Pumpkin pancakes are a delicious fall breakfast everyone will love! This easy recipe is made with the perfect amount of pumpkin spice flavor and the pancakes are so light and fluffy you won’t be able to stop eating them!
This is one of my favorite breakfast recipes because it is so simple to make. Some of my other favorite things to eat for breakfast is the amazing Breakfast Casserole, a Ham and Cheese Quiche or these tasty Chocolate Chip Waffles.
Easy Pumpkin Pancakes
Yay! It’s finally the time of year when we can eat all things pumpkin! This pumpkin pancakes recipe is fantastic, easy to make, and super delicious. The pancakes have just the right amount of pumpkin spice flavor, and taste like all the deliciousness of fall. They’re light and fluffy, and just slightly crisp at the edges, exactly how pancakes should be!
I started with my favorite pancake recipe, and made a few small adjustments to make them perfect for fall. We topped ours with whipped cream, chopped pecans, and maple syrup, and they were absolutely amazing! My nine year old cleaned her plate, then leaned back with a sigh and said, “Best. Breakfast. Ever.” I totally agree! This pumpkin pancakes recipe is so good, we may just be making them all year long. 🙂
How To Make Pumpkin Pancakes
Mix Dry Ingredients – In a large bowl, mix together the flour, sugar, nutmeg, salt, baking powder, cloves and cinnamon.
Mix Wet Ingredients – Using a smaller bowl, whisk together the milk, oil, eggs, vanilla and pumpkin puree until they are fully blended together.
Combine & Rest – Pour the wet ingredients into the bowl with the flour mixture and then stir until everything has combined. Once everything is mixed together, let the batter rest for about 5 to 10 minutes.
Cook – Warm your skillet or pancake griddle to about medium heat before cooking the pumpkin pancake batter. Pour the batter onto the griddle and cook each side for about 3-4 minutes. You’ll know it’s time to flip when there are large bubbles forming in the batter.
Toppings – Add whipped cream, nuts, homemade syrup or any of your other favorite toppings and serve.
Can You Freeze Pumpkin Spice Pancakes?
Of course you can! In fact, every time I make these I always make an extra batch to put in the freezer so my kids can have these for breakfast before school. Once they have completely cooled, place them into large Ziploc freezer bags. If they haven’t fully cooled, condensation will form inside the bag which will lead to frost on the inside. These can stay fresh in the freezer for at least two months.
More Homemade Pancake Recipes
- This Homemade Pancakes Recipe is a family favorite and the BEST you’ll find
- These Blueberry Lemon Pancakes are delicious
- Or try this unique Red Velvet Pancakes recipe if you’re in the mood for something different
- German Pancakes are a delicious way to enjoy breakfast
- These Ghost Pancakes are a fun way to celebrate the fall season
More Easy Pumpkin Recipes
If you love these pumpkin pancakes, then you’ll love one of these other delicious pumpkin recipes!
- Pumpkin Crepes Recipe
- 3 Ingredient Pumpkin Chocolate Chip Cookies
- Pumpkin Muffins With Streusel Topping
- Whipped Pumpkin Honey Butter
- Pumpkin Chocolate Chip Cookies
After you try these delicious pumpkin pancakes, leave us a comment below and let us know what you thought. Don’t forget to subscribe to our newsletter so you can get all of our latest easy recipes sent straight to your inbox.
Pumpkin Pancakes Recipe
- 2 cups flour
- 1/3 cup sugar
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 1/2 cups milk
- 2 eggs
- 1/2 cup oil
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- whipped cream, pecans, and maple syrup, for topping
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg. In a medium bowl or measuring cup, whisk together the milk, eggs, oil, vanilla, and pumpkin.
- Pour the wet ingredients into the dry ingredients, and stir until the batter comes together (a few lumps are okay). Let the batter rest 5-10 minutes.
- Heat a large skillet or griddle over medium heat. Pour the batter by 1/4 cup scoops onto the skillet and cook 3-4 minutes, or until large bubbles appear. Flip and cook 2-3 minutes on the other side. When ready to serve, top with whipped cream, pecans, and maple syrup.
This has just become my go-to recipe for pumpkin pancakes! Disappointed that I could not find my tried and true recipe, I tried this one. The pancakes were so fluffy and delicious. And the color of the pancakes was the most beautiful color! As a side note, I had made some rhubarb syrup last week, so I tried the syrup on the pumpkin pancakes. It is a heavenly combination! Thank you!!!
Yay! I am so glad! Thanks for the kind words Rachel!
Loved these pumpkin pancakes!!! I added Caramel Syrup after the cool whip and nuts. One question: Mine did not look as thick as yours on top. Thinking of adding one more tsp of baking powder what do you think or should I have sifted my flour to make flour not so compact. (I did leveloff each cup). Q ?
Good question! If you experiment with the extra baking powder, let me know how it goes – I’ve never thought to do that, but it could work!!
Looks really good! Wondering what is best method of heating when frozen? Thaw, not thaw, microwave, toaster oven, time, etc. Want to make as part of a care package. TIA
I’m not sure which is the BEST method, but I’ve microwaved these from frozen and my kids still love them!
Delicious and easy. That’s how I like my recipes. This one has made it into my regular rotation (no matter the season). It’s not overly pumpkin-y. My husband does not ordinarily like cinnamon but he was really impressed with these. Fluffy and flavorful – can’t wait to make these again.
I’m so glad you loved it!
You know what’s really delicious on these pumpkin pancakes?
Boysenberry syrup! 😋
That sounds AMAZING!
Best pumpkin pancakes EVER! Better than what you can get at your local brunch place, trust me. Each bite is a fluffy bite of heaven.
