These Pumpkin Pancakes are fluffy, easy, and excellent. Try them, and you will never want a boxed mix again. Stock up on pumpkin puree to make these pancakes year-round. They are THAT GOOD.
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Easy Pumpkin Pancake Recipe
These pumpkin pancakes taste like pumpkin pie in pancake form. They’re wonderfully fluffy, delicious, and moist because they have plenty of great pumpkin flavor. As my husband says, “They go down easy.”
We modified our popular (and family favorite) Ricotta Pancakes to make this pumpkin pancake recipe, and a new favorite was born. This recipe is super easy because you can use cold ingredients straight from the refrigerator, so there’s no waiting or prep-ahead. You can enjoy pumpkin pancakes when the craving arrives.
Serve these pumpkin pancakes with a drizzle of real maple syrup and a cup of coffee for the perfect Fall breakfast. Add some Baked Apples or Sauteed Apples on the side if you’re feeling fancy.
Tips and Praise from our Community
“I made these into sheet pan pancakes. 425 for 18 minutes in my oven. They were excellent. Thank you!” – Anne Hoffman
“Again another delicious recipe. I made these for dinner tonight and they were a hit. So delicious. I’ve been craving pumpkin pancakes and these hit the spot. I added chocolate chips to some of them and they were even more heavenly. A perfect kickoff to my favorite season.” – Corinne Bell
The Best Pumpkin Puree for Pancakes
- Canned Pumpkin Puree: We love Libby’s brand pumpkin puree because it is so concentrated in color and tightly packed without excess water. If you use a different brand that is looser, the batter will be thinner, resulting in a flatter pancake that moister inside. Libby’s is still our first choice.
- Homemade Puree: You can use your own (well-drained) homemade pumpkin puree if you have sugar pumpkins on hand, but again, Libby’s works best for this recipe.
How to Make Pumpkin Pancakes:
- In a large mixing bowl, whisk together eggs and sugar.
- Whisk in pumpkin puree, buttermilk, olive oil, and salt.
- In a separate bowl, sift together flour, baking powder, and cinnamon. Whisk flour mixture into pumpkin mixture. Rest the pancake batter for 5 to 10 minutes before cooking to produce fluffier pancakes.
- Sautee 2 minutes per side until puffed and golden brown at the edges.
- Sautee 2 minutes per side until puffed and golden brown at the edges.
When do you flip the pancakes?
The pancakes should sauté for about 2 minutes per side. If they are browning too quickly, reduce the heat. Flip the pancakes when you see bubbles form and pop on the surface of the pancakes. Only flip once. If the pancakes are browning too quickly, reduce the heat to ensure they are cooking through properly.
How to Serve Pumpkin Pancakes
We love to serve pumpkin pancakes with banana slices and drizzled with maple syrup, honey, or top with Whipped Honey Butter which is always a treat. You can also sprinkle on some chopped pecans.
More Pumpkin Recipes You’ll Love
If you love all things pumpkin, these Autumn-favorite pumpkin recipes are a must-try.
- Pumpkin Cheesecake – so easy and indulgent
- Easy Pumpkin Cake – with the best cream cheese frosting
- Pumpkin Bread – easy and perfect for gifting
- Stunning Pumpkin Cake Roll
- Pumpkin Cupcakes – super fluffy
- Pull-Apart Pumpkin Bread – tastes like pumpkin cinnamon rolls
Make these pumpkin pancakes once, and you’ll make them over and over. It’s such a cozy and satisfying breakfast.
More Easy Breakfast Recipes
Breakfast is the most important meal of the day, and it’s my favorite meal of the day on weekends because we make a big deal of it at our house (think: Poached Eggs, Bacon, and Breakfast Potatoes). Here are our top breakfast recipes.
- Crepes – we love them with a sweet cheese filling
- Breakfast Quesadillas – one simple recipe, 3 ways
- Breakfast Burritos – crowd-pleasing and freezer-safe
- Breakfast Egg Muffins – make-ahead and easy to change up
- Banana Bread – moist and loaded
Pumpkin Pancakes Recipe
Ingredients
- 2 large eggs
- 2 Tbsp granulated sugar
- 1 cup pumpkin puree, (I used Libby's 100% Pure Pumpkin)
- 1 cup low-fat buttermilk, or kefir*
- 2 Tbsp extra light olive oil, or vegetable oil
- 1/4 tsp salt
- 1 1/4 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- Extra light olive oil , to grease the pan, or cooking spray
Instructions
- In a large mixing bowl, whisk together eggs and sugar until well blended.
- Whisk in pumpkin puree, buttermilk, olive oil and salt.
- In a separate bowl, sift together flour, baking powder, and cinnamon then whisk your flour mixture into the pumpkin mixture. Rest the pancake batter for 5 to 10 minutes before cooking to produce fluffier pancakes.
- Heat a large non-stick skillet or griddle over medium heat and add just enough oil to lightly coat the surface, or use cooking spray. Spoon batter into the pan (about 2-3 Tbsp per pancake). Sautee on the first side until bubbles form and pop on top, about 2 minutes, then flip and cook until golden brown, about 2 minutes. Repeat with the remaining batter, adding more oil as needed. Serve warm with maple syrup.
Notes
Nutrition Per Serving
Filed Under
The pumpkin pancake recipe and photos were updated in November 2024 to make the pancakes even fluffier and easier.
Where’s the list of ingredients that tells me how much of everything this is a horrible recipe
It’s all there. You may click Jump to recipe to go directly to the recipe card.
Have Made These Wonderful Cookies Many Many Times and They Are Loved by Everyone.
I have your wonderful book and all the great recipes that are in them. Have been a big fan for some time now I just wanted to say thank you for all the great recipes.
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles.
We absolutely loved these pancakes. Yes, they are moist, but absolutely delicious flavor. We made them with gluten-free flour and unsweetened kefir, and used WF organic pumpkin, which was definitely wetter and less dense than Libby’s. Topped them with chopped pecans and maple syrup … also tried one with caramel sauce instead of syrup (a popular breakfast chain in Colorado serves them this way with cream cheese filling), but we liked them with pecans and syrup the best. GREAT recipe.
Loved the flavor but despite being reading over 165 F (I checked after a few were mushy inside). Is this how it’s supposed to be? I followed the recipe with no modifications and I use a scale to weigh in metric system.
Hi Sara, did you make any substitutions? Sometimes the brand of pumpkin puree can make a big difference, for example, the organic one that I buy at mt grocery store is more runny and liquidy which changes the texture of the pancake batter, making the pancakes moister. Libbys makes a very thick pumpkin puree which I found works best.
Hi! No modifications. I used Libby. I do live in Florida and it’s humid here so idk if that has anything to do with it. Even those I cooked longer were mushy inside.
Yes, a humid environment could definitely affect the texture. A few things you can try- decrease the liquid amount by just a little or add more flour, a tablespoon or more as needed to help improve the texture. You can let the batter rest for 5-10 mins and try cooking them on lower heat for longer. I hope that helps. We love Libby’s and haven’t had any issue with it, but if you notice your purée is a bit more runny, you can also try straining it through a fine sieve.
Humidity does affect the texture. I live in South Texas and regardless of what I cook/bake I typically always have to add in a little extra flour or use less liquid.
I have an abundance of sweet potatoes & I was wondering if I could swap out the 1 cup pumpkin for the same amount of sweet potato puree? Love your recipes & videos!
Hi Leigh! Thank you, I’m glad you’re enjoying the recipes. I haven’t tested sweet potatoes so I really can’t say how it would work. If you experiment, please let us know.