These Pumpkin Pancakes Recipe are the perfect way to embrace the flavors of fall. Moist and fluffy, they make a delightful breakfast for any occasion—whether it’s a cozy weekend brunch or a holiday feast. The unique combination of spices and pumpkin puree creates a warm, inviting dish that can be topped with maple syrup, butter, or even chocolate chips for an extra treat. Get ready to enjoy these delicious pancakes that everyone will love!

Why You’ll Love This Recipe

Easy to Make: With simple ingredients and straightforward instructions, you can whip up these pancakes in no time.
Flavorful: The blend of cinnamon and pumpkin pie spice adds a rich flavor that will make your taste buds dance.
Versatile: Enjoy them plain or add chocolate chips for a sweet twist—perfect for everyone!
Perfect for Sharing: This recipe yields 12 pancakes, making it ideal for family gatherings or breakfast with friends.
Seasonal Delight: Celebrate fall with this cozy dish that captures the essence of the season.

Tools and Preparation

Before starting your pumpkin pancakes, gather the necessary tools to make the process easier.

Essential Tools and Equipment

Mixing bowl
Blender (or hand mixer)
Griddle or skillet
Measuring cups and spoons
Whisk

Importance of Each Tool

Blender: A blender ensures a smooth batter by effectively mixing all wet ingredients, especially pumpkin puree.
Mixing Bowl: A large mixing bowl provides enough space for combining dry ingredients without mess.

Ingredients

These are the ingredients you’ll need to create your delicious pumpkin pancakes:

2 cups (250g) all-purpose flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon store-bought or homemade pumpkin pie spice
1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
1/3 cup (67g) packed light or dark brown sugar
1 large egg
3 Tablespoons (45ml) canola or vegetable oil
1 and 1/2 cups (360ml) whole milk
optional: 1 cup (180g) semi-sweet chocolate chips
for cooking: butter or nonstick spray

How to Make Pumpkin Pancakes Recipe

Step 1: Combine Dry Ingredients

In a large bowl, preferably with a pour spout, whisk together the following dry ingredients until combined:
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 teaspoon pumpkin pie spice

Set this mixture aside.

Step 2: Blend Wet Ingredients

For this step, I recommend using a blender. Add these wet ingredients into the blender:
* 1 and 1/4 cups pumpkin puree
* 1/3 cup packed brown sugar
* 1 large egg
* 3 Tablespoons canola oil
* 1 and 1/2 cups whole milk

Blend on high for about 45 seconds until everything is well combined. Alternatively, you can whisk by hand or use a hand mixer if you prefer.

Step 3: Mix Wet and Dry Ingredients

Pour the blended wet ingredients into the bowl with your dry mixture. Gently whisk them together until just combined. Ensure there are no patches of dry flour at the bottom of the bowl. The batter will be thick, so it’s okay if there are some lumps. If you’re adding chocolate chips, fold them in at this stage.

Step 4: Cook Your Pancakes

Heat your griddle or skillet over medium heat. If you’re using an electric griddle, preheat it to approximately 375°F (190°C). Generously coat the surface with butter or nonstick cooking spray.

Once hot, drop about a heaping 1/4 cup of batter onto the griddle. Cook until you see bubbles forming around the edges—about 2–3 minutes. Flip carefully and cook for another minute or two until fully cooked through. Remember to re-coat your griddle as needed before each batch.

Step 5: Keep Warm & Serve

To keep pancakes warm while cooking additional batches, place them in an oven preheated at about 200°F (93°C). Serve immediately with toppings like butter and pure maple syrup. For an extra touch, consider pairing them with maple pecan topping from our pumpkin waffles recipe!

Step 6: Store Leftovers

If you have any leftovers, cover them and store in the refrigerator for up to five days. Reheat when you’re ready to enjoy again!

With this Pumpkin Pancakes Recipe, you’ll have delicious pancakes that capture the essence of fall every time!

How to Serve Pumpkin Pancakes Recipe

Serving pumpkin pancakes is a delightful experience, especially when you have a variety of toppings and accompaniments. These fluffy pancakes can be dressed up in numerous ways to enhance their flavor and presentation.

Classic Toppings

Butter – A pat of butter melts beautifully on warm pancakes, adding richness.
Maple Syrup – The classic choice; pour generously for a sweet finish.
Powdered Sugar – A light dusting adds a lovely sweetness and visual appeal.

Fruity Options

Fresh Berries – Strawberries or blueberries add freshness and contrast in flavor.
Banana Slices – Sweet banana slices pair well with the spices in the pancakes.
Apple Compote – Warm spiced apples make a comforting topping.

