Ready to spice up your breakfast routine? As autumn arrives, nothing beats the cozy comfort of pumpkin pancakes. From classic fluffy stacks to creative twists with spices and toppings, we’ve gathered 29 mouthwatering variations that will delight your taste buds. Dive into our roundup and discover your new favorite fall morning treat!
Classic Fluffy Pumpkin Pancakes
Visions of cozy autumn mornings just got better with these pumpkin pancakes. You’ll love how light and fluffy they turn out, perfect for a weekend treat that feels both special and comforting.
Ingredients
– 1 ½ cups all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon ground ginger
– 2 large pasture-raised eggs, lightly beaten
– 1 ¼ cups whole milk
– ¾ cup pumpkin purée
– ¼ cup granulated sugar
– 2 tablespoons clarified butter, melted
– 1 teaspoon pure vanilla extract
– Additional clarified butter for greasing
Instructions
1. In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon fine sea salt, 1 teaspoon ground cinnamon, ½ teaspoon freshly grated nutmeg, and ¼ teaspoon ground ginger until fully combined.
2. In a separate bowl, combine 2 large pasture-raised eggs (lightly beaten), 1 ¼ cups whole milk, ¾ cup pumpkin purée, ¼ cup granulated sugar, 2 tablespoons clarified butter (melted), and 1 teaspoon pure vanilla extract, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just incorporated, being careful not to overmix to maintain a tender texture.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with additional clarified butter using a pastry brush.
5. For each pancake, ladle ¼ cup of batter onto the hot surface, spreading slightly into a 4-inch circle.
6. Cook for 2-3 minutes until bubbles form on the surface and the edges appear set.
7. Flip the pancake using a thin spatula and cook for an additional 1-2 minutes until golden brown and cooked through.
8. Transfer to a warm plate and repeat with remaining batter, greasing the skillet as needed between batches.
Perfectly spiced and incredibly airy, these pancakes have a moist crumb from the pumpkin and a warm aroma that fills your kitchen. Try them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra crunch.
Spiced Pumpkin Pancakes with Maple Syrup
Brisk autumn mornings just got better with these cozy, aromatic pancakes that fill your kitchen with the scent of warm spices and sweet pumpkin. You’ll love how simple they come together for a comforting breakfast that feels special. Perfect for lazy weekends or when you need a little seasonal pick-me-up.
Ingredients
– 1 ½ cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– 1 cup pure pumpkin purée
– 1 cup whole milk
– 2 large pasture-raised eggs, lightly beaten
– 2 tablespoons pure maple syrup
– 2 tablespoons unsalted butter, melted and slightly cooled
– Clarified butter, for greasing the griddle
– Pure maple syrup, for serving
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, freshly grated nutmeg, and fine sea salt until fully combined.
2. In a separate bowl, combine the pure pumpkin purée, whole milk, lightly beaten pasture-raised eggs, pure maple syrup, and melted unsalted butter, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just incorporated; do not overmix to avoid tough pancakes.
4. Preheat a non-stick griddle or large skillet over medium heat (350°F) and lightly grease the surface with clarified butter, which has a higher smoke point for even browning.
5. For each pancake, ladle ¼ cup of batter onto the griddle, spacing them about 2 inches apart to allow for spreading.
6. Cook for 2–3 minutes, or until bubbles form on the surface and the edges appear set and slightly dry.
7. Carefully flip each pancake using a thin spatula and cook for an additional 1–2 minutes, until golden brown and cooked through.
8. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the griddle lightly between batches as needed.
9. Serve immediately drizzled with pure maple syrup.
Out of the griddle, these pancakes boast a tender, fluffy interior with a subtle crisp edge, infused with the warm, earthy notes of pumpkin and spices. The maple syrup enhances the natural sweetness, making each bite a harmonious blend of autumn flavors. For a creative twist, top with a dollop of whipped cream and a sprinkle of toasted pecans for added crunch and richness.
