Pumpkin Pancakes
Forget basic pancakes—these pumpkin pancakes are here to spice up your mornings (literally). Whether you need easy breakfast ideas, a cozy fall breakfast recipe, or even sneaky pumpkin desserts, this pumpkin pancake recipe delivers. Fluffy, lightly spiced, and packed with pumpkin goodness, they’re the perfect fall recipe to start your day. Bonus: They can even be made as mini pancakes for bite-sized joy!
Prep Time
10 minutes
Cook Time
15 minutes
Servings
4 (Makes about 12 pancakes or 24 mini pancakes)
Nutrition Info (Per Serving)
Calories: 220 | Protein: 6g | Carbs: 35g | Fat: 7g | Fiber: 3g
Ingredients for Pumpkin Spice Pancakes
- 1 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1 tsp pumpkin pie spice (key for that pumpkin spice pancakes vibe)
- ½ tsp salt
- ¾ cup milk
- ½ cup pumpkin puree (not pie filling—this is a pumpkin recipe, not a dessert impostor!)
- 1 egg
- 1 tbsp melted butter or oil
- 1 tsp vanilla extract
(Want pumpkin protein pancakes? Add 1 scoop of vanilla protein powder + 2 extra tbsp milk.)
How to Make Pumpkin Pancakes
- Mix Dry Ingredients
In a bowl, whisk flour, sugar, baking powder, pumpkin pie spice, and salt. No lumps allowed—they’re the socks-in-sandals of breakfast recipes. - Mix Wet Ingredients
In another bowl, combine milk, pumpkin puree, egg, melted butter, and vanilla. Stir until smooth. If it looks like orange soup, you’re on track. - Combine Everything
Pour wet ingredients into dry ingredients. Stir gently—just until mixed. A few lumps? Perfect. Overmixing = hockey pucks, not fluffy pumpkin pancakes. - Cook to Perfection
Heat a non-stick pan over medium heat. For mini pancakes, use 1 tbsp batter. For regular pumpkin pancake glory, use ¼ cup. Cook until bubbles form (2-3 mins), flip, and cook another 1-2 mins. - Serve & Devour
Stack high, drown in maple syrup, and add butter. Congrats! You’ve just leveled up your pumpkin breakfast recipes game.
Pro Tips for the Best Pumpkin Pancakes
- Pumpkin Power: Use 100% pure pumpkin puree, not pie filling. Pie filling is too sweet and will mess up your pumpkin pancake recipe.
- Fluffy Fix: Let the batter rest 5 mins before cooking—it makes them extra fluffy.
- Make Ahead: Store leftovers in the fridge (2 days) or freeze (1 month). Reheat in a toaster for instant easy breakfast ideas.
- Protein Boost: Turn these into pumpkin protein pancakes by adding a scoop of vanilla protein powder (adjust milk as needed).
Why You’ll Love This Pumpkin Pancakes Recipe
✔ Perfect for fall recipes (or anytime you need pumpkin in your life).
✔ Works as breakfast recipes OR dessert recipes (just add whipped cream).
✔ Easy to make mini pancakes for kids or snack attacks.
✔ Healthier than most pumpkin desserts (but just as delicious).
There you go—the only pumpkin pancake recipe you’ll ever need. Now go forth and flip like a champ! 🎃🥞
Pumpkin Pancakes
Fluffy, spiced pumpkin pancakes so tender they’ll melt on your tongue—with crispy golden edges begging to be drowned in syrup. Each bite is a cozy hug of warm cinnamon, sweet pumpkin, and buttery richness.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ¾ cup milk
- ½ cup pumpkin puree
- 1 egg
- 1 tbsp melted butter or oil
- 1 tsp vanilla extract
Instructions
1. Whisk Dry Stuff
Flour, sugar, baking powder, pumpkin pie spice, and salt – whisk until lump-free.
2. Blend Wet Stuff
Milk, pumpkin puree, egg, melted butter, and vanilla – mix until smooth like creamy orange soup.
3. Combine Gently
Pour wet into dry, stir just until mixed. Lumps are fine – overmixing makes tough pancakes!
4. Cook Like a Pro
Medium heat, ¼ cup batter per pancake (1 tbsp for minis). Flip when bubbles form (2-3 mins), cook 1-2 mins more.
5. Stack & Attack
Pile high, drench in syrup, crown with butter. Breakfast victory unlocked!
Pro Tip: Let batter rest 5 mins for extra fluffiness.
Nutrition Information:
Yield: 4 Serving Size: 3Amount Per Serving:Calories: 220Total Fat: 7gCarbohydrates: 35gFiber: 3gProtein: 6g
