These pumpkin pancakes are tender, fluffy, and taste just like fall! With delicious pumpkin spice flavors from cinnamon, nutmeg, and ginger, these pancakes are naturally sweetened with maple syrup.
When pumpkin season rolls around, we are happy to dig our fall faves- from spiced pumpkin steel cut oats, to healthy pumpkin bread, and these pumpkin pancakes!
While we love plain pancakes loaded up with fresh berries, yogurt, and maple syrup... there is just something extra fun about flavored pancakes! These delicious pumpkin pancakes are so fluffy and made with simple ingredients that you likely already have in your pantry.
Made with the classic pumpkin spice flavor combo of cinnamon, ginger, and nutmeg to set the tone for fall. Best of all, these pancakes are meal prep friendly and can be stored in the fridge or freezer for easy weekday breakfasts!
reasons you'll love this recipe
- the pumpkin flavor pairs perfectly with the
- cinnamon, ginger and nutmeg
- they are so easy to make, and the whole family will love them
- you can cook them ahead and reheat in the toaster for a busy weekday morning breakfast
Recipe Video
Watch the video below to see how to make this pumpkin pancakes recipe! You can find more of my recipe videos on my YouTube channel and Facebook page.
Ingredient notes
- Pumpkin purée - from a can (or make your own). Note: do not confuse pumpkin puree with pumpkin pie filling (which is sweetened).
- Coconut oil - we recommend using refined coconut oil for a neutral flavor. You can also swap the coconut oil for an equal amount of butter or neutral oil (avocado oil or vegetable oil) if you prefer.
- Flour - we used all purpose flour for this recipe. White whole wheat flour may also work well, and though we have not tested it for this recipe, we've used it for these 7 homemade pancake recipes.
- Milk - we used regular dairy milk, but any non-dairy milk (almond, coconut, oat) will also work.
- Eggs - this pancake recipe uses eggs to thicken and bind everything together. If swapping for flax eggs, note that it really does change the texture of these pancakes. You can get by with it, but they are not as amazing.
- Maple syrup - naturally sweetens this pumpkin pancake recipe. You can swap for equal parts honey, if preferred.
Step by step directions
Mix Wet Ingredients
Melt the coconut oil in a microwave-safe bowl. Stir in the pumpkin puree, eggs, and maple syrup until smooth. If coconut oil begins to solidify, pop it back into the microwave for a few 20-second increments. Stir in the milk and vanilla. Set aside.
Mix Dry Ingredients
In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg until completely combined.
Tip - It's important to use a separate bowl as it helps the spices mix in
evenly
Combine
Add the dry ingredients in with the wet and stir until the batter is smooth and no pockets of flour remain.
Cook
Tip - use a non-stick pan (this is my basic Non-Stick Pan)
or a large non-stick skillet
fAQ
YES! We love making a double batch of pumpkin pancakes and storing the leftovers in the fridge. When we want to re-heat, we just pop them in the toaster! You can also make them ahead and freeze them for up to 3 months. Make sure you wrap them in a layer of cling wrap and place them in a storage container to avoid freezer burn.
We have only tested these pancakes with all-purpose flour. We suspect they would work well with whole wheat flour. We haven't tested almond or any other alternative flour.
Good question! We have a sheet pan pancakes recipe here, but we haven't tested these pumpkin pancakes in the oven.
Tips for flipping pancakes
- use a non-stick pan (and don't over-crowd it with too many pancakes! Two pancakes in a 12-inch pan is my limit)
- make small pancakes- we stick to ¼ cup, as even ⅓ cup become too wide and challenging for me to flip
- wait until you see bubbles in the middle of the pancake and the edges start to dry out a bit
- test by slipping your spatula under the side of the pancake. If it sticks to the batter, the pancakes need longer
- the first pancake is a tester- don't stress if it gets ruined. Your temperature may need to be adjusted, your pancake batter may need to sit a few minutes to thicken, etc.
- get the timing down- once the temperature of the pan is stabilized, set a timer so you know roughly how long the next few batches of pancakes will take.
Storage & Reheating
- Fridge - These pancakes can be stored in a sealed container in the fridge for up to 4 days.
- Freezer - wrap in cling wrap and place in a storage container. Freeze for up to 3 months. Thaw completely, then reheat in the toaster.
- Thaw - allow to thaw completely in the fridge.
- Reheat - Reheat in the toaster. Serve with berries and yogurt or pecans and maple syrup!
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Pumpkin Pancakes (perfect & fluffy!)
Ingredients
- ¼ cup coconut oil 52 g
- 1 cup pumpkin puree 226 g
- 2 eggs
- ½ cup maple syrup 156 g
- 2 cups milk 490 g; non dairy milk works fine
- 1 teaspoon vanilla extract
- 2 cups all purpose flour 250 g; fluffed, spooned & levelled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
Instructions
- Mix Wet Ingredients - Melt the coconut oil in a microwave-safe bowl. Stir in the pumpkin puree, eggs, and maple syrup until smooth. If coconut oil begins to solidify, pop it back into the microwave for a few 20-second increments. Stir in the milk and vanilla. Set aside.
- Mix Dry Ingredients - In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg until completely combined.
- Combine - Add the dry ingredients in with the wet and stir until the batter is smooth and no pockets of flour remain.
- Cook - Using a ¼ cup measuring cup, spoon the batter into the pan. Cook for roughly 2 minutes, or until you see bubbles in the middle of the pancakes and the edges are dry enough to get a spatula under the pancake. Flip and cook for another 1 minute on the other side, or until cooked through. Serve with berries and yogurt or pecans and maple syrup!
Tips:
- Fridge - These pancakes can be stored in a sealed container in the fridge for up to 4 days.
- Freezer - wrap in cling wrap and place in a storage container. Freeze for up to 3 months. Thaw completely, then reheat in the toaster.
- Thaw - allow to thaw completely in the fridge.
- Reheat - Reheat in the toaster. Serve with berries and yogurt or pecans and maple syrup!
Video
Nutrition Information
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