Gluten-Free Pumpkin Pancakes
Savor the cozy flavors of fall with these gluten-free pumpkin pancakes. You’ll love how fluffy and satisfying they are, perfect for a leisurely weekend breakfast that feels both wholesome and indulgent.
Ingredients
– 1 cup gluten-free all-purpose flour blend
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– ¾ cup canned pumpkin puree
– 1 cup whole milk
– 2 tablespoons pure maple syrup
– 1 teaspoon pure vanilla extract
– 2 tablespoons clarified butter, for cooking
Instructions
1. In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, baking powder, cinnamon, nutmeg, and fine sea salt until fully combined.
2. In a separate bowl, combine the lightly beaten pasture-raised eggs, canned pumpkin puree, whole milk, pure maple syrup, and pure vanilla extract, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just incorporated; avoid overmixing to keep the batter light.
4. Let the batter rest for 5 minutes to allow the gluten-free flour to hydrate, which improves texture.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and add 1 tablespoon of clarified butter, swirling to coat the surface.
6. For each pancake, pour ¼ cup of batter onto the skillet, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully using a spatula, and cook for an additional 1-2 minutes until golden brown and cooked through.
8. Repeat with the remaining batter, adding more clarified butter as needed to prevent sticking.
9. Transfer the cooked pancakes to a warm plate or oven set to 200°F to keep them hot until serving.
Nothing beats the tender, moist crumb and warm spice notes of these pancakes. Drizzle with extra maple syrup or top with toasted pecans for a delightful crunch that elevates every bite.
Pumpkin Pancakes with Cream Cheese Drizzle
Now that autumn is here, you’re probably craving those cozy, spiced flavors. These pumpkin pancakes with cream cheese drizzle are just what you need for a perfect weekend breakfast. They’re fluffy, warmly spiced, and topped with a tangy-sweet drizzle that makes them extra special.
Ingredients
– 1 ½ cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– 1 cup whole milk, at room temperature
– ¾ cup pumpkin purée
– 2 large pasture-raised eggs, lightly beaten
– 3 tablespoons pure maple syrup
– 2 tablespoons clarified butter, melted and cooled
– 4 ounces full-fat cream cheese, softened
– ¼ cup confectioners’ sugar, sifted
– 2 tablespoons heavy cream
– ½ teaspoon pure vanilla extract
– Clarified butter or neutral oil for greasing
Instructions
1. In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon freshly grated nutmeg, and ¼ teaspoon fine sea salt until fully combined.
2. In a separate bowl, combine 1 cup whole milk, ¾ cup pumpkin purée, 2 large pasture-raised eggs (lightly beaten), 3 tablespoons pure maple syrup, and 2 tablespoons clarified butter (melted and cooled), whisking until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; do not overmix to avoid tough pancakes.
4. Allow the batter to rest for 10 minutes at room temperature to let the leavening agents activate and ensure fluffier pancakes.
5. While the batter rests, prepare the cream cheese drizzle by beating 4 ounces softened full-fat cream cheese with ¼ cup sifted confectioners’ sugar, 2 tablespoons heavy cream, and ½ teaspoon pure vanilla extract in a small bowl until smooth and pourable.
6. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter or neutral oil.
7. Pour ¼ cup portions of batter onto the hot skillet, spacing them about 2 inches apart to allow for spreading.
8. Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set.
9. Flip the pancakes carefully and cook for an additional 1-2 minutes, until golden brown and cooked through.
10. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, regreasing the skillet as needed.
11. Drizzle the prepared cream cheese mixture generously over the warm pancakes before serving.
Zesty and comforting, these pancakes boast a tender, moist crumb from the pumpkin purée, with warm spices that sing through each bite. The cream cheese drizzle adds a luxurious, tangy contrast that balances the sweetness perfectly—try serving them stacked high with a sprinkle of toasted pecans for extra crunch and flavor.
Vegan Pumpkin Banana Pancakes
Let’s be real—you want pancakes that taste like autumn coziness but won’t weigh you down. These vegan pumpkin banana pancakes are fluffy, spiced, and perfect for a lazy weekend morning. You’ll love how simple they come together with pantry staples.