This made my day! I’m so glad you loved’em!
So delicious and perfect breakfast in the fall!
I just made this and my family loved it! I made it King Arthur white whole wheat flour and it turned out great! The flour was the only thing I used that was different. Thank you Stephanie!
That’s awesome…so glad you loved’em!!
These are the Best pumpkin pancakes we ever had. Simple to make with great flavor.
Thanks for this great recipe.
Thanks Cindy…I’m so glad you guys loved them!
My boys loved this recipe. We added a few chocolate chips too. I love your website and crafts too. Thanks!
Thanks Erin! My kids (and I:)) love it when I put chocolate chips in their pancakes too!
This is literally the best pumpkin pancakes recipe ever!! I am not a pumpkin fan and these still blew me away! They are also so easy to prepare for a fast breakfast, camping or brunch!!
Thanks Eileen, you’re too sweet!
These look amazing! I was wondering if I could substitute milk for buttermilk? And if I could would the ratio be the same as if I was using regular milk?
I have substituted a milk and vinegar mixture 1:1 when I haven’t had buttermilk before but I haven’t gone the other direction before so I’m not 100% sure. If you decide to try it, will you let me know how it turns out?
I actually used 2% milk and they were still fantastic.
That’s great to know! Thanks Jordan!
These were really delicious! I used King Arthur’s 1 for 1 gluten free flour and almond milk due to allergies. Also added extra spices. They cooked up perfectly though, best pumpkin pancake recipe I’ve tried!
I know, these are my favorite too! Thanks for sharing, you made my day!
Wondering just how much pumpkin you used…a cup? My tins of pumpkin purée are only available in large 796ml cans, so about 2 1/2 cups. These look delicious and I’d love to try them!
I used 1 cup of pumpkin puree in the recipe. I guess you’ll be able to make 2 batches with a big can.:)
The kids have been eating these pancakes for the past three weekends and they keep asking for more. No longer just our fall staple. Our youngest has started demanding them for dinner. We serve them with maple syrup and apples cooked in brown sugar and cinnamon. This recipe makes the fluffiest pancakes. We cut the sugar in half and they are still delicious.
That’s sounds delicious!!! I’m so glad you guys loved these pancakes!
I am gluten sensitive. Can I substitute a nut flour or lupin flour for the all purpose flour?
I’ve never made this recipe with a different type of flour. Let me know if you make it and how it turns out and I’ll be sure to add that suggestion to the recipe.
Just made these for the grandkids for lunch. They were such a hit that I was told to make sure I bring the recipe when I visit next time! All 3 were happy to know that some were going in the freezer as I made a double batch.
Thanks for sharing, you made my day! I’m so glad everyone enjoyed them!
Best recipe I’ve used. Moist. The kids love them (that’s really what counts)! Good job including the ground cloves. This one’s a keeper for our family. Thank you!
Thank you! I’m so glad you loved’em as much as I do!
I can’t wait to make these! I plan on prepping them on Sunday for the week ahead. Have you ever tried them with almond flour? Only asking because I have some lying around from a different recipe and I’m always trying to find ways to use it…
I’ve never tried making these with almond flour, so if you do, please let me know how they turn out.
These pancakes were SO yummy and scrumptious—they were fluffy and full of warm flavor. Their taste is the epitome of Fall. The whipped cream, maple syrup, and pecans were the perfect toppings! Easy-to-follow instructions make this the perfect recipe.
So glad you loved them!!!
This recipe is easy to follow and delicious. My kids also love these pancakes! To make them healthier, I use whole wheat flour and substitute applesauce (no sugar added) for vegetable oil.
Thanks Jenn, that’s such a great idea! I’m glad you loved them!
Hi, can I use stevia? How much should I use?
I’ve never tried stevia with this recipe so I’m really not sure. But if you try it, let me know how much you used.
Kids went crazy over it! The cloves (powdered) are a great addition. Thank you!
I’m so glad your family loved these!
I’ve made these twice & each time I go to flip them & it’s like they stick too much the spatula & scrunch up if that makes sense. They’re SO good but I can’t figure it out. I used less oil but same result. Help! Cause I love these pancakes!
Canned pumpkin comes in different sizes. What size did you use?
These were amazing. I added some extra pumpkin pie spice as I like pumpkin with more spice. YUM!
These are by far the best pumpkin pancakes out there!! The whole family LOVES these!! Thank you!!
Would it come out fine if I skipped the cloves? That’s one spice I’m lacking? And using 1/4 of oil instead of 1/2 would that work also?
Made these in the waffle maker and they came out amazing! One batch gave enough waffles to freeze! My boys loved them!
Made it several times for
Me and my picky son.
Thanks a lot for the recipe!
I just made these and they are delicious and fluffy. I did sub applesauce for the oil because I just made a batch of applesauce and I was low on oil. It made the pancakes have a bit of a softer, custard like center, which was a nice surprise. Next time I’ll try the recipe as is to compare the difference between the oil and applesauce. Also preschooler approved.
So glad you enjoyed them!!!! Thanks for stopping by!
THEY LOOK SO GOOD !!!!!!!!,
Just made these and they’re so good! I used unsweetened almond milk since I can’t have dairy, and it worked great! Next time I’m going to up the spices, but that’s just me 🙂
Wow, these are the fluffiest pancakes I have ever eaten. The spices are perfect. I only used 1/4 cup of oil and they were fabulous. Thank you for sharing the recipe!! Definitely a keeper.
These look so yummy!!
The picture of the pumpkin pancakes looked so appetizing that just had to look at the recipe, I really like pumpkin and I am definitely going to try this recipe, I did pin it to my pinterest so it is in a safe place. Thank you for posting.