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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.
This recipe has become one of the few relatively healthy go-to picks that both my kids will eat. THANK YOU!!!
Great shot with the steam coming off! I can almost smell them! Pinned!
These are SO FLIPPIN’ GOOD! I substituted applesauce for the oil and pumpkin pie spice for the allspice and cinnamon. Man…best thing I’ve made in awhile.
Glad I ran across this on Pinterest.
Thanks Meredith! Your substitutions sound perfect!
Great shot with the steam coming off! I can almost smell them! Pinned!
Why do I get the feeling these are SUPER popular! Yum!!
Have I told you yet how much I LOVE THESE!??? I make them a LOT! all year round! What a delicious way to start out my morning! These house smells like wonderful cinnamon for a few hours too! 🙂
My family LOVES these!!! They are so soft and fluffy and delicious! I love that they aren’t too sweet. We love to use lemon curd with them. Yum! BTW, have you ever tried to sub any of the flour with whole wheat? Or a gluten free flour? Just wondering…..I’ve thought about it but hate to mess with perfection. 😉 Thanks for sharing!!! So glad I found this on Pinterest!
My family loves these!! So fluffy and soft and not too sweet….absolutely delish! Thanks for sharing!!!! 🙂 BTW, have you ever played with using part whole wheat flour?? just wondering. I haven’t yet but thought I’d give it a whirl. Just to see…..although I hate to mess with a good thing. 😉
Oh wow! these melt in your mouth! so soft and moist and thick-with YUMMY CINNAMONY-NESS that syrup is excellent! Thanks for the recipe! PERFECT for a cold fall morning!
Wow these are DELICIOUS. My husband described the taste as “pumpkin gingerbread cookies.” Thanks for two awesome recipes!