This post contains affiliate links.
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
I originally shared this recipe September 2017. Updated October 2020, September 2023 and August 2026.
Best pancakes I’ve ever made. Fluffy and so flavorful. Don’t even need syrup…..but used it anyway haha.
Why vinegar?
Vinegar is often used as a leavening agent, mixed with baking soda to help cake, bread, or pancake batter rise!
So easy to make! and Delicious. Substituted pumpkin pie spice for all spice YUM!
Wow these pancakes are soooo good! We were licking the syrup off our plates, they are that good! So delicious!
These pancakes are delicious!!! So easy. My daughter loves pumpkin anything. She loved the pancakes.
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.
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!
Is this the large can of pumpkin or the small can?
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.
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!
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!