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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.
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.
Mix Dry Ingredients: In a separate bowl,combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt.
Finish Batter: Stir dry ingredients into the pumpkin mixture, just enough to combine.
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.
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.
Serve pumpkin spice pancakes with a side of bacon, sausage, or fresh berries.
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:
- 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
- Pumpkin Dip
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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*Nutritional info does not include syrup.
I originally shared this recipe September 2017. Updated October 2020 and September 2023.
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!