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Savor all your favorite fall flavors with these scrumptious Pumpkin Pancakes made in just 30 minutes! Perfectly fluffy with a hint of pumpkin spice, they’re a quick and easy way to welcome in those crisp fall mornings.

A stack of pumpkin pancakes on a white plate set on a wooden table.

Want to know the secret to getting your pumpkin mixture to make those fluffy good pancakes? The best way is to give the batter a rest. I will tell you all about it in the instructions and tips.

Trust me, pumpkin lovers and pancake lovers alike will come running to the table when they smell these delicious pumpkin pancakes cooking in the kitchen. And while you are at it, you may want to mix up a big batch of Glazed Pumpkin Donut Muffins or the Best Pumpkin Bread ever.

Ingredient Notes

  • Flour: All-purpose flour provides the batter of the pancakes and holds all the flavorful spices and pumpkin flavor.
  • Sugar: Granulated sugar adds sweetness and balance to the pancakes and helps give them that golden brown color.
  • Spices: This is where the fall flavors come into the recipe. Pumpkin Pie Spice and cinnamon make the ultimate pumpkin spice combination for the best pumpkin pancakes.
  • Baking Powder and Baking Soda: These two add fluffiness to my extra-fluffy pancakes.
  • Salt: Enhance all the flavors and add the balance with a little salt.
  • Eggs: You will need large eggs at room temperature for this recipe.
  • Butter: I use unsalted butter to add flavor and moisture and to help get that golden brown.
  • Pure Pumpkin Puree: Add moisture and bring the iconic pumpkin flavor with canned pumpkin puree, not pumpkin pie filling!
  • Plain Yogurt or Sour Cream: Use room-temperature yogurt to add acidity and even more moisture to the pancakes. If you only have Greek yogurt in the fridge, add a tablespoon of milk to thin it out. Sour cream works as well.
A labeled image of ingredients needed for pumpkin pancakes.

Garnishes:

Each ingredient has its purpose, and together, they create a delicious, flavorful breakfast pancake. Then you add these garnishes, and you have taken your pumpkin pancakes to a whole new level!

  • Chopped Pecans: Add a nutty autumn crunch to the top of your pancakes.
  • Whipped Cream: A dollop of homemade or canned whipped cream is fine by me! 
  • Pure Maple Syrup: To syrup or not to syrup is the question! I say, why not?

Making Homemade Whipped Cream

Homemade whipped cream is fast and easy to whip up! All you need is a cup of heavy cream, a couple of tablespoons of sugar, and a splash of vanilla extract. Measure those ingredients into a clean mixing bowl, then use a whisk, hand mixer, or stand mixer to form those lovely stiff peaks. For more instructions, see my recipe for Homemade Whipped Cream.

Variations and Substitutions

  • Pumpkin-Cheesecake Pancakes: Add a swirl of cream cheese mixed with a bit of sugar and vanilla to the pancake batter before cooking.
  • Chocolate Chip Pumpkin Pancakes: Add some mini chocolate chips to the batter for a sweet twist.
  • Nutty Pumpkin Pancakes: Mix in some pepitas, walnuts, or roasted almonds for added texture and a nutty flavor.
  • Berry-Pumpkin Pancakes: Fold in dried berries or even fresh berries if you have them.
  • Apple Pumpkin Pancakes: Grate or dice apples and fold them right in.

How To Make the Best Fluffy Pumpkin Pancakes

Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Combine the Dry Ingredients

First, take out a large mixing bowl and measure in your flour, sugar, salt, pumpkin pie spice, cinnamon, baking powder, and baking soda. Give it a good whisk and set it to the side.

A mixing bowl with dry ingredients.

Step 2 |  Mix the Wet Ingredients

Next, melt 3 tablespoons of butter in a microwave-safe bowl in 30-second bursts until it is all liquid. Allow the melted butter to cool a bit while you open the can of puree. Then one at a time, whisk in your room-temperature eggs, pumpkin puree, and plain yogurt in a medium-sized bowl.

A mixing bowl with wet ingredients and then pumpkin puree and eggs added.

Step 3 | Add the Wet to the Dry

Now, gently fold your pumpkin-y goodness (Is that a word? It should be!) into the dry mix. Mix until just combined. If you over-mix, the pancakes will lose all the fluffy texture and become dense.

Take a quick break to refill your cup of coffee and let your batter rest for about 5 minutes. You’re looking for it to get all puffy and bubbly—that’s when you know it’s ready for the griddle.

A bowl with wet ingredients poured into dry ingredients and the pumpkin pancake batter after sitting for 5 minutes.

Step 4 |  Ready for the Pan

While your batter is chilling and after you have a fresh cup of Joe, melt a tablespoon of butter in a large skillet or on the electric griddle over medium-low heat. When the butter starts to bubble, ladle in about 1/3 cup of batter. Then use a soft silicone spatula or a pancake flipper to flatten out the perfect pancakes if needed.

Time to cook these babies! Keep the heat low and let each side cook for about 3 to 4 minutes. Cooking the pancakes on a lower heat ensures they cook through without getting too brown. This way, you’ll get that perfect golden-brown color while making sure the inside is cooked to perfection.

It is important to note that these pancakes do not bubble up like traditional pancakes due to the pumpkin content. So, when the edges start to form that crunchy brown crust, it is time to flip and repeat on the other side.

Pumpkin pancake being cooked in a buttered skillet.

