My deliciously fluffy homemade pumpkin pancakes are so easy to make with just a few ingredients and less than 30 minutes. I mixed pumpkin puree, brown sugar, and pumpkin pie spice to infuse tons of fall flavor into this simple pancake recipe.
My soft, fluffy homemade pumpkin pancakes are bursting with autumnal flavor! I love to make a big batch for busy weekends. They’re so rich and flavorful and simple to prep, too!
What’s in This Homemade Pumpkin Pancakes Recipe?
- Milk: Whole milk adds moisture to the pancake batter.
- Pumpkin Puree: Adds moisture, rich pumpkin flavor, and a warm orange color.
- Egg: Adds richness and helps bind the batter together.
- Vanilla Extract: Enhances the natural sweetness of the pumpkin.
- Flour: All-purpose flour gives these pancakes structure.
- Brown Sugar: Sweetens the pancakes.
- Baking Powder: Helps the pancakes rise to become light and fluffy.
- Pumpkin Pie Spice: Adds a warm, fall spice flavor to the pancakes.
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How to Store and Reheat
Store any leftover pumpkin pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in a 350°F oven for 10 minutes or in the microwave in 30-second increments until warmed through.
Tips for Success
- Make sure to use 100% pure pumpkin puree, not pumpkin pie filling.
- Measure the flour using the spoon-and-level method to avoid dense, dry pancakes.
- Buttermilk will give the pancakes a slightly tangy flavor, but it may also help them rise even higher if used in place of the milk.
- For a bit of crunch, you can fold chopped nuts (pecans or walnuts) into the batter. Or try adding some chocolate chips, blueberries, or diced apples!
- It’s okay if the pancake batter still has a few lumps; make sure not to overmix it!
- These pancakes can be kept warm in a 200°F oven for up to 30 minutes.
Homemade Pumpkin Pancakes Recipe
Ingredients
- 1¾ cups whole milk 397 grams
- ½ cup pumpkin puree 113 grams – not pumpkin pie filling!
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2 cups all-purpose flour 240 grams
- ¼ cup brown sugar 53 grams
- 1 tablespoon baking powder 12 grams
- 2 teaspoons pumpkin pie spice 6 grams
Equipment
- Kitchen Scale (optional)
Instructions
- In a large bowl, whisk the milk, pumpkin puree, egg, and vanilla together until well combined.1¾ cups whole milk, ½ cup pumpkin puree, 1 large egg, 1 teaspoon pure vanilla extract
- Add the flour, brown sugar, baking powder, and pumpkin pie spice. Mix just until no large clumps of flour remain. It’s okay if there are some small lumps– you don’t want to overmix!2 cups all-purpose flour, ¼ cup brown sugar, 1 tablespoon baking powder, 2 teaspoons pumpkin pie spice
- Heat a non-stick skillet (or griddle) over medium heat. Lightly grease the skillet with butter or nonstick cooking spray.
- Using a ¼ cup measure, pour a few mounds of pancake batter onto the prepared pan. Cook for 2-3 minutes, or until the bottom is golden brown and lots of bubbles have formed around the edges.
- Carefully flip the pancakes and repeat with the remaining batter.
- Serve these pancakes with butter, whipped cream, and/or maple syrup. Enjoy warm.
Notes
How to Make Homemade Pumpkin Pancakes Step-by-Step
Mix the Wet Ingredients: In a large bowl, whisk 1¾ cups of whole milk, ½ cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract together until well combined.
Add the Dry Ingredients: Add 2 cups of all-purpose flour, ¼ cup of brown sugar, 1 tablespoon of baking powder, and 2 teaspoons of pumpkin pie spice. Mix just until no large clumps of flour remain. It’s okay if there are some small lumps– you don’t want to overmix!
Cook the Pancakes: Heat a non-stick skillet (or griddle) over medium heat. Lightly grease the skillet with butter or nonstick cooking spray. Using a ¼ cup measure, pour a few mounds of pancake batter onto the prepared pan. Cook for 2-3 minutes, or until the bottom is golden brown and lots of bubbles have formed around the edges. Carefully flip the pancakes and repeat with the remaining batter.
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