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.

Three homemade Pumpkin Pancakes stacked on top of each other with a spoonful of butter on top and syrup drizzled.

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.

Two images showing milk, pumpkin, egg, oil, and vinegar in a bowl before and after it's mixed to make pumpkin pancake batter.

Mix Dry Ingredients: In a separate bowl,combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. 

Flour, brown sugar, baking powder, baking soda, allspice, cinnamon, and salt in a stainless steel mixing bowl.

Finish Batter: Stir dry ingredients into the pumpkin mixture, just enough to combine.

Two images showing dry ingredients added to a pumpkin pancake batter, then after it's incorporated.

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.

Three small easy pumpkin pancakes cooking in a pan.

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.

A pot full of homemade cinnamon buttermilk syrup, bubbly and ready to serve.

Serve pumpkin spice pancakes with a side of bacon, sausage, or fresh berries.

A plate with three of the best pumpkin pancake recipe served with butter and syrup and a side of sausage.

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:

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Recipe

Three homemade Pumpkin Pancakes stacked on top of each other with a spoonful of butter on top and syrup drizzled.
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
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Equipment

Ingredients
 
 

For the Cinnamon Syrup:

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

Whole Wheat Pumpkin Pancakes: You can substitute whole wheat flour, though I recommend white whole wheat or half all-purpose and half whole wheat.
Chocolate Chips: Add 1 cup of Mini chocolate chips to the batter.
Store leftover pumpkin pancakes in the fridge for 3-4 days or freeze for up to 3 months.

Nutrition

Calories: 176kcalCarbohydrates: 27gProtein: 5gFat: 5gSaturated Fat: 3gCholesterol: 40mgSodium: 259mgPotassium: 220mgFiber: 1gSugar: 6gVitamin A: 3925IUVitamin C: 1mgCalcium: 95mgIron: 1.7mg

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*Nutritional info does not include syrup.

I originally shared this recipe September 2017. Updated October 2020 and September 2023.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

    1. Vinegar is often used as a leavening agent, mixed with baking soda to help cake, bread, or pancake batter rise!

  1. 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.

  2. 5 stars
    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!

    1. Hi Rachel,

      The recipe calls for 1/2 cup of pumpkin. You can buy a small can and this recipe will not use it all.

  3. 5 stars
    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!

  4. 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!

  5. 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.

  6. 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! 🙂

  7. 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!

  8. 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. 😉

  9. 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!

  10. Wow these are DELICIOUS. My husband described the taste as “pumpkin gingerbread cookies.” Thanks for two awesome recipes!

  11. These look delicious, and the syrup – wow! I’m really impressed by the steam rising from the pancakes in that first photo. I felt like trying to eat them off my screen!
    Tina from mommynificent.com

  12. These look AMAZING! I’ve been so excited for pumpkin season… and these definitely look like they will satisfy that craving. Thanks for sharing!!

  13. Thank you for your fun fact. I put up about 100 lbs of pumpkin a year. It’s the squash I like, but only in sweets. I was going to go to ASK and find out what it has in it. Thanks again for thr answer. Trish Butler

  14. These look so delicious! And while the pancakes sound amazing, I have to say it was the syrup that really sealed the deal for me. I love a good syrup. I can’t wait to try it! Thanks so much for sharing. Enjoy your day!

  15. Oh my gosh these look so delish! I love pumpkin anything. I’ve never tried to make my own syrup so will definitely be trying this. Thanks for sharing!

  16. 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!!!

  17. 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!

  18. 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!

  19. 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.

  20. 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!!!

  21. 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!

  22. 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

  23. 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.

  24. These are amazing! I didn’t have all spice, and used white wine vinegar, so I added about 1 1/2 tsp of vanilla and used cinnamon, ginger, nutmeg and cloves for the pancakes. AMAZING! My 11 month old is having the left overs for breakfast right now (no syrup of course) and LOVES them! Great recipe!!

  25. These r so delicious. I have made them multiple times. They r best if you omit the baking soda. I have them with and without the baking soda and I like them without. I have not tried the cinnamon syrup although I am sure the syrup is good. They don’t need the added calories. Thanks for sharing this recipe.

  26. Think we could add a little extra pumpkin and get rid of the oil? Or add some unsweetened applesauce and get rid of part of the sugar? Just trying to make it a little healthier.. Know I can use flax seed meal instead of egg

  27. I made these and they were great but my syrup turned out a little too thick. I noticed I put 1 Tablespoon of cinnamon. Oops. Guess I got cinnamon happy. Would that cause the syrup to be too thick?

  28. Wow! I came across this recipe randomly on Pinterest and I knew I had to make them. The smell alone brought everyone into the kitchen. Husband ate 3 in a row and the kids inhaled theirs, too! Thanks for an awesome recipe!

  29. I tried these this weekend and my picky toddler loved them… Thanks! Will post a link to your blog from mine. Hope you don’t mind if I borrow your picture to rave about your recipe!