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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.
YUM! Saw your blog over at 6 sisters and stumbled upon this recipe! This looks great!
It would be perfect for our Christmas in July celebration this week over at Who Needs a Cape – would love for you to come over and link this (and others) up! http://whoneedsacape.com/2013/07/super-sunday-link-party-7/
I made both the pancakes (which were delish) and the syrup for breakfast today. We loved them both, although I’d leave out the flour – it totally clumped and and was a little unappetizing. I should have thought to dissolve it in some water first, but I forgot. It didn’t hinder the taste at all – which was totally like the inside of a gooey cinnamon roll.
Thanks for sharing these recipes!!!
Made these today and everyone loved them. I doubled the pancake recipe and it was just the perfect amount to feed my family of five. We have some syrup left over. When you put the pancakes on the griddle, they are fairly thick, so I recommend spreading them out a bit with the back of a spoon on the griddle. Thanks for the recipe!
Made these this morning, and OH MY GOODNESS! My family LOVED them. The syrup was by far the cherry on the sundae. I made the recipe EXACTLY as shown (doubled), and it turned out absolutely PERFECT. Thank you so much! I love these!
I have tried other pumpkin pancakes in the past, but I am so glad I tried these. It is now our go-to recipe. They are easier than other recipes we have tried, but I am glad I tried these. This is now our go-to recipe.
I really wanted to comment to talk about the syrup. I tried it for the first time today because we were out of maple syrup. I tripled the pancake recipe to feed us, but only made on batch of the syrup. We still have a ton left because it made a lot. I put some in my coffee and it was soooo yummy! The syrup made a homemade cinnamon dolce latte! We prefer maple on pancakes, but I am going to keep this syrup around for my coffee from now on. Thank you.
Made them this weekend and are by far the best!!! Syrup is to die for and it is not too sweet. I made extra and bottled the syrup to use instead of store bought syrup. Thanks for sharing!!!
Just made these and they are SO good! The syrup made more than I needed, so next time I’ll either halve the syrup recipe or double the pancake recipe-but other people might like more syrup on their pancakes. Otherwise it was yummy and great for fall!
I made these twice this weekend, once for family and once to share with friends. Absolutely Amazing! Rave reviews from all! I also made the syrup. YUM 🙂 Thanks for sharing, so appreciated
Great recipe! My two teenage boys loved them and kept bragging on how good they were. I substitued pumpkin pie spice for allspice but otherwise, I followed the recipe. Thanks so much for sharing.
These are fabulous. I am so going to keep pumpkin in the freezer so I can make these year-round. Delicious!