20 Fluffy Pumpkin Pancakes Recipes Easy and Delicious

Hey there, pumpkin lovers! As the leaves start to turn and the air gets crisp, there’s nothing quite like warming up with a stack of fluffy pumpkin pancakes. Whether you’re craving a cozy weekend breakfast or a sweet seasonal treat, we’ve rounded up 20 easy and delicious recipes that’ll have you flipping pancakes like a pro. Dive in and discover your new fall favorite!

Classic Spiced Pumpkin Pancakes

As the leaves begin to turn and the air gets crisper, my kitchen becomes a sanctuary for all things warm and spiced. There’s something about the aroma of pumpkin and cinnamon that instantly makes me feel cozy, and these Classic Spiced Pumpkin Pancakes are my go-to for a comforting breakfast that feels like a hug in a plate.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, you can substitute with 1/2 cup all-purpose and 1/2 cup whole wheat flour)
• 2 tbsp sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 cup buttermilk (or make your own by adding 1 tbsp vinegar to 1 cup milk and letting it sit for 5 minutes)
• 2 tbsp melted butter (or any neutral oil)
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
2. In another bowl, mix the pumpkin puree, egg, buttermilk, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough pancakes, so it’s okay if there are a few lumps.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through. Tip: Keep the cooked pancakes warm in a 200°F oven while you finish the batch.
7. Serve the pancakes warm with your favorite toppings. Tip: A drizzle of maple syrup and a sprinkle of toasted pecans add a delightful crunch and sweetness.

You’ll love how these pancakes are perfectly fluffy with a tender crumb, and the blend of spices makes them irresistibly fragrant. Yet, what truly sets them apart is how the pumpkin adds a subtle sweetness and moisture, making each bite better than the last.

Cinnamon Swirl Pumpkin Pancakes

Unbelievably cozy and perfect for a crisp fall morning, these Cinnamon Swirl Pumpkin Pancakes have become a staple in my kitchen. I remember the first time I whipped them up, the aroma of cinnamon and pumpkin filling the air, and my family instantly fell in love. Now, it’s our go-to weekend treat when the leaves start to turn.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, you can use half all-purpose, half whole wheat)
• 2 tbsp sugar (adjust to taste)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon (plus extra for the swirl)
• 1 cup milk (any kind works, but whole milk makes them extra fluffy)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 tbsp melted butter (or any neutral oil)
• 1 tsp vanilla extract
• 2 tbsp brown sugar (for the cinnamon swirl)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and 1 tsp cinnamon.
2. In another bowl, mix the milk, pumpkin puree, egg, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing makes pancakes tough.
4. Let the batter rest for 5 minutes. This allows the baking powder to activate, making your pancakes fluffier.
5. While the batter rests, mix 2 tbsp brown sugar with 1 tsp cinnamon in a small bowl for the swirl.
6. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or oil.
7. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately sprinkle some cinnamon swirl mixture on top.
8. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
9. Repeat with the remaining batter, greasing the skillet as needed.

You’ll love how these pancakes turn out—fluffy with a tender crumb, and the cinnamon swirl adds a delightful sweetness and texture. Serve them stacked high with a drizzle of maple syrup and a dollop of whipped cream for an extra special touch.

Pumpkin Chocolate Chip Pancakes

Remember those chilly autumn mornings when all you want is something warm, comforting, and a little indulgent to start your day? That’s exactly how I felt when I first whipped up these Pumpkin Chocolate Chip Pancakes. They’re the perfect blend of cozy pumpkin spice and rich chocolate, making every bite feel like a hug.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, you can use half all-purpose, half whole wheat)
• 2 tbsp sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (or make your own with cinnamon, nutmeg, and cloves)
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 cup buttermilk (or milk with 1 tbsp vinegar or lemon juice added)
• 2 tbsp melted butter (or any neutral oil)
• 1/2 cup chocolate chips (plus more for sprinkling on top)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
2. In another bowl, mix the pumpkin puree, egg, buttermilk, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing will make the pancakes tough.
4. Gently fold in the chocolate chips.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
8. Serve warm with a drizzle of maple syrup and extra chocolate chips on top.

How these pancakes turn out so fluffy with just the right amount of spice and chocolate is beyond me, but they’re a guaranteed hit. Try stacking them high with a dollop of whipped cream in between for an extra special treat.

