Pumpkin Pancakes
These pumpkin pancakes are fluffy, delicious and gently spiced. This five-star pumpkin pancake recipe is sure to become your favorite.
Updated by Kathryne Taylor on October 8, 2026
Meet my favorite pumpkin pancakes recipe! These pancakes are perfectly fluffy with plenty of pumpkin flavor. They’re not complete without some cinnamon and nutmeg for some autumnal spice. With a pat of butter and a drizzle of maple syrup, oh my.
Originally published in 2010, this pancake recipe is one of my oldest recipes, and one that I revisit every fall. It taught me a lot about making pancakes from scratch. It inspired my fluffy vegan pancakes, gingerbread pancakes, and the pancake recipes in my cookbook. I’ve made these pancakes for my family on Thanksgiving mornings and they’re always a hit.
I’m sharing the recipe again with updated photos and tips. With a 4.9-star average from over 150 reviews, I hope it will become your favorite pumpkin pancake recipe, too.
“These are best pumpkin pancakes! Been making them for years!”
Pancake Tips
Perfect pumpkin pancakes, coming up! You’ll find a brief instruction video below, and the full recipe at the bottom of the post.
Lightly coat your griddle or skillet with oil. I cook my pancakes with avocado oil because it offers a high smoke point and neutral flavor (butter burns quickly). Whichever you use, be sure to wipe off the excess with a paper towel so it doesn’t start smoking.
Start by cooking just one pancake. Once you’ve practiced with one pancake and made sure your skillet is properly preheated, you can make more at once. Leave a couple of inches between each pancake to allow for easy flipping.
The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. The underside should be nicely golden by then. If you’re uncertain, it’s best to wait a little longer than end up with a doughy mess.
As time goes on, dial down the heat. The longer it’s on the stove, the hotter the skillet gets. If your pancakes burn on the outside before they cook through on the inside, your skillet is too hot. Turn down the heat a bit after every few pancakes.
Watch How to Make Pumpkin Pancakes
Flour Options
These pancakes work well with several types of flour, whether you prefer to use whole wheat or all-purpose. Choose the flour that you have in your pantry, and this flexible recipe will turn out great.
If you can find it, I love to use white whole wheat flour (now called “golden wheat” by King Arthur Flour) for all of the nutrition of whole wheat without any nutty flavor. Whole wheat pastry flour works similarly well here.
These pumpkin pancakes taught me that whole grain pancakes can be every bit as tasty and fluffy as pancakes made with regular flour.
Pancake Serving Suggestions
These pumpkin pancakes are lovely with a drizzle of maple syrup as shown here. They taste even more like a treat with something extra. Here’s a list of additional toppings and sides to consider:
- Butter or honey butter
- Chopped toasted pecans or walnuts, or almond butter or pecan butter
- Greek yogurt
- Scrambled eggs
- Whipped cream
Please let me know how your pumpkin pancakes turn out in the comments. I love hearing from you. View more pancake recipes.
Pumpkin Pancakes
These pumpkin pancakes are so fluffy and delicious. Gently spiced with cinnamon and topped as you wish, you’ll want to make a batch every fall. For healthier pancakes, make them with whole wheat flour—they’re naturally sweetened with maple syrup, too! Recipe yields 6 to 8 medium pancakes, enough to serve two to three people. Double the recipe for a larger crowd, or if you would like leftovers.
Ingredients
- 1 cup whole wheat flour or all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon (for stronger pumpkin spice flavor, use 1 teaspoon)
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup milk of choice
- ⅓ cup pumpkin purée
- 1 egg
- 2 tablespoons maple syrup or brown sugar
- ½ teaspoon vanilla extract
- 2 tablespoons melted butter, avocado oil or coconut oil
Instructions
- If you’ll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.
- In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).
- If you’re not using an electric griddle, heat a stainless steel or cast iron skillet over medium-low heat. You’re ready to start cooking your pancakes when the pan is hot enough that a drop of water sizzles on contact.
- Lightly oil the cooking surface with additional oil or cooking spray (non-stick surfaces may not need any). Carefully wipe off the excess with a paper towel so it doesn’t burn.
