Heads up: some links are affiliate, so I may earn a tiny commission (at no extra cost to you!) on stuff I genuinely adore. Please read my Disclosure Policy for additional information.
Fluffy, warmly spiced, and ready in 20 minutes — these pumpkin pancakes are the reason to look forward to autumn mornings. Cinnamon, nutmeg, and real pumpkin purée in every bite, topped with maple syrup, whipped cream, and chopped walnuts.
Weekend breakfast just got a serious upgrade.
Why You’ll Love This Recipe
- Real pumpkin in every bite — Purée in the batter makes these naturally moist, tender, and full of flavor.
- Fluffy texture — Baking powder and baking soda work together to give you light, airy pancakes that hold up to all the toppings.
- Warmly spiced — Cinnamon and nutmeg throughout without being overpowering — just the right amount of autumn flavor.
- Ready in 20 minutes — Two bowls, one pan, breakfast on the table fast.
- Those toppings — Maple syrup, whipped cream, and chopped walnuts. Don’t skip any of them.
- Small and stackable — 3 to 4 inch pancakes mean the perfect stack, every time.
Ingredients
For the Pancakes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup brown sugar
- ½ cup pumpkin purée
- ½ cup milk
- 1 large egg
- 2 tablespoons butter, melted
- Cooking spray or butter for the pan
For Topping
- Maple syrup
- Whipped cream
- Chopped walnuts
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar until evenly combined.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the pumpkin purée, milk, egg, and melted butter until smooth and well combined.
Step 3: Combine
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should still look slightly lumpy — a few streaks are fine. Do not overmix. Overmixing is what makes pancakes dense and flat instead of fluffy.
Step 4: Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. The pan is ready when a drop of water flicked onto the surface sizzles and evaporates immediately.
Step 5: Cook the Pancakes
Using a small ladle or cookie scoop, pour small amounts of batter onto the hot pan to form 3 to 4 inch pancakes. Cook for 2–3 minutes until bubbles form across the surface and the edges look set and matte. Flip once and cook for another 2 minutes until golden brown on the second side.
Step 6: Serve
Stack warm pancakes on a plate and top generously with maple syrup, whipped cream, and a handful of chopped walnuts. Serve immediately.
Pro Tips
Don’t overmix the batter. A lumpy batter is a good batter. Stirring until completely smooth overworks the gluten and produces flat, dense pancakes. Mix until you can no longer see dry streaks of flour — and stop there.
Medium heat, not high. High heat browns the outside before the inside has time to cook through. Medium heat gives you that evenly golden color and a fully cooked center. If your pancakes are browning in under a minute, turn the heat down.
Watch for bubbles before flipping. Wait until bubbles form and start to pop on the surface and the edges look dry and set. Flipping too early means a raw center and a messy pancake. Patience for 2–3 minutes gives you a clean flip every time.
Keep finished pancakes warm. Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest. This keeps them warm without continuing to cook.
Use room temperature ingredients. Cold milk and cold eggs can make the melted butter seize and clump in the batter. If you have time, let the milk and egg come to room temperature before mixing.
Pumpkin Pancakes
Fluffy, warmly spiced pumpkin pancakes with cinnamon and nutmeg, topped with maple syrup, whipped cream, and chopped walnuts — autumn breakfast at its absolute best.
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup brown sugar
- ½ cup pumpkin purée
- ½ cup milk
- 1 large egg
- 2 tablespoons butter, melted
- Cooking spray or butter for the pan
Toppings:
- Maple syrup
- Whipped cream
- Chopped walnuts
Instructions
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar in a large bowl.
- In a separate bowl, whisk together pumpkin purée, milk, egg, and melted butter.
- Pour wet into dry and stir until just combined. Do not overmix — batter should be slightly lumpy.
- Heat a greased non-stick skillet over medium heat.
- Pour small amounts of batter to form 3–4 inch pancakes. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook 2 more minutes until golden.
- Serve warm with maple syrup, whipped cream, and chopped walnuts.
Notes
Variations & Customizations
- Chocolate chip pumpkin pancakes — Scatter a few mini chocolate chips onto each pancake right after pouring the batter. Press them in gently before flipping.
- Add more spice — Stir ¼ teaspoon each of ground ginger and ground cloves into the dry ingredients alongside the cinnamon and nutmeg for a deeper, more complex autumn spice profile.
- Pecan topping instead of walnut — Swap chopped walnuts for candied pecans for a sweeter, crunchier topping that works beautifully with the maple syrup.
- Pumpkin spice latte pancakes — Add ½ teaspoon of instant espresso powder to the dry ingredients and top with a drizzle of caramel sauce alongside the maple syrup.
- Make them dairy-free — Substitute the milk with oat milk and replace the butter with melted coconut oil. The flavor is slightly different but still very good.
- Serve with apple compote — Dice 2 apples, cook with 2 tablespoons of butter, brown sugar, and a pinch of cinnamon for 10 minutes. Spoon over the pancakes instead of or alongside the maple syrup.
Storage & Reheating
| Method | Details |
|---|---|
| Fridge | Store cooled pancakes in an airtight container for up to 3 days. Stack with parchment between layers to prevent sticking. |
| Freezer | Freeze in a single layer on a tray until solid, then transfer to a freezer bag. Keeps for up to 2 months. |
| Reheating | Reheat in a toaster for a lightly crispy finish, or in a dry skillet over low heat for 1–2 minutes per side. Microwave for 20–30 seconds for a quick, softer reheat. |
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of purée?
Not recommended. Pumpkin pie filling has added sugar and spices already in it, which will make the pancakes overly sweet and throw off the spice balance. Use plain 100% pumpkin purée only.
Why are my pancakes flat?
Usually caused by overmixing the batter or leavening that’s past its best. Mix gently until just combined — stop while the batter still looks a little rough. Also check that your baking powder and baking soda are fresh — old leavening loses its potency and produces flat pancakes.
Can I make the batter ahead of time?
The batter is best cooked fresh when the leavening is most active. If you need to prep ahead, mix the wet and dry ingredients separately and combine just before cooking. Don’t let the mixed batter sit for more than 30 minutes.
How do I know when to flip?
Wait for bubbles to form across the surface and the edges to look matte and dry rather than shiny and wet. That’s the signal that the bottom is set and the flip won’t leave raw batter on the pan.
related articles to pumpkin pancakes
- Pumpkin Cinnamon Rolls That Smell Like You Accidentally Opened a Bakery at Home
- Pumpkin Muffins With Tall Bakery-Style Tops and the Softest Spiced Centers
- Homemade Pop Tarts With Strawberry Jam and Buttery, Flaky Layers That Shatter Perfectly
- Poke Cake That Stays Ridiculously Moist Thanks to One Simple Trick
