These Pumpkin Pancakes are an easy fall breakfast with warm cinnamon and nutmeg flavor in every bite. They’re soft, fluffy, and especially good served warm with maple syrup, whipped cream, and chopped walnuts.

If you’re looking for a simple breakfast to make on a cool fall morning, this pumpkin pancake recipe takes just 20 minutes from start to finish. The smaller pancakes are also easy to stack and serve for a cozy weekend breakfast or brunch.

Why You’ll Love These Pumpkin Pancakes

There’s a lot to love about this easy fall breakfast recipe.

• Ready in 20 minutes: These pancakes are quick enough for a weekend breakfast without spending all morning in the kitchen.
• Perfect for fall: Pumpkin, cinnamon, and nutmeg give the pancakes plenty of warm fall flavor.
• Soft and fluffy: The pancakes cook up tender on the inside with lightly golden edges.
• Easy to serve: Make smaller 3- to 4-inch pancakes for individual stacks.
• Simple toppings: Maple syrup, whipped cream, and chopped walnuts make an easy finishing touch.

Pumpkin Pancakes

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup pumpkin puree
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup milk
• 1/4 cup brown sugar
• 1 large egg
• 2 tablespoons melted butter
• Cooking spray for frying

For Serving

• Maple syrup
• Whipped cream
• Chopped walnuts

How to Make Pumpkin Pancakes

In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar.

In another bowl, mix together the pumpkin puree, milk, egg, and melted butter until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.

Using a cookie scoop or small ladle, pour small amounts of batter onto the skillet to form small, 3–4-inch diameter pancakes.

Cook for 2-3 minutes on each side, or until golden brown and cooked through.

Serve the pumpkin pancakes warm with maple syrup, whipped cream, and a sprinkle of chopped walnuts for added deliciousness.

Pumpkin Pancake Toppings

One of my favorite ways to serve these pumpkin pancakes is with warm maple syrup drizzled over the top. Add a spoonful of whipped cream and chopped walnuts for a little extra sweetness and crunch.

You can also keep them simple with butter and maple syrup or set out several toppings and let everyone build their own pancake stack.

Other topping ideas include pecans, a dusting of cinnamon or nutmeg, sliced bananas, or a little powdered sugar.

Save this Pumpkin Pancakes recipe for later:

Tips for Making Pumpkin Pancakes

Don’t overmix the batter. Stir the wet and dry ingredients together just until combined. A few small lumps are fine. Mixing too much can make pancakes less tender.

Watch the heat. Medium heat works well, but every stovetop is a little different. If the outside of your pancakes is browning before the center has time to cook, turn the heat down slightly.

Keep the pancakes small. About 3 to 4 inches in diameter makes them easier to flip and helps the centers cook through evenly.

Grease the skillet lightly. You only need enough butter or cooking spray to keep the pancakes from sticking.

Serve them warm. Pumpkin pancakes are especially good straight from the skillet while they’re still warm and fluffy.

How Do You Know When Pumpkin Pancakes Are Ready to Flip?

Let the pancakes cook on the first side until the bottoms are golden and the batter begins to set around the edges. You may also notice bubbles forming on the surface.

Slide a spatula underneath and flip carefully. Cook the second side until golden brown and the center of the pancake is cooked through.

Because pumpkin adds moisture to pancake batter, give the centers enough time to cook before removing them from the skillet.

What to Serve With Pumpkin Pancakes

These pancakes make a delicious fall breakfast on their own, but you can easily turn them into a bigger breakfast or brunch.

Serve them alongside scrambled or fried eggs, bacon, breakfast sausage, or fresh fruit. Add hot coffee, apple cider, or a cold glass of milk for an easy fall breakfast the whole family can enjoy.

Can You Make Pumpkin Pancakes Ahead of Time?

Yes. You can cook the pancakes ahead of time and store them in an airtight container in the refrigerator.

When you’re ready to eat, reheat individual pancakes in the microwave or warm several at once in the oven.

For the best texture, wait until serving to add maple syrup, whipped cream, walnuts, or other toppings.

Can You Freeze Pumpkin Pancakes?

Yes. Pumpkin pancakes are easy to freeze for another breakfast.

Allow the cooked pancakes to cool completely. Place them in a freezer-safe container or bag, separating layers with parchment paper if needed to prevent sticking.

Freeze until you’re ready to use them, then reheat the amount you need for a quick fall breakfast.

Frequently Asked Questions

Can I use canned pumpkin for pumpkin pancakes?

Yes. Canned pumpkin puree works well in this recipe. Make sure you’re using pumpkin puree rather than pumpkin pie filling, which already contains added sugar and spices.

Why are my pumpkin pancakes not fluffy?

Overmixing the batter is one common reason pancakes turn out dense. Stir only until the wet and dry ingredients are combined.

Also make sure your baking powder and baking soda are still fresh.

Why are my pumpkin pancakes cooking too quickly on the outside?

Your skillet may be too hot. Lower the temperature slightly so the pancakes have enough time to cook through before the outside becomes too dark.

What syrup is good on pumpkin pancakes?

Maple syrup pairs especially well with pumpkin pancakes and the warm cinnamon and nutmeg flavors in this recipe.

Can I make smaller pumpkin pancakes?

Absolutely. This recipe works especially well for mini pumpkin pancakes. Use a cookie scoop or small ladle to make pancakes about 3 to 4 inches across.

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Pumpkin Cinnamon Rolls with Frosting

Pumpkin Spice Syrup

Pumpkin Orzo Pasta with Pan Seared Chicken