The Best Homemade Pumpkin Pancakes Recipe (Easy)

These homemade pumpkin pancakes are right up there with some of the best pumpkin recipes I have come across, ANYWHERE. Not only do these pancakes have great flavor but they are simple enough for make for the first time pancake maker. They make a great pancake even for those us that are not too keen on eating all things pumpkin.

This time of year, I keep pumpkin purée on hand. Something many of us tend to do when the leaves begin dropping and those fat bodied pumpkins are everyhwere in sight. I mean who doesn’t want a stack of pumpkin pancakes and a cup of coffee as an option on any given fall morning? Is there such a person? If there is, they definitely don’t live in my house. Whether, you have made your own or use the canned type of pumpkin purée, (which is what I opt to do), you can make delicious pumpkin pancakes with this super easy recipe.

I will say, keeping the purée on hand makes for such a versatile staple for not only pancakes but also savory cooking as well. Don’t belive me? Just check out this pumpkin pasta with bacon and sage. The comforting savory quality of this pasta dish is sure to convert you.

 When making all the different pumpkin recipes available this time of year, make sure to save any leftover pumpkin purée in an airtight container. Bonus tip, it also freezes well if you are not going to use it within the week. 

On any crisp fall morning these fluffy pancakes are comforting and a great way to welcome fall. With a drizzle of maple syrup or a dusting of powered sugar, these will easily become a new family favorite during pumpkin season.

Ingredients

Pumpkin Purée- use real pumpkin puree, not pumpkin pie filling. 

Honey- I use raw honey for these but standard filtered honey works fine too. You can also substitute 2 tbsp. of brown sugar in place of the honey. 

Milk- I recommend whole milk or at the very least 2% milk. Other milks can work but they tend to make the batter slightly thinner which results in thinner pancakes.

Eggs- Use large eggs. Room temperature eggs help them mix in easier then cold eggs. 

Butter- I use salted butter but unsalted butter will work as well.

Spices- ground cinnamon adds the perfect fall flavor but you can also use pumpkin pie spice here too. 

Flour- All purpose flour works perfect for the texture of these pancakes. You can also use other flours like whole wheat flour or a mix of both all purpose and whole wheat to add in a bit of extra nutrients.

Baking Powder- for the perfect pancake make sure not skip the use of baking powder as this helps give a nice rise to the pancakes.

Vanilla Extract- I like to use my homemade vanilla extract here but any good quality vanilla will do. 

Tools

Cast Iron Skillet (or a heavy bottomed pan)

Large Mixing Bowl

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

Directions

For these pancakes I like to separate the wet ingredients from the dry ingredients. Start with a large bowl. Combine the flour, baking powder and salt. Set aside. Melt the butter and allow it to cool slightly.  

In a smaller bowl crack the eggs, add the pumpkin, pour in the milk, melted butter, cinnamon, vanilla and honey.

Mix well and slowly pour the wet batter into the flour mixture. Stir the ingredients together until a smooth batter forms.

Heat a griddle or cast iron skillet with a tbsp or two of butter. Make sure the pan is evenly heated. Scoop about 1/3 cup of the mix into the skillet for each pancake.

Allow it to cook on one side before flipping. You can test this by checking to see if the edges are golden brown.

Make sure to add about a tbsp. of butter if needed. Cook pancakes until the center is cooked through.

Serve with warm maple syrup or sprinkle with powdered sugar and a bit of butter.

Cooking Notes

• If using oil in place of the butter, opt for a neutral oil so that the flavor does not overwhelm (avocado oil, canola or vegetable oil are some ideas.)
• If unsure of pancakes doness, insert a toothpick into the center to see if it pulls out clean.
• I highly suggest using a cast iron skillet if you have one. Theres nothing like pancakes off a cast iron pan. 
• Keep the pancakes in a warm oven as you make the batches so they stay warm for serving time. 

Serving Suggestions

• Dust your pumpkin pancakes with powdered sugar and serve with butter.
• Of course, warm maple syrup is a classic to serve with any style of pancake and works extremely well with the spices in these pancakes. Take the extra step and add the syrup to a mason jar, heat on the stove in a sauce pot with water. Serve in the mason jar.
• Try them with a bowl of freshly made whipped cream. To make, add one cup of heavy whipping cream to a stand mixer bowl with 2 tbsp of sugar. With the whip attachment, whip the cream until soft peaks form. Serve in a pretty bowl alongside the stack of pancakes.
• This is a great recipe to make additions. Try banana slices with a drizzle of honey over top for a twist on traditional banana pancakes. You can take it one step further and top with chopped pecans for a crunch or chocolate chips for some richness.

FAQ’s

Can I double this recipe?

Yes! This recipe can be doubled and made up the same way. This recipe will yield 8- 4 inch pancakes by doubling you will yield roughly 16- 4 inch pancakes.

Can I sweeten them with sugar instead of honey?

You sure can. I have used two tablespoons of brown sugar instead of honey for this recipe. I would recommend using brown sugar as opposed to white if possible to give it a bit richer taste than both the honey and brown sugar provide.

Can I make waffles out of this batter?

You can! This batter works great for making homemade Belgian waffles which is something my daughter prefers over pancakes. So if your kids or you like waffles better, go for it! This recipe will make roughly about 3 to 4 Belgian-sized waffles.

Can I use almond milk for these in place of the milk?

You can use almond milk, oat milk, and even coconut milk for other dairy substitutions but keep in mind the thinness of the milk will slightly effect the pancake batter as well as the taste. The right consistency for a fluffy pumpkin pancakes is slightly thick and glossy. The result of a more thin batter will be a thinner, flatter pancake. Which still taste great in my opinion.

Can I use fresh pumpkin for this?

The fresh pumpkin should be made into a puree before mixing it into the batter. This is because the texture of the pancakes depends on the batters consistency. A smooth medium batter will yield the best results and is what you can expect from this recipe as written. 

How To Store

Store any leftover pancakes in an airtight container or large plastic food storage bag. These pancakes can also be frozen for longer storage periods. To freeze, allow the pancakes to cool completely. Place them in a freezer safe bag. Push any out any excess air from the bag and steal tightly. Place in the freezer. To thaw, allow the pancakes to sit at room temperature. Once thawed, they can be reheated in a skillet over medium heat or place them on a baking sheet and warm them in the oven. 

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• Cast Iron Skillet Set of 2 (10 in and 12 in)
• Wooden Measuring Spoons
• White Dinner Plates Set of 4
• Ceramic White Mixing Bowl Set of 4

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• Pumpkin Spice Cake with Buttercream Icing
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• Sourdough Pumpkin Scones with Maple Glaze

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!