Easy Homemade Pumpkin Pancakes

These easy pumpkin pancakes take the flavor of pancakes up a notch with the addition of pumpkin puree and pumpkin spice. Pancakes are a snap to make and an inexpensive breakfast option that both kids and adults love.

Originally published October 2018; this post has been updated.

pumpkin pancakes on a white plate, with syrup.

Easy Pumpkin Pancakes

If you’ve been sold on the idea that pancakes are hard to make from scratch, you’ve been snookered. Store bought pancake mix in the familiar yellow or blue packaging is a dry mix that needs to be mixed with milk and eggs.

Homemade pancakes simply require you to measure a few of your own much-less-expensive ingredients and (you guessed it) mix them with milk and eggs. 

This pumpkin pancake recipe calls for the extra addition of pumpkin puree and spices.


Flour When I bake with all-purpose flour I opt for the unbleached version. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food. If you’d like to add some whole grain goodness, you can substitute whole wheat flour for half of the all-purpose flour. 

Brown sugar — Opting for brown sugar provides a slight molasses flavor. You can certainly use granulated sugar if you don’t have light or brown dark sugar. 

Pumpkin puree I like to make my own pumpkin puree but canned pumpkin puree works fine here, too.

Eggs — Fresh eggs, store bought, use what you have readily available.

Milk Use whatever type you typically keep on hand. The addition of milk helps the pancakes brown nicely. You can certainly use nut milk if you prefer.

Seasoning and leavening The baking powder is what gives rise to these pancakes, making them a light and fluffy addition to the breakfast table. Pumpkin pie spice gives them the old pumpkin spice flavor we’ve come to love. 

4 panel showing process of adding milk to ingredients, adding pulp, stirring, and the finished batter.

One Bowl Pumpkin Pancakes

You can make this recipe all in one bowl! Start by measuring the dry ingredients together. Stir until combined, then add the wet ingredients. This ensures that the baking soda is evenly distributed so you don’t get an accidental mouthful of it in a finished pancake.

The packaged mixes might shave off a minute or two of measuring at best. If you really like to have ready to make pancake mix at hand, make up a batch of this homemade pancake mix for a fraction of the cost.

Set a skillet over medium heat or use an electric griddle. Once hot, add a pat of butter or coconut oil and then scoop spoonfuls of pancake batter onto the hot surface. Cook until bubbles appear around the edges of the pancake and the surface becomes a bit dull. Flip and cook the other side. 


Top these fluffy pumpkin pancakes with:

  • A drizzle of maple syrup or homemade ginger syrup
  • Chocolate chips, nuts, and whipped cream for a special treat
  • Peanut butter
  • Your favorite jam or jelly
pumpkin pancakes on a griddle (top) and stacked on a white plate

★ Did you make these easy pumpkin pancakes? Don’t forget to give it a star rating below! ★

pumpkin pancakes on a white plate, with syrup.

Easy Pumpkin Pancakes

Yield: 8 pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These easy pumpkin pancakes make for a hearty breakfast with a little bit of sweetness!


  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 egg
  • 3/4 cup milk (or nut milk)
  • 2 tablespoons avocado oil
  • 3/4 cup pumpkin puree, or canned pumpkin
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon butter or coconut oil, for frying


  1. Whisk together flour, brown sugar, baking powder, salt, and pumpkin pie spice in a mixing bowl.

    1 cup flour
    2 tablespoons brown sugar
    2 teaspoons baking powder
    1/2 teaspoon salt
    2 teaspoons pumpkin pie spice
  2. Add egg, milk, oil, and pumpkin puree, stirring just until combined.

    1 egg
    3/4 cup milk
    2 tablespoons avocado oil
    3/4 cup pumpkin puree
  3. Heat griddle or frying pan on medium heat. Drop the butter on the griddle and spread to coat the cooking surface.
  4. Spoon about a quarter cup of pancake batter onto the griddle. Cook on each side for 1-2 minutes or until lightly browned. Watch for bubbles and a slight dulling to form at the edges of the pancakes before flipping.
  5. Serve with maple syrup or your favorite jam.


You'll know the griddle is hot enough when a drop of water sizzles and dances on the surface.

Nutrition Information:
Yield: 8 Serving Size: 1 pancake
Amount Per Serving: Calories: 190Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 26mgSodium: 178mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 4g

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

2 comments… add one
  • Deborah Dec 17, 2022 @ 10:17

    These pancakes were good
    My husband is picky but he liked them.

    • AttainableSustainable Dec 29, 2022 @ 12:06

      I’m so glad to hear that!

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