pumpkin pancakes

Start your morning with these PUMPKIN PANCAKES – a breakfast packed with flavors of pumpkin and butter, all perfect for fall! Fast and so easy to make with simple ingredients, that your family will surely love. 

Fluffy Pumpkin Pancakes

all-purpose flour

salt

packed light brown sugar

granulated sugar

baking powder

baking soda

pumpkin spice ((homemade here))

eggs

pumpkin puree

buttermilk

butter (, melted plus more cold butter for griddle )

vanilla extract

In a large bowl, combine flour, salt, brown sugar, granulated sugar, baking powder, baking soda, and pumpkin spice, if using any.  Whisk to fully combine. 

In another medium bowl, whisk together eggs, pumpkin puree, buttermilk, melted butter, and vanilla extract.  

Add the egg mixture to the dry ingredients and gently fold with a rubber spatula until just combined. You will have a thick batter. Do not over mix.

Heat a lightly oiled cast iron or frying pan over medium-high heat. Scoop about ¼ cup each of the batter onto the cast iron. Do not overcrowd the frying pan. You will probably need to help spread the batter if the batter is too thick.

Gently flatten with a back of a spatula or back of a spoon to even out the batter. Fry on the side for about 2 minutes or until bubbles start to appear on the surface and edges of the pancake.  

Flip and cook the other side for another minute or two until golden brown. Repeat until the pancake mixture is all used up.

To keep the cooked pumpkin pancakes warm, place them on a baking sheet, and place in a 250 degrees F oven while cooking the rest of the pancakes or finishing breakfast.  

Remove and serve immediately with syrup and/or butter. 

These healthy pumpkin pancakes are so fluffy, you won't believe they're 100% whole grain. This pumpkin pancake recipe is sure to become your favorite. It's naturally sweetened with maple syrup, too! Recipe yields 6 to 8 medium pancakes, enough to serve two to three people. Double the recipe for a larger crowd, or if you would like leftovers.

Whole Wheat Pumpkin Pancakes

white whole wheat flour or regular whole wheat flour

baking powder

cinnamon

nutmeg

milk of choice

pumpkin purée

maple syrup or brown sugar

butter oil

If you&#8217;ll be using an electric skillet, preheat it to 350 degrees Fahrenheit. In a medium mixing bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Stir until blended.

In a separate bowl, combine the milk, pumpkin purée, egg, maple syrup, vanilla extract and melted butter. Whisk until thoroughly blended. Pour the wet ingredients into the dry, and stir until no big lumps remain. (If your butter or oil solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds until it melts again, or let the mixture rest for a few minutes in a warm place).

If you&#8217;re not using an electric griddle, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.

If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).

Using a 1/3-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes, until small bubbles form on the surface of the pancakes. It&#8217;s ready to flip when about 1/2-inch of the perimeter is matte instead of glossy. Flip each pancake and cook on the opposite sides for 1 to 2 minutes, or until lightly golden brown.

Repeat the process with the remaining batter, greasing the skillet as needed. If necessary, dial the heat down to prevent burning the pancakes. Serve the pancakes immediately, or stack them and cover the plate with a tea towel to keep them warm.

Great recipe!  I used a flax egg (1T ground flax/3 T hot water) instead of the egg and liquid coconut oil in place of butter.  They were delicious!  We topped with salted pecans as well.  Thank you for the recipe.   They were perfect on this crisp autumn morning.

Whoop! Mine turned out awesome!  I used a buckwheat pancake mix from Bob's red mill. I used the same proportions (1 c flour-mix to 1c liquid) but doubled the recipe and used a carton of evaporated soy milk for the liquid. I mixed the milk, pumpkin and the syrup and oil all together first before adding to the flour. -(I left the egg out, didn't miss it.) I also did not use oil with my nonstick pan.  I think I will never use oil again with pancakes, with a ceramic coated pan, it's not needed! Even though it was a buckwheat-blend pancake mix they still turned out relatively fluffy. I'm freezing these for lazy Sunday morning breakfasts.

So delicious! Put in the increased amount of cinnamon, and topped with some sort of stewed apple chunks and cinnamon, and whipped cream. The very best indulgent yet healthy weekend breakfast! Made extra, and am going to freeze them for later. Thanks for a scrumptious recipe Kate!

Needed to use up some extra pumpkin puree and tried these out. Super easy and delicious! I love that it doesn't require anything fancy and I have it all in the pantry!!

