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Pumpkin pancakes are loaded with sweet pumpkin, warm spices, and toasted pecans. They’re the perfect warm and cozy start to any chilly morning.

Maple syrup being poured over a stack of pumpkin pancakes on a plate.

As if fall wasn’t already busy enough, we are adding to the madness with a bathroom remodel and some other work around the house.

So my week is spent trying to calm a dog who is anxious about the construction work and trying to figure out if the shipping company really lost our new bathtub on top of all of the normal stuff.

I’m really looking forward to a peaceful weekend morning, ok?

I think this weekend is due for a batch of pumpkin pancakes, a cup of coffee with homemade vanilla coffee syrup, and maybe a trip to the apple orchard. 

Sounds like a pretty perfect weekend to me.

Overhead view of three plates of pumpkin pancakes, topped with butter and syrup.
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How to Make Pumpkin Pancakes

Is there anything better than a stack of fresh pancakes on a weekend morning? 

As much as I love making simple Bisquick pancakes throughout the year, during the fall I start to crave a big ol’ stack of pumpkin pancakes. 

Pumpkin pancake ingredients arranged on a countertop.

Key ingredients

There are a few ingredients that really bring home the fall flavor in these delicious pancakes:

Pumpkin puree: This recipe uses 1 ⅓ cups of pumpkin puree. That’s a lot of pumpkin! Make sure to buy pure pumpkin puree, not pumpkin pie filling. 

Pumpkin pie spice: I like to use my homemade pumpkin pie spice – it already contains all of the spices you’d want in these pancakes, so you only have to measure out one thing.

Wet ingredients for pumpkin pancakes being whisked in a white mixing bowl.

Brown sugar: I love the richness that brown sugar brings to pumpkin recipes. If your brown sugar has hardened, be sure to check out how to soften brown sugar for helpful tips.

Buttermilk: The pumpkin in this recipe could make these pancakes dense, so buttermilk helps to lighten them back up. If you don’t have buttermilk on hand, feel free to use my buttermilk substitute.

Toasted pecans: These are technically optional, but I love the texture and flavor that toasted pecans add to these pumpkin pancakes! If you’ve made my pumpkin crunch cake, you already know how well pumpkin and pecans go together.

Pumpkin pancake dry ingredients in a glass mixing bowl.

Making this recipe

If I’m going to be making breakfast before I’ve had a full cup of coffee, you know that it needs to be easy. Luckily, pancakes are!

In one bowl, whisk together the buttermilk, whole milk, pumpkin, egg, oil, and vanilla.

In another bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.

Add the dry ingredients to the wet ingredients and stir until just combined, then fold in the pecans. If the mixture is still a bit lumpy, that’s actually ok! Just let it rest while you heat your pan.

Heat a lightly oiled griddle or nonstick skillet over medium-high heat. Once the pan is hot, scoop the batter onto the griddle. I like to use about ⅓ cup of batter for each pancake.

Pumpkin pancake batter in a white mixing bowl.

How do you know when pancakes are done?

Luckily, you don’t really have to guess at when these pumpkin pancakes are done. They’ll tell you!

You’ll know it’s time to flip your pancakes when bubbles have formed on the top and they are starting to burst. The bottom of the pancakes should be nice and golden.

Flip the pancakes and cook for about 2 more minutes, or until the bottoms are golden again. 

It’s important to make sure your heat is not too high, or else the bottoms of the pancakes will burn before they are cooked through. When in doubt, keep the heat on the lower side; they might take longer to cook, but you won’t end up with raw pancakes!

Spatula about to flip a pumpkin pancake in a cast iron skillet.

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How to Serve These Pumpkin Pancakes

I love to keep things classic and serve my pumpkin pancakes with a bit of butter and a drizzle of maple syrup.

If you want to go fancy and make breakfast extra special, you could serve them with a flavored butter – such as whipped maple butter – or a dollop of homemade whipped cream.

If you don’t want to stand at the stove flipping pancakes, you can follow my method for making sheet pan pancakes and bake them in the oven instead!

Forking holding up a bite of pumpkin pancakes.

Storage and Reheating Tips

Store leftover pumpkin pancakes in a zip-top bag in the refrigerator for up to 3 days.

They also freeze well. And if you’re like me and love pumpkin no matter the season, then you’ll want to keep a bag of these in the freezer at all times! 

To reheat, simply pop a pumpkin pancake in the toaster oven for a few minutes, or the microwave for one to two. Don’t forget the maple syrup, please!

White plate with a stack of pumpkin pancakes topped with butter and maple syrup.

