This light and fluffy Pumpkin Pancakes recipe served with cinnamon syrup will top your favorite fall breakfast list. Made with simple pantry ingredients and canned pumpkin. 

Welcome in the Fall season with all things pumpkin, like our Pumpkin Waffles, Pumpkin Cinnamon Rolls, and my all-time favorite Pumpkin Chocolate Chip Bread.

Of all of the pancakes in the world, I think Pumpkin Pancakes are my all time favorite (and that’s significant, because I have tons of beloved pancake recipes)! These are quick and easy to make, full of flavor, and the perfect texture. Pair them with the cinnamon syrup, or homemade pancake syrup, and you will be everyone’s hero!

How to Make Pumpkin Pancakes:

Combine Wet Ingredients: In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.

Mix Dry Ingredients: In a separate bowl,combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. 

Finish Batter: Stir dry ingredients into the pumpkin mixture, just enough to combine.

Cook Pancakes: Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Make Syrup: Melt butter in a large saucepan over medium heat. Stir in the sugar, buttermilk, vanilla, and cinnamon until smooth. Bring mixture to a boil and simmer for 2 minutes, stirring constantly. Add baking soda–it will cause the mixture to foam up. Cook for 30 more seconds and then remove from heat. Cool for 10 minutes before serving — it will thicken as it cools. Store leftovers in an airtight container, in the fridge, for up to 2 weeks.

Serve pumpkin spice pancakes with a side of bacon, sausage, or fresh berries.

Recipe Variations:

• Whole Wheat Pumpkin Pancakes: You can substitute whole wheat flour, though I recommend white whole wheat or half all-purpose and half whole wheat.
• Add Fruit: Feel free to add fresh blueberries or chopped banana bits to the batter.  Or simply top them with fresh fruit after baking.
• Add Chocolate Chips: Mini chocolate chips are my favorite to add to pancakes.

Tips for Perfect Pumpkin Pancakes:

• Don’t over-mix the batter. Just mix the batter enough to incorporate everything. It’s okay if it’s slightly lumpy with streaks of flour. Over-mixed pancake batter causes the gluten to develop in the flour and your pancakes will be chewy instead of fluffy.
• Don’t pat down pancakes. When cooking and flipping pancakes, resist the urge to pat down on the pancakes while they cook. That removed air pockets that make the pancakes light and fluffy.
• Don’t flip pancakes more than once. Wait until you see small bubbles rise to the surface of your pancakes, and then it’s ready to flip.

More Pumpkin Recipes:

• Skinny Pumpkin Chocolate Chip Muffins
• Pumpkin chocolate chip cookies
• Chewy Pumpkin Chocolate Chip Cookies
• Pumpkin Bread with Brown Butter Maple Glaze
• Pumpkin Cream Cheese Muffins
• Pumpkin Cinnamon Rolls

Print

Pumpkin Pancakes

This light and fluffy Pumpkin Pancakes recipe served with cinnamon syrup will top your favorite fall breakfast list. Made with simple pantry ingredients and canned pumpkin. 

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 5

Calories 176kcal

Author Lauren Allen

Equipment

• Griddle

Ingredients

• 1 cup all-purpose flour
• 1 1/2 Tablespoons light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/2 cup canned pumpkin
• 1 large egg
• 1 Tablespoon oil
• 1 Tablespoon vinegar

For the Cinnamon Syrup:

• 1/2 cup butter (1 stick)
• 1 cup granulated sugar
• 1 cup buttermilk
• 1 Tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• ½ t teaspoon baking soda

US Customary – Metric

Instructions

Pumpkin Pancakes:

• In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
• In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture, just enough to combine.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

For the Cinnamon Syrup:

• Melt the butter in a large saucepan over medium heat. Stir in the sugar, buttermilk, vanilla, and cinnamon until smooth. Bring mixture to a boil. Once boiling, simmer for 2 minutes, stirring constantly. Add baking soda–it will cause the mixture to foam up. Cook for 30 more seconds and then remove from heat. 
• Allow to cool for 10 minutes before serving. Syrup will thicken as it cools. Store leftovers in an airtight container, in the fridge, for up to 2 weeks.

Video

Notes

Whole Wheat Pumpkin Pancakes: You can substitute whole wheat flour, though I recommend white whole wheat or half all-purpose and half whole wheat.

Chocolate Chips: Add 1 cup of Mini chocolate chips to the batter.

Store leftover pumpkin pancakes in the fridge for 3-4 days or freeze for up to 3 months.

Nutrition

Calories: 176kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 259mg | Potassium: 220mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3925IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1.7mg

*Nutritional info does not include syrup.

I originally shared this recipe September 2017. Updated October 2020 and September 2023.