My kids and I LOVE this recipe. They're so good, my kids just eat them plain, straight off the skillet. I like mine with a bit of butter. We always at least double the recipe. Perfect for fall, especially as a special treat when we have guests. Quick, easy &amp; delicious, as always! Thanks again (:

These were soooo good!!! Very indulging with maple, peanut butter &amp; bananas on top. I especially frozen some puree for both these and your pumpkin bread which was awesome as well. Thanks Kate!

Your recipes are fool proof. I Made both the pumpkin pancakes and the pumpkin muffins this weekend and they are both delicious and turned out perfectly! Thank you :)

I made these pumpkin pancakes for Thanksgiving breakfast. My girls and I scarfed them down! They are my new favorite pancakes! Thanks so much for the recipe!!

Thank you for the recipe. I felt it needed more pumpkin but it could have been the that this was my first try with whole wheat flour. It overpowered the pumpkin. I will keep trying the recipe. Thanks again

Wonderful recipe. These were the best pancakes that I have ever made. I followed the recipe exactly the same except I used all-purpose flour, vanilla unsweetened almond milk, grade A maple syrup, and canola oil. I am curious how your pancakes and the ones that I just made would compare. That is where my knowledge of what ingredient does what evades me. It will have to be an experiment down the road. Anyway, I loved these pancakes and would highly recommend to anyone. There are light on the sugar and quite fluffy. They aren't dense and make you want to have more. Great work Kate!

One of my favorites for weekend mornings! I've made these a few times, and use whole wheat pastry flour for a super fluffy, light texture. I also add closer to 1/2 c pumpkin and up the spices a bit for a stronger flavor. I love serving them with with plain yogurt mixed with a little maple syrup and toasted pecans!

I made these tonight for dinner and my daughter LOVED them (she insisted I use all caps)! I didn't see the note about how many pancakes a single batch made, so I tripled it. Needless to say we will be enjoying these for breakfast this weekend 

This has become our family's go-to pancake recipe! At first I just planned to use it in the Fall, but now I have every intention to use it all year round! I can't have dairy or gluten so I use coconut oil as she suggests and substitute the flour with 1-to-1 gluten free flour and it works great! Even my family members who can have dairy and gluten love these!

Just googled “healthy pumpkin pancake recipe” and glad I went with this one. Really wouldn’t tweak a thing. I had chèvre out for something else and my husband decided to smear one with it, and honestly, so good.

Oh. My. Gosh. These pancakes were amazing. I had very low expectations since most whole wheat recipes I've tried don't turn out so well, but these were awesome. I followed the recipe as written, opting for whole cow's milk, maple syrup and melted butter. Both I and my picky husband loved them! Thanks so much for the recipe!

This was a wonderful recipe. I have a 'picky eater' and 'super taster' in the family and they enjoyed these pancakes. They were delicious and now added to my repertoire of favorites. I would just like to know how you made these pancakes so round, did you use a silicone ring or something similar? Please share. We do pancake/waffle Tuesdays at our place and I plan to try out all of your recipes for this category.

Delicious recipe as is. Second time around, I made small edits to be even healthier, and it was still fantastic!!

- 1/2 cup pumpkin purée (gives it a ricotta pancake texture)
- only 2 teaspoons of coconut sugar
- No oil in batter 
- Used 1 teaspoon cinnamon and whole milk

Cooked in a stainless steel pan with coconut oil to get crispy edges around the pancake, and topped with a little maple syrup. Will definitely be making it again!

I have tried this pancakes this morning. They turned out amazing. I only couldn’t get this golden color.

I had pureed sweet potato in my freezer so used that in place of pumpkin.  Regular wheat flour and cows' milk.  These came out perfectly--rose, flipped easily, and were fun to make on my fifth-burner stovetop griddle. Thank you for the recipe!

These are delicious!! Easy to make and light and fluffy and so flavorful. I used a whole tsp of cinnamon because I like cinnamon. I also used almond milk. So good they almost don’t need syrup. Will definitely keep this recipe!

These fluffy, healthy pumpkin pancakes are laced with hearty oats and warming spices. Since they are made with oat flour, they are gluten free! Note that these pancakes should be cooked low and slow—use a lower temperature than you would with other pancakes so that the insides of the thick batter get nice and fluffy, but the outsides don't get overdone. Recipe yields 7 to 8 medium-sized pancakes.

Gluten-Free Pumpkin Oat Pancakes

coconut oil (or butter), melted

lemon juice (about 1 small lemon, juiced)

maple syrup (or honey)

oat flour (see notes for how to

baking soda

ginger

cloves

In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, maple syrup and vanilla. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)

In a medium bowl, whisk together the oat flour, baking soda, salt and spices.

Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes.

Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you&#8217;re using a non-stick electric griddle like mine, you might not need any oil at all.

Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.

Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.

Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

Made these for dinner last night. They came out ok, although slightly underdone due to me not getting the perfect heat setting. My only complaint is they're too salty. Don't get me wrong, I LOVE salt, but next time I make these, I'll reduce the salt to 1/4 teaspoon. But all in all a very good recipe to work with.

I just made these this morning and oh my goodness, BEST GF pancakes I've made to date!! I substituted 1/2 cup buckwheat for 1/2 cup oat flour (I like its flavour) and it worked amazingly - great texture, fluffy, not stodgy... I also used closer to 1 1/4 cups pumpkin. THANK YOU so much for this amazing recipe!! I'll be able to make so many variations from it, too =D

I just made these and OMGoodness! They are divine. Very moist but not doughy or spongy. So perfect! I used pre-made oat flour from Bob's Redmill and canned pumpkin. Followed the recipe to a T ... at least as best I could with my 3 year old assistant ;).
I was nervous because so many of the comments are rating the recipe and saying "looks great" "can't wait to make it". A little pet peeve of mine when younhave to dig for comments/ratings that are from people that actually made the recipe! I'm glad I tried it!

Just made these, here were my modifications (mostly because I didn't plan and was missing ingredients):
- I used chia eggs (1 egg = 1 tbsp ground chia seeds mixed with 3 tbs water)
- I omitted the lemon juice (didn't have any)
- I doubled the milk to get to the right consistency (could have been a result of chia eggs)
- I added 1/4 cup of dark chocolate chips because I wasn't going to be using maple syrup 
And they were fantastic! Thank you for this recipe; I can never guess proportions for recipes like this. You should definitely try them with chocolate chips because pumpkin and chocolate is perfect :)

Wonderful Pancakes! Just made these and they were just fantastic.

Excellent! Made some whipping cream to go alongside and they tasted much like pumpkin pie! Mmmm
I wanted the batter to be a little less thick so I just added more eggs until i got the consistency I was wanting. Plus I got more protein in! 
Thanks for the recipe!

Holy yum were these good! I'm so excited that I found your recipe and blog :) thank you!

awesome - I added 1/2 baking powder and a little more maple syrup - love them

Kate these look awesome! I m actually cooking them right now! Lol! I do have one question though; all of my gluten free pancakes come out...um...gooey or maybe gummy is the better word. I have tried different flours, different cook times and different heat settings and I've mixed and matched as well! Any ideas on what I am doing wrong? Thanks ever so much!

Hi. These look wonderful! Can't wait to try them. Do you think it would work well with flax meal, coconut or almond flours??? Already have these and have not found certified gluten free oats.

HI Katie the recipe turn out great even though I did not have pumpkin puree but I substitute it with sweet potatoes. This recipe is added to my collection. I have to try the bananá one. Tthank you for sharing.

Made the this morning.....they were a hit with my kids.
Didn't have oat flour on hand...so I used spelt....worked out just fine.
They taste like pumpkin pie!
Will be a go to recipe on weekends...for sure!

Just made these delicious pancakes this morning...what a seasonal treat for a fall Sunday breakfast! Loved the batter's consistency which resulted in a hearty, satisfying pancake! Loved the pumpkin flavor supported by the usual cast of spice characters! The only addition I made was half a tspn Sweetleaf baking sugar to give it a bit more sweetness! Worked out perfect!

This recipe didn't work out for me.  No matter how I tweaked the temperature and time, the insides were always mushy, not fluffy.
I gave it 2 stars instead of 1, because the flavor is fantastic.

Made these this morning, thanks so much for posting. I wanted to share a few alterations I made due to my macrobiotic diet - the results were fantastic! I replaced the eggs with 6 tablespoons of aquafaba (chickpea water), omitted the maple sugar since I used oatmilk that already has sugar in it, I substituted safflower oil for the coconut oil and added 1/2 teaspoon of tumeric powder for the added inflammation fighting benefits and the lovely color it adds! They were very yummy though as you said a little difficult to time correctly on the griddle. Practice makes perfect ;) Thanks again for sharing the recipe!

Yummy! Easy! All pantry staples... high school and middle school kids plus hubby and I all enjoyed (with maple syrup).

This is a solid recipe! I eat grain-free when possible, but almost exclusively gluten free. My parents eat gluten. I'm staying with them for a few days and wanted to try butternut squash pancakes. After looking at a lot of different recipes, this was the only one that used ingredients my parents already had at their house. The pancakes turned out well! My dad actually finished them off, I was shocked. 

