Cinnamon Pumpkin Pancakes

I never thought much about pumpkin pancakes until my kids started begging for them every fall. We’d always stuck to regular pancakes—you know, the basic mix-from-a-box kind that gets breakfast on the table fast.

But once I tried making pumpkin pancakes from scratch, I realized what we’d been missing. They’re not much harder than regular pancakes, but they taste like autumn in a stack. Plus, I can sneak some actual pumpkin into my kids without them even noticing.

What Kind of Pumpkin Should I Use?

For these pancakes, you’ll want to stick with canned pumpkin puree rather than pumpkin pie filling – they’re two completely different products. Pumpkin pie filling already has spices and sweeteners added, which would throw off the balance of flavors in your pancakes. Plain canned pumpkin puree is just cooked and mashed pumpkin with nothing else added, making it perfect for baking. You can use any brand you find at the store, though Libby’s is probably the most common one you’ll see. If you’re feeling ambitious and have fresh pumpkins on hand, you can absolutely roast and puree your own, but honestly, the canned stuff works just as well and saves you a lot of time.

Options for Substitutions

These pumpkin pancakes are pretty forgiving when it comes to swaps, so here’s what you can do:

• All-purpose flour: You can use whole wheat flour for a nuttier flavor, but use about 2 tablespoons less liquid since it absorbs more. Gluten-free flour blends work too – just follow a 1:1 ratio.
• Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes. You can also use plain yogurt thinned with a little milk.
• Canned pumpkin: Sweet potato puree works great as a substitute, or you can use butternut squash puree. Just make sure it’s plain puree, not pie filling with added spices and sugar.
• Spices: If you’re missing some spices, you can use 1 1/2 teaspoons of pumpkin pie spice instead of the individual spices. Or just stick with cinnamon and a pinch of nutmeg if that’s all you have.
• Brown sugar: White sugar works fine, or you can use maple syrup (reduce the buttermilk by 1 tablespoon if using liquid sweetener).
• Melted butter: Vegetable oil or melted coconut oil can replace the butter using the same amount.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin pancakes is overmixing the batter, which develops too much gluten and creates tough, dense pancakes instead of light and fluffy ones – mix just until the ingredients are barely combined, even if you see a few lumps.

Another common error is cooking them on heat that’s too high, which burns the outside while leaving the inside raw, so keep your griddle or pan at medium heat and be patient.

Make sure you’re using plain canned pumpkin and not pumpkin pie filling, as the latter contains added spices and sugar that will throw off your recipe’s balance.

To get perfectly golden pancakes, wait until you see bubbles forming on the surface and the edges look set before flipping – this usually takes about 2-3 minutes per side.

What to Serve With Pumpkin Pancakes?

These fluffy pumpkin pancakes are perfect with classic maple syrup and a pat of butter, but you can really go wild with fall-inspired toppings. I love adding a dollop of whipped cream and a sprinkle of cinnamon, or even some toasted pecans for a nice crunch. For a more indulgent breakfast, try them with cream cheese frosting or a drizzle of caramel sauce. A side of crispy bacon or breakfast sausage balances out all those warm spices perfectly, and don’t forget a hot cup of coffee or spiced apple cider to complete your cozy autumn morning.

Storage Instructions

Refrigerate: Leftover pumpkin pancakes keep really well in the fridge for up to 4 days. Just stack them with a piece of parchment paper between each pancake and store in an airtight container. They make breakfast so much easier during busy mornings!

Freeze: These pancakes are perfect for freezing and meal prep. Let them cool completely, then place them in a single layer on a baking sheet and freeze for about an hour. Once frozen solid, transfer to a freezer bag and they’ll keep for up to 3 months.

Warm Up: Pop frozen or refrigerated pancakes straight into the toaster or toaster oven until heated through and slightly crispy on the outside. You can also microwave them for 30-60 seconds, but the toaster gives you that nice texture back. Serve with butter and maple syrup just like fresh ones!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 13-16 g
• Fat: 15-20 g
• Carbohydrates: 110-125 g

Ingredients

For the dry mixture:

• 1 1/4 cups all-purpose flour
• 2 tbsp packed light brown sugar
• 2 tsp baking powder
• 1/4 tsp kosher salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves

For the wet mixture:

• 1 cup buttermilk, at room temp
• 1/2 cup canned pumpkin (not pie filling)
• 1 large egg, room temp
• 2 tbsp unsalted butter, melted and cooled
• 1 tsp pure vanilla extract

For serving:

• Butter, to taste
• Maple syrup, as desired

Step 1: Preheat the Griddle or Skillet

Preheat an electric griddle to 350°F, or set a large skillet over medium heat.