Vegan Pumpkin Pancakes

Vegan pumpkin pancakes have become my go-to breakfast during the crisp autumn mornings, especially after my first attempt left my kitchen smelling like a cozy café. There’s something about the combination of warm spices and pumpkin that makes waking up early totally worth it.

Ingredients

• 1 cup all-purpose flour (or gluten-free blend for a GF option)
• 1 tbsp baking powder (ensure it’s fresh for fluffier pancakes)
• 1/2 tsp salt
• 1 tsp ground cinnamon (add a pinch more for extra warmth)
• 1/4 tsp ground nutmeg
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 tbsp maple syrup (adjust to sweetness preference)
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp coconut oil, melted (or any neutral oil)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until well combined.
2. In another bowl, mix the pumpkin puree, maple syrup, almond milk, and melted coconut oil until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to dense pancakes.
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if pancakes are browning too quickly.
7. Serve warm. Tip: Stack them high with a drizzle of maple syrup and a sprinkle of pecans for extra crunch.

Absolutely delightful, these pancakes are wonderfully fluffy with a moist interior, thanks to the pumpkin. The spices shine through without overpowering, making each bite a perfect balance of sweet and savory. Try serving them with a dollop of coconut whipped cream for an extra indulgent treat.

Gluten-Free Pumpkin Pancakes

Every fall, I find myself craving the warm, spiced flavors of pumpkin, and these gluten-free pumpkin pancakes are my go-to for a cozy breakfast. There’s something about the combination of cinnamon and pumpkin that just feels like a hug in food form, and I love how easy they are to whip up on a lazy weekend morning.

Ingredients

• 1 cup gluten-free all-purpose flour (I recommend a blend with xanthan gum for best texture)
• 1 tbsp baking powder (make sure it’s fresh for fluffy pancakes)
• 1/2 tsp salt
• 1 tsp ground cinnamon (or pumpkin pie spice for extra warmth)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 cup almond milk (or any milk you prefer)
• 1 large egg (or flax egg for vegan option)
• 2 tbsp maple syrup (adjust to sweetness preference)
• 1 tbsp coconut oil, melted (or any neutral oil)

Instructions

1. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon until well combined.
2. In another bowl, mix the pumpkin puree, almond milk, egg, maple syrup, and melted coconut oil until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken slightly—this helps the pancakes fluff up.
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Repeat with the remaining batter, greasing the skillet as needed between batches.

Zesty and satisfying, these pancakes have a perfect balance of sweetness and spice, with a tender texture that’s just right. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for a breakfast that feels like fall on a plate.

Pumpkin Pecan Pancakes

Remember those chilly autumn mornings when all you crave is something warm, spiced, and utterly comforting? That’s exactly what inspired me to perfect these Pumpkin Pecan Pancakes, a recipe that’s become a staple in my household every fall. The blend of pumpkin and pecans not only brings a cozy vibe to your breakfast table but also packs a nutritious punch to start your day right.

Ingredients

• 1 cup all-purpose flour (for a healthier twist, try whole wheat flour)
• 2 tbsp sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (or make your own blend)
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 cup buttermilk (or milk with 1 tbsp vinegar added)
• 2 tbsp melted butter (or any neutral oil)
• 1/2 cup chopped pecans (toast them for extra flavor)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
2. In another bowl, mix the pumpkin puree, egg, buttermilk, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Gently fold in the chopped pecans, reserving some for topping if desired.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or oil.
6. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
8. Serve warm with maple syrup and a sprinkle of reserved pecans.

You’ll love how these pancakes turn out fluffy with a slight crispness on the edges, and the pecans add a delightful crunch. The pumpkin spice flavor is just right—not too overpowering but enough to make each bite feel like autumn. For an extra special touch, serve them with a dollop of whipped cream and a drizzle of caramel sauce.

Pumpkin Oatmeal Pancakes

Very few things signal the arrival of fall to me quite like the smell of pumpkin spice wafting through my kitchen. These Pumpkin Oatmeal Pancakes are my go-to for a cozy weekend breakfast, blending the heartiness of oats with the warm, spiced flavor of pumpkin. I love how the batter comes together in just one bowl, making cleanup a breeze.

