Pumpkin Pancakes are a favorite in our home, and not just during fall! My Pumpkin Pancakes are not only fluffy, pumpkiny, and delicious, they’re also pretty simple to make. Eat them for breakfast or dessert; everyone will love them!

Pumpkin Pancakes

It’s fall, y’all! Well, almost. I decided it was the perfect time of year to create a new fall breakfast favorite.

Since my kids and I love all things pumpkin, and I wanted to make something special for them. That’s how I came up with the these homemade pumpkin pancakes.

It all started when I was looking through my pantry and found a can of pumpkin pie filling. I thought to myself, Why not make pancakes with this?

They are soooo good! You need these pancakes in your life, trust me!

Why You’ll Love These Pumpkin Pancakes

These really are the perfect pumpkin pancakes! You’re going to love them as much as we do, I promise.

Simple to Make: My pumpkin pancake recipe is so easy to make, y’all! You can get it whipped together in no time have breakfast served in 20 minutes.
Fall Flavor: Each bite of these pancakes tastes like fall, thanks to all the pumpkin flavors! Who doesn’t love pumpkin spice?
Perfect Texture: Achieving golden brown, fluffy pancakes is easy with this recipe.
Family Favorite: Kids and adults both love these delicious pumpkin pancakes. Their great flavor and the fun of adding toppings like cream cheese frosting or salted caramel syrup make them a hit everyone who eats them.

Ingredients for Pumpkin Pancakes

Egg: You need one egg for this recipe. It helps to bind the ingredients together.
Melted Butter: This adds richness to the pancakes. You can melt the butter in the microwave or on the stove. If you prefer, you can use coconut oil instead, but it will change the flavor a bit.
Vanilla: A splash of vanilla extract adds a warm flavor. Pure vanilla extract is best for the most authentic taste, but artificial vanilla works in a pinch.
Milk: Any type of milk will do, but whole milk makes the pancakes extra creamy. A plant based milk like almond milk or another non-dairy milk also works.
Pumpkin Pie Filling: This gives the pancakes their pumpkin flavor. Make sure it’s pumpkin pie filling, not just pumpkin puree, as the filling has added spices and sugar.
Flour: Regular all-purpose flour is what you need for fluffy pancakes.
Baking Powder: This is a leavening agent that makes the pancakes rise and become fluffy. Make sure it’s fresh for the best results.
Salt: Just a pinch to balance the flavors.
Sugar: A little sugar sweetens the batter. You can substitute brown sugar instead of using granulated sugar for more of a molasses flavor.
Pumpkin Pie Spice: This blend of spices gives the pancakes a classic fall flavor. If you don’t have it, you can make your own (see details below).

Homemade Pumpkin Pie Spice Blend

To make your own pumpkin pie spice blend, you’ll need the following ingredients:

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Measure out all the ingredients and then combine them to mix well. Store in an airtight container for storage.

How to Make Pumpkin Pancakes

Making these fluffy pumpkin pancakes is pretty easy! Here’s the steps to take:

Mix Dry Ingredients: Using a large mixing bowl, add your dry ingredients: flour, baking powder, salt, pumpkin pie spice, and sugar. Whisk them together until they’re evenly combined.

Prepare Wet Ingredients: In a medium bowl, combine the egg, vanilla extract, melted butter, pumpkin pie filling, and milk. Whisk these ingredients together until they’re well mixed.

Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together until just combined. It’s okay if the pancake batter has small lumps. Remember, do not overmix!

Cook Pancakes: Heat a nonstick skillet or a lightly oiled griddle over medium heat. Use an ice cream scoop or a large spoon to drop batter onto the cooking surface. Cook until you see the edges look cooked and bubbles form on top of the pancakes. Then, flip them over and cook until they’re golden brown on both sides.

Serve: Stack the cooked pancakes on a serving plate. Serve your delicious pumpkin pancakes right away. Pair them with a cup of coffee and be sure to use my homemade coffee creamer.

Pumpkin Pancake Add-ins

Chocolate Chips: Chocolate and pumpkin are a delicious combination. You can mix in ½ cup of chocolate chips into the pancake batter before cooking.
Add Nuts: Stir in ½ cup of chopped pecans or walnuts for some texture.

Ways to Serve Pumpkin Pancakes

Cream Cheese Frosting: Pumpkin pancakes are delicious with my homemade cream cheese frosting.
Marshmallow Frosting: Add in some of my awesome marshmallow frosting between layers.
Whipped Cream: Some whipped cream on top of your stack not only looks beautiful, but adds a nice, creamy flavor to these Pumpkin Pancakes.
Maple Syrup: A drizzle of maple syrup enhances the pumpkin flavor.
Yogurt: A spoonful of Greek yogurt or a drizzle of runny yogurt can add a tangy contrast to the sweet and spicy flavors of the pancakes. It’s a tad bit healthier than adding frosting.
Nut Butter: Spread a thin layer of almond or peanut butter over your pancakes. It tastes great like this (and makes me feel better about all the sugar!).

Storing Pumpkin Pancakes

Let the Pancakes Cool: After cooking, place the pancakes on a baking sheet in a single layer. Allow them to cool to room temperature. This will help keep your pancakes from getting soggy.
Prepare for Storage: Once cool, stack the pancakes with a piece of parchment paper between each one dp they don’t stick together. Place the stacked pancakes in an airtight container. You can also use a resealable plastic bag if you prefer.
Refrigerate or Freeze: If you plan to eat the pancakes within a couple of days, store them in the refrigerator. For longer storage, put them in the freezer. Leftover pancakes can last in the fridge for up to 3 days and in the freezer for up to 2 months.
Reheating: When you’re ready to enjoy your pancakes again, you can reheat them in the microwave, toaster, or oven. If they’re frozen, there’s no need to thaw them first. For the microwave, heat them on high for about 30 seconds to 1 minute. In the toaster or oven, set it to medium heat until they’re warm and regain their slight crispness on the outside.

More Pumpkin Recipes

More Pancake Recipes

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Pumpkin Pancakes

Prep Time 15

Cook Time 5

Servings 8 pancakes

Ingredients

1 Egg
¼ C Melted Butter
½ tsp Vanilla
1¼ C Milk
1 C Pumpkin Pie Filling
2 C All-purpose Flour
4 tsp Baking Powder
½ tsp Salt
3 TBSP Sugar
½ tsp Pumpkin Pie Spice
1 container of Cream Cheese Frosting or use my homemade Cream Cheese Frosting recipe.
Caramel or Syrup for topping

Instructions

Start by placing your egg, vanilla, melted butter, pumpkin pie filling, and milk into a mixing bowl. Whisk together until well combined.
Place your flour, baking powder, salt, pumpkin pie spice, and sugar into a large mixing bowl. Whisk until well combined.
Combine your wet ingredients with your dry ingredients. Mix until well combined. Small clumps are fine. Do not over mix!
Heat a skillet or griddle on medium heat. Once hot, add butter to pan to grease it well.
Use an ice cream scoop or piping bag to add batter to your skillet. Cook pancakes until edges are cooked through and bubbles form on the top.
Flip and cook until golden brown on both sides.
Stack on a serving dish, adding cream cheese frosting between each pancake.
Add additional frosting on top, sprinkle with pumpkin pie spice. Add caramel syrup if desired.
Serve and enjoy!

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