More Pumpkin Breakfast Recipes

Obsessed with all things pumpkin right now? Want to enjoy pumpkin breakfasts all autumn long? If you love pumpkin pancakes, you will definitely want to check out these other breakfast recipes:

Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls are fluffy, sweet, and packed with everyone’s favorite pumpkin spice flavor. Make these cinnamon rolls the night before and pop them in the oven on a cozy autumn morning for a breakfast the whole family will love.
View Recipe
Two pumpkin scones on a white plate. One of them has been broken in half to show the inside of the scone

Pumpkin Scones

These perfect Pumpkin Scones are studded with cinnamon chips and topped with a simple glaze, making for a craveable breakfast or afternoon snack with a cup of coffee.
View Recipe
Stacked slices of pumpkin french toast casserole topped with butter and syrup on a white plate

Pumpkin French Toast Casserole

Pumpkin French Toast Casserole is a seasonal twist on the classic overnight French toast! This casserole is easy to throw together at night and bake in the morning for a delicious breakfast that feeds a crowd.
View Recipe
Piece of pumpkin coffee cake on a black plate

Pumpkin Coffee Cake

Looking for a coffee cake full of fall flavors? You’ll definitely want to try this Pumpkin Coffee Cake! Packed with pumpkin and topped with streusel and a simple icing, this is the perfect cake for snacking on alongside a cup of coffee or chai.
View Recipe

Pumpkin Donuts

Pumpkin donuts are a fall favorite! Full of classic pumpkin spice flavors, these homemade donuts require no rising time. Roll them in cinnamon sugar for a sparkling finish.
View Recipe

Pumpkin Sticky Buns

Pumpkin sticky buns made with a turmeric spiced pumpkin yeast dough and topped with caramel, pumpkin seeds, and sliced almonds.
View Recipe

Pumpkin Spice Syrup

Skip the coffee shop and be your own barista: Make your own Pumpkin Spice Syrup for all your fall coffee drinks and cocktails! It’s the tastiest way to start and end the perfect autumn day.
View Recipe
Two pumpkin pancakes next to a fork on a speckled plate.
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Pumpkin Pancakes

By: Jamie
4.44 from 16 ratings
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4
Pumpkin pancakes are loaded with sweet pumpkin, warm spices, and toasted pecans. They’re the perfect warm and cozy start to any chilly morning.


  • 1 ½ cups low fat buttermilk
  • ½ cup whole milk
  • 1 ⅓ cups pumpkin puree
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 ½ teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 2 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup finely chopped and toasted pecans


  • In a medium bowl, whisk together buttermilk, whole milk, pumpkin, egg, oil and vanilla.
  • In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
  • Stir dry ingredients into the pumpkin mixture until just combined. Fold in toasted pecans.
  • Heat a lightly oiled griddle or nonstick frying pan over medium high heat.
  • Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Cook until surface of pancakes have some bubbles and a few have burst, about 1 to 2 minutes.
  • Using a thin spatula, carefully flip each pancake and cook until browned on the underside, about 2 minutes more. Transfer cooked pancakes to a baking sheet and keep warm in oven.
  • Continue with more oil and remaining batter.
  • If desired, top with additional toasted pecans, butter and high quality maple syrup.



Helpful resources:


Calories: 653kcal, Carbohydrates: 83g, Protein: 15g, Fat: 30g, Saturated Fat: 5g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 14g, Trans Fat: 0.05g, Cholesterol: 48mg, Sodium: 1085mg, Potassium: 579mg, Fiber: 7g, Sugar: 28g, Vitamin A: 12881IU, Vitamin C: 5mg, Calcium: 339mg, Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.44 from 16 votes (16 ratings without comment)

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  1. Cathy says:

    I made these this morning. They are absolutely divine!

    1. Jamie says:

      So happy to hear you enjoyed them!

  2. Blake says:

    WOW all the talking was so unnecessary!!! I’m trying to make a recipe not scroll through someone’s entire life story. I know you get paid for ads on your website not by writing a book to go along with each recipe. Also making my phone freeze up when scrolling past the ads and nonsense is annoying. These pancakes came out kinda dry anyways. It’s okay I’ll go elsewhere now on

    1. Jamie says:

      Please do.

    2. Danielle says:

      @Jamie, how rude. Some of us like to know the blogger’s and have a sense of connection to them.
      BTW this is a great recipe.
      I love your site and your recipes.

    3. Jamie says:

      Hi Danielle-
      Thanks so much for your sweet comments! :)

  3. Douglas McMillan says:

    I tried this recipe over the weekend, and wow! They are some of the best pancakes I’ve ever had in my life! I wish I could upload the pics that I took of these gorgeous orange masterpieces… Keep up the awesome work!

    1. Jamie says:

      So happy to hear you enjoyed the pancakes, Douglas! Thanks so much for stopping by and leaving your feedback!

  4. Mary White says:

    Love your old time recipes!!!

    1. Jamie says:

      Thanks so much for stopping by, Mary! I appreciate you taking the time to comment. Happy Baking!

  5. Loreta says:

    I am looking forward to making these pancakes,but I have a few questions. I cannot have gluten, buttermilk, or nuts…may I substitute gluten free flour, milk, and leave out the nuts without compromising the recipe? Thank you

    1. Jamie says:

      Hello! I haven’t attempted this recipe with these substitutions, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.

  6. Helen Allen says:

    Can this same recipe be used for waffles? Love pumpkin! 

    1. Jamie says:

      Hello! I haven’t tried it with waffles, but if you do, I’d love to hear about it!

  7. Lisa Huff says:

    Ohhh I want it! Yum!

    1. Jamie says:

      Thanks so much for stopping by, Lisa!