Light and fluffy Pumpkin Pancakes 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! Don’t miss our Pumpkin Waffles, Pumpkin Cinnamon Rolls, and my all-time favorite Pumpkin Chocolate Chip Bread.
I love pumpkin! I love carving pumpkins, decorating with pumpkins, and especially eating pumpkin! Who knew that from one funny vegetable we could find so much entertainment?! I’ve also made it known that I’m a total breakfast person, and I can tell you in all honesty–with all bias set aside– that these pancakes are the A-MAZING.
How to Make Pumpkin Pancakes:
1. Combine wet ingredients: milk, pumpkin, egg, oil, and vinegar.
2. Combine dry ingredients: flour, sugar, baking powder, baking soda, spices. Then add the dry ingredients to the pumpkin mixture and mix it just enough to combine it, but be careful not to over-mix!
3. Pour pancakes. Pour the batter onto your frying pan and cook them for a few minutes on each side!
4. Prepare syrup: Make homemade cinnamon syrup (recipe below), or simple homemade pancake syrup. You may be tempted to skip this step, but the syrup is what really sets these pumpkin pancakes apart!
- 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. Resist the urge to mix the pancake batter until it’s completely smooth.When you combine the wet and dry ingredients together just mix it to incorporate everything. It’s okay if it’s slightly lumpy with streaks of flour. If you mix the batter too much it causes the gluten to develop in the flour and your pancakes will be chewier instead of fluffy, like we want them.
- Don’t pat down pancakes. Another urge you may need to resist is using your flipping spatula to pat down on the pancakes while they cook. Don’t do it, or you’re “squishing” the air pockets that are helping 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. Just flip it ONCE and cook it on the other side until it’s done. It wont take long.
CONSIDER TRYING THESE PUMPKIN RECIPES:
- Skinny Pumpkin Chocolate Chip Muffins
- Pumpkin chocolate chip cookies
- Chewy Pumpkin Chocolate Chip Cookies
- Pumpkin Bread with Brown Butter Maple Glaze
- Pumpkin Cream Cheese Muffins
- Pumpkin Cinnamon Rolls
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- 1 cup all-purpose flour
- 1 1/2 Tablespoons light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup milk
- 1/2 cup canned pumpkin
- 1 large egg
- 1 Tablespoon oil (vegetable or canola oil)
- 1 Tablespoon vinegar
For the Cinnamon Syrup
- 1/2 cup butter (1 stick)
- 1 cup granulated sugar
- 1 cup buttermilk
- 1 Tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- ½ t teaspoon baking soda
- 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 -- it will thicken as it cools. Store leftovers in an airtight container, in the fridge, for up to 2 weeks.
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*Nutritional info does not include syrup.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe September 2017. Updated October 2020.
Vinegar is often used as a leavening agent, mixed with baking soda to help cake, bread, or pancake batter rise!
So easy to make! and Delicious. Substituted pumpkin pie spice for all spice YUM!
Wow these pancakes are soooo good! We were licking the syrup off our plates, they are that good! So delicious!
These pancakes are delicious!!! So easy. My daughter loves pumpkin anything. She loved the pancakes.
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.
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!
Is this the large can of pumpkin or the small can?
The recipe calls for 1/2 cup of pumpkin. You can buy a small can and this recipe will not use it all.
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!
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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