These pumpkin pancakes are a cozy autumn treat that bring warmth and flavor to your morning routine. With a soft, fluffy texture and a hint of warm spices, each bite feels like a hug in a stack. The natural sweetness of pumpkin pairs perfectly with maple syrup, creating a rich, comforting flavor that’s hard to resist. Ready in just 35 minutes, they’re an easy way to make breakfast feel special without spending hours in the kitchen.
The golden-brown pancakes are infused with the earthy aroma of pumpkin and cinnamon, making your kitchen smell like a fall bakery. Their moist, tender crumb is balanced by a slightly crisp edge, offering the perfect bite every time. Whether you’re serving them for a lazy weekend brunch or a quick weekday treat, these pancakes are sure to brighten your day. Plus, they’re a great way to sneak in a serving of veggies while indulging in something delicious!
Ingredients for Perfect Pumpkin Pancakes
- 1½ cups all-purpose flour (spooned and leveled for accuracy)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- Heaping ¼ teaspoon sea salt
- 1¼ cups unsweetened almond milk (at room temperature; substitute with any milk of choice)
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- ¼ cup brown sugar (packed)
- 1 large egg
- 2 tablespoons melted coconut oil or butter (plus extra for brushing the skillet)
- 1½ teaspoons vanilla extract
- Maple syrup, for serving
- Chopped toasted pecans (optional, for serving)
Step-by-Step Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt.
- Combine wet ingredients: In a medium bowl, whisk together the almond milk, pumpkin puree, brown sugar, egg, melted coconut oil (or butter), and vanilla extract.
- Combine wet and dry: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix—a few lumps are okay.
- Heat the skillet: Heat a nonstick skillet over medium-low heat. Brush the skillet lightly with oil or butter.
- Cook the pancakes: Use a ⅓-cup measuring cup to pour the batter into the pan. Cook for 2 to 3 minutes on the first side, or until bubbles form and the edges look set. Flip and cook for another 2 to 3 minutes, or until puffed and golden brown. Adjust the heat to low if needed to prevent burning.
- Serve: Serve warm with maple syrup and a sprinkle of toasted pecans, if desired.
Perfect Pairings: Sauce and Topping Ideas
While maple syrup and toasted pecans are classic choices, try drizzling your pumpkin pancakes with spiced honey or caramel sauce for a cozy twist. For a tangy contrast, add a dollop of Greek yogurt or whipped cream with a sprinkle of cinnamon. Fresh fruit like sliced bananas or berries also adds a refreshing touch.
Make-Ahead Magic: Storage and Reheating Tips
These pancakes are perfect for meal prep! Let them cool completely, then store in an airtight container with parchment paper between layers. They’ll keep in the fridge for 3 days or in the freezer for up to 2 months. To reheat, pop them in the toaster or warm them in a skillet over low heat for that fresh-off-the-griddle taste.
Mix It Up: Recipe Variations to Try
Swap out the almond milk for oat milk or regular milk if preferred. For a gluten-free version, use 1:1 gluten-free flour. Add a handful of chocolate chips or chopped walnuts to the batter for extra texture. If you’re feeling adventurous, try adding a pinch of cardamom or cloves for a deeper spice profile.
Quick Tips for Fluffy Pancakes Every Time
To ensure your pancakes are light and fluffy, don’t overmix the batter—lumps are totally fine! Keep the skillet at medium-low heat to prevent burning while the centers cook through. If you’re cooking for a crowd, preheat your oven to 200°F and keep finished pancakes warm on a baking sheet until ready to serve.
Essential Equipment for Pancake Success
A nonstick skillet or griddle is key for easy flipping. Use a ⅓-cup measuring cup for evenly sized pancakes. A thin spatula helps slide under the pancakes without breaking them. If you’re making a big batch, consider using two skillets to speed up the process.
Pumpkin Pancakes
Ingredients
- 1½ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- Heaping ¼ teaspoon sea salt
- 1¼ cups unsweetened almond milk, at room temperature
- ½ cup canned pumpkin puree
- ¼ cup brown sugar
- 1 large egg
- 2 tablespoons melted coconut oil or butter, plus more for brushing
- 1½ teaspoons vanilla extract
- Maple syrup, for serving
- Chopped toasted pecans, optional, for serving
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt.
- In a medium bowl, whisk together the almond milk, pumpkin, brown sugar, egg, coconut oil, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix—a few lumps are ok.
- Heat a nonstick skillet over medium-low heat. Brush the skillet with oil and use a ⅓-cup measuring cup to pour the batter into the pan. Cook for 2 to 3 minutes on the first side, or until bubbles form and the pancakes are golden brown underneath. Flip and cook for another 2 to 3 minutes, or until puffed and golden brown. Turn the heat to low as needed so that the middles cook through without burning the outsides.
- Serve with maple syrup and pecans, if desired.