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This light and fluffy Pumpkin Pancakes recipe is served with a homemade cinnamon syrup for the best fall breakfast you will make on repeat!
Pumpkin Pancakes is my kids most requested breakfast,
Pumpkin Pancakes are our absolute favorite fall breakfast that usually becomes our Saturday morning staple all season. Of all the pancake recipes I've made over the years, I look forward to these ones the most. They're still quick to throw together, but they feel extra special. And don't skip that cinnamon syrup, it takes them completely over the top. I can't wait for you guys to try it!
Don't miss my other pumpkin recipes, like my Pumpkin Protein Shake, Pumpkin French Toast, Pumpkin Cream Cheese Muffins, and Pumpkin Chocolate Chip Cookies!
How to make Pumpkin Pancakes:
Make Pancake Batter: Combine the wet ingredients in a mixing bowl and the dry ingredients in a separate mixing bowl. Stir the dry ingredients into the wet ingredients just until combined (don't over-mix, a few lumps are fine).
Cook: Drop a scoop of the batter on a lightly oiled griddle over medium-high heat. Flip only once when you see bubbles on the surface.
Serve: Make the simple 5 minute cinnamon syrup in a saucepan, then serve with the warm pancakes. The combo is absolutely incredible and makes the perfect Fall breakfast!
Pumpkin Pancakes
Equipment
Ingredients
- 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
- 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
Instructions
Pumpkin Pancakes:
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.¾ cup milk, ½ cup canned pumpkin, 1 large egg, 1 Tablespoon oil, 1 Tablespoon 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.1 cup all-purpose flour, 1 ½ Tablespoons light brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground allspice, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- 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.½ cup butter, 1 cup granulated sugar, 1 cup buttermilk, 1 Tablespoon vanilla extract, ½ teaspoon ground cinnamon, ½ t teaspoon baking soda
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe September 2017. Updated October 2020, September 2023 and August 2026.
I made these pumpkin pancakes about 2 weeks ago. I love anything pumpkin, these did not disappoint. I lost 26 lbs on a weight loss program while having these pancakes for breakfast! They are already very healthy but I did tweek the recipe a tiny bit. Instead of white flour I used 1/2 cup oats that I ground up in my bullet and 1/2 cup whole wheat flour. Instead of regular brown sugar and granulated white sugar I used Stevia brown sugar and Stevia white sugar (I made the syrup this way too). The syrup is great. I have 3 pancakes with 2 Tbsp. syrup. Put 3 in the fridge and freeze the remaining for the next time I’m craving these pumpkin pancakes. I use the syrup on other breakfast dishes, like overnight oatmeal or regular hot oatmeal. Thank you, this is a fantastic recipe😋❣️
Just made these tonight. My husband has Celiac so I subbed gf flour for the regular flour. Oh my heavens, THESE ARE AMAZING!! I don’t know what I expected these to taste like, other than just regular pumpkin pancakes, but these are FAR better than just regular pancakes! These are like eating pumpkin pie with a divine and perfectly seasoned syrup. I even topped a few bites with some whipped cream. Mmmmmm! We had a guest for dinner and she said she never had pumpkin pie before but if this what it tasted like then she was a huge fan. Now that’s impressive! Bless you for sharing this recipe with us so we can bless our families with a bit of heaven on earth for dinner.
So good! Made these for the first time this year this morning and they were as delicious as I remembered them being. We made these several times last year including for a brunch with my extended family and everyone that had them loved them!
These pancakes are delicious!
This was a big hit this morning.
“Ahhh! This will go wonderful with my coffee!”
“Oh, oh! Can I get some runny eggs on top?”
“Is it done? Is it done? What about the syrup?!”
Everyone was stuffed to the brim by the time cleanup came around! Thanks, Lauren, for another delicious recipe!
this is so good try it so good love it so nice feels like eating actually Pumpkin pie. its so good.
this is so good try it so good love it so nice feels like eating actually Pumpkin pie. its so good.