Introduction
Pumpkin pancakes bring the cozy flavors of fall straight to your breakfast table. These fluffy stacks are lightly sweet, warmly spiced, and perfect with maple syrup. Whether you like them classic, chocolate-studded, or topped with toasted nuts, this collection of 25 recipes will keep your weekends delicious all season long.
1. Classic Fluffy Pumpkin Pancakes
Soft, cloud-like pancakes with a gentle pumpkin flavor and balanced spice.
Ingredients
- 1 cup (125g) all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp cinnamon, ⅛ tsp nutmeg, pinch salt
- 1 large egg
- ¾ cup (180ml) buttermilk
- ½ cup (120g) pumpkin purée
- 1 tbsp melted butter or oil
- ½ tsp vanilla
Instructions
- Whisk dry ingredients in a bowl.
- In another bowl, whisk egg, buttermilk, pumpkin, butter, vanilla.
- Fold wet into dry just until combined (batter thick). Rest 5 minutes.
- Cook on a lightly oiled griddle over medium heat (325–350°F/160–175°C surface), 2–3 minutes per side.
- Flip when bubbles form and edges look set.
How to Serve It
Warm maple syrup and a pat of butter; add a dash of cinnamon sugar on top.
2. Buttermilk Pumpkin Pancakes
Extra tang from buttermilk makes these tender and flavorful.
Ingredients
- 1¼ cups (155g) flour
- 2 tbsp sugar
- 1½ tsp baking powder
- ½ tsp baking soda, ½ tsp salt
- 1 tsp pumpkin pie spice
- 1 egg
- 1 cup (240ml) buttermilk
- ½ cup (120g) pumpkin purée
- 2 tbsp melted butter
Instructions
- Combine dry ingredients.
- Whisk wet ingredients; fold into dry.
- Rest 5–10 minutes.
- Cook on medium heat, 2–3 minutes per side.
How to Serve It
Finish with maple syrup and toasted pecans.
3. Whole Wheat Pumpkin Pancakes
Nutty flavor with a soft, fluffy bite.
Ingredients
- 1 cup (120g) white whole wheat flour
- 2 tbsp brown sugar
- 1½ tsp baking powder
- ¼ tsp baking soda, ½ tsp salt
- 1 tsp cinnamon
- 1 egg
- ¾ cup (180ml) milk
- ½ cup (120g) pumpkin purée
- 1 tbsp oil
Instructions
- Stir dry ingredients together.
- Whisk egg, milk, pumpkin, oil; fold into dry.
- Cook on medium heat; flip when bubbles form.
How to Serve It
Honey, Greek yogurt, and a sprinkle of granola.
4. Brown Sugar & Cinnamon Pumpkin Pancakes
Brown sugar adds caramel notes that pair with warm spices.
Ingredients
- 1 cup (125g) flour
- 3 tbsp brown sugar
- 1 tsp baking powder
- ¼ tsp baking soda, ½ tsp salt
- 1 tsp cinnamon
- 1 egg
- ¾ cup (180ml) milk
- ½ cup (120g) pumpkin purée
- 1 tbsp melted butter
Instructions
- Mix dry; whisk wet; combine gently.
- Rest 5 minutes; cook on medium 2–3 minutes per side.
How to Serve It
Dust with cinnamon sugar and serve with salted butter.
5. Chocolate Chip Pumpkin Pancakes
Chocolate pockets make every bite dessert-worthy.
Ingredients
- 1 cup (125g) flour
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda, ½ tsp salt
- ¾ tsp cinnamon
- 1 egg
- ¾ cup (180ml) milk
- ½ cup (120g) pumpkin purée
- 1 tbsp oil
- ½ cup chocolate chips
Instructions
- Combine batter; fold in chips.
- Cook on medium-low for thicker pancakes; 2–3 minutes per side.
How to Serve It
Top with mini chips and a drizzle of warm ganache (optional).
6. Oatmeal Pumpkin Pancakes
Hearty oats add texture without weighing the stack down.
