Fluffy Pumpkin Pancakes with Canned Pumpkin

There’s nothing better than waking up to a warm stack of fluffy pumpkin pancakes on a cool fall morning. Made with canned pumpkin puree, cozy pumpkin pie spice, and a touch of cinnamon, these pancakes are soft, flavorful, and just the right amount of sweet.

They’re simple enough for a weekday breakfast but special enough for a relaxed weekend brunch. Top them with a little butter and warm maple syrup, and you’ll have a comforting fall breakfast everyone will want seconds of.

Why You’ll Love These Pumpkin Pancakes

• Soft and fluffy with real pumpkin flavor
• Made easily from scratch
• A great way to use leftover pumpkin puree
• Warmly spiced without being overpowering
• Perfect for fall breakfasts and weekend brunch
• Made with simple, everyday ingredients

Ingredients

• 1½ cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 cup milk
• ¾ cup pumpkin puree
• 1 large egg
• 2 tablespoons melted butter or neutral oil
• 1 teaspoon vanilla extract
• Butter or oil, for cooking

Optional Toppings

• Maple syrup
• Butter
• Whipped cream
• Chopped pecans or walnuts
• Chocolate chips
• A sprinkle of cinnamon

How to Make Pumpkin Pancakes

1. Mix the Dry Ingredients

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

2. Mix the Wet Ingredients

In another bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.

3. Combine the Batter

Pour the wet ingredients into the dry ingredients. Gently stir until just combined. A few small lumps are fine overmixing can make the pancakes dense.

Let the batter rest for about 5 minutes while you heat the pan.

4. Cook the Pancakes

Heat a lightly buttered or oiled skillet or griddle over medium-low heat.

Pour about ¼ cup of batter onto the pan for each pancake. Cook until small bubbles appear on the surface and the edges begin to look set, about 2–3 minutes.

Flip and cook for another 1–2 minutes, until golden and cooked through.

5. Serve Warm

Stack the pancakes and serve with butter, maple syrup, whipped cream, or your favorite toppings.

Tips for Fluffy Pumpkin Pancakes

Don’t overmix the batter. Stir only until the flour is incorporated.

Cook over medium-low heat. Pumpkin pancakes can brown quickly because of the pumpkin and sugar, so lower heat helps them cook evenly.

Use pure pumpkin puree. Make sure you are using pumpkin puree rather than pumpkin pie filling.

Adjust the thickness if needed. If the batter seems too thick, stir in a tablespoon or two of milk.

Variations

Chocolate Chip Pumpkin Pancakes

Fold ½ cup of chocolate chips into the batter before cooking.

Pumpkin Pecan Pancakes

Add chopped pecans to the batter or sprinkle them over the pancakes before flipping.

Pumpkin Spice Pancakes

Add an extra ½ teaspoon of pumpkin pie spice for a stronger spiced flavor.

Whole Wheat Pumpkin Pancakes

Replace up to half of the all-purpose flour with whole wheat flour. You may need a little extra milk because whole wheat flour absorbs more liquid.

Storage Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

To freeze, arrange the cooled pancakes in a single layer until firm, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months.

Reheat in the microwave, toaster, skillet, or oven until warmed through.

Frequently Asked Questions

Can I use canned pumpkin for pancakes?

Yes. Pumpkin pancakes with canned pumpkin are convenient and work perfectly. Use plain pumpkin puree, not pumpkin pie filling.

Why are my pumpkin pancakes dense?

Dense pancakes are often caused by overmixing the batter or using too much flour. Mix gently and measure the flour carefully.

Can I make the batter ahead of time?

It is best to cook the pancakes soon after mixing because the baking powder and baking soda begin working once combined with the wet ingredients. You can prepare the dry and wet ingredients separately ahead of time and combine them just before cooking.

What can I make with leftover pumpkin puree?

Besides these pancakes, leftover pumpkin puree works well in muffins, oatmeal, smoothies, cookies, overnight oats, and other pumpkin puree breakfast recipes.