know when to flip the pancakes?
Wait until bubbles form on the surface and the edges look slightly set before flipping.

Can I double the recipe?
Absolutely! This recipe doubles well if you’re feeding a crowd or meal prepping for the week.

Final Thoughts

Pumpkin Pancakes are a must-have fall breakfast staple, but they’re just too good to limit to one season. Light, fluffy, and packed with warm spices, these pancakes are a cozy way to start any day. Serve them with your favorite toppings and enjoy that perfect bite of comfort.