Ingredients
- ¾ cup (95g) flour
- ¼ cup (20g) quick oats
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda, ½ tsp salt
- 1 tsp pumpkin spice
- 1 egg
- ¾ cup (180ml) milk
- ½ cup (120g) pumpkin purée
- 1 tbsp oil
Instructions
- Mix dry; whisk wet; combine and rest 10 minutes to hydrate oats.
- Cook on medium until set; flip once.
How to Serve It
Greek yogurt, honey, and crushed walnuts.
7. Gluten-Free Pumpkin Pancakes
Tender and soft using a 1:1 gluten-free flour blend.
Ingredients
- 1 cup (140g) gluten-free all-purpose flour (1:1)
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda, ½ tsp salt
- 1 tsp cinnamon
- 1 egg
- ¾ cup (180ml) milk (or almond milk)
- ½ cup (120g) pumpkin purée
- 2 tbsp oil
Instructions
- Whisk dry; whisk wet; fold together.
- Cook on medium-low; GF batters brown quickly—watch heat.
How to Serve It
Maple syrup and sliced bananas.
8. Almond Flour Pumpkin Pancakes (Grain-Free)
Naturally grain-free with a soft, custardy crumb.
Ingredients
- 1½ cups (150g) almond flour
- ½ tsp baking powder
- Pinch salt, ½ tsp cinnamon
- 2 eggs
- ½ cup (120g) pumpkin purée
- 2 tbsp maple syrup
- 1 tsp vanilla
Instructions
- Stir all ingredients until smooth.
- Cook low to medium-low, 2–3 minutes per side; keep sizes small for easy flips.
How to Serve It
Maple syrup and toasted almond slices.
9. Protein Pumpkin Pancakes
Extra protein keeps you full longer.
Ingredients
- ¾ cup (75g) oat flour
- ¼ cup (25g) vanilla whey or plant protein
- 1 tsp baking powder, pinch salt
- 1 egg
- ½ cup (120g) pumpkin purée
- ¾ cup (180ml) milk
- 1 tsp vanilla
Instructions
- Mix dry; whisk wet; combine.
- Cook on medium; avoid overcooking for softness.
How to Serve It
Greek yogurt, berries, and a swirl of honey.
10. Maple Pumpkin Pancakes
Maple in the batter adds deep, fall sweetness.
Ingredients
- 1 cup (125g) flour
- 1 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda, ½ tsp salt
- ¾ tsp cinnamon
- 1 egg
- ⅔ cup (160ml) milk
- ½ cup (120g) pumpkin purée
- 2 tbsp pure maple syrup
- 1 tbsp melted butter
Instructions
- Combine as usual; rest 5 minutes.
- Cook on medium; flip once.
How to Serve It
Finish with toasted pecans and extra maple.
11. Pumpkin Spice Latte Pancakes
A hint of coffee lifts the pumpkin spice.
Ingredients
- 1 cup (125g) flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp cinnamon, pinch nutmeg, pinch salt
- 1 tsp instant espresso powder
- 1 egg
- ¾ cup (180ml) milk
- ½ cup (120g) pumpkin purée
- 1 tbsp oil
Instructions
- Mix dry; whisk wet; combine.
- Cook on medium; 2–3 minutes per side.
How to Serve It
Coffee glaze (½ cup powdered sugar + 1–2 tbsp brewed coffee).
12. Pumpkin Banana Pancakes
Banana adds sweetness and ultra-moist texture.
Ingredients
- 1 cup (125g) flour
- 1 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda, ½ tsp salt
- ½ tsp cinnamon
- 1 ripe banana, mashed (½ cup)
- 1 egg
- ½ cup (120g) pumpkin purée
- ½ cup (120ml) milk
- 1 tbsp oil
Instructions
- Stir wet ingredients; fold into dry.
- Cook on medium-low to prevent scorching sugars.
How to Serve It
Sautéed bananas in butter and a splash of maple.
13. Pumpkin Chocolate Chunk Pancakes
Chunky chocolate for bold bites of richness.
