Ever considered turning a humble vegetable into breakfast royalty? These pumpkin pancakes do just that—transforming seasonal squash into light, fluffy delights that surprise every bite. I love adding a splash of cinnamon and nutmeg, which makes the warm aroma drift through my kitchen on chilly mornings, awakening the senses.

This recipe isn’t just about flavor; it’s about reclaiming that cozy, lazy weekend moment, elevating it with a nutritious twist. The best part? It’s a subtle way to sneak in some veggies without anyone noticing. The creamy pumpkin puree gives each pancake a tender crumb, almost like a hug in every mouthful.

WHY I LOVE THIS RECIPE?

The spicy pumpkin smell makes the whole house feel festive and inviting.

I get to enjoy a comforting breakfast that’s also packed with nutrients.
It’s quick to put together—a breakfast I can whip up in minutes on busy mornings.

The blend of pumpkin and warm spices feels like fall in every bite.
Nothing beats flipping those golden pancakes, their aroma swirling around the kitchen.

AVOID MY DISASTER (You’re Welcome)

FORGOT to whisk the wet and dry ingredients thoroughly? Clumpy batter leads to uneven pancakes. Mix well!
DUMPED too much pumpkin into the batter? Result is dense pancakes. Use just enough pumpkin for fluffiness.

OVER‑TORCHED the first batch? Scorched edges ruin the look. Cook on medium heat, watch closely.
MISSED the baking powder? Pancakes stay flat and sad. Double-check your leavening agents.

QUICK FIXES THAT SAVE YOUR DAY

WHEN batter is too runny? Splash in a little more flour to thicken it.
SHIELD pancakes from high heat—sizzling sound means overcooked outside.
WHEN pancakes are sticking? Patch with a little more butter or non-stick spray.
SPIN fresh cinnamon into the batter when spices are muted for extra warmth.

Craving an extra fluffy lift? Mix in a splash of seltzer water for bubbles and height.

This pumpkin pancake recipe captures the essence of seasonal mornings without fuss. It’s perfect for cozy weekends or lazy brunches that deserve a little extra charm. The spices trace a nostalgic note, calling back memories of crisp air and falling leaves, even if it’s still technically summer outside.

In a world rushing toward the next trend, these pancakes remind us to slow down and savor simple ingredients. They bring warmth and comfort, all while sneaking in a dose of goodness. Whether drizzled with maple syrup or topped with toasted nuts, they make every breakfast feel special, effortlessly.

Pumpkin Pancakes

Pumpkin pancakes are light and fluffy breakfast treats made by mixing pumpkin puree into a traditional pancake batter. They are cooked on a griddle until golden brown, resulting in tender, slightly spiced pancakes with a warm, inviting appearance. The addition of cinnamon and nutmeg enhances their cozy, fall-inspired flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

1 1/2 cups all-purpose flour sifted
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon optional, for warmth
1/4 teaspoon ground nutmeg optional, for aroma
1/2 teaspoon salt
1 1/4 cups milk
1 cup pumpkin puree unsweetened
2 eggs large eggs
3 tablespoons unsalted butter melted

Equipment

Mixing Bowls
Whisk
Griddle or large skillet
Spatula

Method

In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, cinnamon, nutmeg, and salt until evenly combined. This helps distribute the leavening agents and spices uniformly.
In a separate bowl, whisk together the milk, pumpkin puree, eggs, and melted butter until the mixture is smooth and slightly frothy, about 30 seconds. This combines the wet ingredients for even distribution.

Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined—be careful not to overmix; a few lumps are okay.
Let the batter rest for about 5 minutes — this relaxes the gluten and allows the baking powder to activate, making the pancakes fluffier.
Preheat your griddle or skillet over medium heat and lightly grease with butter or non-stick spray until shimmering or just starting to smoke.

Pour about 1/4 cup of batter onto the hot surface for each pancake, gently spreading it into a round. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
Flip the pancakes carefully with a spatula and cook for another 2-3 minutes, until golden brown and cooked through, with a slight crispness on the edges.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning while ensuring they cook evenly.

Serve the pumpkin pancakes warm, topped with maple syrup, toasted nuts, or your favorite toppings for a cozy and flavorful breakfast experience.

As the last pancake slides onto the plate, the kitchen fills with a lingering scent of cinnamon and roasted pumpkin. It’s a small reminder that good mornings aren’t complicated—they’re about flavors that comfort and nourish. These pancakes are versatile enough to adapt with toppings or mix-ins, making each serving a personal creation.

With the air turning crisp outside, these warm bites offer a little piece of fall’s magic. They’re perfect for quiet mornings or sharing with loved ones who appreciate simple, wholesome fare. Every bite wraps you in a cozy moment, even on the busiest days.

Anjali Arora

Hi, I’m Anjali Arora — the curious heart behind Feast Chase.

To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.