Fluffy Pumpkin Pancakes That Taste Like Fall

Is there anything more comforting than waking up to the smell of pancakes sizzling on the griddle?

Now imagine that, but with pumpkin. Yup, soft, golden, spiced-to-perfection pumpkin pancakes. They’re basically autumn on a plate. Every bite feels like a warm hug from your favorite sweater, and honestly, that’s exactly the kind of vibe I want all season long.

Whether you’re making these on a crisp Sunday morning or whipping them up for a cozy breakfast-for-dinner, they never disappoint. They’re light, fluffy, and packed with just the right amount of pumpkin flavor enough to taste it, but not so much that you’re spooning puree out of your hair afterwards.

And yes, we’re talking about the kind of pancakes that don’t need syrup to impress (but let’s be real, maple syrup still makes everything better).

So grab your whisk, your pumpkin puree, and let’s dive into the ultimate pancake recipe that will have everyone asking for seconds.

Recipe Snapshot:

Category	Details
Yield	12 pancakes
Serving Size	2 pancakes
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes
Calories per Serving	~190
Primary Cooking Method	Griddling

Calories are approximate and may vary depending on exact ingredients used.

Equipment List

• Large mixing bowls
• Whisk
• Spatula
• Nonstick skillet or griddle
• Measuring cups and spoons
• Ladle or measuring cup for portioning batter
• Baking sheet (for keeping pancakes warm)

Substitution Options

Not everyone has the same pantry or diet, and that’s the beauty of pancakes they’re super flexible. Here are some easy swaps to make these pumpkin pancakes work for you:

• Flour: Use whole wheat flour for a nuttier flavor or gluten-free all-purpose blend to make them celiac-friendly. Almond flour also works but may give you denser pancakes.
• Milk: Swap cow’s milk with oat, almond, or soy milk to keep them dairy-free. Coconut milk adds an extra creamy richness.
• Egg: For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes). Applesauce also works as an egg substitute.
• Butter: Coconut oil or vegan butter works perfectly if you’re avoiding dairy.
• Sugar: Use coconut sugar, maple syrup, or even honey (if not vegan) instead of granulated sugar.

These swaps won’t just make the recipe more inclusive; they’ll also give your pancakes a fun twist in flavor and texture.

Make-Ahead Tips

Want to enjoy pumpkin pancakes on a busy morning without the fuss? Totally doable.

• Prep the Batter: Mix your dry ingredients in one bowl and your wet ingredients in another the night before. Store them separately and combine right before cooking.
• Cook and Store: You can also cook the pancakes ahead of time. Let them cool completely, then layer with parchment paper and refrigerate for up to 3 days.
• Freeze for Later: For longer storage, freeze cooked pancakes in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. They’ll keep for up to 2 months.
• Reheat Like a Pro: Warm them in the toaster, microwave, or oven. They come back fluffy and just as delicious as day one.

Storage Instructions

If you’ve got leftovers (lucky you), here’s how to keep them tasting fresh:

• Room Temperature: Not ideal for pancakes with pumpkin puree—store them chilled instead of leaving out.
• Refrigerator: Place cooled pancakes in an airtight container with parchment between layers. They’ll stay fresh for 3 days.
• Freezer: Stack with parchment between each pancake, then freeze in a bag or container for up to 2 months. Perfect for meal prep.
• Reheating: Pop refrigerated ones in the toaster or skillet for the best texture. Frozen pancakes can go straight into the toaster or oven without thawing.

FAQ Section

Can I make these pancakes vegan?
Yes! Swap the egg with a flax egg, use non-dairy milk, and replace butter with coconut oil or vegan butter.

Can I use pumpkin pie filling instead of puree?
Not recommended. Pie filling already has sugar and spices, which will mess with the flavor balance.

How do I keep pancakes from being soggy?
Cool them on a wire rack before stacking, or layer with parchment paper if storing.

Can I double the recipe?
Absolutely. Just make sure to cook in batches so you don’t overcrowd the skillet.

What toppings go best with pumpkin pancakes?
Classic maple syrup is a winner, but try whipped cream, toasted pecans, chocolate chips, or even a drizzle of caramel for extra indulgence.

Food Safety

• Cook Thoroughly: Make sure the pancakes are cooked through the center should spring back when lightly pressed.
• Pumpkin Puree Storage: Once opened, store unused canned pumpkin in a sealed container in the fridge and use within 5–7 days.
• Egg Safety: Use pasteurized eggs if you’re concerned about raw egg exposure when mixing batter.
• Leftover Handling: Cool pancakes completely before refrigerating or freezing to prevent bacterial growth.
• Reheating Safely: Always reheat leftovers until hot throughout before serving.

Ingredient Selection

• Pumpkin Puree: Go for 100% pure pumpkin puree, not pie filling. Homemade puree works too, but make sure it’s well-drained so the batter doesn’t get watery.
• Flour: All-purpose flour gives the fluffiest results, but you can mix in some whole wheat for extra fiber and a heartier flavor.
• Spices: Freshly ground cinnamon, nutmeg, and cloves make a big difference in flavor. If using pre-mixed pumpkin spice, adjust amounts so the flavor isn’t overwhelming.
• Milk: Whole milk adds richness, but any milk even plant-based will do the job.
• Butter: Unsalted butter keeps flavors balanced. If using salted butter, reduce the added salt in the recipe slightly.
• Eggs: Use large, fresh eggs for consistent texture and rise.

Serving Suggestions

• Classic Combo: Top with butter and warm maple syrup for the ultimate comfort breakfast.
• Nutty Twist: Sprinkle with toasted pecans or walnuts for crunch.
• Sweet Tooth Fix: Add chocolate chips, a drizzle of caramel, or even Nutella.
• Creamy Finish: A dollop of whipped cream or cream cheese frosting turns these into dessert pancakes.
• Fruit Forward: Fresh berries or sliced bananas balance the richness with a pop of freshness.
• Fall Vibes: Dust with extra cinnamon or pumpkin spice and serve with hot apple cider on the side.

Nutritional Information

Here’s a rough breakdown per serving (2 pancakes):

• Calories: ~190
• Carbohydrates: 30g
• Protein: 4g
• Fat: 6g
• Saturated Fat: 3g
• Fiber: 2g
• Sugar: 9g
• Sodium: 250mg

These values are estimates and will vary depending on exact ingredients used.

Final Thoughts

Pumpkin pancakes aren’t just breakfast they’re a mood. They’re cozy mornings, crisp air, and everything we love about fall stacked on a plate. Easy enough for weekdays but special enough for brunch, they’re the kind of recipe you’ll keep coming back to.

So whether you top them with maple syrup, whipped cream, or go wild with caramel drizzle, these pancakes will never let you down. Whip up a batch, pour yourself a hot cup of coffee or cider, and let the fall vibes take over.