Homemade pancakes made with pumpkin spice and pure pumpkin are a tasty treat for breakfast on a Fall morning or holiday brunch.
I’m not a huge fan of pancakes for breakfast. Mainly because I can’t eat a lot of maple syrup as it gives me a headache and I need some sort of protein to start my day or I’m eating something every few hours! However, my family loves pancakes so one Fall weekend I decided to add some pumpkin to my regular homemade pancake recipe to spice it up a bit
How do you make Pumpkin Pancakes?
Making pancakes from scratch is easier than you might think, though I know some of you like the ‘just add water’ kind and that’s ok too!. To make this recipe you’ll need all purpose flour, baking powder, granulated sugar, salt, pumpkin spice, eggs, pure pumpkin puree, milk, and vanilla extract.
Start by combining the flour, baking powder, sugar, salt and pumpkin spice in a bowl and mix well. In a separate larger bowl, whisk the eggs; then add the pumpkin, milk and vanilla. Slowly add the dry ingredients to the wet ingredients and whisk together until there are no lumps.
Heat a nonstick frying pan or griddle on medium heat. When you sprinkle a few flecks of water on your pan and the water ‘dances’ or jumps off the pan, then you know the pan is hot enough to cook on. Spray the pan with cooking spray or add some butter; then ladle some of the batter onto the pan; approximately 4-inches in diameter.
Cook for approximately 2 minutes or until the pancake starts to bubble on the top and around the edges; then flip the pancake and cook the other side until it is golden and remove. Serve these homemade Pumpkin Pancakes with butter and warmed up maple syrup and dive right in! ~Enjoy!
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Pumpkin Pancakes
Ingredients
- 2 c. All-Purpose Flour
- 2 tbsp. Baking Powder
- 3 tbsp. Granulated Sugar
- 1 tsp. Salt
- 1/4 tsp. Pumpkin Spice
- 2 large Eggs
- 1/2 c. Pumpkin Puree
- 1 1/2 c. Milk
- 1 tsp. Vanilla Extract
- Butter, for frying
- Maple Syrup, garnish
Instructions
- In a bowl, combine the flour, baking powder, sugar, salt and pumpkin spice; mix well.
- In a separate larger bowl, whisk the eggs, then add in the pumpkin, milk and vanilla; mix well.
- Slowly add the dry ingredients to the wet ingredients and whisk together until there are no lumps.
- Heat your nonstick frying pan or griddle on medium heat. (When you sprinkle a few flecks of water on your pan and the water 'dances' or jumps off the pan, then you know the pan is hot enough to cook on.)
- Melt the butter on the pan; then ladle some of the batter onto the pan (approx. 4" in diameter)
- Cook for approximately 2 minutes or until the pancake starts to bubble on the top and around the edges. Flip the pancake and cook the other side until it is golden and remove.
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*Originally shared October 2012/Updated October 2019.
Love pumpkin pancakes…so perfect for this season… Nice recipe
Thank you Shema 🙂
That sounds delicious! I’ve got 4 more pie pumpkins sitting on the counter waiting to be processed into puree, so I think instead of my usual 1 cup portions I’ll split one up. Wait, who am I kidding, my family eats so many pancakes that I routinely double all recipes of them. 1 cup it is. Thanks!
LOL So glad I could help you out~Enjoy them!! 🙂
Yum. I’ve had pumpkin pancakes on my to-do list for a long time already. One of these weekends… 🙂
It was one of those things I had on my to make list for a long time too and finally did 🙂