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Perfectly thick & fluffy Pumpkin Pancakes are a Fall favorite breakfast! These pancakes are packed with warm pumpkin spices throughout and are best served with freshly whipped cream, warm maple syrup, and chopped pecans.
Pumpkin Pancake Recipe
When September hits there are two recipes that I always have to make! These pumpkin pancakes and my Pumpkin Chocolate Chip Bars are the two recipes I crave once the cooler Fall weather comes.
These pancakes are made with warm pumpkin pie spice, pure pumpkin and they bake up so fluffy, thick, and soft. The best part is that they will make your house smell amazing!
- All-Purpose Flour – I use unbleached all-purpose flour. I have not tested this recipe with gluten-free flour, almond flour, coconut flour, etc so I cannot say how it would work. I do know that those other flours can change the texture and density of baked goods when used. I recommend using all-purpose flour in this recipe.
- Granulated Sugar – I prefer using white granulated sugar in this recipe for pumpkin pancakes because it provides a softer, less rubbery texture to the pancakes and it helps crisp and brown the edges.
- Baking Powder – This ingredients is used as a leavening agent for pancakes to provide that fluffy lift we all love. Be sure and check the expiration date on your baking powder!
- Pumpkin Pie Spice
- Kosher Salt – This is the recommended salt to use because it enhances the flavors without making it taste salty. Kosher salt has no additives that can change the flavor profile of foods. If using a different salt, reduce the amount to 1/4 teaspoon.
- 2% Milk – Feel free to use whole milk or buttermilk if you prefer a more decadent pancake.
- Pure Pumpkin – This is 100% pure pumpkin from a can. You only need 1/3 cup so there will be leftovers in the can.
- Oil – Use canola oil or vegetable oil. Oil is like the holy grail ingredients in pancakes and baked goods that provides tons of moisture.
- Vanilla Extract – I highly recommend only using pure vanilla extract.
How To Make Thick & Fluffy Pumpkin Pancakes at Home
Learn how to make pumpkin pancakes in your own kitchen with the simple steps below.
- Dry Ingredients : Measure out all the dry ingredients into a larger sized mixing bowl. Use a wire whisk to mix all the ingredients together.
- Wet Ingredients : In a smaller separate bowl, add the wet ingredients and use the same wire whisk to mix it together until combined.
- Pancake Batter : Pour the wet ingredients into the dry ingredients and use a wooden spoon, or rubber spatula, to gently mix everything together just until combined and no flour pockets or streaks remain. It’s important to not overmix the pancake batter or else the pancakes will have a firmer and more dense texture to them instead of soft & fluffy.
- Rest the Pumpkin Pancake Batter : Let the batter rest, at room temperature, for 10 minutes.
- Cook the Pancakes : Using a 1/4 cup measuring cup, measure out the batter and drop it onto the warm skillet pan or griddle, and cook for about 2 minutes on each side.
How To Store Leftover Pancakes
You can refrigerate any leftover pancakes in an airtight container for up to 3 days. Reheat pancakes from the fridge, by placing them in the microwave to warm them or you can also use a toaster or air fryer.
Can I Freeze Pumpkin Pancakes?
Yes you can! Pumpkin pancakes freeze perfectly and it’s a great way to keep leftovers fresh. I like to make a double batch and then freeze the remaining ones for during the week.
Place the pumpkin pancakes into an airtight container, or a freezer-safe Ziploc bag, and use a piece of piece of parchment paper or wax paper between each pancake to separate. Freeze for up to 3 months. To thaw, place the frozen pancake into the microwave for 30 seconds at a time until it’s thawed through and warmed. You can also stick them into a toaster or air fryer.
When freezing pancakes it’s important to separate each one with wax paper or parchment paper. This ensures that the pancakes won’t stick together as they freeze, which will make it almost impossible to separate them once frozen.
There are lots of ways to serve these pumpkin pancakes. I have included a recipe for homemade whipped cream and that is always a fabulous choice for these pancakes. I also like to warm up some maple syrup (either pure maple syrup or pancake syrup is fine), and then top it off with some chopped pecans.
You could also serve these topped with buttermilk syrup.
I like to spread some butter on top of the pancakes after I flip them over. The warm melted butter is always a good choice for pancakes.
Substitutions & Variations For Pumpkin Pancakes
There are a few ways to switch up this recipe if wanted. Here are a few suggestions and ideas I can recommend.
- Pecans : Instead of a topping try adding chopped pecans right into the batter. I would recommend using about 1/2 cup.
- Chocolate Chips : One of the best ways to switch up this recipe is to add some chocolate chips into the batter. I prefer using mini semi-sweet chocolate chips but you could use cinnamon chips or milk chocolate chips as well.
