Soft and tender with the perfect amount of spice, these Pumpkin Pancakes are the perfect fall breakfast. Serve them up with maple syrup or homemade buttermilk syrup for a breakfast worth waking up for.

Pumpkin lovers – make sure to check out all of my other pumpkin recipes, especially these Pumpkin Scones or these Pumpkin Cinnamon Rolls!

4 times out of 5, when asked what they want for breakfast, my kids will say pancakes. And the other time it will be waffles. But my kids really, really love pancakes.

We love our pancake recipe, but sometimes I like to change that up.

Especially when it is pumpkin season.

Pumpkin pancakes are definitely nothing new, but I think this recipe is so simple and so delicious that it is one that needs to be added to your fall repertoire. They are tender and fluffy and filled with the perfect amount of spice.

These Pumpkin Pancakes make the perfect fall breakfast!

What You’ll Need

Flour – I use all-purpose for tender pancakes. You could probably sub in half whole wheat, but they wouldn’t be as tender.
Brown Sugar – I love that the brown sugar brings in a deeper flavor than regular granulated sugar in this recipe.
Baking Powder – I know it seems like a lot, but this is what will make your pancakes fluffy.
Pumpkin Pie Spice – you can use store bought or make your own!
Salt – this enhances the other flavors in the pancakes.
Pumpkin Puree – you can use store bought or make your own!
Egg – I always use large eggs.
Vegetable oil – you’ll need a little bit of fat in there. You could also use melted butter if you’d prefer.

How to Make These Pumpkin Pancakes

These pancakes are really easy to make! You’ll just need 2 bowls and a skillet or griddle!

Start by combining the dry ingredients – you’ll need the flour, brown sugar, baking powder, pumpkin pie spice and salt. Whisk these together in a large bowl.
Then combine the wet ingredients. I like to do this in a large liquid measuring cup to save on dirty dishes. 🙂 Combine the milk, pumpkin puree, egg, and vegetable oil. I whisk these together with a fork to break up the egg.
Make a well in the center of the dry ingredients by pushing the ingredients up against the sides of the bowl. You’re really just making a spot for the wet ingredients.
Pour the wet ingredients in the well, and use a spatula to combine all of the ingredients. You don’t want to overmix, as that make your pancakes tough. Mix gently, just until the ingredient are combined. It’s ok to have some small lumps. The batter will be fairly thick.
Heat a lightly greased griddle or skillet over medium-high heat. Pour about 1/4 cup of the batter onto the griddle. Because the batter is thick, you’ll need to use your spatula to spread the batter into an even circle.
Cook until the underside is browned, then flip the pancake over and cook the second side.
Let the pancakes sit a minute or two before serving.

Tips and Tricks

You’ll want to make sure you spread the batter. Because the batter is thick, if you don’t spread it out a bit, the pancake will be too thick and won’t cook in the center. You can test the first pancake to see if it is cooked through to know if you need to spread the batter thinner.
The pancakes will continue to cook just a bit off of the griddle, so let them sit for a minute or two before testing to see if they are cooked through.
If the pancakes are still raw, you can make them thinner or you can turn the heat down a bit so that you can let the cook longer.
I like to set my oven at its lowest temperature and transfer the finished pancakes to the oven to keep them warm while I am cooking the rest of the batter.
These pancakes are great with maple syrup, but I really love them with Homemade Buttermilk Syrup.

More Pancake Recipes

Apple Pancakes with Caramel Apple Syrup
Lemon Pancakes
Cheesecake Pancakes
Chocolate Chip Pancakes
Red Velvet Pancakes with Cream Cheese Drizzle
Carrot Cake Pancakes
Whole Wheat Blender Pancakes
Whole Wheat Oatmeal Chocolate Chip Pancakes

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