Skip to Content

Pumpkin Pancakes

Sharing is caring!

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.


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.


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.


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.


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:

Two pumpkin pancakes next to a fork on a speckled plate.
Pumpkin Pancakes are loaded with delicious fall flavor. They’re the perfect warm and cozy start to any fall morning.

Pumpkin Pancakes

Yield: 4-5 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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 1/2 cups low fat buttermilk
  • 1/2 cup whole milk
  • 1 1/3 cups pumpkin puree
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup finely chopped and toasted pecans


  1. In a medium bowl, whisk together buttermilk, whole milk, pumpkin, egg, oil and vanilla.
  2. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice and salt.
  3. Stir dry ingredients into the pumpkin mixture until just combined. Fold in toasted pecans.
  4. Heat a lightly oiled griddle or nonstick frying pan over medium high heat.
  5. 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.
  6. 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.
  7. Continue with more oil and remaining batter.
  8. If desired, top with additional toasted pecans, butter and high quality maple syrup.


Helpful resources:

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information
Yield 5
Amount Per Serving Calories 508Total Fat 24gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 19gCholesterol 43mgSodium 957mgCarbohydrates 64gFiber 5gSugar 20gProtein 12g

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Saturday 28th of November 2020

I made these this morning. They are absolutely divine!


Tuesday 8th of December 2020

So happy to hear you enjoyed them! -Jamie


Tuesday 3rd of November 2020

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


Thursday 28th of October 2021

@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.


Tuesday 8th of December 2020

Please do.

Douglas McMillan

Monday 19th of November 2018

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!


Monday 19th of November 2018

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

Mary White

Monday 17th of September 2018

Love your old time recipes!!!


Sunday 23rd of September 2018

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


Sunday 5th of August 2018

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


Wednesday 8th of August 2018

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. -Jamie

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe