It’s not fall in my house without a batch of Pumpkin Pancakes! These quick and easy pancakes are light and fluffy with golden edges, plenty of real pumpkin, and just the right blend of warm cinnamon, ginger, nutmeg, and cloves. They’re basically everything you love about classic pancakes wrapped up in one cozy fall breakfast.
I don’t think there are many people who don’t love pancakes. They’re one of my favorite foods to make when I need something easy for a family breakfast, brunch, or even breakfast-for-dinner. Just pull out the big griddle, set out a bunch of toppings, and keep cooking pancakes until everyone is happily full. It’s also a fun and budget-friendly way to feed a crowd when everyone brings their favorite toppings!
These Pumpkin Pancakes are quick to mix together and are perfect for those crisp fall mornings when you’re craving something warm and cozy. The pumpkin keeps them tender while the cinnamon, ginger, nutmeg, and cloves give them that classic pumpkin spice flavor.
My son raved that these are the best pancakes he has ever had — and that is saying something because this boy is a serious pancake connoisseur! Serve them with butter and maple syrup, or go all out with whipped cream, caramel, chocolate chips, pecans, chopped apples, or any of your favorite pancake toppings.
Why You’ll Love These Pumpkin Pancakes
- Quick and easy: The batter comes together in just a few minutes, making these perfect for a weekend breakfast or an impromptu family treat.
- Light and fluffy: Buttermilk, baking powder, and baking soda help create tender, fluffy pancakes with delicious golden edges.
- Full of pumpkin spice flavor: Cinnamon, ginger, nutmeg, and cloves give these pancakes all those cozy fall flavors without overpowering the pumpkin.
- Made with real pumpkin: Canned pumpkin puree adds flavor, moisture, and beautiful color to every pancake.
- Perfect for a crowd: Cook them on a large griddle and set out a variety of toppings so everyone can build their own perfect stack.
- So many topping possibilities: From classic butter and maple syrup to chocolate chips, caramel, whipped cream, pecans, and chopped apples, there are endless ways to serve them.
Tips for the Best Pumpkin Pancakes
Use pumpkin puree, not pumpkin pie filling. Make sure you’re using plain canned pumpkin puree. Pumpkin pie filling already contains sugar and spices and will change the flavor and texture of the pancakes.
Don’t overmix the batter. Mix the wet and dry ingredients just until they’re combined. A few small lumps are perfectly fine. Overmixing can lead to dense pancakes instead of light and fluffy ones.
Let the batter rest. Give the batter 10–15 minutes to rest before cooking. This gives the flour time to hydrate and helps the pancakes develop their fluffy texture.
Sprinkle chocolate chips on top. If you’re adding mini chocolate chips, I recommend sprinkling them over each pancake after you’ve poured the batter onto the griddle rather than mixing them into the bowl. That way you can control the amount and distribute them evenly.
Watch for the right time to flip. Cook the pancakes over medium heat until the edges begin to dry out and small bubbles appear on the surface, then flip and cook for another minute or two.
Keep cooked pancakes warm. If you’re cooking a big batch, place a baking sheet in a 250°F oven and add the finished pancakes as you go. Cover them loosely with foil to keep them warm until everyone is ready to eat.
Use a griddle for a crowd. An electric griddle makes it easy to cook several pancakes at once. Set it to 325–350°F and you’ll have a big stack ready much faster than cooking them one or two at a time in a skillet.
Ingredients:
- 2 cups AP flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 tsp ground cinnamon
- 1-1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 2 eggs, lightly whisked together
- 2 cups buttermilk
- 1/2 cup milk
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1/4 cup melted butter
- 2 tsp vanilla extract
 Instructions:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.  Â
- In a smaller separate bowl, whisk the eggs, buttermilk, milk, canned pumpkin, melted butter and vanilla.Â
- Using a whisk, then a spatula, mix the wet ingredients in to the dry ingredients until just combined. Let sit for 10-15 minutes.
