By Becky Hardin
Published Nov 18, 2022
These easy to make Pumpkin Pancakes are my favorite way to start a fall morning! Soft and fluffy homemade pancakes are made with the perfect amount of pumpkin puree, and a medley of warm fall spices like cinnamon and nutmeg. They’re fall flavored, have the best consistency, and pair perfectly with a drizzle of sweet maple syrup!
What are Pumpkin Pancakes Made of?
Just like any simple pancake recipe , these pumpkin pancakes are a quick and easy breakfast! They’re made from pantry staples such as flour, brown sugar, baking powder, baking soda, ground spices, milk, pumpkin purée , eggs, butter, and vanilla . These are ingredients many people always have on hand! Plus, the batter only takes a few minutes to stir together, so what are you waiting for?!
What Makes Fluffy Pumpkin Pancakes?
Pumpkin pancakes are made fluffy through the addition of baking powder and baking soda, both of which are leavening agents. For the fluffiest pancakes, follow these tips:
- Make sure to use fresh, in-date baking powder and soda. If either is expired, toss it and grab a new box.
- Don’t overmix the batter. It’s okay if the batter is a bit lumpy! Overmixing will develop too much gluten, leading to tough, rubbery pancakes.
- Ensure that the batter is thick but still pourable. Batter that is too runny will lead to thin pancakes, and batter that is too thick will lead to dry pancakes.
Pumpkin Pancake Toppings
There are so many delicious toppings you can add to your pumpkin pancakes! Try these:
- Maple syrup
- Whipped cream
- Chocolate chips
- Candied nuts
- Sprinkles
- Apple cider sauce
- Honey butter
- Caramel sauce
- Ice cream
How to Store Pumpkin Pancakes
Storage: Store leftover pumpkin pancakes in an airtight container in the refrigerator for up to 5 days. Reheat on a sheet pan covered with aluminum foil in a 350°F oven for 5-7 minutes.
Freezing: Freeze pumpkin pancakes in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Bake directly from frozen in a 350°F oven for about 10 minutes, or until warmed through.
More Pumpkin Breakfast Recipes We Love
- Pumpkin Pie Baked Oatmeal
- Pumpkin Cinnamon Rolls from Scratch
- Oatmeal Pumpkin Bread with Apple Cider Sauce
- Pumpkin Muffins
Serving a big stack of freshly made pumpkin pancakes is a surefire way to get everyone up and out of bed in the morning! If you’re looking for the best way to kickstart your Thanksgiving day, this is the breakfast recipe to make. These homemade pancakes take just about half an hour to whip up from start to finish and are oh so perfectly filled with the best fall flavors like real pumpkin and warm cinnamon.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 1½ cups all-purpose flour 180 grams
- ▢ 2 tablespoons brown sugar 27 grams
- ▢ 1½ teaspoons baking powder 6 grams
- ▢ ¾ teaspoon baking soda 5 grams
- ▢ ½ teaspoon kosher salt
- ▢ 1½ teaspoons ground cinnamon 5 grams
- ▢ ¾ teaspoon ground ginger
- ▢ ¼ teaspoon ground nutmeg
- ▢ 1½ cups milk 341 grams, room temperature
- ▢ ¾ cup pumpkin purée 170 grams (NOT pumpkin pie filling!)
- ▢ 2 large eggs 100 grams, room temperature
- ▢ 3 tablespoons unsalted butter 42 grams, melted (⅜ stick), plus more for cooking
- ▢ 1 teaspoon pure vanilla extract 4 grams
Video
Instructions
- Preheat a griddle, cast iron pan, or nonstick skillet over medium heat.
- In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together. 1½ cups all-purpose flour, 2 tablespoons brown sugar, 1½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon kosher salt, 1½ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground nutmeg
- In a medium bowl, whisk the milk, pumpkin purée, eggs, melted butter, and vanilla extract. 1½ cups milk, ¾ cup pumpkin purée, 2 large eggs, 3 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Pour the wet ingredients into the dry and mix until just combined. Lumps are okay!
- To the hot pan, add enough butter to coat the bottom of the pan. Pour in ⅓ cup of batter. Cook until the edges start to dry and bubbles pop. Flip and cook for another 3-4 minutes until golden on the second side.
- Repeat until all of the batter has been used.
Equipment
- Kitchen Scale (optional)
- Electric Griddle OR
- Cast Iron Skillet
Becky’s Tips
- To make vegan pumpkin pancakes, use a non-dairy milk, omit the eggs, and use coconut oil instead of butter.
- To make gluten-free pumpkin pancakes, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
- Be sure to use pumpkin purée, not pumpkin pie filling. Pumpkin pie filling contains added sweetener, spices, and flavorings that will alter the recipe!
- To keep pumpkin pancakes warm while you finish cooking the rest, preheat the oven to 200°F with a sheet pan on the middle rack. Transfer the pancakes to the sheet pan until ready to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Pumpkin Pancakes Recipe
Equipment
- Kitchen Scale (optional)
- Electric Griddle OR
- Cast Iron Skillet
Ingredients
- 1½ cups all-purpose flour 180 grams
- 2 tablespoons brown sugar 27 grams
- 1½ teaspoons baking powder 6 grams
- ¾ teaspoon baking soda 5 grams
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon 5 grams
- ¾ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1½ cups milk 341 grams, room temperature
- ¾ cup pumpkin purée 170 grams (NOT pumpkin pie filling!)
- 2 large eggs 100 grams, room temperature
- 3 tablespoons unsalted butter 42 grams, melted (⅜ stick), plus more for cooking
- 1 teaspoon pure vanilla extract 4 grams
Instructions
- Preheat a griddle, cast iron pan, or nonstick skillet over medium heat.
- In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together. 1½ cups all-purpose flour, 2 tablespoons brown sugar, 1½ teaspoons baking powder, ¾ teaspoon baking soda, ½ teaspoon kosher salt, 1½ teaspoons ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground nutmeg
- In a medium bowl, whisk the milk, pumpkin purée, eggs, melted butter, and vanilla extract. 1½ cups milk, ¾ cup pumpkin purée, 2 large eggs, 3 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Pour the wet ingredients into the dry and mix until just combined. Lumps are okay!
- To the hot pan, add enough butter to coat the bottom of the pan. Pour in ⅓ cup of batter. Cook until the edges start to dry and bubbles pop. Flip and cook for another 3-4 minutes until golden on the second side.
- Repeat until all of the batter has been used.
Video
Notes
- To make vegan pumpkin pancakes, use a non-dairy milk, omit the eggs, and use coconut oil instead of butter.
- To make gluten-free pumpkin pancakes, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
- Be sure to use pumpkin purée, not pumpkin pie filling. Pumpkin pie filling contains added sweetener, spices, and flavorings that will alter the recipe!
- To keep pumpkin pancakes warm while you finish cooking the rest, preheat the oven to 200°F with a sheet pan on the middle rack. Transfer the pancakes to the sheet pan until ready to serve.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