Ingredients
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon fine sea salt
– 1 cup unsweetened almond milk
– ½ cup canned pumpkin purée
– 1 ripe banana, mashed
– 2 tablespoons pure maple syrup
– 1 tablespoon avocado oil
– 1 teaspoon vanilla extract
– Coconut oil, for greasing
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and fine sea salt until fully combined.
2. In a separate bowl, combine the unsweetened almond milk, canned pumpkin purée, mashed ripe banana, pure maple syrup, avocado oil, and vanilla extract, stirring until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just incorporated; avoid overmixing to prevent tough pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with coconut oil.
5. Pour ¼ cup portions of batter onto the skillet, spacing them evenly to allow for spreading.
6. Cook for 2–3 minutes until bubbles form on the surface and the edges appear set.
7. Flip each pancake carefully using a thin spatula and cook for an additional 2–3 minutes until golden brown and cooked through.
8. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, regreasing the skillet as needed to prevent sticking.
9. Serve immediately for the best texture.
Perfectly tender with a hint of spice, these pancakes have a moist crumb from the pumpkin and natural sweetness from the banana. Try stacking them high with a drizzle of maple syrup and a sprinkle of toasted pecans for a festive twist.
Pumpkin Chocolate Chip Pancakes
Ready to kickstart your fall mornings with something special? These pumpkin chocolate chip pancakes combine cozy seasonal flavors with that classic breakfast comfort we all love. You’re going to want to make these on repeat!
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 cup whole milk
– 1/2 cup pumpkin puree
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons unsalted butter, melted and slightly cooled
– 1/2 cup semi-sweet chocolate chips
– 2 tablespoons clarified butter for cooking
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, fine sea salt, ground cinnamon, ground nutmeg, and ground ginger until fully combined.
2. In a separate medium bowl, combine the whole milk, pumpkin puree, lightly beaten pasture-raised egg, and melted unsalted butter, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; do not overmix to avoid tough pancakes.
4. Fold in the semi-sweet chocolate chips evenly throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and add 1 teaspoon of clarified butter, swirling to coat the surface.
6. For each pancake, pour 1/4 cup of batter onto the skillet, spacing them about 2 inches apart to allow for spreading.
7. Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set.
8. Flip the pancakes carefully using a spatula and cook for an additional 2-3 minutes, or until golden brown and cooked through.
9. Repeat with the remaining batter, adding more clarified butter to the skillet as needed to prevent sticking.
10. Serve the pancakes immediately while warm.
Zesty with spice and studded with melty chocolate, these pancakes boast a fluffy yet moist texture that’s utterly irresistible. Drizzle with maple syrup or top with a dollop of whipped cream for an extra indulgent treat that’ll make any morning feel like a celebration.
Healthy Whole Wheat Pumpkin Pancakes
Savor the cozy flavors of fall with these wholesome pancakes that’ll make your morning feel extra special. They’re packed with pumpkin goodness and whole grain nutrition, perfect for a crisp autumn day. You’ll love how easy they come together for a satisfying breakfast.
Ingredients
– 1 cup whole wheat pastry flour
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon ground ginger
– 1 cup pure pumpkin purée
– 1 large pasture-raised egg, lightly beaten
– 1 cup buttermilk, at room temperature
– 2 tablespoons pure maple syrup
– 1 teaspoon vanilla extract
– 2 tablespoons clarified butter, for cooking
Instructions
1. In a large mixing bowl, whisk together 1 cup whole wheat pastry flour, 2 teaspoons baking powder, ½ teaspoon fine sea salt, 1 teaspoon ground cinnamon, ½ teaspoon freshly grated nutmeg, and ¼ teaspoon ground ginger until fully combined.
2. In a separate bowl, combine 1 cup pure pumpkin purée, 1 large pasture-raised egg (lightly beaten), 1 cup buttermilk (at room temperature), 2 tablespoons pure maple syrup, and 1 teaspoon vanilla extract, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined; do not overmix to maintain a tender texture.