- Salt : The recipe calls for kosher salt but any salt can be used. I prefer kosher salt because it elevates the taste of food without making it taste salty. Table salt (regular iodized salt) or sea salt can be used instead. If using a different salt reduce the amount to 1/4 teaspoon.
- Vanilla Extract : I highly recommend only using pure vanilla extract but if needed imitation vanilla extract can be used as well.
- Larger Pancakes : Instead of using a 1/4 cup measuring cup for each pancake try using a 1/3 cup or 1/2 cup for larger sized pancakes. You won’t get 10 servings from the recipe but you will get bigger pancakes which is not a bad thing!
Here are a few of my helpful tips so that you can have success making this recipe in your own kitchen.
- Let Pancake Batter Rest : The secret to fluffy pancakes is to allow the pancake batter to rest for 5-10 minutes before making them. This allows the all-purpose flour to become hydrated and gives the leavening agents (baking powder) time to do their work to make the pancakes fluffy. You will notice the bubbles that begin to form on top of the batter while it rests. This is good!
- Use All-Purpose Flour : I know there are a million flours out there like gluten-free, coconut flour, almond flour but for this recipe all-purpose flour is the best to use. I use unbleached all-purpose flour for all my baking. When I have tried making this recipe with other flours, the results have not been great. Gluten-free flour tends to make things gummy in texture and the almond flour and coconut flours will change the taste of the pancakes. I do not recommend using whole wheat flour because this recipe has not been tested and formulated with whole wheat flour. It requires much more moisture to offset the hearty and thick wheat.
- Serving Size : This recipe makes enough for 10 pancakes using the 1/4 cup measuring cup to make each one. The pancakes end up being about 4.5 inches in width. For my family, some of us eat 2 while others only eat 1, so this recipe makes enough for my family of 6. Of course when you serve these alongside scrambled eggs, sausage, etc. they can go further. You can make larger pancakes (use a 1/3 cup or 1/2 cup measurer) but you will definitely not get 10 from the recipe if doing that.
More Breakfast Recipes You’ll Love
- Buttermilk Pancakes with Buttermilk Syrup – These are my family’s favorite. In fact, we have them for dinner at least once per week. They are soft, almost crepe-like buttermilk pancakes, and they’re so yummy. A breakfast treat!
- French Toast Recipe – Thick, fluffy French toast starts with thick Texas Toast bread and there is added flour into the mix which provides a crisp coating on the French toast.
- Easy Caramel Pecan Cinnamon Rolls – This recipe uses frozen bread dough loaves so it’s simple to prepare the night before.
More Pumpkin Recipes To Try This Fall
- Pumpkin Spice Cake – A homemade pumpkin cake made in a 9×13 baking dish and topped with cream cheese frosting. This pumpkin cake uses one entire can of pure pumpkin!
- Pumpkin Snickerdoodles – Just like the classic cinnamon & sugar cookie but with warm pumpkin spices and pure pumpkin.
- Marshmallow Pumpkin Pie – This is a fun twist to classic pumpkin pie with fluffy & sweet marshmallows right in the pie.
- 1¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2½ teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- 1 cup 2% milk
- 1/3 cup pure pumpkin
- 2 large eggs beaten
- 2 tablespoons canola or vegetable oil
- 2 teaspoons vanilla extract
- chopped pecans
- warmed maple syrup (pure maple syrup or pancake syrup)
- homemade whipped cream
- softened butter
- In a large mixing bowl add the flour, sugar, baking powder, pumpkin pie spice and kosher salt. Stir with a wire whisk.
- In a separate smaller bowl, add the 2% milk, pure pumpkin, beaten eggs, oil, and vanilla extract. Whisk until all the ingredients are combined.
- Pour the wet ingredients into the larger bowl of dry ingredients. Stir with a wooden spoon or rubber spatula, just until combined and no flour streaks remain.
- Allow the batter to rest, at room temperature, for 10 minutes.
- While the batter is resting heat the griddle or skillet pan to medium heat (350° F). Once heated, lightly spray the surface with cooking spray. Using a 1/4 cup measuring cup, measure out the pancake batter and pour it onto the warm skillet or griddle. Cook each side for about 2 minutes and flip with a spatula to cook the other side. * Once I flip the pancake I like to spread some softened butter on the top
- Serve pancakes immediately with warmed syrup (pure maple or pancake syrup are fine), homemade whipped cream (recipe below), and chopped pecans. We also like these pancakes served with buttermilk syrup.
- Place all three ingredients into a mixing bowl and use an electric hand mixer to beat together until fluffy and stiff peaks form. This takes about 4 minutes. Start on low speed and increase speed as needed as the cream gets thicker.