Posted Sep 10, 2021, Updated Sep 13, 2024 We eat our fair share of pancakes around here, and these pumpkin pancakes are some of our favorites. Light & fluffy with cozy fall spices and real pumpkin, this is the best pumpkin pancake recipe ever! They are easy to make and are the perfect breakfast for a chilly fall morning (or try these pumpkin cinnamon rolls, pumpkin donuts, or this pumpkin baked oatmeal). We love serving them with maple syrup, cinnamon honey butter, pumpkin butter or whipped cream!
Pumpkin Pancakes: Ingredients & Substitutions
This pumpkin pancake recipe is best when made exactly as it’s written. However, if you’re interested in making some substitutions, here are a few that I have tried and can recommend.
All-purpose flour. You can replace up to half of the all-purpose flour with white whole wheat, or whole wheat pastry flour. Granulated sugar. Organic cane sugar or brown sugar can be used in place of granulated sugar. Pumpkin Puree. No substitutes here! Be sure to use pure pumpkin (either canned or homemade) and not pumpkin pie filling. Greek yogurt. Plain or vanilla Greek yogurt both work well in this recipe, you can also use sour cream. Whole milk. 2% milk can be used in place of whole milk. I don’t recommend skim or fat free varieties, the rich flavor of these pumpkin pancakes depends on a little fat from the milk. Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
How to Make Pumpkin Pancakes
These pumpkin pancakes are easy to make in one bowl! As always, we’ll walk through the process step-by-step, and don’t forget to watch the video! To begin, whisk together pumpkin puree and granulated sugar until it is dissolved. Then add Greek yogurt, maple syrup, egg, vanilla and whisk to combine. Once the mixture is smooth, add the milk and whisk to combine. Next, add the dry ingredients and stir until fully incorporated and the batter is uniform throughout.
Cook
I prefer to use an electric griddle to make pancakes because I can make eight at a time and it retains an even temperature. You can also heat a skillet to medium heat to cook these pumpkin pancakes that way. To cook, heat an electric griddle to 350 degrees F and grease it with butter or cooking spray. Then, scoop ¼ cup portions of the pancake batter onto the electric griddle and cook for 3-5 minutes on one side, or until the edges are set and bubbles form in the center. Then flip the pancakes and cook for an additional 3-4 minutes on the second side, until it’s golden-brown.
Serve
Remove the pumpkin pancakes from the griddle and serve warm with butter (I recommend making this cinnamon honey butter – yum) and maple syrup. We also love serving these with a dollop of homemade whipped cream, a slather of pumpkin butter and a sprinkle of cinnamon.
Store
Store any leftover pumpkin pancakes in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 2 months. Reheat in the microwave or toaster.
To Freeze
To freeze, let the pancakes cool completely, then lay them in a single layer on a baking sheet and put it in the freezer. Freeze the pancakes until hardened and then transfer them to an airtight container to freeze for up to 2 months. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