4. Allow the batter to rest for 5 minutes at room temperature to hydrate the flour and activate the baking powder for optimal rise.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and add 1 tablespoon of clarified butter, swirling to coat the surface evenly.
6. For each pancake, ladle ¼ cup of batter onto the hot skillet, spacing them about 2 inches apart to allow for spreading.
7. Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges appear set and slightly dry.
8. Carefully flip each pancake using a thin spatula and cook for an additional 1–2 minutes, until golden brown and cooked through.
9. Transfer the cooked pancakes to a wire rack set over a baking sheet to prevent sogginess and keep warm in a 200°F oven if desired.
10. Repeat the process with the remaining batter, adding more clarified butter to the skillet as needed to prevent sticking.
Fluffy and aromatic, these pancakes boast a moist, tender crumb with warm spice notes that complement the earthy pumpkin. Drizzle with extra maple syrup and a sprinkle of toasted pecans for a delightful crunch, or top with Greek yogurt for a protein boost.
Pumpkin Oatmeal Pancakes
Autumn mornings just got cozier with these pumpkin oatmeal pancakes. You’ll love how the warm spices and creamy pumpkin puree come together in a fluffy, satisfying breakfast that feels like a hug in pancake form.
Ingredients
– 1 cup old-fashioned rolled oats
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– ½ teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ¾ cup canned pumpkin puree
– 3 tablespoons pure maple syrup
– 2 tablespoons clarified butter, melted
– 1 teaspoon pure vanilla extract
– Additional clarified butter for greasing
Instructions
1. Combine 1 cup old-fashioned rolled oats, 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ½ teaspoon fine sea salt in a large mixing bowl.
2. Whisk together 2 large pasture-raised eggs (lightly beaten), 1 cup whole milk, ¾ cup canned pumpkin puree, 3 tablespoons pure maple syrup, 2 tablespoons clarified butter (melted), and 1 teaspoon pure vanilla extract in a separate bowl until fully incorporated.
3. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined, being careful not to overmix.
4. Let the batter rest for 10 minutes at room temperature to allow the oats to hydrate slightly.
5. Heat a non-stick griddle or skillet over medium heat (350°F) and lightly grease with additional clarified butter.
6. Pour ¼ cup portions of batter onto the preheated griddle, spacing them about 2 inches apart.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges appear set.
8. Flip each pancake carefully using a thin spatula and cook for an additional 2 minutes until golden brown and cooked through.
9. Transfer cooked pancakes to a wire rack set over a baking sheet to prevent sogginess.
10. Repeat with remaining batter, greasing the griddle lightly between batches as needed.
Velvety and tender with a subtle chew from the oats, these pancakes boast warm autumnal spices that pair beautifully with the earthy pumpkin notes. For an extra indulgent twist, layer them with spiced whipped cream and a drizzle of caramel sauce between each stack.
Savoury Pumpkin Herb Pancakes
Zesty autumn mornings call for something special, and these savoury pumpkin herb pancakes deliver. You’ll love how the earthy pumpkin pairs with fresh herbs for a cozy breakfast twist. They’re surprisingly simple to whip up too!
Ingredients
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly grated nutmeg
– 1 cup pure pumpkin purée
– 2 pasture-raised eggs, lightly beaten
– 3/4 cup whole milk
– 2 tablespoons clarified butter, melted
– 2 tablespoons fresh sage, finely minced
– 1 tablespoon fresh thyme leaves
– Clarified butter for frying
– Flaky sea salt for finishing
Instructions
1. Whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly grated nutmeg in a large mixing bowl.
2. In a separate bowl, combine 1 cup pure pumpkin purée, 2 lightly beaten pasture-raised eggs, 3/4 cup whole milk, and 2 tablespoons melted clarified butter until smooth.
