There’s nothing quite like the smell of warm, spiced pumpkin pancakes wafting through the kitchen on a crisp autumn morning. Fluffy, flavorful, and comforting, these pancakes are a must-try for anyone who loves cozy fall breakfast dishes, nostalgic breakfast brunch recipes, or even a sweet breakfast dessert.
This recipe is a perfect blend of seasonal flavor and nostalgic charm — think wallpaper retro but in pancake form — combining rich pumpkin puree, warm spices, and a pillowy texture you’ll fall in love with.
Here’s everything you need to know to make this irresistible pumpkin pancake recipe, whether you’re planning breakfast appetizers for a brunch spread, or even a creative twist on pumpkin recipes dinner.
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Who Will Love This Dish? From Breakfast Brunch Recipes Fans to Breakfast Dessert Lovers
These pumpkin pancakes are perfect for anyone who loves starting the day with something hearty, cozy, and a little special. Fans of classic breakfast brunch recipes will love how easily these pancakes fit into a fall-themed menu.
If you enjoy a sweet breakfast dessert that doubles as comfort food, or you’re just looking for creative pumpkin recipes dessert, these pancakes hit the mark. Even adventurous cooks experimenting with savory pumpkin recipes dinner can take inspiration from this recipe by adding herbs or cheese to the batter.
Why This Pumpkin Pancake Recipe Belongs in Your Fall Breakfast Rotation
Among fall breakfast ideas, pumpkin pancakes stand out for their seasonal appeal and versatility. They’re:
✅ Quick and easy to make.
✅ Full of warm pumpkin spice flavor.
✅ Fluffy and light, yet filling.
✅ A beautiful addition to any brunch table, thanks to their golden-orange color.
If you’re nostalgic for cozy autumn mornings, these pancakes deliver all the retro charm of a warm kitchen and a plate full of homemade goodness.
Ingredients: Everything You Need for Fluffy Pumpkin Pancakes
Here’s what you’ll need to make a batch of about 12 pancakes:
- All-purpose flour – 1 1/2 cups
- Granulated sugar – 2 tablespoons
- Baking powder – 1 1/2 teaspoons
- Baking soda – 1/2 teaspoon
- Salt – 1/2 teaspoon
- Pumpkin pie spice – 1 teaspoon
- Pumpkin puree – 3/4 cup (not pumpkin pie filling)
- Whole milk – 1 1/4 cups
- Egg – 1 large
- Unsalted butter, melted – 2 tablespoons
- Vanilla extract – 1 teaspoon
Optional toppings: maple syrup, toasted pecans, whipped cream, cinnamon sugar.
Kitchen Equipment You’ll Need for Perfect Pumpkin Recipes Dessert or Dinner Ideas
✅ Large mixing bowl
✅ Whisk
✅ Measuring cups and spoons
✅ Nonstick skillet or griddle
✅ Spatula
✅ Ladle or measuring cup (for pouring batter)
Step-by-Step: How to Make Pumpkin Pancakes That Are Light and Fluffy
1️⃣ Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
2️⃣ Mix the Wet Ingredients
In another bowl, whisk pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
3️⃣ Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir gently just until combined. The batter will be slightly lumpy — don’t overmix, or the pancakes will be tough.
4️⃣ Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake and cook 2–3 minutes per side, until golden brown and cooked through.
5️⃣ Serve Warm
Stack the pancakes high, add your favorite toppings, and enjoy immediately.
Tips for Success: Mastering Breakfast Appetizers and Pumpkin Recipes Dinner Style
✅ Don’t overmix the batter — lumps are fine and help keep the pancakes tender.
✅ Cook over medium heat to avoid burning.
✅ Keep cooked pancakes warm in a 200°F oven while you finish the batch.
✅ Add a handful of chopped nuts or chocolate chips for an extra treat.
If you love creative breakfast dishes, you might also enjoy our churro stuffed French toast — another crowd-pleasing brunch idea.
Common Mistakes to Avoid With Pumpkin Pancakes
🚫 Overmixing the batter — this develops gluten and makes pancakes dense.
🚫 Using too much pumpkin puree — the batter will be too wet.
🚫 Cooking at too high heat — this can burn the outside before the inside is cooked.
Serving Suggestions: Breakfast Dessert Meets Fall Breakfast Magic
✨ Serve with maple syrup and a dollop of whipped cream for a true breakfast dessert.