- Use a 1/4 cup measuring cup to scoop the batter in to a hot buttered skillet and cook over medium heat for 2-3 minutes on the first side, until you see the edges drying out and top start to get little bubbles, then flip and cook on the other side for just a minute or two. (If you are using a griddle, set it to 325-350 degrees.) Â
- Serve with butter, maple syrup, powdered sugar, fruit or your favorite toppings!Â
Quick and Easy Pumpkin Pancakes
EQUIPMENT (Amazon Associate Links)
Ingredients
- 2 cups AP flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 tsp ground cinnamon
- 1-1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 2 eggs lightly whisked together
- 2 cups buttermilk
- 1/2 cup milk
- 1 cup canned pumpkin not pumpkin pie filling
- 1/4 cup melted butter
- 2 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
- In a smaller separate bowl, whisk the eggs, buttermilk, milk, canned pumpkin, melted butter and vanilla.
- Using a whisk, then a spatula, mix the wet ingredients in to the dry ingredients until just combined. Let sit for 10-15 minutes.
- Use a 1/4 cup measuring cup to scoop the batter in to a hot buttered skillet and cook over medium heat for 2-3 minutes on the first side, until you see the edges drying out and top start to get little bubbles, then flip and cook on the other side for just a minute or two. (If you are using a griddle, set it to 325-350 degrees.)
- Serve with butter, maple syrup, powdered sugar, fruit or your favorite toppings!
Notes
- These are also delicious with some mini chocolate chips. I don't mix the chocolate chips in the batter, I like to sprinkle them on the pancake before flipping - this controls the amount of chocolate chips and makes sure each one gets an even amount.
- To keep the pancakes warm while you are cooking, you can place a baking sheet in an oven heated to 250 degrees, and add the pancakes to the baking sheet as they are cooked, covering with a sheet of foil.
- Some fun things to top pumpkin spice pancakes with: Maple syrup, pancake syrup, caramel syrup, chocolate syrup, Nutella, Biscoff, bananas, chopped apples, some type of whipped cream or cool whip, ice cream, frosting, chocolate chips, butterscotch chips, white chocolate chips, toffee chips, mini marshmallows, marshmallow creme, chopped pecans, granola, and chocolate sprinkles!
Pumpkin Pancakes FAQ’s:
Can I use pumpkin pie filling instead of canned pumpkin?
No. Be sure to use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which would change the flavor and texture of these pancakes.
Why do I need to let the pancake batter rest?
Letting the batter rest for 10–15 minutes gives the flour time to hydrate and allows the leavening ingredients to start working. This helps create the light, fluffy texture that makes these pumpkin pancakes so good.
Can I add chocolate chips to pumpkin spice pancakes?
Absolutely! Mini chocolate chips are delicious in these pancakes. Rather than stirring them into the batter, I like to sprinkle them over each pancake after pouring the batter onto the griddle. This lets you control how many chocolate chips go into each pancake and helps distribute them evenly.
How do I keep pumpkin pancakes warm while cooking?
Place a baking sheet in a 250°F oven and transfer the cooked pancakes to the sheet as you go. Cover them loosely with foil to help keep them warm while you finish cooking the remaining pancakes.
What toppings go well with pumpkin spice pancakes?
There are so many delicious options! Try butter and maple syrup, whipped cream, caramel sauce, chocolate syrup, Nutella, Biscoff spread, chopped apples, bananas, pecans, granola, chocolate chips, butterscotch chips, white chocolate chips, toffee bits, or powdered sugar.
Can I make pumpkin pancakes on a griddle?
Yes! A griddle is a great way to cook a large batch of pancakes at once, especially when you’re feeding a crowd. If using an electric griddle, set it to approximately 325–350°F and cook the pancakes until the edges look set and bubbles begin forming on the surface before flipping.
How do I know when pumpkin pancakes are ready to flip?
Cook the pancakes on the first side for about 2–3 minutes, watching for the edges to begin drying out and small bubbles to form on top. Once you see those signs, flip the pancake and cook the second side for another minute or two.
Can I freeze pumpkin pancakes?
Yes! Let the pancakes cool completely, then place them in an airtight container or freezer bag with pieces of parchment paper between the pancakes so they don’t stick together. Freeze for up to 2–3 months. Reheat them in the microwave, toaster, or oven when you’re ready to enjoy them.
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These are hands down the best pancakes I have ever made in my life!!!!!! This will be a weekly thing in my home!
Woohoo! That is what I love to hear. Thank you for commenting and rating, it always makes my day! 🙂