3. Fold the wet ingredients into the dry ingredients until just combined—do not overmix to maintain a tender texture.
4. Gently stir in 2 tablespoons finely minced fresh sage and 1 tablespoon fresh thyme leaves.
5. Heat a large non-stick skillet or griddle over medium heat (350°F) and add 1 tablespoon clarified butter.
6. Pour 1/4 cup portions of batter onto the hot skillet, spacing them 2 inches apart.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges appear set.
8. Flip the pancakes carefully using a thin spatula and cook for another 2 minutes until golden brown and cooked through.
9. Transfer to a wire rack to prevent sogginess—this keeps them crisp.
10. Repeat with remaining batter, adding more clarified butter to the skillet as needed.
11. Sprinkle immediately with flaky sea salt while still warm.
Each bite offers a fluffy interior with crispy edges, infused with aromatic herbs and subtle pumpkin sweetness. Excellent when topped with a dollop of crème fraîche or served alongside roasted autumn vegetables for a savory brunch.
Pumpkin Buttermilk Pancakes
Brace yourself for the coziest breakfast of the season! You’re going to love these fluffy pumpkin buttermilk pancakes that taste like autumn in every bite. They’re perfect for a lazy weekend morning.
Ingredients
– 1 ½ cups all-purpose flour
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– 1 cup cultured buttermilk
– ¾ cup pumpkin purée
– 2 large pasture-raised eggs, lightly beaten
– 2 tablespoons clarified butter, melted
– 1 teaspoon pure vanilla extract
– Additional clarified butter for griddling
– Pure maple syrup for serving
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, ground cinnamon, ground nutmeg, and ground ginger until fully combined.
2. In a separate bowl, combine the cultured buttermilk, pumpkin purée, lightly beaten pasture-raised eggs, melted clarified butter, and pure vanilla extract, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined, being careful not to overmix; a few lumps are fine to ensure tender pancakes.
4. Let the batter rest for 5 minutes to allow the leavening agents to activate, which will result in a lighter texture.
5. Heat a non-stick griddle or skillet over medium heat (350°F) and brush with additional clarified butter.
6. For each pancake, pour ¼ cup of batter onto the griddle, spacing them about 2 inches apart to allow for even cooking.
7. Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set, indicating it’s time to flip.
8. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
9. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, brushing the griddle with more clarified butter as needed to prevent sticking.
10. Serve immediately drizzled with pure maple syrup.
Nothing beats the warm, spiced aroma and pillowy texture of these pancakes. They’re delightfully moist from the pumpkin and pair wonderfully with a dollop of whipped cream or toasted pecans for extra crunch.
Pumpkin Cinnamon Roll Pancakes
Kind of craving something that feels like fall but still wants to be breakfast? You’re going to love these pumpkin cinnamon roll pancakes—they’re cozy, spiced, and totally indulgent without being overly complicated.
Ingredients
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 cup whole milk
– 1/2 cup pumpkin puree
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons granulated sugar
– 2 tablespoons clarified butter, melted
– 1/4 cup light brown sugar, packed
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– 4 ounces cream cheese, softened
– 1/2 cup confectioners’ sugar
– 2 tablespoons heavy cream
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger until fully combined.
2. In a separate bowl, combine 1 cup whole milk, 1/2 cup pumpkin puree, 1 large pasture-raised egg (lightly beaten), 2 tablespoons granulated sugar, and 2 tablespoons clarified butter (melted), stirring until smooth.
3. Gently fold the wet ingredients into the dry ingredients, mixing just until no flour streaks remain; avoid overmixing to keep the pancakes tender.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup portions of batter onto the skillet, cooking for 2-3 minutes until bubbles form on the surface and edges look set.
6. Flip the pancakes and cook for an additional 1-2 minutes until golden brown and cooked through.
7. While pancakes cook, prepare the filling by mixing 1/4 cup light brown sugar (packed), 2 tablespoons unsalted butter (softened), and 1 teaspoon vanilla extract in a small bowl until creamy.