Ingredients

• 1 cup all-purpose flour (or whole wheat for a healthier twist)
• 1/2 cup rolled oats (quick oats work too)
• 2 tbsp brown sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (or make your own blend)
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1 cup buttermilk (or milk with a splash of vinegar)
• 1 large egg
• 2 tbsp melted butter (or any neutral oil)
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.
2. In another bowl, mix the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Repeat with the remaining batter, greasing the skillet as needed.

Light and fluffy with a hint of spice, these pancakes are perfect with a drizzle of maple syrup and a sprinkle of toasted pecans. For an extra indulgent twist, try serving them with a dollop of whipped cream and a dash of cinnamon on top.

Pumpkin Banana Pancakes

Very few things bring me as much joy as a lazy weekend morning spent whipping up a batch of pancakes, especially when they’re as unique and flavorful as these Pumpkin Banana Pancakes. Inspired by a surplus of ripe bananas and a can of pumpkin puree staring at me from the pantry, this recipe is a testament to the magic of improvisation in the kitchen.

Ingredients

• 1 cup all-purpose flour (for a healthier twist, try whole wheat)
• 1 tbsp sugar (adjust to taste)
• 2 tsp baking powder (ensure it’s fresh for fluffy pancakes)
• 1/2 tsp salt
• 1 cup milk (any kind works, I used almond)
• 1/2 cup pumpkin puree (not pie filling)
• 1 ripe banana, mashed (the riper, the sweeter)
• 1 egg
• 2 tbsp melted butter (or any neutral oil)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, mix the milk, pumpkin puree, mashed banana, egg, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes, or until golden brown. Tip: Keep finished pancakes warm in a 200°F oven.
7. Repeat with the remaining batter, greasing the skillet as needed. Tip: Adjust heat as necessary to prevent burning.

Fluffy, moist, and packed with the warm spices of pumpkin and the natural sweetness of banana, these pancakes are a fall morning dream. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra crunch.

Pumpkin Cream Cheese Stuffed Pancakes

Just when you think pancakes can’t get any better, along comes this game-changing recipe that’s perfect for cozy weekend mornings. I remember the first time I whipped these up, the aroma of pumpkin and cinnamon filled the kitchen, and I knew I had stumbled upon something special.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift it first)
• 1 tbsp sugar (adjust to taste)
• 2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 cup milk (whole milk works best for richness)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg (room temperature blends more smoothly)
• 2 tbsp melted butter (or any neutral oil)
• 4 oz cream cheese, softened (easier to mix when soft)
• 1/4 cup powdered sugar (for the cream cheese filling)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1/2 tsp cinnamon (adjust to taste)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
2. In another bowl, mix the milk, pumpkin puree, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay. Tip: Overmixing leads to tough pancakes.
4. Let the batter rest for 5 minutes to allow the baking powder to activate.
5. While the batter rests, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Tip: Use a hand mixer for a fluffier filling.
6. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.
7. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately add a dollop of the cream cheese mixture to the center of each pancake.
8. Cover the cream cheese with a little more batter to seal it in. Tip: This prevents the filling from leaking out.
9. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
10. Serve warm with a drizzle of maple syrup or a dusting of powdered sugar.

Best enjoyed fresh off the griddle, these pancakes are a delightful mix of fluffy and creamy, with the warm spices of pumpkin pie. For an extra indulgent twist, try sandwiching them with a scoop of vanilla ice cream.

Pumpkin Buttermilk Pancakes

Nothing says fall like the warm, spicy aroma of pumpkin wafting through the kitchen. I first stumbled upon this pumpkin buttermilk pancakes recipe during a cozy weekend brunch with friends, and it’s been a staple in my autumn mornings ever since. The combination of fluffy pancakes with the rich, earthy flavor of pumpkin is simply irresistible.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, you can substitute with 1/2 cup all-purpose and 1/2 cup whole wheat flour)
• 2 tbsp sugar (adjust to taste)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (or make your own with cinnamon, nutmeg, ginger, and cloves)
• 3/4 cup buttermilk (if you don’t have buttermilk, mix 3/4 cup milk with 1 tbsp vinegar or lemon juice and let sit for 5 minutes)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 tbsp melted butter (or any neutral oil)
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
2. In another bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
7. Repeat with the remaining batter, greasing the skillet as needed.