This ensures your cooking surface is hot and ready when the batter is mixed.

I like to start preheating early so there’s no waiting around when the batter is ready.

Step 2: Mix the Dry Ingredients

• 1 1/4 cups all-purpose flour
• 2 tbsp packed light brown sugar
• 2 tsp baking powder
• 1/4 tsp kosher salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves

In a large bowl, whisk together the all-purpose flour, packed light brown sugar, baking powder, kosher salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until thoroughly combined.

Set aside after mixing.

Step 3: Mix the Wet Ingredients

• 1 cup buttermilk, at room temp
• 1/2 cup canned pumpkin (not pie filling)
• 1 large egg, room temp
• 2 tbsp unsalted butter, melted and cooled
• 1 tsp pure vanilla extract

In a medium bowl, whisk together the buttermilk, canned pumpkin, large egg, melted and cooled unsalted butter, and pure vanilla extract until smooth.

Make sure the butter is not hot, to prevent scrambling the egg.

Step 4: Combine Wet and Dry Ingredients

• mixed dry ingredients from Step 2
• mixed wet ingredients from Step 3

Pour the wet ingredients from Step 3 into the bowl of dry ingredients from Step 2.

Stir just until combined; the batter should be thick and a little lumpy.

Be careful not to overmix the batter—overmixing can make the pancakes tough.

If you prefer thinner pancakes, add a bit more buttermilk at this stage.

Step 5: Cook the Pancakes

• batter from Step 4
• butter, to taste (for greasing)

Lightly coat the preheated griddle or skillet with nonstick cooking spray or a small amount of butter.

Spoon about 1/3 cup of batter per pancake onto the surface.

Cook until bubbles form and the edges look set, about 2-3 minutes.

Carefully flip and cook for another 2-3 minutes or until golden brown and cooked through.

Repeat with remaining batter.

I find using an ice cream scoop helps portion the batter evenly.

Step 6: Serve the Pancakes

• butter, to taste
• maple syrup, as desired

Serve the pancakes warm, topped with a pat of butter and a drizzle of maple syrup, if desired.

These pancakes are especially delightful fresh off the griddle with the classic toppings.

Cinnamon Pumpkin Pancakes

Delicious Cinnamon Pumpkin Pancakes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Calories: 650

Ingredients Method

Ingredients

  

For the dry mixture:

• 1 1/4 cups all-purpose flour
• 2 tbsp packed light brown sugar
• 2 tsp baking powder
• 1/4 tsp kosher salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves

For the wet mixture:

• 1 cup buttermilk, at room temp
• 1/2 cup canned pumpkin (not pie filling)
• 1 large egg, room temp
• 2 tbsp unsalted butter, melted and cooled
• 1 tsp pure vanilla extract

For serving:

• butter, to taste
• maple syrup, as desired

Method

 

1. Preheat an electric griddle to 350°F, or set a large skillet over medium heat. This ensures your cooking surface is hot and ready when the batter is mixed. I like to start preheating early so there’s no waiting around when the batter is ready.
2. In a large bowl, whisk together the all-purpose flour, packed light brown sugar, baking powder, kosher salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until thoroughly combined. Set aside after mixing.
3. In a medium bowl, whisk together the buttermilk, canned pumpkin, large egg, melted and cooled unsalted butter, and pure vanilla extract until smooth. Make sure the butter is not hot, to prevent scrambling the egg.
4. Pour the wet ingredients from Step 3 into the bowl of dry ingredients from Step 2. Stir just until combined; the batter should be thick and a little lumpy. Be careful not to overmix the batter—overmixing can make the pancakes tough. If you prefer thinner pancakes, add a bit more buttermilk at this stage.
5. Lightly coat the preheated griddle or skillet with nonstick cooking spray or a small amount of butter. Spoon about 1/3 cup of batter per pancake onto the surface. Cook until bubbles form and the edges look set, about 2-3 minutes. Carefully flip and cook for another 2-3 minutes or until golden brown and cooked through. Repeat with remaining batter. I find using an ice cream scoop helps portion the batter evenly.
6. Serve the pancakes warm, topped with a pat of butter and a drizzle of maple syrup, if desired. These pancakes are especially delightful fresh off the griddle with the classic toppings.