This post may contain affiliate links.
Pumpkin Pie Pancakes
Pumpkin Pie Pancakes – thick, fluffy, and warming pancakes that make the best fall breakfast. They have the loveliest fall flavour, thanks to the pumpkin puree, cinnamon, nutmeg, clove, and ginger.
These easy pumpkin pancakes are one of my favourite fall breakfasts + everybody loves them! They’re gone in no time! They are so good, you’ll probably want them day after day.
To top it all off, this recipe is super quick and easy. You can mix everything together in one bowl for easy clean-up. If you have a griddle or bigger pan, you can make multiple pancakes at once for a quick breakfast.
Serve these soft and fluffy pancakes with your choice of topping. Maple syrup, powdered sugar, whipped cream, berries, the sky’s the limit!
Why You’ll Love this Fall Pancake Recipe
- Quick and easy to make
- Makes a cozy, fall breakfast
- Can easily double or triple the recipe, or even halve it, if needed
- Can freeze and reheat easily
- Tastes amazing
- Kid-approved
- Can top it with anything you’d like
Key Ingredients
All-purpose flour: gives the right texture to the finished pancakes.
Baking powder and baking soda: creates fluffy and thick pancakes.
Brown sugar: used to slightly sweeten the pancake batter, but not too much!
Spices: these wonderful spices, including cinnamon, ginger, nutmeg, and clove, give the pancakes such a beautiful pumpkin pie + fall flavour.
Pumpkin puree: adds a subtle pumpkin taste to the pancakes.
Milk: helps create a tender and moist pancake.
Unsalted butter: also adds to the tenderness and moistness of the pancake.
How to Make Pumpkin Pancakes
*you can make this recipe all in 1 bowl for quick and easy clean-up. I used 2 bowls, so that’s what you’ll see in the photos below.
In a bowl, mix together the flour, baking powder, baking soda, salt, brown sugar, cinnamon, nutmeg, cloves, and ginger.
In a large bowl, whisk the pumpkin puree, eggs, milk, vanilla extract, and melted butter together until incorporated.
Add the dry ingredients to the wet ingredients and whisk until combined. You don’t want to whisk until smooth. You want the batter to be lumpy. Just make sure there aren’t any flour pockets.
Leave the batter to rest for 10 minutes. While resting, start heating up the pan to medium-low. You can use stainless steel, non-stick, or cast-iron. Once heated, you can choose to brush butter on the pan or not.
Pour about 1/3 cup of batter onto the hot pan/griddle, guiding and spreading it out into a circle. Cook on the first side for about 4 minutes. Bubbles should form on the surface. Peak at the bottom to make sure that there is colour, but not overly browned.
Flip the pancake and cook for another 4 minutes. Remove from heat and serve with your choice of toppings. I recommend maple syrup and whipped cream.
Fluffy Pumpkin Pancakes Tips
- Cook low and slow: these easy pumpkin pancakes have a denser and thicker batter than regular pancakes batter, which means it typically takes a longer time to cook through. I like cooking these pancakes on a lower heat so that the inside has enough time to cook through, without the outside getting too dark/burning.
- Use butter on the pan for crispy edges: if you have a non-stick or stainless steel pan, you don’t need to use butter to cook the pancake. However, if you want pancakes with crispy edges, I recommend buttering the pan before pouring the pumpkin pancake batter onto it.
- Choose your size: this recipe makes medium-sized pancakes, which uses 1/3 cup of batter. You can make the pancakes any size you want. Try mini pancakes or large ones.
- Make ahead: for an even quicker breakfast, make these pancakes ahead of time. Let them completely cool, and store them in a freezer bag separated with small pieces of parchment paper. Try to get as much air out of the bag as possible and freeze for up to 3 months. When ready to use, pop them in a toaster or reheat on a tray in a 375F oven for 10 minutes.
Frequently Asked Questions
Absolutely, that is a great twist to these pancakes. You can even add walnuts or pecans, which will complement the pumpkin pancakes so well and give it a bit of crunch.
If you love this recipe, you’ll love: Banana Pumpkin Muffins, Blueberry Muffins, Caramel Coffee Cake
Pumpkin Pie Pancakes
Description
Thick and fluffy pumpkin pie pancakes, flavoured with cinnamon, nutmeg, clove, and ginger. Perfect for fall!
Ingredients
Instructions
-
In a bowl, mix together all-purpose flour, baking powder, baking soda, salt, brown sugar, cinnamon, nutmeg, clove, and ginger. Set aside.
(you can also just do everything in 1 bowl, instead of using 2 separate bowls like I did)
-
In a large bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, and melted butter.
-
Add the flour mixture to the wet ingredients and whisk until incorporated. You don't want to mix until completely smooth. You still want to see lumps, but no flour clumps.
-
Leave the batter to rest for 10 minutes.
In the mean time, start heating up the pan or griddle that you will be using to medium-low. I like using stainless steel, but feel free to use what you prefer.
-
Brush the heated pan with butter (you can skip the butter if using non stick pan) then add about 1/3 cup of pancake batter to the pan, creating a circle.
-
When the pancake has developed bubbles on the surface, it's ready to flip. You can also peek at the bottom before flipping to make sure it's developed colour. Flip the pancake and cook for about 2 more minutes.
-
Continue cooking the remaining pancakes. Serve warm with butter, maple syrup, whipped cream, and a dusting of powdered sugar, if desired.
Note
- Depending on your stove, you may need to adjust the heat differently. If the pancakes are browning too fast, you will need to reduce the heat because they won't cook through. Pumpkin pancake batter is very thick and dense so the pancakes itself take longer to cook. These pancakes should cook low and slow in order to be cooked through.
