Do you love pancakes? These Pumpkin Pancakes are perfect for you! They're ready in under 15 minutes & are easy to make!
Pumpkin pancakes are delicious year-round but especially comforting on chilly winter mornings. Whether you use canned pumpkin or freshly cooked, they’re sure to be a breakfast the whole family will love!
If you love pumpkin recipes, you are going to absolutely love my Pumpkin Blondies, Pumpkin Cheesecake Bites & my Viral Sweet Potato Chocolate Cake!
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What You'll Need for these Pumpkin Pancakes
- Milk
- Pumpkin Purée
- Egg
- Vegetable Oil
- Vinegar
- Brown Sugar
- Vanilla Extract
- Flour
- Baking Powder
- Baking Soda
- Ground Cinnamon or Pumpkin Spice
See recipe card for quantities.
Instructions
Mix wet ingredients.
Gradually add in dry ingredients & mix.
Fry & flip the pancakes.
Serve warm & enjoy!
- In a medium bowl, combine all the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) and mix thoroughly.
- In a larger bowl, whisk together the wet ingredients (milk, pumpkin purée, egg, vegetable oil, vinegar, brown sugar, and vanilla extract).
- Gradually incorporate the dry ingredients into the wet mixture, whisking until smooth and combined.
- Preheat a pan over medium heat. Use butter and a little oil to prevent the butter from burning. Pour about ¼ cup of batter per pancake. Cook until the edges are browned and bubbles form on the surface, then flip and cook for another minute.
- Serve warm with salted butter and maple syrup. Enjoy!
Substitutions
Milk: Almond milk, oat milk, or soy milk (for dairy-free) or Coconut milk (for a richer, creamier texture)
Pumpkin Purée: Sweet potato purée, Butternut squash purée or Mashed bananas (though the flavor will change)
Egg: Flax egg (1 tablespoon ground flaxseed + 3 tablespoon water), Applesauce (¼ cup per egg), or Mashed bananas (¼ cup per egg)
Vegetable Oil: Melted coconut oil or Olive oil (for a more savory flavor)
Vinegar: Lemon juice or Apple cider vinegar
Brown Sugar: White sugar or Coconut sugar
Vanilla Extract: Almond extract (use sparingly as it’s stronger), Maple extract or Vanilla bean paste
Flour: Whole wheat flour (for a denser texture), Oat flour or Gluten-free flour blend
Equipment
Medium Bowl, for dry ingredients
Big Bowl, for pancake batter
Whisk, for mixing
Ladle, for scooping pancake batter
Non Stick Pan, for frying & flipping
Storage
Store leftover pumpkin pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, layer pancakes between sheets of parchment paper and place in a freezer-safe bag for up to 2 months. Reheat in the microwave or toaster until warmed through.
3 Top Tips for Success
- Don’t Overmix the Batter – Stir just until combined to keep the pancakes fluffy and tender.
- Use Room Temperature Ingredients – This helps the batter mix evenly and results in better texture.
- Cook on Medium Heat – Too high, and the pancakes will burn; too low, and they’ll be undercooked in the middle.
FAQ
Yes, you can prepare the batter a day in advance. Store it in the refrigerator, but give it a quick stir before cooking.
For extra fluffiness, let the batter rest for 5-10 minutes before cooking to activate the baking powder.
Absolutely! Simply substitute the flour with a gluten-free flour blend.
Related
Looking for other dessert recipes like this? Try these:
Pairing
These are my favorite pastas to serve for lunch afterwards:
Pumpkin Pie Spice Pancakes
Ingredients
Wet ingredients:
- 1 ½ cups milk
- 1 cup pumpkin purée
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- ¼ cup brown sugar
- 1 tablespoon vanilla extract
Dry ingredients:
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon or pumpkin pie spice
- 1 teaspoon salt
Instructions
- In a medium bowl, combine all the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) and mix thoroughly.
- In a larger bowl, whisk together the wet ingredients (milk, pumpkin purée, egg, vegetable oil, vinegar, brown sugar, and vanilla extract).
- Gradually incorporate the dry ingredients into the wet mixture, whisking until smooth and combined.
- Preheat a pan over medium heat. Use butter and a little oil to prevent the butter from burning. Pour about ¼ cup of batter per pancake. Cook until the edges are browned and bubbles form on the surface, then flip and cook for another minute.
- Serve warm with salted butter and maple syrup. Enjoy!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Anabelle
The best pancakes ever!! Omg