- Using a ⅓-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It’s ready to flip when about ½-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.
- Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.
Notes
Recipe adapted from Big Girls, Small Kitchen.
Leftover pancakes? Pancakes make great leftovers! Store them in the refrigerator for up to 5 days, or freeze them for months. To warm, wrap a short stack of pancakes loosely in a paper towel and gently reheat in the microwave until warmed through, flipping and re-wrapping the stack halfway through.
Make it vegan: Use non-dairy milk (like almond milk), omit the egg and replace the butter with coconut oil.
Make it dairy free: Use non-dairy milk and replace the butter with coconut oil.
Make it egg free: Just omit the egg (really).
Make it gluten-free: Bob’s Red Mill’s gluten-free all-purpose flour will work well here. Or, check out my pumpkin oat pancakes!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Can I use this recipe in waffle maker ?
I would recommend my Whole Grain Pumpkin Spice Waffles.
Excellent recipe! I will definitely make this again. I used whole wheat flour as my store was out of white whole wheat, and I used olive oil. I also added a couple dark chocolate chips on top. 10/10
I’m glad you enjoyed it, Kristy!
I made these pancakes for my husband and my mom for ‘breakfast for dinner’ last night. They were delicious and a huge hit! Thank you for this terrific recipe.
You’re welcome, Betsy!
Hello
Im excited to try this recipe today! Do you think the butter/coconut oil could be substituted for equal part olive oil?
I can’t say for sure without trying it, sorry! Let me know if you try it.
I just made these with regular whole wheat flour as that’s all I have. I doubled the recipe and used coconut sugar. These are maybe the fluffiest pancakes I’ve ever made! Amazing!
Great to hear, Sabrina!
This pancakes are absolutely the best!
Great to hear, Annie!
I didnt see the nutrition info. do you have that for us?
Hi Cindy, the nutritional information is below the notes section of the recipe.
My family loves this recipe. We pretty much make it every weekend. I like to use a flax egg. Sometimes I even leave out the sugar and the oil and it still turns out great! Thank you!
I am finding this batter to be more dense and thicker than the gingerbead pancakes on this website. They dont cook as well in the middle. I used whole wheat flour. Next time I will try White WW.
These were easy to make and super delicious and fluffy.
Great to hear, Laura!
I made these this morning and they are the best pancakes I have ever made! That was my husband’s exact comment, and I agree with him. I added a 1/4 teaspoon of ginger and some chopped pecans. Delicious!
These were excellent. I did not have whole wheat flour so used white and added just a touch more. The batter was not thick, but the pancakes were definitely fluffy.
This recipe was delicious and I’ll be making it again.
I substituted 1 tablespoon of yogurt for one of the tablespoons of butter. Worked out well!
These are best pumpkin pancakes! Been making them for years!
We eat these almost every day and we make a triple batch every week and they are so good
Sounds delicious, Can I use buttermilk?
I didn’t make it but based on the ingredients I gave it a 5 star rating as a must try!
Loved them
Love all of your recipes! Can I use almond flour for this recipe?
Hello, almond flour is not a 1:1 substitution for other flours. I have an almond flour pancake recipe, but haven’t adapted it for pumpkin pancakes. I do have almond flour pumpkin muffins, which you might like.
I have never had much luck with pumpkin pancakes before, but these turned out great! I tripled the recipe for 2 parents and 3 teens and actually had leftovers. (We like to reheat leftover pancakes in our toaster.) I subbed Kodiak baking mix (for extra protein) for the flour, baking powder, and salt. Used buttermilk as liquid and kept everything else the same. SO tasty and different! Thank you!
Can I use this mixture and bake them in the oven as a mini muffin or doughnut?
Hi Jade, if you want mini muffins, I suggest using either of my pumpkin muffin recipes and reducing the baking time. I haven’t tested this as a doughnut so I’m not sure how that would work or how long it would need to bake for. If you give it a try, please share how it turns out.
These were a delish taste of Fall! I used whole wheat flour and they were yummy with a great texture…still very fluffy. I used pumpkin pie spice instead of just cinnamon. I would add a little extra cinnamon next time. This one is a keeper!