Golden and fluffy, these pumpkin buttermilk pancakes have a tender crumb and a delightful hint of spice. Serve them stacked high with a drizzle of maple syrup and a dollop of whipped cream for an extra indulgent breakfast. Or, for a fun twist, sandwich them with a layer of cream cheese frosting for a dessert-like treat.

Pumpkin Apple Pancakes

Oh, the joy of waking up to the smell of Pumpkin Apple Pancakes wafting through the house! It’s a recipe that brings back memories of my grandma’s kitchen, where the first signs of fall were always marked by the combination of pumpkin and apple in every possible dish. These pancakes are my twist on that tradition, perfect for a cozy weekend breakfast.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, you can substitute half with whole wheat flour)
• 1 tbsp sugar (adjust to taste)
• 2 tsp baking powder (ensure it’s fresh for the fluffiest pancakes)
• 1/2 tsp salt
• 1 tsp cinnamon (or more, if you love spice)
• 1/4 tsp nutmeg
• 1 cup milk (any kind will do, but whole milk adds richness)
• 1/2 cup pumpkin puree (not pie filling)
• 1 large egg
• 2 tbsp melted butter (or any neutral oil)
• 1 apple, peeled and finely diced (I prefer Honeycrisp for sweetness and crunch)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. In another bowl, mix the milk, pumpkin puree, egg, and melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Gently fold in the diced apple.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or oil.
6. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
8. Serve warm with maple syrup and a sprinkle of cinnamon for extra flavor.

Nothing beats the tender, fluffy texture of these pancakes, with the sweet apple bits and warm spices in every bite. For an extra special touch, top them with a dollop of whipped cream and a drizzle of caramel sauce.

Pumpkin Gingerbread Pancakes

Venturing into the cozy embrace of autumn mornings calls for something special, and that’s exactly what these Pumpkin Gingerbread Pancakes are. I remember the first time I whipped these up; the kitchen filled with the warm spices of gingerbread and the sweet, earthy aroma of pumpkin, making it impossible not to fall in love with the season all over again.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before measuring)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 tsp ground ginger (or more for a spicier kick)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup molasses (dark for deeper flavor)
• 1 large egg (room temperature blends better)
• 1 cup milk (any kind, but whole milk adds richness)
• 2 tbsp melted butter (or any neutral oil)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, and cloves until well combined.
2. In another bowl, mix the pumpkin puree, molasses, egg, milk, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay to avoid overmixing.
4. Heat a non-stick skillet or griddle over medium heat (350°F is ideal) and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Repeat with the remaining batter, keeping cooked pancakes warm in a 200°F oven if necessary.

Zesty with a hint of warmth, these pancakes are a delightful twist on your morning routine. The pumpkin keeps them incredibly moist, while the gingerbread spices offer a comforting depth. Try stacking them high with a dollop of whipped cream and a drizzle of maple syrup for an extra indulgent treat.

Pumpkin Protein Pancakes

Oh, the joy of waking up to the aroma of pumpkin spice wafting through the kitchen! These Pumpkin Protein Pancakes are my go-to for a cozy, protein-packed breakfast that keeps me full until lunch. I stumbled upon this recipe during a frantic morning when I realized I was out of my usual pancake mix, and now, it’s a staple in my home.

Ingredients

• 1 cup whole wheat flour (or all-purpose for a lighter texture)
• 1 scoop vanilla protein powder (about 1/4 cup, adjust based on your protein powder’s scoop size)
• 1 tsp baking powder (for that perfect fluff)
• 1/2 tsp cinnamon (or pumpkin pie spice for extra warmth)
• 1/4 tsp salt (to balance the sweetness)
• 1 cup pumpkin puree (not pie filling)
• 1 large egg (room temperature blends better)
• 3/4 cup milk (any kind, I use almond for a nutty flavor)
• 1 tbsp maple syrup (plus extra for serving)
• 1 tbsp coconut oil (or any neutral oil, melted)

Instructions

1. In a large bowl, whisk together the flour, protein powder, baking powder, cinnamon, and salt until well combined.
2. In another bowl, mix the pumpkin puree, egg, milk, maple syrup, and coconut oil until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken slightly.
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease with oil or butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.

