These Pumpkin Pancakes are fluffy, easy, and excellent. Try them, and you will never want a boxed mix again. Stock up on pumpkin puree to make these pancakes year-round. They are THAT GOOD.
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Easy Pumpkin Pancake RecipeThese pumpkin pancakes taste like pumpkin pie in pancake form. They’re wonderfully fluffy, delicious, and moist because they have plenty of great pumpkin flavor. As my husband says, “They go down easy.”
We modified our popular (and family favorite) Ricotta Pancakes to make this pumpkin pancake recipe, and a new favorite was born. This recipe is super easy because you can use cold ingredients straight from the refrigerator, so there’s no waiting or prep-ahead. You can enjoy pumpkin pancakes when the craving arrives.
Serve these pumpkin pancakes with a drizzle of real maple syrup and a cup of coffee for the perfect Fall breakfast. Add some Baked Apples or Sauteed Apples on the side if you’re feeling fancy.
Tips and Praise from our Community “I made these into sheet pan pancakes. 425 for 18 minutes in my oven. They were excellent. Thank you!” – Anne Hoffman
“Again another delicious recipe. I made these for dinner tonight and they were a hit. So delicious. I’ve been craving pumpkin pancakes and these hit the spot. I added chocolate chips to some of them and they were even more heavenly. A perfect kickoff to my favorite season.” – Corinne Bell
The Best Pumpkin Puree for Pancakes

Canned Pumpkin Puree: We love Libby’s brand pumpkin puree because it is so concentrated in color and tightly packed without excess water. If you use a different brand that is looser, the batter will be thinner, resulting in a flatter pancake that moister inside. Libby’s is still our first choice.

Homemade Puree: You can use your own (well-drained) homemade pumpkin puree if you have sugar pumpkins on hand, but again, Libby’s works best for this recipe. How to Make Pumpkin Pancakes:

In a large mixing bowl, whisk together eggs and sugar.

Whisk in pumpkin puree, buttermilk, olive oil, and salt.

In a separate bowl, sift together flour, baking powder, and cinnamon. Whisk flour mixture into pumpkin mixture. Rest the pancake batter for 5 to 10 minutes before cooking to produce fluffier pancakes.

Sautee 2 minutes per side until puffed and golden brown at the edges.

Sautee 2 minutes per side until puffed and golden brown at the edges.When do you flip the pancakes? The pancakes should sauté for about 2 minutes per side. If they are browning too quickly, reduce the heat. Flip the pancakes when you see bubbles form and pop on the surface of the pancakes. Only flip once. If the pancakes are browning too quickly, reduce the heat to ensure they are cooking through properly.

How to Serve Pumpkin PancakesWe love to serve pumpkin pancakes with banana slices and drizzled with maple syrup, honey, or top with Whipped Honey Butter which is always a treat. You can also sprinkle on some chopped pecans.
More Pumpkin Recipes You’ll LoveIf you love all things pumpkin, these Autumn-favorite pumpkin recipes are a must-try.

Pumpkin Cheesecake – so easy and indulgent

Easy Pumpkin Cake – with the best cream cheese frosting

Pumpkin Bread – easy and perfect for gifting

Stunning Pumpkin Cake Roll

Pumpkin Cupcakes – super fluffy

Pull-Apart Pumpkin Bread – tastes like pumpkin cinnamon rollsMake these pumpkin pancakes once, and you’ll make them over and over. It’s such a cozy and satisfying breakfast.

More Easy Breakfast RecipesBreakfast is the most important meal of the day, and it’s my favorite meal of the day on weekends because we make a big deal of it at our house (think: Poached Eggs, Bacon, and Breakfast Potatoes). Here are our top breakfast recipes.

Crepes – we love them with a sweet cheese filling

Breakfast Quesadillas – one simple recipe, 3 ways

Breakfast Burritos – crowd-pleasing and freezer-safe

Breakfast Egg Muffins – make-ahead and easy to change up

Banana Bread – moist and loaded

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