Ingredients
- 1 cup (125g) flour
- 2 tbsp sugar
- 1½ tsp baking powder
- ½ tsp cinnamon, ¼ tsp salt
- 1 egg
- ¾ cup (180ml) milk
- ½ cup (120g) pumpkin purée
- 2 tbsp oil
- ½ cup chopped dark chocolate
Instructions
- Mix batter; fold in chocolate.
- Cook on medium; flip once.
How to Serve It
Sea salt flakes and a light drizzle of chocolate syrup.
14. Pumpkin Ricotta Pancakes
Ricotta gives a creamy interior and delicate lift.
Ingredients
- ¾ cup (95g) flour
- 2 tbsp sugar
- 1 tsp baking powder, pinch salt
- ¾ cup (180g) ricotta
- ½ cup (120g) pumpkin purée
- 2 eggs, separated
- ¼ cup (60ml) milk
- ½ tsp vanilla
Instructions
- Mix flour, sugar, baking powder, salt.
- Stir in ricotta, pumpkin, yolks, milk, vanilla.
- Beat whites to soft peaks; fold in.
- Cook medium-low for 2–3 minutes per side.
How to Serve It
Honey, lemon zest, and powdered sugar.
15. Pumpkin Apple Pancakes
Fresh apple adds pops of juicy sweetness.
Ingredients
- 1 cup (125g) flour
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda, ½ tsp salt
- ¾ tsp cinnamon
- 1 egg
- ¾ cup (180ml) milk
- ½ cup (120g) pumpkin purée
- 1 tbsp oil
- ½ cup finely diced apple
Instructions
- Fold apple into batter.
- Cook medium until edges set; flip once.
How to Serve It
Warm sautéed apples with a touch of butter and brown sugar.
16. Pumpkin Pecan Pancakes
Toasty nuts add crunch to the fluffy stack.
Ingredients
- 1 cup (125g) flour
- 2 tbsp sugar
- 1½ tsp baking powder
- ½ tsp cinnamon, ½ tsp salt
- 1 egg
- ¾ cup (180ml) milk
- ½ cup (120g) pumpkin purée
- 2 tbsp melted butter
- ½ cup chopped toasted pecans
Instructions
- Make batter; fold in pecans.
- Cook on medium; 2–3 minutes per side.
How to Serve It
Maple syrup and a little extra chopped pecan.
17. Pumpkin Ginger Pancakes
Fresh ginger brightens the cozy spice.
Ingredients
- 1 cup (125g) flour
- 2 tbsp sugar
- 1½ tsp baking powder
- ½ tsp cinnamon, ¼ tsp ground ginger, pinch salt
- 1 egg
- ¾ cup (180ml) milk
- ½ cup (120g) pumpkin purée
- 1 tbsp oil
- 2 tbsp finely chopped candied ginger (optional)
Instructions
- Mix batter; fold in candied ginger.
- Cook on medium; flip once.
How to Serve It
Lemon glaze and extra ginger bits.
18. Pumpkin Sourdough Discard Pancakes
A touch of tang and great texture from discard.
Ingredients
- ¾ cup (95g) flour
- ½ cup (120g) sourdough discard
- 1 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda, ½ tsp salt
- ½ tsp cinnamon
- 1 egg
- ½ cup (120ml) milk
- ½ cup (120g) pumpkin purée
- 1 tbsp oil
Instructions
- Mix wet (including discard); fold in dry.
- Batter thick—thin with 1–2 tbsp milk if needed.
- Cook on medium; flip once.
How to Serve It
Butter and maple; add toasted pepitas for crunch.
19. Pumpkin Coconut Pancakes
Coconut milk brings creamy richness.
Ingredients
- 1 cup (125g) flour
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda, ½ tsp salt
- ½ tsp cinnamon
- 1 egg
- ½ cup (120ml) canned coconut milk + ¼ cup (60ml) water
- ½ cup (120g) pumpkin purée
- 1 tbsp oil
Instructions
- Combine; rest 5 minutes.
- Cook on medium; flip once.
How to Serve It
Toasted coconut and a drizzle of maple or coconut syrup.
