The smell of pumpkin pancakes sizzling on the griddle is the definition of a cozy morning. Growing up, fall weekends were all about big breakfasts, and pumpkin pancakes always made an appearance as soon as the leaves started to turn.

Now, I make them for my own family, and they’ve become a seasonal favorite we look forward to every year. These pancakes are fluffy, lightly spiced, and full of warm pumpkin flavor. Add a dollop of cinnamon butter, and they’re pure autumn perfection.

Whether you’re making breakfast for a crowd or just treating yourself, these pumpkin pancakes will bring a little extra joy to your table.

What’s Inside This Recipe?

Ingredients for Pumpkin Pancakes

Making these pumpkin pancakes is so simple, and the ingredients are probably already in your pantry! Let’s gather everything you need to whip up this fall favorite.

1 ¼ cups all-purpose flour (or gluten-free flour for a gluten-free option)
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice (or a mix of nutmeg, cloves, and ginger)
1 cup canned pumpkin purée (not pumpkin pie filling)
1 cup milk (use almond, oat, or soy for a dairy-free version)
1 large egg (or a flax egg for a vegan option: 1 tablespoon ground flaxseed + 3 tablespoons water)
2 tablespoons melted unsalted butter (or coconut oil for dairy-free)
1 teaspoon vanilla extract

For the cinnamon butter (optional but so worth it!)

4 tablespoons unsalted butter, softened
1 teaspoon ground cinnamon
1 tablespoon honey or maple syrup

If you don’t already have a non-stick griddle or large skillet, you’ll need one to cook these pancakes. A small ladle or measuring cup also helps for pouring the batter evenly.

Now that you’ve got everything ready, let’s turn these ingredients into the fluffiest pumpkin pancakes!

How to Make Pumpkin Pancakes

I promise this recipe is super easy to follow, even if you’re not a morning person. Here’s how to make these pancakes step by step:

Step 1: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. This ensures all the spices are evenly distributed, giving your pancakes perfect flavor in every bite.

Step 2: Whisk the wet ingredients

In another bowl, combine the pumpkin purée, milk, egg, melted butter, and vanilla extract. Whisk until smooth and creamy. If you’re using a flax egg, let it sit for a few minutes to thicken before adding it in.

Step 3: Combine wet and dry ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula until just combined.

Be careful not to overmix, the batter should still be a little lumpy. Overmixing can make your pancakes tough instead of fluffy.

Step 4: Cook the pancakes

Heat a non-stick griddle or skillet over medium heat. Lightly grease it with a bit of butter or oil. Once the pan is hot, pour about ¼ cup of batter for each pancake.

Cook until you see bubbles forming on the surface, about 2–3 minutes. Flip and cook for another 2–3 minutes on the other side, or until golden brown and cooked through. Repeat with the remaining batter.

Step 5: Make the cinnamon butter

While the pancakes are cooking, whip up the cinnamon butter. Stir together the softened butter, cinnamon, and honey (or maple syrup) in a small bowl until smooth. Spread a little on each warm pancake for a sweet and spiced touch.

Step 6: Serve and enjoy

Stack your pancakes high, top with a generous pat of cinnamon butter, and drizzle with maple syrup if you’d like. Serve warm and enjoy the cozy fall vibes in every bite!

Pumpkin Pancake Variations and Customizations

One of the best things about this recipe is how adaptable it is. Here are a few ways you can make these pancakes your own:

Gluten-free pumpkin pancakes: Swap the all-purpose flour for a 1:1 gluten-free baking flour. I’ve tested this, and it works beautifully!
Vegan pumpkin pancakes: Use a flax egg and dairy-free milk like almond or oat. Replace the butter with coconut oil. They turn out just as fluffy and flavorful.
Dairy-free pumpkin pancakes: Use plant-based milk and coconut oil instead of butter. Don’t forget to pair them with a drizzle of maple syrup or dairy-free cinnamon butter.
Pumpkin cinnamon pancakes for babies: Skip the sugar and use unsweetened almond milk for a baby-friendly version. These are soft and perfect for little hands!

You can also add mix-ins like chocolate chips, chopped pecans, or even dried cranberries for an extra festive touch. Leftover pancakes can be stored in the fridge for up to 3 days or frozen for quick breakfasts later on. Just pop them in the toaster or microwave to reheat!

Frequently Asked Questions About Pumpkin Pancakes

Can I make the batter ahead of time?

Yes, you can mix the dry ingredients and wet ingredients separately the night before. Store them in airtight containers in the fridge, then combine them in the morning when you’re ready to cook.

How do I keep pancakes warm while cooking the rest?

Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm until you’re ready to serve.

What’s the best way to freeze pumpkin pancakes?

Let the pancakes cool completely, then layer them between sheets of parchment paper in a freezer-safe container or bag. They’ll keep well for up to 3 months.

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to cook and purée it until smooth. Fresh pumpkin tends to have more moisture, so you might need to slightly reduce the liquid in the recipe.

Why are my pancakes not fluffy?

If your pancakes turn out dense, it’s likely due to overmixing the batter. Stir gently and stop as soon as the ingredients are combined.

Enjoy These Fluffy Pumpkin Pancakes!

I hope these pumpkin pancakes bring a little more cozy deliciousness to your mornings! They’re the perfect way to celebrate fall, and that hint of cinnamon butter makes them extra special.

If you try this recipe, I’d love to hear how it turned out for you. Leave a comment below, rate the recipe, or share your photos on social media and tag me. I love seeing your creations!

Looking for more easy breakfast ideas? You’ll love my Cinnamon Roll Pancakes Recipe or Easy Overnight Oats.

Happy cooking, my friend! I can’t wait to hear how your pancakes turn out.