Pumpkin Pancakes

🎃Why You'll Love This Halloween Recipe

Pumpkin pancakes are the fall breakfast that gets saved all season long. The pumpkin keeps them incredibly moist, the spice blend does the heavy lifting, and a 25-minute timeline means they're genuinely weeknight-doable. Make a double batch — they freeze like a dream.

🧺Ingredients for Pumpkin Pancakes

• 1 1/2 cups all-purpose flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1 cup milk
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 3 tbsp melted butter, plus more for the griddle
• 1 tsp vanilla extract
• Warm maple syrup and butter, for serving

👩‍🍳How to Make Pumpkin Pancakes Step by Step

1. Whisk the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
2. In a second bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla.
3. Pour the wet into the dry and fold gently until just combined — lumps are fine. Rest the batter 5 minutes.
4. Heat a buttered griddle or skillet over medium heat. Scoop 1/4-cup portions and cook 2-3 minutes until bubbles form and edges look set.
5. Flip and cook 1-2 minutes more until golden. Keep warm in a low oven while you finish the batch.
6. Stack high, add butter, and drench with warm maple syrup.

🍂Halloween Party Serving Ideas

Serve with candied pecans and a dollop of whipped cream for a Halloween brunch spread. They sit beautifully next to Apple Cider Donut Cake on a fall breakfast table — and yes, they're excellent with a mug of hot cider.

Save for later

Love this recipe?

Save it to your "Fall Baking" board so it's there when the pumpkin craving hits.

📌 Pin it for later

❓Frequently Asked Questions

Can I make pumpkin pancakes ahead?

Yes — cook, cool, and refrigerate up to 3 days or freeze up to 2 months. Reheat in the toaster for crisp edges.

Why are my pancakes dense?

Overmixing is the usual cause. Fold just until combined — lumps are your friends — and let the batter rest 5 minutes.

Can I make them dairy-free?

Use oat or almond milk and melted coconut oil instead of butter. They'll still be fluffy.