The Best Fluffy Pumpkin Pancakes – Easy Fall Breakfast

These Pumpkin Pancakes are soft, fluffy, and filled with warm pumpkin spice flavor. Made with real pumpkin puree, cinnamon, and a few simple pantry staples, they’re the perfect cozy breakfast for a cool fall morning.

Serve them with butter, maple syrup, toasted pecans, or a sprinkle of cinnamon for an easy breakfast the whole family will love.

If you love simple homemade recipes, check out our Pumpkin Spice Baked Oatmeal for more easy ideas.

Why You’ll Love This Recipe

• 🎃 Made with real pumpkin puree
• 🥞 Light, fluffy, and tender
• 🍁 Full of warm fall spices
• ⏱️ Ready in about 25 minutes

Looking for more easy meal ideas? Explore our Main Dishes and Cottage Cheese for more recipes to try.

Ingredients

Ingredient	Measurement
All-purpose flour	1 1/2 cups
Baking powder	2 teaspoons
Baking soda	1/2 teaspoon
Pumpkin pie spice	1 1/2 teaspoons
Ground cinnamon	1/2 teaspoon
Salt	1/4 teaspoon
Pumpkin puree	1 cup
Brown sugar	1/4 cup
Large egg	1
Whole milk	1 cup
Vanilla extract	1 teaspoon
Melted butter	2 tablespoons
Butter or cooking spray	For cooking

Ingredient Notes

Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree can also work if it isn’t too watery.

Pumpkin pie spice: A blend of cinnamon, ginger, nutmeg, and cloves gives these pancakes their classic fall flavor.

Milk: Whole milk makes the pancakes rich and tender. 2% milk also works.

Brown sugar: Brown sugar adds sweetness and a subtle caramel flavor. You can use granulated sugar instead.

Butter: Melted butter adds richness. Neutral oil can be used instead.

Kitchen Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Nonstick skillet or griddle
• Spatula
• Ladle or 1/4-cup measuring cup

Recipe Details

Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes
Cooking Temperature	Medium heat, about 350°F on a griddle
Servings	4
Recipe Yield	About 12 pancakes

How to Make Pumpkin Pancakes

1. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

2. Mix the Wet Ingredients

In a separate bowl, whisk together the pumpkin puree, brown sugar, egg, milk, vanilla, and melted butter.

Make sure the melted butter has cooled slightly before adding it.

3. Combine the Batter

Pour the wet ingredients into the dry ingredients.

Gently whisk until just combined. A few small lumps are perfectly fine.

Don’t overmix the batter. Overmixing can make the pancakes dense instead of fluffy.

4. Heat the Pan

Heat a nonstick skillet or griddle over medium heat.

Lightly grease it with butter or cooking spray.

5. Cook the Pancakes

Pour about 1/4 cup of batter onto the hot pan for each pancake.

Cook for about 2–3 minutes, or until bubbles begin to appear on the surface and the edges look set.

6. Flip

Carefully flip each pancake and cook for another 1–2 minutes, until golden brown and cooked through.

Repeat with the remaining batter.

7. Serve

Stack the warm pancakes and top with butter and plenty of maple syrup.

Add toasted pecans, whipped cream, or a light sprinkle of pumpkin pie spice if desired.

Expert Tips

• Use pure pumpkin puree, not pumpkin pie filling.
• Don’t overmix the batter. Small lumps are normal.
• Let the batter rest for 5 minutes before cooking for especially fluffy pancakes.
• Keep the pan at medium heat. Too much heat can brown the outside before the center cooks.
• Use roughly the same amount of batter for each pancake so they cook evenly.
• Don’t press down on the pancakes after flipping. This can remove the air that makes them fluffy.
• Keep finished pancakes warm in a 200°F oven while you cook the rest.

For more simple morning ideas, check out our [Breakfast Recipes].

Variations

Chocolate Chip Pumpkin Pancakes

Fold 1/2 cup mini chocolate chips into the batter.

Pecan Pumpkin Pancakes

Add 1/2 cup finely chopped toasted pecans for a delicious crunch.

Cinnamon Roll Pumpkin Pancakes

Add an extra 1/2 teaspoon cinnamon and drizzle the finished pancakes with a simple cream cheese glaze.

Banana Pumpkin Pancakes

Add one mashed ripe banana to the wet ingredients. You may need a small splash of milk to loosen the batter.

Protein Pumpkin Pancakes

Replace 1/4 cup of the flour with your favorite unflavored or vanilla protein powder. Add a little extra milk if the batter becomes too thick.

Dairy-Free Pumpkin Pancakes

Use your favorite plant-based milk and replace the butter with melted coconut oil or neutral cooking oil.

Serving Suggestions

Top your pumpkin pancakes with:

• 🍁 Pure maple syrup
• 🧈 Salted butter
• 🥜 Toasted pecans or walnuts
• 🍂 A sprinkle of cinnamon
• 🍦 Whipped cream
• 🍎 Warm sautéed apples
• 🍯 Honey
• 🎃 Extra pumpkin spice

For a cozy fall breakfast, serve them with hot coffee, chai, apple cider, or a pumpkin spice latte.

Storage Instructions

Refrigerator: Allow the pancakes to cool completely. Store them in an airtight container for up to 4 days. For general guidance on safely storing leftovers, see the USDA FoodKeeper guidance.

Freezer: Place cooled pancakes in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag or container and freeze for up to 2 months.

Reheating: Warm refrigerated pancakes in the microwave for 20–30 seconds. Frozen pancakes can be reheated in a toaster, toaster oven, or microwave until hot.

Love Pancakes? Try our [Cottage Cheese Pumpkin Cheesecake Cups] for more creamy and protein-rich ideas.

Frequently Asked Questions

Nutrition Information

Estimated per serving, based on 3 pancakes:

• Calories: 330
• Protein: 8g
• Carbohydrates: 49g
• Fat: 11g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 15g
• Sodium: 470mg

Nutrition information is an estimate and does not include maple syrup or additional toppings.

Final Thoughts

These Pumpkin Pancakes are everything you want in a cozy fall breakfast—soft, fluffy, warmly spiced, and full of real pumpkin flavor.

Make a big stack on a lazy weekend morning, add your favorite toppings, and don’t forget the maple syrup. They’re easy enough for a regular breakfast but special enough for a fall brunch or holiday morning.

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MORE FIDA RECIPES

1. Pumpkin Spice Baked Oatmeal
2. Caramel Apple Cake
3. 18 Easy No-Bake Desserts Everyone Will Love
4. Cottage Cheese Protein Ice Cream
5. Cottage Cheese Pumpkin Cheesecake Cups

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