Name: Easy Pumpkin Pancakes (Fluffy Pumpkin Spice Pancakes)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 12
Ingredients: 1 cup all-purpose flour; 1/2 cup pumpkin puree; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup milk; 1/4 cup brown sugar; 1 large egg; 2 tbsp melted butter; Cooking spray for frying; Toppings: Walnuts, Syrup, Whipped Cream

Jump to Recipe

These Easy Pumpkin Pancakes are fluffy, warmly spiced, and ready in just 20 minutes… the perfect breakfast for a crisp fall morning! Made with canned pumpkin, brown sugar, and cozy warm spices like cinnamon and nutmeg, this pumpkin pancake recipe comes together with simple pantry ingredients.

Add us as a trusted Google source

Pumpkin Pancakes

Y’all know I love all things pumpkin, and the minute the weather even thinks about cooling off here in Mississippi, I’m ready for fall flavors!

These homemade pumpkin pancakes are small (about 3-4 inches), which makes them extra fun for kids… and honestly, extra easy to flip. They’re soft and fluffy in the middle, golden brown on the outside, and perfect with a drizzle of maple syrup. I love, love, LOVE them with whipped cream and chopped walnuts on top!

Whether you’re making a lazy Saturday brunch or a special first-day-of-fall breakfast, these pumpkin spice pancakes are budget-friendly, family-approved, and guaranteed to make your kitchen smell amazing!

Why You’ll Love This Recipe

Quick and easy. This recipe takes just 10 minutes of prep and 10 minutes of cooking. That’s a warm, homemade fall breakfast in 20 minutes flat… easy peasy!

Simple ingredients. No fancy shopping trip required. You probably have everything you need in your pantry and fridge right now, including that can of pumpkin you bought with good intentions. 🙂

Perfect for fall. Pumpkin, cinnamon, nutmeg, and brown sugar… it’s basically the fall season on a plate. These are wonderful for weekend brunch, holiday mornings, or breakfast-for-dinner nights.

Tools Needed

Large mixing bowl
Medium bowl
Whisk
Nonstick skillet, large skillet, or electric griddle
Cookie scoop or small ladle
Spatula

Ingredients

Here’s what you’ll need to make these fluffy pumpkin pancakes:

All-purpose flour – regular all-purpose flour works perfectly here
Pumpkin puree – canned pumpkin is what I use! Just be sure to grab pure pumpkin puree, not pumpkin pie filling
Baking powder and baking soda – for that fluffy pancake texture
Ground cinnamon and nutmeg – or swap both for pumpkin pie spice if that’s what you have!
Milk – whole milk is my go-to, but any milk will work… even almond milk, oat milk, or another non-dairy milk
Brown sugar – it adds the coziest hint of caramel sweetness
Egg – one large egg; a room temperature egg mixes in a little easier
Melted butter – you could also use coconut oil or vegetable oil
Cooking spray – or a little butter for greasing the pan
Toppings: maple syrup, whipped cream, and/or chopped walnuts!

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Pumpkin Pancakes

Making this pancake batter could not be simpler… here we go!

Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar.
Mix the wet ingredients. In a separate bowl, mix together the pumpkin puree, milk, egg, and melted butter until well combined.

milk being added to pumpkin pancake batter

Combine. Pour the pumpkin mixture into the flour mixture and stir until just combined. Don’t overmix! A few lumps in the batter are totally fine and will keep your pancakes fluffy.
Heat the pan. Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or nonstick spray.
Cook the pancakes. Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form small, 3-4 inch pancakes.
Flip. Cook for 2-3 minutes on each side, or until golden brown and cooked through.

wet ingredients mixed with dry ingredients

Serve. Serve your pancakes warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts!

syrup being poured onto pumpkin pancakes with cinnamon and walnuts

Pro Tips

Don’t overmix the batter. I know I already said it, but it’s the number one secret to fluffy pancakes! Stir just until the dry ingredients disappear.
Watch your heat. Pumpkin pancake batter is a little thicker than classic pancakes, so they need a bit more time to cook through. Medium or even medium-low heat is your friend here… too hot and they’ll brown before the middle is done.
Wait for the right moment to flip. When the edges look set and you see little bubbles forming, it’s time!
Keep them warm. Pop finished pancakes on a baking sheet in a 200°F oven while you cook the rest so everybody eats warm pancakes at the same time.
Make a double batch! These freeze beautifully (more on that below), and trust me… leftover pancakes on a busy weekday morning feel like a gift.

Variations

Chocolate chips – sprinkle a few chocolate chips onto each pancake right after you pour the batter. My kids vote yes on this one every single time!
Vanilla extract – add a splash of vanilla extract to the wet ingredients for a little extra flavor.
Extra spice – swap the cinnamon and nutmeg for 3/4 teaspoon of pumpkin pie spice, or add a pinch of ginger and cloves for almost-gingerbread pancakes.
Whole wheat – you can substitute half the flour with whole wheat flour for a heartier pancake.
Pumpkin waffles – this batter works in a waffle iron too! Cook until crisp and golden.

Serving Suggestions

We love these with crispy bacon or sausage and some fresh fruit on the side. A big mug of coffee or hot chocolate doesn’t hurt either! They’d also be right at home on a brunch table next to scrambled eggs or french toast.

Storage Instructions

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

To reheat, pop them in the toaster oven, microwave, or a warm skillet until heated through. The toaster oven is my favorite… it crisps the edges back up!

To freeze, let the pancakes cool completely, then layer them with parchment paper in a freezer-safe bag or container for up to 2 months. Reheat straight from frozen.

FAQ

Can I use pumpkin pie filling instead of pumpkin puree? No, you’ll want to stick with pure pumpkin puree for this recipe. Pumpkin pie filling already has sugar and spices added, so it would throw off the flavor and texture.

Can I use homemade pumpkin puree? Absolutely! Fresh pumpkin puree works great. Just make sure to drain off any extra liquid so your batter isn’t too thin. Canned pumpkin works perfectly too, and it’s what I usually reach for.

Can I use non-dairy milk? Yes! Almond milk, oat milk, or any milk you have on hand will work just fine in these pancakes.

Why are my pancakes not fluffy? The most common culprit is overmixing. Stir the batter gently and stop as soon as everything is combined. Also double-check that your baking powder and baking soda are fresh!

Can I make the batter ahead of time? The pancakes are best when the batter is made fresh, since the baking powder starts working as soon as it’s mixed. The good news? The batter only takes about 10 minutes, and cooked pancakes reheat beautifully.

More Pumpkin Recipes

Looking for more pumpkin recipes? Here are a few favorites:

These little pumpkin pancakes are such a fun and easy way to celebrate the fall season with your family. Make them your own with chocolate chips, extra spices, or whatever toppings your crew loves best… and don’t forget the maple syrup!

Tried this recipe? Please take a moment to leave a comment and a star rating below… it helps me grow my blog, and I’d be so grateful!