Fluffy Pumpkin Pancakes

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and so satisfying. The pancakes come out light and fluffy with just the right hint of pumpkin spice. It’s also incredibly versatile—sometimes I mix in chocolate chips, top them with toasted pecans, or just stick with classic butter and maple syrup. They’re ready in about 20 minutes, and they fill the kitchen with the most inviting aroma.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 1 tablespoon granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon pumpkin spice

• A pinch of salt

• 3/4 cup milk (or more, if needed for consistency)

• 1/4 cup pumpkin puree

• 1 large egg

• 2 tablespoons melted butter (plus more for cooking)

• Optional: vanilla extract, maple syrup, chopped nuts (for serving)

Directions

1. In a large mixing bowl, I whisk together the flour, sugar, baking powder, pumpkin spice, and salt.

2. In a separate bowl, I combine the milk, pumpkin puree, egg, and melted butter. I sometimes add a splash of vanilla extract here for extra warmth.

3. I pour the wet ingredients into the dry mixture and stir just until combined. I keep the batter slightly lumpy and adjust with a little more milk if it feels too thick.

4. I heat a skillet or griddle over medium heat and lightly grease it with butter. Using about 1/4 cup of batter for each pancake, I pour them onto the skillet. I cook them for about 2–3 minutes, until bubbles form and the edges look set, then flip and cook for another 1–2 minutes until golden brown.

5. I serve them warm with a drizzle of maple syrup, a pat of butter, or any toppings I’m craving.

Servings and timing

This recipe makes about 6–8 pancakes and takes around 20 minutes total—12 minutes to prep and 8–10 minutes to cook. It’s perfect for a quick breakfast or a relaxed fall brunch.

Variations

I like to switch things up by adding chopped pecans, walnuts, or chocolate chips to the batter. For a slightly sweeter version, I use a touch of brown sugar instead of granulated sugar. I’ve also made these with whole wheat flour for a heartier feel, and they turn out just as fluffy. If I want a richer flavor, I add a bit of cinnamon or nutmeg in addition to the pumpkin spice.

Storage/Reheating

Leftover pancakes keep well in the fridge for up to 3 days. I reheat them in a toaster for crispy edges or in the microwave for about 20–30 seconds. To freeze, I let them cool completely, layer them with parchment paper, and store in a zip-top bag. They go straight from freezer to toaster when I need a quick breakfast.

FAQs

Can I freeze pumpkin pancakes?

Yes! I freeze them after cooling completely. I place parchment paper between each one to prevent sticking and store them in a freezer-safe bag. They reheat beautifully in the toaster or microwave.

Can I make this recipe vegan?

Definitely. I replace the milk with any plant-based milk, use melted coconut oil instead of butter, and make a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes before using.

What’s the best topping for pumpkin pancakes?

I love classic maple syrup and butter, but I also enjoy them with whipped cream, chopped pecans, chocolate chips, or even a sprinkle of cinnamon sugar. For something indulgent, I add a drizzle of caramel sauce.

Can I make the batter ahead of time?

I don’t recommend mixing the full batter too far ahead since the baking powder can lose its rise. But I often prep the dry and wet ingredients separately the night before and combine them in the morning.

Can I use canned pumpkin pie filling?

No, I use plain pumpkin puree. Pumpkin pie filling contains added sugar and spices, which would throw off the balance of the recipe.

Conclusion

These fluffy pumpkin pancakes are my go-to fall breakfast—quick, cozy, and full of seasonal flavor. Whether I’m making them for a quiet morning or serving them as part of a festive brunch, they never fail to bring that warm, comforting feeling I love about autumn. With just a few ingredients and a little time, they turn any morning into something special.