Tips

  • Room Temperature Ingredients: To get that ideal fluffy texture, make sure your eggs and yogurt are at room temperature before mixing, ensuring the ingredients combine smoothly and your batter cooks evenly.
  • Temper the Eggs: If you do not want scrambled eggs in your pancakes, be sure the butter cools a bit before you crack in the eggs.
  • Cooking for a crowd? Keep the finished pancakes warm in an oven set to a cozy 200°F while you cook the rest of that big batch.
  • Rest the Batter: Don’t skip this step. Giving your pancake mix a rest allows the baking powder and soda time to activate, creating the fluffiest pumpkin pancake recipe ever!

Step 5 | Garnish & Serve

When you’re all done, garnish your easy pumpkin pancakes with a drizzle of maple syrup, crushed pecans, and a hearty dollop of whipped cream. And now you’ve got yourself a plate of pumpkin pancake perfection and, dare I say, a new fall family favorite!

What are your favorite toppings – maybe marshmallows or caramel sauce? 

Pumpkin pancakes set on a fall tablescape.

Recipe FAQs

Can I use Fresh Pumpkin Puree for this recipe?

I do not recommend it, as the fresh puree has more water and will yield a watery pancake batter. Stick to the canned version for the best result.

Can I make these pancakes ahead of time? 

You sure can. But you will want to cook them first and store them in the freezer until ready to reheat. That said, I think they are best hot off the pan!

Are these okay as leftovers? 

Yep, and I love to make large batches and use them for the entire holiday break. Just follow my simple storage and reheating instructions and enjoy them day after day.

Pumpkin pancakes topped with maple syrup, whipped cream, and pecans.

Pumpkin Waffles Perhaps?

Sounds good to me! Just make a few tweaks to the recipe to turn these pancakes into fall’s best waffles.

  1. Increase the butter to 1/3 or 1/2 cup.
  2. If the batter is too thin, add a tablespoon at a time of flour to thicken it.
  3. Follow your waffle iron instructions for cooking. They usually take about 5 minutes to fully cook in a waffle iron.

Storage

Refrigerate: When the pancakes are cool, place leftover pumpkin pancakes in an airtight container with a piece of parchment paper between each to prevent sticking. They will keep in the fridge for up to 5 days.

Freeze: Store completely cooled pancakes the same way as above, but use freezer-safe plastic bags. 

Reheating: Pull out the cold pancakes and allow them to come almost to room temperature. Then, pop them in the toaster, toaster oven, or microwave. Then garnish and dig in!

An up close image of a 3 stack of pancakes with maple syrup dripping off the side.

What to Serve with Pumpkin Spice Pancakes

For a cozy autumn morning breakfast, try serving this homemade pumpkin pancakes recipe with Sausage and Cheese Grits Casserole or my Overnight Breakfast Casserole.

More Fall Favorites

Hungry for more easy, home-cooked, delicious recipes?

Sign up for my free recipe club to get family-friendly recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest, Facebook, Instagram, and Twitter.

An up close image of a 3 stack of pancakes with maple syrup dripping off the side.
Recipe
4.89 from 9 votes

(click stars to rate)

Pumpkin Pancakes Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Author: Nikki Lee
Savor all your favorite fall flavors with these scrumptious Pumpkin Pancakes made in just 30 minutes- perfect for an easy breakfast the whole family will love.
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Ingredients 

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ¼ cup unsalted butter, divided
  • 1 cup pumpkin puree
  • 1 ½ cups sour cream or plain yogurt , room temperature (not Greek yogurt)
  • ¼ cup chopped pecans, optional

Instructions

  • In a large mixing bowl, whisk flour, sugar, salt, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt. Set aside
  • Melt 3 tablespoons of butter in a medium-sized microwave-safe bowl.  Whisk in eggs, pumpkin purée, and sour cream or yogurt.
  • Gently fold the pumpkin mixture into the flour mixture until just combined. You do not want to over-mix the batter.
  • Let the batter sit for five minutes while you heat up your skillet. (The batter is ready when it looks puffy with small bubbles forming).
  • In a large skillet, over medium-low heat, melt the remaining 1 tablespoon of butter.
  • Once the butter starts to bubble, scoop 1/3 cup of the batter into the skillet. Flatten slightly with a soft silicone spatula or flipper.
  • Cook on low heat for 3 to 4 minutes on each side (or when the edges of the pancake start to brown). Flip and repeat on the other side.
  • Keep pancakes warm in an oven set to 200° F while you finish cooking the rest.
  • Serve with crushed pecans and whipped cream or maple syrup.

Notes

  • Room Temperature Ingredients: To get that ideal fluffy texture, make sure your eggs and yogurt are at room temperature before mixing, ensuring the ingredients combine smoothly and your batter cooks evenly.
  • Temper the Eggs: If you do not want scrambled eggs in your pancakes, be sure the butter cools a bit before you crack in the eggs.
  • Cooking for a crowd? Keep the finished pancakes warm in an oven set to a cozy 200°F while you cook the rest of that big batch.
  • Rest the Batter: Don’t skip this step. Giving your pancake mix a rest allows the baking powder and soda time to activate, creating the fluffiest pumpkin pancake recipe ever!

Nutrition Information

Serving: 1serving Calories: 272kcal (14%) Carbohydrates: 36g (12%) Protein: 7g (14%) Fat: 11g (17%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.2g Cholesterol: 68mg (23%) Sodium: 388mg (17%) Potassium: 205mg (6%) Fiber: 2g (8%) Sugar: 10g (11%) Vitamin A: 5060IU (101%) Vitamin C: 2mg (2%) Calcium: 159mg (16%) Iron: 2mg (11%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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10 Comments

  1. 5 stars
    I knew these were going to be good from the pictures but wow…they totally blew me away! Somehow they taste even better than they look. I’ll be making these all fall long. I can’t get enough. “Nikki’s Tips” at the bottom are definitely worth following because I think those made a huge difference in how well the pancakes turned out. Thanks for an incredible recipe!