Pumpkin Pancakes are exactly what they sound like: soft, lightly spiced pancakes with real pumpkin purée mixed right into the batter. No fuss, no hype. They’re cozy without being heavy, sweet without being sugary, and they cook up like any good pancake should. Below you’ll find a simple, reliable recipe you can make on a weekday morning or a slow weekend, with a couple of helpful tweaks if you need them.

Ingredients for this Pumpkin Pancakes

1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup pumpkin purée
1 large egg
3/4 cup milk, plus 1 to 2 tablespoons if needed
2 tablespoons melted butter or neutral oil, plus more for the pan
1 teaspoon vanilla extract

Optional but great:

A pinch of ground cloves or allspice
Handful of chocolate chips or chopped pecans

Instructions

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In another bowl, whisk the pumpkin purée, egg, milk, melted butter or oil, and vanilla until smooth.
Pour the wet ingredients into the dry. Stir gently until just combined. A few small lumps are fine. If it looks very thick, add 1 to 2 tablespoons more milk. Let the batter rest 5 to 10 minutes. This quick pause gives you fluffier pancakes.
Heat a nonstick skillet or griddle over medium heat. Lightly oil the surface.
Scoop about 1/4 cup batter per pancake. Cook until the edges look set and small bubbles appear and start to hold, 2 to 3 minutes. Flip and cook 1 to 2 minutes more, until golden and cooked through.
Keep finished pancakes warm in a low oven while you cook the rest.
Serve with butter and maple syrup. Also, very good with toasted pecans, a dollop of yogurt, or a drizzle of honey. Steam curling up, coffee in hand… you get the picture.

Cook and Prep Times

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: About 10 to 12 small pancakes, 4 servings

Nutritional information

Approximate per serving, without toppings, based on 4 servings:

Calories: 250 to 270
Carbohydrates: 35 to 38 g
Protein: 6 to 7 g
Fat: 8 to 10 g
Fiber: 2 to 4 g
Sugar: 9 to 12 g
Sodium: 400 to 520 mg

These are estimates and will vary with ingredient brands and any swaps.

Frequently asked questions

Can I use pumpkin pie filling instead of pumpkin purée?

Try not to. Pumpkin pie filling is pre-sweetened and spiced, so it’ll throw off the balance and make the pancakes too sweet. If it’s all you have, reduce or skip the sugar and cut the spices in half, then adjust to taste.

How do I make these dairy-free or egg-free?

Dairy-free is easy: use almond, oat, or soy milk and swap the butter for oil. For egg-free, whisk 1 tablespoon ground flaxseed with 3 tablespoons water and let it gel for 5 minutes, then use it in place of the egg. The pancakes will be a touch denser but still tasty.

Can I make the batter ahead?

Sort of. You can mix the dry ingredients in a jar and the wet ingredients in the fridge up to 24 hours ahead. Combine right before cooking. If you mix everything and store the batter overnight, the leaveners lose oomph and the pancakes won’t rise as well. If you need to hold it, add a fresh pinch of baking powder in the morning and stir gently.