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Pumpkin Pancakes – Fluffy and Easy Fall Breakfast

Pumpkin pancakes are fluffy pancakes made with pumpkin puree and warm spices.
Cinnamon, ginger, nutmeg, and vanilla create a cozy fall flavor.
Serve them warm with butter, maple syrup, whipped cream, or nuts.
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Prep Time 10 minutes
Course Breakfast / Brunch
Cuisine American

Ingredients
  

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 2 large eggs
  • 4 tablespoons butter melted
  • 1 1/2 cups milk

Instructions
 

  • Preheat a griddle or large nonstick skillet over medium heat.
  • In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
  • In a separate medium bowl, whisk the brown sugar, granulated sugar, vanilla extract, pumpkin puree, eggs, melted butter, and milk until combined.
  • Pour the wet mixture into the dry ingredients. Gently whisk until just combined. The batter should remain slightly lumpy, so avoid overmixing.
  • Let the batter rest for 5 minutes. This short resting time helps create soft and fluffy Pumpkin Pancakes.
  • Lightly butter the hot griddle or coat it with nonstick cooking spray.
  • Pour about 1/3 cup of batter onto the griddle for each pancake. Gently spread the batter into a round shape if necessary.
  • Cook for approximately 3–4 minutes, or until the edges begin to set and the underside is golden brown. Flip carefully and cook the second side until golden and cooked through.
  • Serve warm with your favorite toppings, such as butter, maple syrup, whipped cream, chopped pecans, or walnuts.

Notes

For a richer flavor, whole milk can be used, while 2% milk works well for a slightly lighter option.
For serving, try maple syrup and butter for a classic combination. Whipped cream, chopped pecans, walnuts, sliced bananas, or a light dusting of cinnamon also pair beautifully with these homemade pumpkin pancakes.
You can replace the melted butter with an equal amount of neutral cooking oil if preferred.