Pumpkin Pancakes are fluffy pancakes made with pumpkin pie spice and pumpkin puree that are the perfect way to start your day! If these sound good to you, be sure to try the Pumpkin Waffles next!

Stack of Pumpkin Pancakes

Pumpkin Pancakes

These pancakes have been a staple in our family for the last 15 years. They are the perfect breakfast for cool mornings, especially when it is Pumpkin Spice, I mean Fall, season. Go all out and pair the pancakes with a homemade Pumpkin Spice Latte!

Pumpkin Pancake Batter on Skillet

Pumpkin Pancakes Ingredients

Pumpkin Pie Spice: Be sure to have pumpkin spice around your house for everything pumpkin. And, if you don’t have any on hand, it is super easy to make your own homemade pumpkin pie spice!

Pumpkin Puree: Be sure to look for pumpkin puree, not pumpkin pie filling. Pumpkin puree is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added. We are adding our own seasoning and sweetness into these pancakes so just want the pure pumpkin flavor of the puree.

Molasses: You will notice that molasses is optional in the recipe. I used molasses to get the most flavor in the pancakes. However, you can leave it out if you don’t have any on hand.

Pouring Syrup over Pumpkin Pancake

Optional Maple Whipped Cream Topping

Another optional (and delicious) topping would be to top the pancakes with maple whipped cream. To make the whipped cream, I started by whipping 1 cup of heavy cream. Then, I added approximately a teaspoon of maple syrup and stirred it by hand. It ends up being a very loose Maple Whipped Cream but perfect for these pumpkin pancakes. Finish it up with another drizzle of syrup and you have a decadent breakfast!

Stack of Pumpkin Pancake

Can I Freeze Pancakes?

Yes, you can definitely freeze pancakes. In fact, I like to double or triple the recipe when I have the time just to make extra for the week! To freeze pancakes, let them cool to room temperature. Then, place the pancakes individually on a baking sheet to put in the freezer for about 30 minutes. (This is so they don’t stick together when you pack them in a freezer bag.)

After they are slightly frozen, put them in a labeled sealable freezer bag. Be sure to include the date and what kind of pancakes are in the bag. They will last up to three months.

When you are ready to enjoy the pancakes, just take as many as you need out of the freezer and microwave them for about a minute.

PRO TIP: To make the edges a little crisp, pop them in the toaster for a bit. Once you see how easy and tasty this is, you will definitely make extra pancakes next time!

Fork in Pancakes for Pumpkin

More Breakfast Recipes

Pumpkin Pancakes

Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Pumpkin Pancakes are fluffy pancakes made with pumpkin pie spice and pumpkin puree that are the perfect way to start your day!


  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • ¼ cup (50 g) light brown sugar, packed
  • 1 cup (245 g) pumpkin puree
  • cup (163 g) whole milk
  • 3 large eggs, room temperature
  • 3 tablespoons butter, melted
  • 1 tablespoon molasses, optional


  • Preheat a griddle to 325°F.
  • In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, salt, and brown sugar.
  • In a separate bowl, stir together the pumpkin puree, milk, eggs, melted butter, and molasses (if using).
  • Add the flour mixture to the pumpkin mixture, stirring by hand until just combined.
  • Using a ⅓ cup measuring cup, pour the thick pancake batter onto the griddle. Cook until the edges bubble slightly, 2-3 minutes. Then, flip over and cook the other side for another 2 minutes. Timing will depend on your griddle.
  • Serve pancakes warm with butter, maple syrup, and optional chopped pecans.


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This recipe has been updated as of Oct. 13th, 2021. More pumpkin added, per request! 🙂 

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Oh, my, I’m definitely going to have to try these! I go a little pumpkin nuts this time of year, but I have never made pumpkin pancakes before! (My husband LOVES pumpkin, so I have a feeling these will go over pretty well around here!)

  2. Hello – I just made these for breakfast and although they are delicious… is that a typo for the baking powder? My batter came out like muffins and two tablespoons seems like a lot?!

  3. I’ve got the day off on Friday, and these are DEFINITELY going to be my breakfast!!! I am so excited I can barely contain myself! This post came at the perfect time too, because I have half a cup of pumpkin leftover from another recipe, waiting to be used. These pancakes are fate! Love!

  4. I don’t make pancakes very often, but pumpkin pancakes are always so fluffy and full of wonderful flavors. These look marvelous!

  5. Yum! We are making pancakes right now (& by “we” I mean, my husband, since I’m blog reading & sitting in the couch…) Looks like I’ll have to encourage a slight change of plans to see if we can get these pancakes in our bellies instead!

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