This light and fluffy Pumpkin Pancakes recipe served with cinnamon syrup will top your favorite fall breakfast list. Made with simple pantry ingredients and canned pumpkin. 

Welcome in the Fall season with all things pumpkin, like our Pumpkin Waffles, Pumpkin Cinnamon Rolls, and my all-time favorite Pumpkin Chocolate Chip Bread.

Three homemade Pumpkin Pancakes stacked on top of each other with a spoonful of butter on top and syrup drizzled.

Of all of the pancakes in the world, I think Pumpkin Pancakes are my all time favorite (and that’s significant, because I have tons of beloved pancake recipes)! These are quick and easy to make, full of flavor, and the perfect texture. Pair them with the cinnamon syrup, or homemade pancake syrup, and you will be everyone’s hero!

How to Make Pumpkin Pancakes:

Combine Wet Ingredients: In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.

Two images showing milk, pumpkin, egg, oil, and vinegar in a bowl before and after it's mixed to make pumpkin pancake batter.

Mix Dry Ingredients: In a separate bowl,combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. 

Flour, brown sugar, baking powder, baking soda, allspice, cinnamon, and salt in a stainless steel mixing bowl.

Finish Batter: Stir dry ingredients into the pumpkin mixture, just enough to combine.

Two images showing dry ingredients added to a pumpkin pancake batter, then after it's incorporated.

Cook Pancakes: Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Three small easy pumpkin pancakes cooking in a pan.

Make Syrup: Melt butter in a large saucepan over medium heat. Stir in the sugar, buttermilk, vanilla, and cinnamon until smooth. Bring mixture to a boil and simmer for 2 minutes, stirring constantly. Add baking soda–it will cause the mixture to foam up. Cook for 30 more seconds and then remove from heat. Cool for 10 minutes before serving — it will thicken as it cools. Store leftovers in an airtight container, in the fridge, for up to 2 weeks.

A pot full of homemade cinnamon buttermilk syrup, bubbly and ready to serve.

Serve pumpkin spice pancakes with a side of bacon, sausage, or fresh berries.

A plate with three of the best pumpkin pancake recipe served with butter and syrup and a side of sausage.

Recipe Variations:

  • Whole Wheat Pumpkin Pancakes: You can substitute whole wheat flour, though I recommend white whole wheat or half all-purpose and half whole wheat.
  • Add Fruit: Feel free to add fresh blueberries or chopped banana bits to the batter.  Or simply top them with fresh fruit after baking.
  • Add Chocolate Chips: Mini chocolate chips are my favorite to add to pancakes.

Tips for Perfect Pumpkin Pancakes:

  • Don’t over-mix the batter. Just mix the batter enough to incorporate everything. It’s okay if it’s slightly lumpy with streaks of flour. Over-mixed pancake batter causes the gluten to develop in the flour and your pancakes will be chewy instead of fluffy.
  • Don’t pat down pancakes. When cooking and flipping pancakes, resist the urge to pat down on the pancakes while they cook. That removed air pockets that make the pancakes light and fluffy.
  • Don’t flip pancakes more than once. Wait until you see small bubbles rise to the surface of your pancakes, and then it’s ready to flip.

More Pumpkin Recipes:

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Recipe

Three homemade Pumpkin Pancakes stacked on top of each other with a spoonful of butter on top and syrup drizzled.
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
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Equipment

Ingredients
 
 

For the Cinnamon Syrup:

Instructions
 

Pumpkin Pancakes:

  • In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  • In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture, just enough to combine.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

For the Cinnamon Syrup:

  • Melt the butter in a large saucepan over medium heat. Stir in the sugar, buttermilk, vanilla, and cinnamon until smooth. Bring mixture to a boil. Once boiling, simmer for 2 minutes, stirring constantly. Add baking soda–it will cause the mixture to foam up. Cook for 30 more seconds and then remove from heat. 
  • Allow to cool for 10 minutes before serving. Syrup will thicken as it cools. Store leftovers in an airtight container, in the fridge, for up to 2 weeks.

Notes

Whole Wheat Pumpkin Pancakes: You can substitute whole wheat flour, though I recommend white whole wheat or half all-purpose and half whole wheat.
Chocolate Chips: Add 1 cup of Mini chocolate chips to the batter.
Store leftover pumpkin pancakes in the fridge for 3-4 days or freeze for up to 3 months.

Nutrition

Calories: 176kcalCarbohydrates: 27gProtein: 5gFat: 5gSaturated Fat: 3gCholesterol: 40mgSodium: 259mgPotassium: 220mgFiber: 1gSugar: 6gVitamin A: 3925IUVitamin C: 1mgCalcium: 95mgIron: 1.7mg

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*Nutritional info does not include syrup.

I originally shared this recipe September 2017. Updated October 2020 and September 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

    1. Vinegar is often used as a leavening agent, mixed with baking soda to help cake, bread, or pancake batter rise!

  1. Great recipe! I used 1 tbsp applesauce instead of the oil and and extra 1/2 tsp cinnamon because I didn’t have allspice. Loved the texture – the batter seemed thick enough to make waffles too! I only got 3 pancakes (I made them rather large), but they were very fluffy and delicious.

  2. 5 stars
    I love this recipe! I’ve altered it, made it exactly as its written, and my family loves them either way! In fact, I make banana chocolate chip pancakes and my son will not eat those with any other syrup than the recipe here! This syrup has become a family favorite and I always have some in the fridge! Thank you so much for sharing this recipe with us!

    1. Hi Rachel,

      The recipe calls for 1/2 cup of pumpkin. You can buy a small can and this recipe will not use it all.

  3. 5 stars
    YUM! I cannot remember the last time my whole family ate the same thing for breakfast. These were devoured! I could not get them off the griddle fast enough. My kids have already asked for them again 🙂 Thanks!

  4. We’ve been in a pumpkin mood and had these for dinner last night! They were so amazing I think I’ll make them again for breakfast in the morning. I didn’t have allspice so substitutes nutmeg! My two year old loved them!

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