Perfect Pumpkin Pancakes are the absolute best and so easy to make with everyday ingredients!  Packed full of fall flavor with pumpkin, cinnamon, ginger, and nutmeg!

pumpkin pancakes

I’ve been making these pumpkin pancakes for years!  They’re a fall staple in our house, and we always look forward to them on a chilly weekend morning.  While it isn’t quite feeling like autumn here yet, these pancakes have already made a couple of appearances at my kid’s request!

How to Make Pumpkin Pancakes:

  • To start go ahead and pre-heat a large non-stick griddle.  You can butter the griddle or spray with non-stick cooking spray if desired.
  • Next, you will whisk together your dry ingredients.  We have the usual suspects of flour, baking powder, and salt.  But the great flavor comes from the cinnamon, ginger, and nutmeg.

how to make pumpkin pancakes

  • Then, in a second bowl whisk together the pumpkin puree with the granulated and brown sugar, vanilla, melted butter, eggs, and milk.

pumpkin pancake batter

  • Combine the wet and dry ingredients with a spatula until just combined.  The batter will be a tad lumpy.  Then allow the batter to sit for 5 minutes.
  • I use a 1/3 cup measure to pour these pumpkin pancakes on the griddle.  Use the bottom of the measuring cup to gently spread the pancake batter out.  The pancakes will need to cook for about 4 minutes per side.

easy pumpkin pancakes with syrup and butter


If you’re looking for other great breakfast recipes be sure to try out my Homemade Belgian Waffles!  Follow along with us on Facebook for yummy recipe videos every day!


4.99 from 316 votes

Perfect Pumpkin Pancakes

Perfect Pumpkin Pancakes are the absolute best and so easy to make with everyday ingredients!  Packed full of fall flavor with pumpkin, cinnamon, ginger, and nutmeg!
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Servings 12 Pancakes



  • Preheat griddle or large non-stick skillet to medium heat.
  • In a large bowl whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
  • In a separate medium bowl, whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
  • Pour the wet ingredients over the dry ingredients and whisk to combine. The batter will be lumpy, do not over mix.
  • Set the batter aside for 5 minutes.
  • Butter your griddle or spray with non-stick cooking spray if desired. Pour out 1/3 cup of batter for each pancake and spread into a circle.
  • Cook each pancake for approximately 4 minutes per side.
  • Serve pancakes with butter, syrup, whipped cream, nuts or any other favorite toppings.


Calories: 183kcal, Carbohydrates: 28g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 40mg, Sodium: 254mg, Potassium: 221mg, Fiber: 1g, Sugar: 10g, Vitamin A: 3385IU, Vitamin C: 0.8mg, Calcium: 101mg, Iron: 1.6mg

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

Additional Info

Course: Breakfast
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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  1. 5 stars
    A little sweet had to cut sugar in half. Added fresh pumpkin seed as I cooked them. Made it half white half wheat flour. Was delicious!

  2. Ok, just made these again, they are quite the spectacular combination of ingredients! I always roast my own pumpkin from the excess of the fall season decorations, other than that not a thing different from how you created it. These are a big hit and disappear quickly!

  3. 5 stars
    Fabulous! I tweak every recipe to beef it up health wise. Used one cup all purpose flour, 1/2 cup whole wheat flour and 1/2 cup almond flour. Used half the sugar but added some Stevia. Also added: vanilla protein powder, pecans, chia and flax seeds. Out of this world delicious, light and expanded beautifully!

  4. I used coconut sugar for all sugar and almond milk instead of regular. I also doubled the cinnamon because I always like things with extra spice. Folded in some fresh cranberries and topped with apples. They turned out so soft and fluffy, great flavor!

  5. 5 stars
    So good. Simple. Fluffy and moist. Crispy edges. Perfect mild sweetness and spice. No toppings needed for me, just butter.

  6. 5 stars
    Definitely a 10 outta 10 for this recipe! The pumpkin pancakes were a hit this past weekend. My family raved about how good they taste. Thanks for sharing your recipes!

  7. 5 stars
    I have NEVER made a decent pancake…until this recipe! The pancakes were perfect and delicious! Thank you for an excellent recipe.

  8. 5 stars
    Me again
    My husband wondered if you could use this recipe for pumpkin pie since he said (as he stuck his finger inside the batter) that it tasted better then the pumpkin pie he made for Thanksgiving but he commented that it properly would be more cake like.