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–+ servings
large stack of pumpkin pancakes with pecans on top
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5 from 1 vote

Pumpkin Pancakes (perfect & fluffy!)

The best pumpkin pancakes recipe that is tender, fluffy, and tastes just like fall! With delicious pumpkin spice flavors from cinnamon, nutmeg, and ginger, these pancakes are naturally sweetened with maple syrup.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Servings: 18 pancakes
Calories: 131kcal
Author: Denise Bustard

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.
    wet ingredients for pumpkin pancakes in silver bowl
  • Mix Dry Ingredients - In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg until completely combined.
    dry ingredients for pumpkin pancakes in silver bowl
  • Combine - Add the dry ingredients in with the wet and stir until the batter is smooth and no pockets of flour remain.
    pumpkin pancake batter in silver bowl
  • 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!
    pumpkin pancake cooking in black pan

Video

Notes

Storage
  • 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!

Nutrition

Serving: 1pancake | Calories: 131kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 81mg | Potassium: 128mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2190IU | Vitamin C: 0.6mg | Calcium: 63mg | Iron: 1mg