✨ Sprinkle with powdered sugar and cinnamon for a minimalist look.
✨ Top with toasted pecans and a drizzle of caramel for a decadent touch.
✨ Arrange smaller pancakes as breakfast appetizers on a brunch platter.
Creative Variations: Pumpkin Recipes Dinner, Breakfast, or Dessert
🍂 Savory pumpkin pancakes: Add grated Parmesan and fresh sage to the batter for a pumpkin recipes dinner side dish.
🍫 Chocolate chip pumpkin pancakes: Fold mini chocolate chips into the batter for a dessert vibe.
🥞 Gluten-free option: Substitute with a gluten-free flour blend.
🥛 Dairy-free option: Use almond milk and vegan butter.
These variations make this recipe versatile enough for any time of day.
How to Store and Reheat Pumpkin Pancakes
✅ Store cooled pancakes in an airtight container in the refrigerator for up to 3 days.
✅ Freeze between sheets of parchment paper for up to 1 month.
✅ Reheat in a toaster oven or skillet until warmed through.
Best Pairings: Breakfast Brunch Recipes to Serve Alongside Pumpkin Pancakes
🥓 Crispy bacon or breakfast sausage.
🍳 Scrambled eggs or omelets.
🍊 Fresh fruit salad with citrus and berries.
☕ Hot coffee or spiced chai latte.
If you’d like another autumn-inspired drink to pair with these pancakes, try our homemade pumpkin spice coffee creamer for your morning brew.
Frequently Asked Questions About Pumpkin Pancakes
Can I make the batter ahead of time?
You can mix the wet and dry ingredients separately and combine them just before cooking.
Why are my pancakes flat?
Overmixing or expired leavening agents (baking powder/soda) can cause flat pancakes.
Can I use pumpkin pie filling instead of puree?
No — pumpkin pie filling is already sweetened and spiced, which can throw off the recipe.
Can I make mini pancakes for appetizers?
Absolutely — just use a tablespoon of batter per pancake and adjust cooking time.
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We hope you enjoy making and eating these warm, fluffy pumpkin pancakes — the ultimate comfort food for cozy mornings. Whether you serve them as part of a lavish brunch, a sweet breakfast dessert, or even try them in a pumpkin recipes dinner spread, they’re sure to impress.
If you loved this recipe, please share it with friends and family — and don’t forget to subscribe to our blog for more creative breakfast brunch recipes, pumpkin pancake recipes, and fall breakfast inspiration!
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Pumpkin Pancakes: A Fluffy Fall Breakfast Favorite You’ll Crave
- Total Time: 25 minutes
- Yield: 12 medium pancakes 1x
- Diet: Vegetarian
Description
These soft, fluffy Pumpkin Pancakes are warmly spiced and perfect for a cozy fall breakfast or brunch. With real pumpkin puree, cinnamon, and nutmeg, they’re a seasonal favorite that’s easy to make and sure to impress. Serve them as breakfast appetizers, a sweet brunch centerpiece, or even as a dessert with whipped cream and caramel drizzle.
Ingredients
1 ½ cups all-purpose flour 2 tablespoons brown sugar 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon pumpkin pie spice ¾ cup pumpkin puree 1 cup milk (plus more if needed) 1 large egg 2 tablespoons melted butter (plus more for cooking) 1 teaspoon vanilla extract Optional toppings: maple syrup, powdered sugar, whipped cream, toasted pecans
Instructions
1. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. 2. In another bowl, whisk together pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth. 3. Pour the wet ingredients into the dry and stir gently until just combined. Do not overmix — a few lumps are fine. 4. Heat a skillet or griddle over medium heat and melt a little butter. Scoop ¼ cup of batter per pancake onto the skillet. 5. Cook for 2–3 minutes per side, until golden brown and cooked through. 6. Serve warm, stacked with your favorite toppings like syrup, whipped cream, or caramel drizzle.
Notes
• Use pumpkin puree, not pumpkin pie filling. • Don’t overmix the batter for fluffy pancakes. • Medium heat is key — too hot will burn the outside before the inside cooks. • Store leftovers in the fridge or freezer and reheat in toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Fall Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 6g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Pumpkin Pancakes, Fall Breakfast Recipes, Breakfast Brunch Recipes, Pumpkin Recipes Dessert, Breakfast Appetizers