8. In another bowl, beat 4 ounces cream cheese (softened), 1/2 cup confectioners’ sugar, and 2 tablespoons heavy cream until smooth for the frosting.
9. Spread a thin layer of the brown sugar filling over each warm pancake immediately after cooking.
10. Drizzle the cream cheese frosting over the stacked pancakes or serve it on the side for dipping.
11. Serve warm for the best texture and flavor experience.
Richly spiced and wonderfully soft, these pancakes have a melt-in-your-mouth quality from the pumpkin and warm spices. Try serving them with a side of crispy bacon or a dollop of whipped cream for a delightful sweet-and-savory twist that makes breakfast feel extra special.
Keto Pumpkin Protein Pancakes
You know those crisp fall mornings when you want something cozy but still want to stay on track? Yeah, these keto pumpkin protein pancakes are your new go-to. They’re fluffy, spiced just right, and packed with protein to keep you full all morning.
Ingredients
– 1 cup almond flour
– 2 scoops unflavored whey protein isolate
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon sea salt
– 3/4 cup canned pumpkin puree
– 2 pasture-raised eggs, lightly beaten
– 1/4 cup unsweetened almond milk
– 2 tablespoons erythritol
– 1 teaspoon pure vanilla extract
– 2 tablespoons clarified butter
Instructions
1. In a large mixing bowl, whisk together the almond flour, whey protein isolate, baking powder, cinnamon, nutmeg, and sea salt until fully combined.
2. In a separate bowl, combine the pumpkin puree, beaten eggs, almond milk, erythritol, and vanilla extract, stirring until smooth.
3. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just incorporated; avoid overmixing to prevent dense pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and add 1 tablespoon of clarified butter, swirling to coat the surface.
5. For each pancake, pour 1/4 cup of batter onto the skillet, spacing them apart to allow for easy flipping.
6. Cook for 3-4 minutes, or until bubbles form on the surface and the edges appear set.
7. Flip the pancakes carefully using a thin spatula and cook for an additional 2-3 minutes, until golden brown and cooked through.
8. Repeat with the remaining batter, adding more clarified butter to the skillet as needed to prevent sticking.
9. Transfer the cooked pancakes to a warm plate and serve immediately.
Unbelievably moist and tender, these pancakes have a subtle pumpkin spice flavor that pairs perfectly with a dollop of whipped cream or a drizzle of sugar-free maple syrup. For a fun twist, try stacking them with layers of cream cheese frosting for a keto-friendly “cake” experience.
Pumpkin and Pecan Nut Pancakes
As autumn’s crisp air settles in, you’ll find yourself craving these pumpkin and pecan nut pancakes—they’re the perfect cozy breakfast that feels like a warm hug on a chilly morning.
Ingredients
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1 cup canned pumpkin puree
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– 2 tablespoons pure maple syrup
– 2 tablespoons clarified butter, melted
– 1/2 cup toasted pecans, roughly chopped
– Clarified butter for greasing
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, fine sea salt, ground cinnamon, ground nutmeg, and ground cloves until fully combined.
2. In a separate bowl, combine the canned pumpkin puree, pasture-raised eggs, whole milk, pure maple syrup, and melted clarified butter, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just incorporated; avoid overmixing to ensure tender pancakes.
4. Fold in the toasted pecans, distributing them evenly throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. For each pancake, pour 1/4 cup of batter onto the skillet, cooking until bubbles form on the surface and the edges appear set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Repeat with the remaining batter, greasing the skillet as needed to prevent sticking.
9. Serve the pancakes immediately while warm. My favorite way to enjoy these is stacked high with a drizzle of maple syrup and an extra sprinkle of toasted pecans—the fluffy texture and warm spices make every bite pure comfort.
Conclusion
Now you have 29 scrumptious ways to enjoy pumpkin pancakes! Whether you’re craving classic flavors or something adventurous, there’s a perfect recipe here for every home cook. Give them a try, share your favorites in the comments, and don’t forget to pin this article on Pinterest to save these delicious ideas for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