Every bite of these pancakes is a delightful mix of fluffy and moist, with the perfect balance of pumpkin and spice. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra crunch. Trust me, they’re as good as they sound!

Pumpkin Coconut Flour Pancakes

Zesty mornings call for something special, and that’s exactly what these Pumpkin Coconut Flour Pancakes are. I stumbled upon this recipe one autumn when my pantry was overflowing with pumpkin puree, and let me tell you, it’s been a game-changer for my breakfast routine ever since.

Ingredients

• 1 cup coconut flour (sifted for a smoother batter)
• 1 cup pumpkin puree (homemade or canned)
• 4 eggs (room temperature blends better)
• 1 cup almond milk (or any milk alternative)
• 2 tbsp maple syrup (adjust to sweetness preference)
• 1 tsp vanilla extract (pure for best flavor)
• 1 tsp pumpkin pie spice (or mix cinnamon, nutmeg, and ginger)
• 1/2 tsp baking soda (ensure it’s fresh for fluffiness)
• 1 tbsp coconut oil (or any neutral oil, for greasing)

Instructions

1. In a large mixing bowl, whisk together the coconut flour, pumpkin pie spice, and baking soda until well combined.
2. Add the pumpkin puree, eggs, almond milk, maple syrup, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and free of lumps. Let it sit for 5 minutes to thicken.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with coconut oil.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
5. Flip the pancakes carefully and cook for another 2-3 minutes until golden brown and cooked through.
6. Repeat with the remaining batter, greasing the skillet as needed between batches.

Unbelievably fluffy and packed with warm spices, these pancakes are a cozy embrace in every bite. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted coconut for an extra crunch.

Pumpkin Maple Syrup Pancakes

Last weekend, I found myself craving something cozy and autumnal, despite the summer heat. That’s when I decided to whip up these Pumpkin Maple Syrup Pancakes, a perfect blend of seasonal flavors that remind me of crisp fall mornings.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before using)
• 2 tbsp sugar (adjust to taste)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 cup milk (any kind works, but whole milk adds richness)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 tbsp melted butter (or any neutral oil)
• 1 tsp vanilla extract
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. In another bowl, mix the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
7. Serve warm with maple syrup. For an extra touch, top with toasted pecans or a dollop of whipped cream.

But what truly makes these pancakes special is their fluffy texture and the warm, spiced pumpkin flavor that pairs beautifully with the sweetness of maple syrup. Try stacking them high for a brunch centerpiece or enjoy them as a sweet start to your day.

Pumpkin Walnut Pancakes

Zesty mornings call for something special, and that’s exactly what these Pumpkin Walnut Pancakes are. I remember the first time I whipped these up; the aroma of pumpkin and cinnamon filled my kitchen, turning an ordinary morning into something magical. It’s become my go-to recipe when I want to impress weekend guests or simply treat myself.

Ingredients

• 1 cup all-purpose flour (for a healthier twist, try whole wheat flour)
• 1 tbsp baking powder (ensure it’s fresh for the fluffiest pancakes)
• 1/2 tsp salt
• 1 tbsp sugar (adjust to taste)
• 1 tsp ground cinnamon (or pumpkin pie spice for extra warmth)
• 1 cup milk (any kind works, but I love the richness of whole milk)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 tbsp melted butter (or any neutral oil)
• 1/2 cup chopped walnuts (toast them for deeper flavor)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon until well combined.
2. In another bowl, mix the milk, pumpkin puree, egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Gently fold in the chopped walnuts, saving a few for topping if desired.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or oil.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
8. Serve warm with maple syrup and a sprinkle of reserved walnuts.

Now, these pancakes are not just fluffy and moist, thanks to the pumpkin, but the walnuts add a delightful crunch that contrasts beautifully. For an extra indulgent twist, drizzle with caramel sauce or serve with a dollop of whipped cream.

