Name: Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1.5 cups milk; 1 cup pumpkin puree; 1 large egg; 2 tablespoons vegetable oil; 2 tablespoons vinegar; 2 cups all-purpose flour; 3 tablespoons brown sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.5 teaspoon salt; cooking spray

Pumpkin Pancakes

4.6

(3,142)

2,430 Reviews

299 Photos

Pumpkin pancakes are good in any season but are perfect to warm you up on cold winter mornings. You can use either canned or cooked fresh pumpkin.

By Allrecipes Member

Updated on December 1, 2023

Tested by

Allrecipes Test Kitchen

299

closeup of three golden-brown pancakes covered with maple syrup

299

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

Yield:

12 pancakes

Jump to Nutrition Facts

What's the coziest way to start your day? With a stack of pumpkin pancakes, of course! This recipe will quickly become a staple in your fall breakfast rotation.

How to Make Pumpkin Pancakes

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated recipe for pumpkin pancakes:

Mix the wet ingredients in one bowl and the dry ingredients in another.
Add the dry mixture to the wet mixture.
Scoop the batter onto a hot, oiled griddle and cook until bubbly on top.
Flip and cook until golden brown on both sides.

Canned vs. Fresh Pumpkin

This recipe calls for a cup of pumpkin puree. Whether you use canned or fresh pumpkin is up to you! If you opt for the fresh route, read all about How to Make Pumpkin Puree From Fresh Pumpkins.

Pumpkin Pancake Additions

Optional twists include:

Add semisweet or white chocolate chips
Stir in chopped walnuts or pecans
Add vanilla to the batter for a little extra warmth
Substitute pumpkin pie spice for allspice, cinnamon, and ginger

How to Serve Pumpkin Pancakes

Top these pumpkin pancakes with maple syrup, whipped cream, or homemade apple butter for an extra dose of autumnal flavor.

Can You Freeze Pumpkin Pancakes?

Yes, you can freeze pumpkin pancakes. Flash freeze them on a baking sheet, then transfer them to a freezer-bag labeled with the date. Freeze for two months. Reheat in the toaster, in the microwave, or in the oven.

Allrecipes Community Tips and Praise

"This was one of the best pumpkin pancake recipes I have tried," says Berta. I added a large handful of chopped pecans and it was even better. My family raved! Serve with real maple syrup, if you can...it does make a difference."

"These were awesome, even the next day," according to Jordan Luna. "It makes a lot of thick batter, so we put the rest in the fridge and had more the next day. I liked it when the oil was really hot in the pan and it crisped up the edges."

"I love these," raves Robyn. "Such a beautiful sunny color, and cozy flavor. I used evaporated milk and 1/2 whole wheat pastry flour. Yummy! "

Editorial contributions by Corey Williams

Cook Mode (Keep screen awake)

Ingredients

Oops! Something went wrong. Our team is working on it.

Original recipe (1X) yields 6 servings

1 ½ cups milk
1 cup pumpkin puree
1 large egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
cooking spray

Directions

Gather all ingredients.

Allrecipes/Karen Hibbard
Stir milk, pumpkin, egg, oil, and vinegar together in a large bowl until well combined.

Allrecipes/Karen Hibbard
Whisk flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt together in a separate bowl. Add to pumpkin mixture; whisk just until combined.

Allrecipes/Karen Hibbard
Spray a griddle or frying pan with cooking spray; heat over medium-high heat. Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon.

Allrecipes/Karen Hibbard
Cook until small bubbles appear, about 2 minutes.

Allrecipes/Karen Hibbard
Flip and cook until golden brown, about 2 more minutes. Repeat with remaining batter.

Allrecipes/Karen Hibbard
Serve hot and enjoy!

DOTDASH MEREDITH FOOD STUDIOS

4,209 home cooks made it!

Nutrition Facts (per serving)

268	Calories
6g	Fat
45g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 268
% Daily Value *
Total Fat 6g	8%
Saturated Fat 1g	6%
Cholesterol 34mg	11%
Sodium 592mg	26%
Total Carbohydrate 45g	16%
Dietary Fiber 3g	9%
Total Sugars 10g
Protein 8g	16%
Vitamin C 2mg	2%
Calcium 200mg	15%
Iron 3mg	16%
Potassium 247mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.