I made several adjustments to the recipe. I ground my oatmeal in a vitamix and added all of the dry ingredients to it. I set that aside. I didn't use ginger. Next, I used butternut squash, not pumpkin. I steamed a little bit more than a cup until tender then blended. I added the wet ingredients to the squash and blended it on speed 2-3 until combined. I didn't use lemon juice.

I hand stirred the dry and wet together in a bowl and let it sit for 20 minutes or so. I made three pancakes and put the rest of the batter in the fridge for the next day. The pancakes cooked better after the batter sat in the fridge for a day. The first batch was runny, even with sitting for 20 minutes.

Its not fall but I love pumpkin so gave them a go!  Taste is scrumptious.  I have to figure out better the frying so not to burn the outside.  I thought I had it very low, apparently not low enough.

My baby loves these! She's 9 mos. I make them in rounds small enough so she can hold it herself and freeze the batch so they can be thawed overnight, on demand. They're fabulous!

I didn't have oat flour or oats on hand, so I made almond flour out of almonds. Close but not the same. Still worked out! Had to cook longer. The taste was really good. I will probably buy oatmeal or oat flour to see what they are really supposed to taste like. They were very filling and will definitely make these again.

Easy Pumpkin Protein Pancakes made in the blender! These gluten free pumpkin pancakes are an easy, healthy start to the day. 

Pumpkin Protein Pancakes

oats

pumpkin puree ((sub mashed ripe banana))

full-fat cottage cheese ((I use Good Culture brand))

maple syrup

pumpkin pie spice ((sub apple pie spice))

Optional toppings: Chopped pecans

Combine all ingredients in a high power blender; blend until mostly smooth. Let batter sit in the blender while you preheat a skillet (or griddle) over medium heat. Grease with oil or butter.

Once the pan is hot, add 1/3 batter to the pan for each pancake. Use the back of a spoon to smooth out batter to create a rounded pancake. Cook for 2 to 4 minutes, or until pancakes slightly puff up and bubbles form around the edges. Gently flip, and cook another 1 to 2 minutes, or until golden brown on the underside. (Note: if the pancakes start browning too quickly, reduce heat to medium-low to prevent burning.) Serve warm with toppings of choice.

Tender, spiced vegan pumpkin pancakes that require just 1 bowl and 20 minutes to prepare. Healthy, simple, and perfect for chilly fall mornings.

Vegan Pumpkin Spice Pancakes

3/4-1 cup* unsweetened vanilla almond milk

Tbsp lemon juice vinegar

butter

tsp pure vanilla extract

Tbsp brown sugar

tsp baking powder

tsp baking soda

tsp pumpkin pie spice

whole-wheat pastry flour ((sub up to half with oat flour if desired))

Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet (we prefer seasoned cast iron, the Always Pan, or another nonstick pan) on medium to medium-low heat on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t burn when it hits the surface.

Combine milk (starting with lesser end of range) and lemon juice in a large bowl and let rest for 5 minutes to curdle. Then add melted Earth Balance, maple syrup, pumpkin, maple syrup, brown sugar, vanilla extract and whisk to combine.

Next add flour, baking soda, baking powder, salt and spices to a sifter and sift over the wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of almond milk. If too thin, add a bit more flour. Let batter rest for 5-10 minutes.

Butter or spray your griddle with cooking spray and pour 1/4 cup measurements of the batter onto the griddle. There should be 6-7 pancakes (as original recipe is written). Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-3 minutes more on the other side, then plate.

Top with Earth Balance and maple syrup and a dash more pumpkin pie spice, or whatever else you desire. Will reheat well the next day in the microwave.

Delicious pumpkin scones made savoury with cheese and herbs. Perfect vegan recipe to serve at afternoon tea or as a yummy accompaniament to a warming soup!

Cheesy Vegan Savoury Pumpkin Scones

tbsp dijon mustard

g nutritional yeast ((1/2 cup))

pumpkin

Self

tsp bicarb soda (adds extra lift and lightness!)

thyme

sage

tsp plant based milk (just enough to bring the dough together.)

Preheat your oven to 200C (Gas Mark 5) and line a tray with baking paper

Stir the nutritional yeast, butter and mustard in a bowl until combined

Add in the cold mashed pumpkin and stir until combined

Gradually add the flour to the mix, and use a flat knife (a large butter knife is ideal) to cut the mixture together until it is just combined and starts coming together. If needed add a tiny bit of plant milk to bring together.

Once you have a soft dough, turn it out onto a floured surface and give a light kneed to pull it all together (very light! you don&#039;t want tough scones!)

Roll and pat the dough out until it is about 2cm thick.

Use a big cookie cutter or a glass and cut between 10-12 scones out and put onto the tray

(any leftover dough, pat together to make a wobbly scone. Cooks treat for later!)

