Skip to Content

Pumpkin Pancakes

Light, fluffy pancakes with the great taste of pumpkin. Serve these thick Pumpkin Pancakes with warm butter and maple syrup for the perfect fall breakfast!

Pumpkin Pancakes #pumpkin #pancakes #tableforsevenblog @tableforseven #breakfast

Fall has arrived in my neck of the woods.  At least, for this week.

Temperatures are going to be in the mid-60’s and low 70’s.  Perfect weather, in my opinion.  Of course, I live in the Midwest. Next week, it could be 85 degrees or 35 degrees. You just never know!

Right now, however, it is fall. Let’s enjoy it. 🍂

To kick it off, we have pumpkin pancakes for you today.

Here are a few notes for these lovelies:

  • Be sure to use pumpkin puree..not pumpkin pie filling.
  • Using whole wheat flour instead of white flour is an option. You can also use 1/2 white and 1/2 wheat.
  • I use an electric griddle for my pancakes. But, a good size skillet will fine too.

Pumpkin Pancakes! These are thick, fluffy and of course, packed with pumpkin flavor.  Adding to that, we have some cinnamon, nutmeg and allspice.  These just scream “fall food”, don’t they?

Serve them up with some warm butter and syrup and your perfect breakfast has arrived!

Happy Fall Friends-

Pumpkin Pancakes #pumpkin #pancakes #tableforsevenblog @tableforseven #breakfast
Pumpkin Pancakes #pumpkin #pancakes #tableforsevenblog @tableforseven #breakfast
Yield: Serves: 4-6

Pumpkin Pancakes

Pumpkin Pancakes #pumpkin #pancakes #tableforsevenblog @tableforseven #breakfast
Your perfect fall breakfast is here! Light, fluffy pancakes with the great taste of pumpkin.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 1 1/2 cups milk
  • 1 cup pumpkin puree
  • 1 egg
  • 2 TBSP canola oil
  • 2 TBSP vinegar
  • 2 cups flour
  • 3 TBSP brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp allspice
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt


  1. In a mixing bowl, whisk together flour, salt,baking soda, baking powder, cinnamon, allspice and nutmeg. Set aside.
  2. In a larger mixing bowl, mix together milk, eggs, pumpkin, oil, vinegar and brown sugar.
  3. Stir flour mixture into pumpkin mixture and mix until just combined. Don’t over mix.
  4. Lightly oil griddle or frying pan over medium low heat.
  5. Scoop approx 1/4 cup of batter onto pan. Cook on each side until brown. Approx 2 minutes each side.
  6. Serve with butter and syrup.


  • Adapted from Allrecipes

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 382Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 774mgCarbohydrates: 59gFiber: 4gSugar: 2gProtein: 12g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Miz Helen

Monday 24th of September 2018

I need to make your delicious pumpkin pancakes real soon! Thanks so much for sharing your post with us at Full Plate Thursday and hope you have a great week! Miz Helen

Erin Table for Seven

Monday 24th of September 2018

Thanks for the party Miz Helen!


Tuesday 18th of September 2018

We love pumpkin and these pumpkin pancakes look fabulous. Thank you for sharing at Inspiration Monday.

Erin Table for Seven

Wednesday 19th of September 2018

Thanks Amy!

Skip to Recipe