Indulgent Additions

Whipped Cream – Light and fluffy, it adds a decadent touch to your breakfast.
Chocolate Chips – For those who love chocolate, sprinkle some on top or fold them into the batter.

Savory Pairings

Greek Yogurt – A dollop of yogurt provides creaminess and a tangy flavor that balances sweetness.
Pecans or Walnuts – Chopped nuts add crunch and nutty flavors that complement the pancakes.

How to Perfect Pumpkin Pancakes Recipe

To ensure your pumpkin pancakes turn out perfectly every time, here are some handy tips for success.

Use Fresh Ingredients – Ensure your baking powder and baking soda are fresh for the best rise.
Don’t Overmix – Mix just until combined to keep your pancakes tender and fluffy.
Adjust Heat as Needed – If pancakes are browning too quickly, lower the heat to ensure they cook through without burning.
Check for Doneness – Look for bubbles forming on the surface before flipping them over; this indicates they’re ready.
Experiment with Spices – Try adding nutmeg or ginger for extra warmth and flavor depth.

Best Side Dishes for Pumpkin Pancakes Recipe

Pairing side dishes with pumpkin pancakes can elevate your breakfast experience. Here are some great options to consider.

Bacon – Crispy bacon adds a savory contrast that complements sweet pancakes perfectly.
Sausage Links – Juicy sausage links bring heartiness to your meal, making it more filling.
Scrambled Eggs – Fluffy scrambled eggs provide protein that balances out the carbs from the pancakes.
Fruit Salad – A refreshing mix of seasonal fruits brightens up the plate and adds freshness.
Oven-Roasted Potatoes – Seasoned roasted potatoes create a satisfying crunch alongside soft pancakes.
Cinnamon Applesauce – This sweet side is easy to make and pairs wonderfully with pumpkin flavors.

Common Mistakes to Avoid

Making pumpkin pancakes can be a joy, but there are a few common pitfalls that can affect the outcome. Here are mistakes to watch out for:

Skipping the dry ingredients mix: Failing to thoroughly mix dry ingredients can lead to unevenly baked pancakes. Always whisk them together before combining with wet ingredients.
Overmixing the batter: Overmixing creates tough pancakes instead of light and fluffy ones. Mix just until combined, and don’t worry about a few lumps.
Not measuring flour correctly: Using too much flour can make your pancakes dense. Spoon and level your flour for accurate measurement.
Ignoring the heat: Cooking on too high heat may burn the pancakes while leaving them raw inside. Medium heat is ideal for even cooking.
Not letting the batter rest: Skipping this step can result in tougher pancakes. Allow the batter to sit for a few minutes before cooking for better texture.

Storage & Reheating Instructions

Refrigerator Storage

Store leftover pumpkin pancakes in an airtight container.
They will keep well for up to 5 days in the refrigerator.

Freezing Pumpkin Pancakes Recipe

Place cooled pancakes in a single layer on a baking sheet.
Freeze until solid, then transfer to a freezer-safe bag or container.
They can be frozen for up to 2 months.

Reheating Pumpkin Pancakes Recipe

Oven: Preheat your oven to 350°F (175°C). Place pancakes on a baking sheet and cover with foil. Heat for about 10-15 minutes until warm.
Microwave: Place pancakes on a microwave-safe plate. Heat in 20-30 second intervals until warmed through, but avoid overheating.
Stovetop: Heat a skillet over medium-low heat and add a little butter. Warm each pancake for about 1-2 minutes on each side until heated through.

Frequently Asked Questions

Here are some common questions about this pumpkin pancakes recipe that you might find helpful:

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but you may need to adjust the liquid slightly as whole wheat absorbs more moisture.

What toppings go well with pumpkin pancakes?

Pumpkin pancakes pair wonderfully with maple syrup, whipped cream, fresh fruits, or even nuts like pecans or walnuts for added crunch.

How do I make my pumpkin pancakes fluffier?

To achieve fluffier pumpkin pancakes, ensure your baking powder is fresh and consider separating the egg yolk from the white; beat the egg white until stiff and fold it into the batter gently before cooking.

Can I make this pumpkin pancakes recipe vegan?

Absolutely! Substitute milk with almond or oat milk, use flaxseed meal mixed with water instead of an egg, and replace oil with melted coconut oil or applesauce.

How long do I need to cook each pancake?

Cook each pancake for about 2-3 minutes on one side until bubbles form on top, then flip and cook for another 1-2 minutes until golden brown.

Final Thoughts

These pumpkin pancakes are not only moist and fluffy but also versatile enough to customize according to your taste preferences. Whether you prefer them plain or loaded with chocolate chips, they offer a delicious start to any fall morning. Give this pumpkin pancakes recipe a try and enjoy experimenting with different toppings!