20. Pumpkin Buckwheat Pancakes
Buckwheat adds a hearty, nutty flavor.
Ingredients
- ¾ cup (95g) all-purpose flour
- ¼ cup (30g) buckwheat flour
- 1½ tbsp sugar
- 1½ tsp baking powder
- ½ tsp salt
- ¾ tsp cinnamon
- 1 egg
- ¾ cup (180ml) milk
- ½ cup (120g) pumpkin purée
- 1 tbsp oil
Instructions
- Mix dry; whisk wet; combine.
- Cook on medium; 2–3 minutes per side.
How to Serve It
Butter and maple; add sliced pears for a fall twist.
21. Pumpkin Cheesecake Swirl Pancakes
Tangy cheesecake ripple meets warm spice.
Ingredients
- Batter: 1 cup flour, 2 tbsp sugar, 1 tsp baking powder, ½ tsp cinnamon, pinch salt, 1 egg, ¾ cup milk, ½ cup pumpkin, 1 tbsp oil
- Swirl: 3 oz cream cheese (soft), 1 tbsp sugar, 1 tsp milk
Instructions
- Mix batter. Stir swirl ingredients smooth in a piping bag.
- Pour batter on medium heat; pipe swirl; flip once.
How to Serve It
Maple syrup or a light cream cheese glaze.
22. Pumpkin Chai Pancakes
Cardamom, ginger, and cinnamon add cozy tea-house vibes.
Ingredients
- 1 cup (125g) flour
- 2 tbsp sugar
- 1½ tsp baking powder
- ½ tsp salt
- 1–1¼ tsp chai spice blend
- 1 egg
- ¾ cup (180ml) milk
- ½ cup (120g) pumpkin purée
- 1 tbsp melted butter
Instructions
- Combine; rest 5 minutes.
- Cook on medium until puffed; flip once.
How to Serve It
Honey and a sprinkle of chai spice.
23. Pumpkin Cornmeal Pancakes
A touch of cornmeal brings texture and crunch.
Ingredients
- ¾ cup (95g) flour
- ¼ cup (35g) fine cornmeal
- 2 tbsp sugar
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- 1 egg
- ¾ cup (180ml) milk
- ½ cup (120g) pumpkin purée
- 1 tbsp oil
Instructions
- Mix as usual; batter will be slightly textured.
- Cook on medium; flip when edges crisp.
How to Serve It
Maple syrup and a dab of honey butter.
24. Pumpkin Nutella Pancakes
Silky hazelnut spread takes these into dessert territory.
Ingredients
- 1 cup (125g) flour
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda, ½ tsp salt
- ½ tsp cinnamon
- 1 egg
- ¾ cup (180ml) milk
- ½ cup (120g) pumpkin purée
- 1 tbsp oil
- ¼–⅓ cup chocolate-hazelnut spread (for layering)
Instructions
- Cook pancakes on medium.
- Spread a thin layer of hazelnut spread between warm pancakes; stack.
How to Serve It
Finish with crushed hazelnuts and a light dusting of cocoa.
25. Pumpkin Gingerbread Pancakes
Molasses and ginger create a cozy holiday flavor.
Ingredients
- 1 cup (125g) flour
- 2 tbsp brown sugar
- 1½ tsp baking powder
- ½ tsp cinnamon, ½ tsp ground ginger, pinch cloves, ½ tsp salt
- 1 egg
- ⅔ cup (160ml) milk
- ½ cup (120g) pumpkin purée
- 1 tbsp molasses
- 1 tbsp oil
Instructions
- Whisk dry; whisk wet; combine gently.
- Cook on medium; flip once; avoid high heat to prevent molasses scorching.
How to Serve It
Maple-molasses blend (2:1) and a dollop of whipped cream.
Conclusion
From classic stacks to chai-spiced and chocolate-chunked variations, these pumpkin pancakes are ready for cozy breakfasts, brunch parties, and lazy Sunday mornings. Save your favorites, mix and match toppings, and let the warm aroma of cinnamon and pumpkin fill your kitchen all season long.
