You know what fall is all about, right? Pumpkin of course! It’s time to serve your family some homemade fluffy pumpkin pancakes for breakfast and enjoy them raving about your cooking skills for the rest of the day. No need to tell them how easy this recipe is to make 

The simple batter is made from scratch with flour, milk, eggs, oil, pumpkin spice and an entire cup of pumpkin puree. These pancakes are quick to whip up and you can serve them with any topping you like – even ice cream, I won’t tell!

For more easy fall breakfast recipes, see my Simple Pumpkin Waffles or my Healthy Pumpkin Muffins.

Pumpkin pancakes are the BEST way to celebrate those crisp fall mornings. At least my family thinks it is 😉

Now let me let you in on a secret… Yes, I serve my family fluffy homemade pancakes for breakfast on early mid-week mornings. But I don’t get up at silly o’clock to whip them up.

No, no. I do that on a rainy Saturday afternoon while my husband is in charge of the kids. Because no matter how perfect these pumpkin pancakes are, sleep still wins over them.

Especially with a pre-schooler at home. Yes, I said pre-schooler. Because the baby sleeps pretty well… So I make these pancakes whenever I have time available, then I freeze them.

And then I feel like a domestic goddess on any given dreary weekday morning. Genius, right? You’re welcome.

taste and smell of fall – the perfect way to celebrate the season!
are incredibly quick and easy to whip up
can be frozen to make even those crazy busy mornings special
turn out perfectly fluffy with just the right amount of pumpkin spice

Now it might make me sound super boring, but I go crazyfor pumpkin in my breakfast during fall.

Muffins, pancakes, waffles… You name it, I love it. And trust me, you’ll make these pancakes every morning until you get bored and need to move on to something else.

Something like my Pecan Pumpkin Waffles, my Pumpkin Breakfast Cookies, my Pumpkin Baked Oatmeal Cups, my Pumpkin Bread… Ahem. Yes.

BUT all of these are freezer-friendly, too! So no need to make your mornings more hectic than need be.


Read on for the detailed steps, or scroll down for more tips to make this recipe foolproof and the printable recipe card.

► 1 Mix the dry ingredients: For the perfectly fluffy pancakes, it’s important to mix the dry and wet ingredients separately before combining them.

So place all dry ingredients in a medium-large mixing bowl and stir them together very well – remember, you cannot stir them too much once you’re mixing them with the dry ingredients.

It’s important to evenly distribute the baking powder right now, or you’ll end up with uneven pancakes.

►2 Mix the wet ingredients: Next, mix the wet ingredients in a SEPARATE bowl or measuring jug. Whisk them together very well until smooth!

I usually take a measuring cup, because it’s easy and mess-free to pour the wet ingredients into the dry this way.

I love my Pyrex Measuring Jugs! Click here to see which I have. (This is an affiliate link and I earn a commission for purchases made after clicking through.)

►3 Combine wet and dry ingredients: Now, pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to fold them together, do not overmix! Lumps are fine!

If you overmix pancake batter, you’ll end up with dense and gummy pancakes – especially here with the pumpkin involved!

I tested this recipe with Libby’s Pumpkin, cheaper canned varieties or homemade pumpkin puree tends to be more watery, so your pancakes may not turn out as well.

Order some Libby’s Pumpkin here! (This is an affiliate link and I make a commission for purchases made after clicking through.)

►4 Cook the pancakes: Now you’re ready to cook the pancakes. Lightly grease a nonstick pan or griddle and drop a few tablespoons of batter per pancake on the hot surface.

I like using a cookie scoop for this, because it makes it so easy and mess-free to evenly portion out the pancake batter!

I have a cookie scoop similar to this one on Amazon! (This is an affiliate link and I earn a commission for purchases made after clicking through.)

Wait to flip the pancakes until bubbles appear on the surface. Then flip and cook until there’s no more raw batter in the middle. The pancake should spring back in place if you gently poke it with your finger.

Don’t overmix the batter

Overmixing pancake batter is basically the end of fluffiness!

I was always so scared to end up with lumps of dry flour inside the pancakes. But it doesn’t happen! Instead, you get awesomely fluffy pancakes.

This is even more important here, because the pumpkin tends to weigh the batter down a little.
Make them your own

Add anything you want to the batter: Chopped pecans, chocolate chips, butterscotch chips…

Whatever you feel like!


Yes, you can! They are the perfect make-ahead breakfast.

Make the pancakes as instructed. Once you remove them from the skillet, immediately place them on a cooling rack.


Once the pancakes have completely cooled down, place them into small freezer bags individually.

Alternatively, place them in a single layer on a lined baking sheet and freeze, covered, until solid before transferring stacks of pancakes to large freezer bags.

OR place a sheet of parchment paper between each pancake and stack them.

Wrap the stack very well in aluminum foil or place the pancakes inside a large freezer container.


To reheat the pancakes in a microwave, place the frozen pancakes on a microwave-safe plate. Cook uncovered on high for 1-2 minutes or until steaming hot and heated all the way through to the middle.

To reheat in an oven, place frozen pancakes in a single layer on a cookie sheet and cover with foil.

Alternatively, bake them covered with foil on a lined cookie sheet for 10-12 minutes at 375°F in your preheated oven for 8-10 minutes.


We love these with maple syrup and some chopped pecans, but that usually doesn’t keep the kids fed until lunch.

We love to pair our pumpkin pancakes with one or two of these additions:
Brown Sugar Cinnamon Apples
Turkey Breakfast Sausage
Greek yogurt mixed with a little maple syrup
Turkey Bacon

And if you liked these recipes, there’s plenty more to make family meals easier for you! Be sure to join my FREE recipe circle here to get easy recipes by email.

P.S: If you tried this recipe, why not leave me a comment below to let me know how you liked it?

I LOVE interacting with you and hearing about your experience with my recipe. Also, by adding a comment and star rating you’re helping Savory Nothings grow and get even better for you!
It’s time to serve your family some homemade fluffy pumpkin pancakes for breakfast and enjoy them raving about your cooking skills for the rest of the day. The simple batter is made from scratch with flour, milk, eggs, oil, pumpkin spice and an entire cup of pumpkin puree.
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Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: pancakes

Measuring Cups
Medium Mixing Bowl
Measuring Jug
Griddle* These are affiliate links and I make a commission for purchases made after clicking through.


2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice or more for a strong pumpkin spice taste
1 teaspoon cinnamon
1/2 teaspoon salt

1.5 cups milk
1 cup pumpkin puree NOT 1 CAN!!!!
2 large eggs
2 tablespoons oil plus extra for cooking


Mix all dry ingredients in a large bowl. Whisk all wet ingredients together in a medium bowl or measuring jug.
Pour the wet ingredients over the dry ingredients and mix just until combined. DO NOT OVERMIX! Do NOT mix with a whisk, ONLY with a wooden spoon or spatula!! DO NOT stir more than approximately 10 times!! Or you will end up with dense and gummy pancakes!!
Heat a griddle or skillet over medium-high heat. Brush on a little oil or spray with cooking spray.
Ladle on about 1/4 cup of batter per pancake and cook until bubbles form on top of the batter, around 3 minutes. Flip and cook until browned on the bottom as well, another 2 minutes or so.
Serve immediately with maple syrup, chopped pecans or whatever you like. Alternatively, follow the freezer instructions in the post.

The amount of milk you need greatly depends on the pumpkin you’re using. Use the amount as directed in the recipe if you’re using high-quality, thick canned pumpkin (like Libby’s). For homemade purée that’s sometimes a little more watery, you might need a 1/4 cup less milk.

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