Dust with flour and bake scones for about 14-15 minutes, until golden on top.  They will sound hollow when tapped on the bottom when properly baked.

Let cool on a wire rack and then serve!

Delicious served warm with butter!

Soft and fluffy pumpkin pancakes full of pumpkin spice flavor! The perfect breakfast for fall that&#x27;s ready to go in just 20 minutes! 

Pumpkin Pancakes

unsalted butter ((more for the griddle))

brown sugar

Tablespoon pumpkin spice

milk

eggs ((whisked))

pumpkin ((I prefer Libby's))

Preheat

Preheat a griddle to 300°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.

In a large bowl, whisk together the flour, brown sugar, pumpkin spice, baking powder, baking soda and salt. Then add in the milk and butter and stir just until combined. Then mix in the eggs, vanilla and pumpkin, just until most the lumps are gone and the batter is smooth.

Cook

Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned and the centers are cooked. 

Serve

Serve immediately or place pancakes on a baking sheet in the oven at 175°F to keep warm.&nbsp; &nbsp;&nbsp;

An easy pumpkin pancake recipe, wheat-free blender pancakes perfect for baby led weaning and kids

Wheat-free Pumpkin Pancakes

Cup pumpkin

Cup cottage cheese

Cup rolled oats (70 grams)

Vanilla essence

Put all ingredients in a food processor and...

Put all ingredients in a food processor and whizz until smooth

Heat a heavy based pan on a medium...

Heat a heavy based pan on a medium to low heat

Lightly grease

Drop spoonfuls of the mixture into the pan

Wait for bubbles to appear on the surface...

Wait for bubbles to appear on the surface and then flip

Cook until golden on both sides

It&#039;s time to serve your family some homemade fluffy pumpkin pancakes for breakfast and enjoy them raving about your cooking skills for the rest of the day.

sugar

brown sugar (this yields lightly sweet pancakes; double

pumpkin pie spice

pumpkin puree (NOT 1 CAN!)

oil (plus extra for cooking)

Mix all dry ingredients in a large bowl. Whisk all wet ingredients together in a medium bowl or measuring jug.

Pour the wet ingredients over the dry ingredients and mix just until combined. DO NOT OVERMIX! Do NOT mix with a whisk, ONLY with a wooden spoon or spatula!! DO NOT stir more than approximately 10 times!! Or you will end up with dense and gummy pancakes!!

Heat a griddle or skillet over medium-high heat. Brush on a little oil or spray with cooking spray.

Ladle on about 1/4 cup of batter per pancake and cook until bubbles form on top of the batter, around 3 minutes. Flip and cook until browned on the bottom as well, another 2 minutes or so.

Serve immediately with maple syrup, chopped pecans or whatever you like. Alternatively, follow the freezer instructions in the post.

https://embed.mediavine.com/videos/ax29nqhrkklorw6hcz6j

It's time to serve your family some homemade fluffy pumpkin pancakes for breakfast and enjoy them raving about your cooking skills for the rest of the day. The simple batter is made from scratch with flour, milk, eggs, oil, pumpkin spice and an entire cup of pumpkin puree.

When you&#039;re having a fall breakfast or brunch, whip up a stack of my Pumpkin Buttermilk Pancakes recipe and savor the sweet and warm spices!

Pumpkin Buttermilk Pancakes Recipe

(16floz/480 milliliters) buttermilk

eggs ((at room temperature))

(1 ounces 28 grams) butter, melted

(10 ounces 284 grams) all-purpose flour

(2½oz/71 grams) whole wheat flour

(1½oz/43 grams) dark brown sugar

butter ((for cooking))

Butter and maple syrup ((for serving))

Set a nonstick skillet or griddle pan on the stove over medium-low heat.

In a medium bowl, whisk together the buttermilk, pumpkin puree, eggs, vanilla extract, and butter until combined.

In a separate medium bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, pie spice, salt, and baking soda and then add this to the wet ingredients. Stir until combined but with some small lumps still remaining.

Brush some butter onto your warmed skillet and pour about a ½ cup of batter onto the skillet.

Once bubbles have formed on the surface of the batter, flip the pancake and cook the other side.

Once the center is cooked through, set aside on a plate and cover with a clean kitchen towel to keep the pancakes warm while you cook the remaining batter.

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Top Tags

Fluffy Pumpkin Pancakes

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Pumpkin Protein Pancakes

Vegan Pumpkin Spice Pancakes

Cheesy Vegan Savoury Pumpkin Scones

Pumpkin Pancakes

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The most viewed pumpkin pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine