Are you ready to start your fall mornings off right? Look no further than these 18 fluffy pumpkin pancake recipes! As the leaves begin to change and the crisp autumn air sets in, there’s nothing quite like a warm stack of pancakes to brighten up your morning. And what better flavor to incorporate into those pancakes than pumpkin? The classic combination of spices and sweetness is a perfect way to get in the mood for the season.
From classic spiced pumpkin pancakes with maple syrup to more unique twists like pumpkin chocolate chip or savory pumpkin pancakes with sage butter, we’ve got you covered. Whether you’re a fan of sweet or savory, there’s something on this list that’s sure to satisfy your cravings and get your fall off to a delicious start.
Spiced Pumpkin Pancakes with Maple Syrup
Start your day with a warm and comforting breakfast featuring the flavors of fall. These spiced pumpkin pancakes are infused with the sweetness of maple syrup, making for a delightful treat.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Maple syrup, for serving
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
2. In a separate bowl, whisk together pumpkin puree, milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cup of batter onto the skillet and cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with a drizzle of maple syrup.
Cooking Time: 15-20 minutes
Pumpkin Chocolate Chip Pancakes
Start your day off right with these moist and flavorful pancakes, infused with the warmth of pumpkin and the richness of chocolate chips. Perfect for a cozy fall morning or a special brunch gathering.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 cup semi-sweet chocolate chips
– Fresh whipped cream and maple syrup (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, combine pumpkin puree, milk, egg, and melted butter. Whisk until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Fold in chocolate chips.
5. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 15-20 minutes
Vegan Pumpkin Pancakes with Coconut Whipped Cream
Start your day with a warm and comforting breakfast treat that’s perfect for the fall season. These fluffy vegan pumpkin pancakes are topped with a creamy coconut whipped cream, making them a delicious and satisfying vegan breakfast option.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup canned pumpkin puree
– 3/4 cup non-dairy milk (such as almond or soy milk)
– 1 tablespoon coconut oil, melted
– 1 egg replacement (such as flaxseed or chia seeds)
– Coconut whipped cream (see below for recipe)
Instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together pumpkin puree, non-dairy milk, melted coconut oil, and egg replacement.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes per side, or until bubbles appear on surface and edges are golden brown.
5. Serve warm with coconut whipped cream (see below).
Coconut Whipped Cream:
– 1 can full-fat coconut milk, chilled
– 1 tablespoon maple syrup
– 1/4 teaspoon vanilla extract
1. Chill the coconut milk in the refrigerator overnight.
2. Open the can and scoop out the solid white coconut cream into a bowl.
3. Add maple syrup and vanilla extract; whip with an electric mixer until smooth and creamy.
Cooking Time: 15-20 minutes (depending on skillet or griddle heat)
Gluten-Free Pumpkin Pancakes with Pecans
Start your day with a delicious and nutritious breakfast by making these scrumptious gluten-free pumpkin pancakes with crunchy pecans.
Ingredients:
– 1 cup almond flour
– 1/2 cup coconut sugar
– 2 teaspoons baking powder (gluten-free)
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 3 large eggs
– 1/2 cup heavy cream or half-and-half
– 1/4 cup chopped pecans
– Butter or cooking spray for greasing the pan
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together almond flour, coconut sugar, baking powder, and salt.
3. Add pumpkin puree, eggs, and heavy cream to the dry ingredients and stir until combined.
4. Fold in chopped pecans.
5. Drop 1/4 cupfuls of batter onto the prepared pan.
6. Cook for 2-3 minutes or until bubbles appear on the surface and edges start to dry.
7. Flip pancakes and cook for an additional 1-2 minutes.
Cooking Time: 10-12 minutes (depending on pancake size)
Enjoy your gluten-free pumpkin pancakes with a crunchy pecan topping! Perfect for a fall morning breakfast or brunch.
Pumpkin Pie Pancakes with Cinnamon Butter
Start your day off right with these fluffy pumpkin pie pancakes and a pat of creamy cinnamon butter. The perfect combination to get you in the mood for the cozy season.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Cinnamon butter (recipe below)
Pumpkin Pie Pancakes:
1. In a bowl, whisk together flour, baking powder, salt, and sugar.
2. In another bowl, whisk together pumpkin puree, milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook an additional 1-2 minutes.
Cinnamon Butter:
1. Soften 2 tablespoons of unsalted butter to room temperature.
2. Mix in 1/4 teaspoon ground cinnamon.
3. Spread or pipe onto pancakes while still warm.
Cooking Time: Approximately 15-20 minutes for 6-8 pancakes.
Pumpkin Oatmeal Pancakes with Honey Drizzle
Start your day off right with these warm and comforting pumpkin oatmeal pancakes, topped with a drizzle of sweet honey. Perfect for a crisp fall morning.
Ingredients:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted butter, cooled
– Honey, for drizzling
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together oats, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together pumpkin puree, egg, milk, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook an additional 1-2 minutes, until golden brown.
8. Serve warm with a drizzle of honey.
Cooking Time: Approximately 20-25 minutes (depending on the number of pancakes).
Fluffy Buttermilk Pumpkin Pancakes
Start your day with a warm, comforting stack of these fluffy buttermilk pumpkin pancakes, infused with the sweetness of roasted pumpkin and the tanginess of buttermilk.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 cup buttermilk
– 1/2 cup roasted pumpkin puree
– 1 large egg
– Butter or oil for greasing the pan
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, baking powder, salt, and sugar.
3. Add melted butter, buttermilk, pumpkin puree, and egg to the dry ingredients. Whisk until smooth.
4. Grease the pan with butter or oil.
5. Using 1/4 cup measuring cups, scoop batter onto the pan.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 8-10 minutes per batch
Pumpkin Spice Latte Pancakes
Get ready to start your day with the warm, comforting flavors of pumpkin spice and coffee. These pancakes combine the perfect blend of sweet and savory, making them a delicious breakfast or brunch option.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup milk
– 1 large egg
– 2 tablespoons pumpkin puree
– 1 tablespoon instant coffee powder
– 2 tablespoons melted butter, plus more for greasing the pan
– Whipped cream and chopped nuts (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
2. In another bowl, whisk together milk, egg, pumpkin puree, and coffee powder.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick pan or griddle over medium heat. Grease with butter.
5. Drop batter by 1/4 cupfuls onto the pan.
6. Cook for 2-3 minutes, then flip and cook for another minute.
7. Serve warm with whipped cream and chopped nuts (if desired).
Cooking Time: 10-12 minutes (depending on the number of pancakes)
Pumpkin Pancakes with Caramelized Apples
Start your day off right with these fluffy pumpkin pancakes, topped with tender caramelized apples and a hint of warm spices. This recipe is perfect for a cozy fall morning.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup milk
– 2 tablespoons butter, melted
– 2 apples, peeled and sliced
– 2 tablespoons brown sugar
– 1/4 teaspoon cinnamon
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, combine pumpkin puree, egg, milk, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Cook pancakes for 2-3 minutes, flip, and cook for an additional 1-2 minutes.
6. Meanwhile, caramelize apples by cooking them in a pan with brown sugar and cinnamon over low heat for 10-12 minutes, stirring occasionally.
7. Serve pancakes warm with caramelized apples on top.
Cooking Time: 15-20 minutes
Whole Wheat Pumpkin Pancakes with Walnuts
Start your day off right with these fluffy, flavorful pancakes packed with the warmth of pumpkin and crunch of walnuts.
Ingredients:
– 1 cup whole wheat flour
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup milk
– 2 tablespoons honey
– 1/4 cup chopped walnuts
– Butter or oil for greasing the pan
Instructions:
1. In a large bowl, whisk together flours, baking powder, and salt.
2. In a separate bowl, combine pumpkin puree, egg, milk, and honey. Stir until smooth.
3. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
4. Fold in chopped walnuts.
5. Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil.
6. Drop 1/4 cupfuls of batter onto the pan. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 15-20 minutes (depending on size of pancakes)
Pumpkin Pancakes with Cream Cheese Frosting
Start your day off right with these fluffy pumpkin pancakes topped with a tangy cream cheese frosting, perfect for the fall season.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Cream cheese frosting (recipe below)
Pumpkin Pancakes:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, combine pumpkin puree, milk, egg, and melted butter. Whisk until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
5. Cook for 2-3 minutes, flip, and cook an additional 1-2 minutes.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup powdered sugar
– 1 tablespoon butter, softened
Mix all ingredients until smooth. Spread or drizzle over pancakes.
Cooking Time: 10-12 minutes (6-8 pancakes)
Pumpkin Banana Pancakes with Almond Butter
Pumpkin Banana Pancakes with Almond Butter: A delicious fall treat that combines the warmth of pumpkin with the sweetness of banana and a hint of nutty almond butter.
Ingredients:
– 2 ripe bananas, mashed
– 1/2 cup canned pumpkin puree
– 1/4 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon unsalted butter, melted
– Almond butter for serving (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. Add mashed bananas, pumpkin puree, and egg to the dry ingredients. Whisk until smooth.
3. Pour in melted butter and stir until combined.
4. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
5. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
6. Flip and cook for another minute.
7. Serve warm with almond butter, if desired.
Cooking Time: 4-5 minutes per batch
Pumpkin Pancakes with Candied Ginger
Start your day off right with a stack of fluffy pumpkin pancakes infused with the spicy sweetness of candied ginger. These autumnal treats are perfect for a cozy breakfast or brunch.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1/4 cup candied ginger, finely chopped
– Maple syrup or honey (optional)
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together pumpkin puree, milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in chopped candied ginger.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop batter by 1/4 cupfuls onto the skillet.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
8. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
Savory Pumpkin Pancakes with Sage Butter
These savory pancakes are a perfect fall treat, packed with roasted pumpkin and topped with a rich sage butter. A delicious twist on traditional pancakes, this recipe is sure to become a new favorite.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup cooked, mashed pumpkin
– 1/2 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Sage butter (see below)
– Maple syrup or honey (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, baking powder, and salt.
3. Add mashed pumpkin, milk, egg, and melted butter to the dry ingredients. Whisk until smooth.
4. Drop batter by 1/4 cupfuls onto the prepared skillet or griddle.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Sage Butter:
– 1/2 cup unsalted butter, softened
– 2 tablespoons chopped fresh sage leaves
– Salt, to taste
Mix softened butter with chopped sage leaves and a pinch of salt until well combined. Serve with pancakes.
Cooking Time: 8-10 minutes per batch of 4-6 pancakes.
Pumpkin Pancakes with Streusel Topping
Start your day off right with these warm and comforting pumpkin pancakes topped with a crunchy streusel topping.
Ingredients:
For the pancakes:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Cinnamon to taste
For the streusel topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, whisk together pumpkin puree, milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook for an additional 1-2 minutes.
8. Prepare streusel topping by mixing together flour, sugar, cinnamon, nutmeg, and salt in a bowl.
9. Add cold butter and use fingers or pastry blender to work into mixture until crumbly.
10. Top cooked pancakes with streusel topping.
Cooking Time: 15-20 minutes
Pumpkin Protein Pancakes with Greek Yogurt
Get ready to start your day off right with these moist and flavorful pumpkin protein pancakes, packed with nutritious ingredients like Greek yogurt and pureed pumpkin.
Ingredients:
– 1 cup rolled oats
– 1/2 cup cooked oatmeal
– 1 scoop vanilla protein powder
– 1/4 cup canned pumpkin puree
– 1 large egg
– 1 tablespoon honey
– 1/2 teaspoon baking powder
– Pinch of salt
– 1/2 cup Greek yogurt
– Optional: chopped walnuts or pecans for topping
Instructions:
1. In a medium bowl, combine oats, oatmeal, protein powder, and baking powder.
2. In a separate bowl, whisk together pumpkin puree, egg, and honey.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes, flip, and cook for an additional 1-2 minutes.
7. Serve warm with Greek yogurt on top and optional nuts.
Cooking Time: Approximately 15-20 minutes.
Pumpkin Pancakes with Brown Sugar Glaze
These fluffy pumpkin pancakes are infused with the warmth of cinnamon and nutmeg, while a sweet and sticky brown sugar glaze takes them to the next level. Perfect for a cozy breakfast or brunch, these pancakes are sure to become a fall favorite.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/4 cup milk
– 2 tablespoons melted butter
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Brown sugar glaze ingredients: 1/2 cup brown sugar, 2 tablespoons heavy cream
Instructions:
1. Whisk together flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together pumpkin puree, egg, milk, melted butter, cinnamon, and nutmeg.
3. Combine wet and dry ingredients; stir until just combined.
4. Cook on a non-stick skillet or griddle over medium heat for 2-3 minutes per side.
5. For the glaze, whisk together brown sugar and heavy cream until smooth.
6. Drizzle glaze over pancakes while warm.
Cooking Time: 20-25 minutes
Pumpkin Pancakes with Toasted Coconut
Start your day with a delightful twist on classic pancakes, infused with the warmth of pumpkin and toasted coconut.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup milk
– 2 tablespoons unsalted butter, melted
– Toasted coconut flakes (about 2 tablespoons)
– Maple syrup or honey (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, combine pumpkin puree, egg, milk, and melted butter. Stir until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cupfuls of batter onto the skillet and cook for 2-3 minutes, until bubbles appear on surface.
6. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with toasted coconut flakes sprinkled on top and a drizzle of maple syrup or honey, if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to start your fall mornings off right with these 18 fluffy pumpkin pancake recipes! From classic Spiced Pumpkin Pancakes with Maple Syrup to creative twists like Pumpkin Banana Pancakes with Almond Butter, there’s something for everyone. Whether you’re looking for a gluten-free option or a vegan treat, this collection has got you covered. With flavors ranging from sweet and spicy to savory and satisfying, these pancakes are sure to become a fall favorite. So go ahead, get cooking, and start your day off with a deliciously fluffy pumpkin pancake!