I thought when I first opened this that there were options for 2x,3x 4x? I can do the math, just remember a button(s)
Hi Iris, the plug in was not reliably scaling ingredients and I wasn’t able to find an alternative, so I removed that feature.
I have tried numerous healthy pancake recipes, and these are by far the best pancakes!
These pumpkin pancakes are wonderful. I didn’t have whole wheat flour so I used all purpose flour. Otherwise I followed the recipe exactly. Watching for the edges to turn matte at 1/2 inch was key to turning. They turned out fluffy and delicious.
I had some leftover pumpkin from your muffin recipe (they were delicious!) and have been craving some pumpkin pancakes but the restaurant that I get them from closed recently. I have to say that these are better than the restaurant and so easy to make! I used olive oil instead of butter and extra cinnamon and no toppings necessary as they were just perfect right out of the pan! Love these and will definitely continue trying more of your recipes. Thank you, so delicious!
Hi Debbie, I’m so glad you found the recipes. If you like the pumpkin muffins, you will likely enjoy my other muffin varieties.
Absolutely delicious! Truly one of the best recipes and best pancake recipes I’ve ever made. I swapped whole wheat flour for all purpose and used almond milk instead of regular milk. I made a few adjustments with the spices too. Overall, such a great recipe and made enough pancakes to freeze!
We doubled the recipe and they were delicious! We are a family of 4 so there were quite a few leftover from doubling the recipe, but we snacked on them all day :) Yum!
Oh my goodness, these are delicious! I made them this morning to get in the mood for Thanksgiving and they did not disappoint! I doubled the recipe and used the pumpkin pie spice option and liquid egg whites instead of an eggs. I don’t make pancakes very often (we are empty-nesters) and so I make a bunch and freeze the leftovers. I do a quick freeze of the leftovers and then put then store them in the freezer. My dog also had a little pancake and she agrees – actually she would like ALL the leftovers ;-))
Such delicious Pancakes! I made 1 batch and after I tried one I instantly made another batch! Will freeze down for kids lunchboxes. Eating them the 2nd day and they are still so soft and fresh! I used plain white flour and light olive oil. Thankyou!!
Hello!
Can I make this pancake batter in advance, for example the night before, and cook them in the morning?
Thank you!
Hi Jasmine, I think these reheat well, so I would just cook them immediately.
I’m going to use my waffle iron, are there any changes I should make to the recipe?
Hi Renee, here is my favorite recipe for pumpkin waffles!
Just made these pumpkin pancakes a bit ago and oh my gosh! They are sooo good and moist. I ate three with nothing on them and want more! I did use olive oil as I didn’t have avocado oil and try to limit butter even though it makes everything taste better! I will be making these on repeat for sure! Thank you for the great recipes, you always deliver :)
These pancakes got a thumbs up from my whole family. They were easy to make and cooked up beautifully. I am making these my go to pancake from now on.
I just made these pumpkin pancakes for my family. They were a huge hit. So fluffy and so much flavor. Thanks so much for sharing these!!
Hi Kate,
Made these yummy pumpkin pancakes. Batter was a bit thin so I added some raw oats for the final batch.
Changes I made:
Used olive oil in batter and a bit of butter in pan.
Used 1 tsp maple syrup (I’m an insulin diabetic)
Used Soy milk, whole wheat flour 1 large egg
Do you know why batter would be so thin? enjoyed the pancakes!
Hi Roberta, I recommend the recipe as written!
These were delicious!! I used all purpose flour, butter, and cinnamon. I did half with pecans and half plain. I did add a little extra maple syrup to the batter. My batter was a little thick and the bubbles weren’t coming fully to the surface, so I added about a quarter cup of milk to thin it. I’d definitely make again. Tastes like fall. Yummy!
ngl i used heavy cream bc we were out of milk & these were BANGIN
Could you use buckwheat flour for this recipe? I’m diabetic and this flour is delicious with blueberries I’m just looking for something new.
Hi Cheryl, here are my buckwheat pancakes.
I really love this, and can’t believe how light these were even with regular whole wheat flour (I may have lightened with a third AP flour). I also love Kate’s gluten free pancakes made with oat flour, which I make by blending up oats. She’s making me a pancake lover!