Pumpkin Streusel Pancakes

Goodness, there’s nothing quite like the smell of pumpkin and cinnamon wafting through the kitchen on a crisp fall morning. I stumbled upon this Pumpkin Streusel Pancakes recipe during a weekend brunch experiment, and it’s been a family favorite ever since. The streusel topping adds a delightful crunch that contrasts beautifully with the fluffy pancakes.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, sift before measuring)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice (or mix cinnamon, nutmeg, and cloves to taste)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg (room temperature blends better)
• 1 tbsp vegetable oil (or any neutral oil)
• 1 cup milk (any kind works, but whole milk adds richness)
• 1/4 cup brown sugar (packed, for the streusel)
• 2 tbsp cold butter (cut into small pieces, for the streusel)
• 1/4 cup chopped pecans (optional, for extra crunch)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice until well combined.
2. In another bowl, mix the pumpkin puree, egg, oil, and milk until smooth. Tip: Don’t overmix to keep the pancakes fluffy.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are okay.
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it. Tip: Test the heat by sprinkling a few water drops; if they sizzle, it’s ready.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.
7. For the streusel, mix brown sugar, cold butter, and pecans in a small bowl until crumbly. Sprinkle over hot pancakes before serving.

Kindly note how the streusel melts slightly into the pancakes, creating pockets of sweet, spiced flavor. Serve these with a dollop of whipped cream or a drizzle of maple syrup for an extra indulgent breakfast. The pecans add a nice texture contrast, making every bite a delightful experience.

Pumpkin Caramel Pancakes

Unbelievably, it’s already that time of year again when the air gets crisp, and all I can think about is cozy breakfasts that warm the soul. That’s why I’m sharing my all-time favorite fall recipe that’s been a hit at my family’s weekend brunches—pumpkin caramel pancakes. There’s something magical about the combination of fluffy pancakes, rich pumpkin, and gooey caramel that just screams autumn.

Ingredients

• 1 cup all-purpose flour (for a lighter texture, you can substitute half with whole wheat flour)
• 1 tbsp baking powder (make sure it’s fresh for the fluffiest pancakes)
• 1/2 tsp salt
• 1 tbsp sugar (adjust to taste, especially if your caramel is very sweet)
• 1 cup milk (any kind works, but whole milk makes them extra rich)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 tbsp melted butter (or any neutral oil)
• 1/2 tsp vanilla extract
• 1/4 cup caramel sauce (plus extra for drizzling)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
2. In another bowl, mix the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing makes pancakes tough.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Drizzle with caramel sauce before serving. For an extra indulgent touch, add a dollop of whipped cream or a sprinkle of cinnamon.

Best enjoyed fresh off the griddle, these pancakes are irresistibly fluffy with a perfect balance of sweet and spiced flavors. Try stacking them high with layers of caramel in between for a show-stopping brunch centerpiece.

Pumpkin Almond Flour Pancakes

Diving into the cozy flavors of fall doesn’t always mean indulging in heavy desserts or spiced lattes. Sometimes, it’s about starting your morning with something warm, fluffy, and subtly sweet—like these Pumpkin Almond Flour Pancakes. I stumbled upon this recipe during a lazy Sunday morning when my pantry was nearly empty, save for a can of pumpkin puree and some almond flour. It turned out to be a happy accident that’s now a seasonal staple in my home.

Ingredients

• 1 cup almond flour (packed, for a thicker batter)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs (room temperature blends better)
• 1 tbsp maple syrup (or honey, adjust to sweetness preference)
• 1/2 tsp baking soda (for fluffiness)
• 1/2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
• 1 tbsp coconut oil (or any neutral oil, for greasing the pan)

Instructions

1. In a medium bowl, whisk together the almond flour, pumpkin puree, eggs, maple syrup, baking soda, and pumpkin pie spice until smooth. Let the batter sit for 5 minutes to thicken slightly.
2. Heat a large non-stick skillet over medium heat (325°F if using an electric griddle) and lightly grease with coconut oil.
3. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
4. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
5. Repeat with the remaining batter, greasing the skillet as needed between batches.

Unbelievably soft and packed with the warm, earthy flavors of pumpkin and spices, these pancakes are a delightful way to welcome autumn. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra crunch. The almond flour gives them a wonderfully tender texture that’s surprisingly light, making it hard to stop at just one.

Summary

Fluffy, flavorful, and utterly irresistible, these 20 pumpkin pancake recipes are a must-try for any home cook looking to spice up their breakfast routine. Whether you’re craving something classic or adventurous, there’s a recipe here for everyone. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.