Pumpkin Pancakes are the ultimate cozy fall breakfast! They’re made with pumpkin puree, the perfect amount of pumpkin spice and cinnamon, and they’re 100% whole grain. They’re fluffy, moist, and absolute perfection when you top them with cinnamon sugar butter and maple syrup!
Craving more delicious fall pancakes? Try my apple cinnamon pancakes and these apple sheet pan pancakes are great for feeding a crowd!
Pancakes have always been a weekend breakfast favorite of mine. I can remember my mom making them for us almost every Saturday or Sunday morning and I always looked forward to it. Even as an adult I still find myself craving them, especially these pumpkin pancakes!
Pumpkin pancakes are the perfect breakfast for a fall morning. They’re tall and fluffy, full of pumpkin spice and cinnamon, and they make the house smell so cozy and inviting while they’re cooking.
I love to make a batch and freeze the leftovers, then pop a couple in the microwave to have as a grab-and-go pre-run snack before I head out into the chilly morning air. These pumpkin pancakes also happen to be made with white whole wheat flour, have 7 grams of fiber, and 13 grams of protein, making them a healthy breakfast option. They’re easy to make and most importantly, DELICIOUS!
Ingredient Notes
Flour – White whole wheat flour is perfect for these healthy pumpkin pancakes. It has all the health benefits of regular whole wheat flour, but has a milder flavor and is lighter in color. You can also use all-purpose flour or a combination of both flours.
Baking soda and baking powder – The combination of both makes these pancakes tall and fluffy. Check the expiration dates! If expired it will affect how they raise.
Pumpkin spice and cinnamon – The combination of both spices is most often used in pumpkin recipes. I use the combination in this pumpkin baked oatmeal.
Pumpkin puree – Check the label when you buy pumpkin puree to make sure you didn’t accidentally grab a can of pumpkin pie filling. Libby’s is the brand I typically used and it’s most readily found at the grocery store.
Eggs – Binds everything together.
Maple syrup – The natural sweetener used to add a touch of sweetness to the pancakes. If you like you’re pancakes sweeter, add a couple additional tablespoons of maple syrup. You can also use and equal amount brown sugar.
Milk – I like to use low-fat (2%) milk for pancakes. For a richer flavor use whole milk. You can also use buttermilk or dairy-free milk, such as unsweetened vanilla almond milk.
Oil – Don’t skip the oil, it adds moisture to the pancakes. I use avocado oil, but you can also use vegetable oil, canola oil, or melted coconut oil.
Butter, brown sugar – Salted butter, brown sugar, and cinnamon are all you need to make the incredible cinnamon sugar butter to serve with the pumpkin pancakes. Don’t skip it, it’s so good!
Tips for Making Pumpkin Pancakes
- Don’t overmix the pancake batter.
- An electric griddle or griddle pan is best for making pancakes.
- Make sure the griddle is properly heated before adding the batter. 375° F. is the best temperature for cooking pancakes.
- Use a cookie scoop1/4 cup measuring cup, or mixing bowl with a pour spout for distributing the batter onto the skillet. It makes it easy and makes pancakes that are approximately the same size.
- Don’t flip the pancakes too early. The bubbles that form on top of the batter should be popping and look more like holes. That’s the time to flip them over.
- Keep the cooked pancakes warm by placing them on a baking sheet with a wire cooling rack and storing them in a preheated 200° F. oven.
Serving Suggestions
I love serving pumpkin pancakes topped with cinnamon sugar butter and maple syrup (as shown in the photos). Pecans or candied pecans and pumpkin butter would also be good. For extra protein top them with almond butter or a dollop of Greek yogurt and maple syrup.
I like to pair pancakes with something savory to balance the sweetness. Eggs are my go-to and I absolutely love this sweet potato, bacon, and egg breakfast casserole and broccoli crustless quiche.
Storage
My favorite way to store leftover pancakes is to freeze them. Let the pancakes cool completely then place them on a parchment paper lined baking sheet. Put them in the freezer for 30-60 minutes so they are mostly frozen, then remove them and store them in a freezer bag or other airtight container for up to 3 months.
To reheat the pancakes simply microwave them for 30-60 seconds or until warm.
More Pumpkin Recipes
If you love pumpkin as much as I do then I know you’ll love these recipes. There’s both sweet and savory options depending on what you’re in the mood for. Enjoy!
Cinnamon Sugar Butter (Optional)
Stir the ingredients for the cinnamon sugar butter together in a small bowl until well combined. Set aside.
Preheat a griddle to 375° F. In a large mixing bowl whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. In a separate mixing bowl whisk together the pumpkin puree, maple syrup, eggs, oil, milk, and vanilla.
Pour the wet ingredients in with the dry and stir together until combined. The batter will be thick.
Coat the griddle with cooking spray or butter. Use a cookie scoop or measuring cup to scoop out 3-4 tablespoons of the pancake batter onto the griddle. Cook until the edges are set and there are holes on top of the batter, 2-3 minutes. Flip the pancakes and cook another 1-2 minutes or until cooked through.
Serve immediately or remove them onto a baking sheet with a wire cooling rack on it. Keep the pancakes warm in a 200° F. oven until ready to serve. Serve the pancakes topped with the cinnamon sugar butter and maple syrup.
- Pumpkin pancakes can be frozen once they’ve cooled completely. Store them in an airtight container or freezer bag for up to 3 months.
- Nutritional info. doesn’t include the cinnamon sugar butter or any toppings.
Calories: 361kcalCarbohydrates: 55gProtein: 13gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 68mgSodium: 690mgPotassium: 385mgFiber: 7gSugar: 17gVitamin A: 7924IUVitamin C: 2mgCalcium: 306mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
