18 Delicious Pumpkin Pancake Recipes Amazing

Kickstart your autumn mornings with a stack of warmth and flavor! Our roundup of 18 Delicious Pumpkin Pancake Recipes is your go-to guide for embracing the season’s favorite ingredient. Whether you’re craving classic comfort or a twist on tradition, these recipes promise to delight your taste buds and fill your home with the cozy aroma of fall. Dive in and discover your next breakfast masterpiece!

Fluffy Pumpkin Spice Pancakes

Oh, the joy of waking up to the aroma of pumpkin spice wafting through the kitchen! It’s a ritual in my home every fall, but let’s be honest, these Fluffy Pumpkin Spice Pancakes are too good to save for just one season. I’ve tweaked this recipe over the years to achieve that perfect balance of spice and fluffiness, and now, I’m thrilled to share it with you.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 1/2 tsp baking powder
• 1 tsp fine sea salt
• 2 tbsp granulated sugar
• 1 1/4 cups whole milk
• 1 cup pumpkin puree
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 2 tsp pumpkin pie spice
• Clarified butter, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, sea salt, granulated sugar, and pumpkin pie spice until well combined.
2. In a separate bowl, combine the whole milk, pumpkin puree, lightly beaten egg, melted butter, and vanilla extract. Whisk until smooth.
3. Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a rubber spatula until just combined; do not overmix to ensure fluffy pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the pancakes to a warm plate. Repeat with the remaining batter, greasing the skillet as needed.

Kitchen magic happens when these pancakes hit the plate—light as air with a warm, spiced flavor that’s irresistibly cozy. Serve them stacked high with a drizzle of maple syrup and a dollop of whipped cream for an extra indulgent breakfast, or enjoy them as is for a perfectly spiced start to your day.

Gluten-Free Pumpkin Pancakes

Breakfast in our house isn’t complete without a stack of warm, fluffy pancakes, and these gluten-free pumpkin pancakes have become a fall favorite. I stumbled upon this recipe when trying to accommodate a friend’s dietary restrictions, and now it’s a staple in my kitchen, especially when the leaves start to turn.

Ingredients

• 1 cup gluten-free all-purpose flour
• 2 tbsp coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 3/4 cup pumpkin puree
• 1 pasture-raised egg, lightly beaten
• 3/4 cup almond milk
• 1 tbsp clarified butter, melted
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the gluten-free all-purpose flour, coconut sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt until well combined.
2. In a separate bowl, combine the pumpkin puree, lightly beaten pasture-raised egg, almond milk, melted clarified butter, and pure vanilla extract, stirring until smooth.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are perfectly fine for tender pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

My favorite thing about these pancakes is their moist, tender crumb and the way the spices complement the pumpkin’s natural sweetness. Serve them with a dollop of coconut whipped cream and a drizzle of maple syrup for an extra special treat.

Vegan Pumpkin Pancakes

Every autumn, my kitchen becomes a sanctuary for all things pumpkin, and these Vegan Pumpkin Pancakes are a testament to my seasonal obsession. There’s something magical about the way the spices meld with the pumpkin puree, creating a breakfast that feels both indulgent and wholesome.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp sea salt
• 1 tbsp organic cane sugar
• 1 1/4 cups unsweetened almond milk
• 1 cup pumpkin puree
• 2 tbsp melted coconut oil
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt, and sugar until well combined.
2. In a separate bowl, combine the almond milk, pumpkin puree, melted coconut oil, and vanilla extract, stirring until smooth.
3. Pour the wet ingredients into the dry ingredients, gently folding until just combined. Avoid overmixing to ensure fluffy pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 2 minutes, or until golden brown and cooked through.
7. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Kindly note, these pancakes emerge with a tender crumb and a spiced aroma that’s irresistibly autumnal. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for a textural contrast that elevates the experience.

Pumpkin Chocolate Chip Pancakes

There’s something magical about the combination of pumpkin and chocolate that makes these pancakes a fall favorite in my kitchen. I remember the first time I whipped up a batch; the aroma of cinnamon and nutmeg filled the air, and I knew I had stumbled upon something special.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 1/2 tsp baking powder
• 1 tsp sea salt
• 2 tbsp granulated sugar
• 1 1/4 cups whole milk
• 1 cup pumpkin puree
• 1 large pasture-raised egg, lightly beaten
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup semi-sweet chocolate chips
• Clarified butter, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, sea salt, granulated sugar, cinnamon, and nutmeg until well combined.
2. In a separate bowl, combine the whole milk, pumpkin puree, lightly beaten egg, melted butter, and vanilla extract, stirring until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
4. Fold in the semi-sweet chocolate chips with a spatula, ensuring they’re evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer the pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Serve these pumpkin chocolate chip pancakes stacked high with a drizzle of maple syrup and a sprinkle of extra chocolate chips for good measure. The texture is wonderfully fluffy with a hint of spice, and the melted chocolate chips add a decadent touch that’s hard to resist.

Healthy Whole Wheat Pumpkin Pancakes

How many times have I found myself craving something sweet yet nutritious for breakfast? Too many to count, which is why these Healthy Whole Wheat Pumpkin Pancakes have become a staple in my kitchen. They’re the perfect blend of wholesome and indulgent, especially during the fall when pumpkin is everywhere, but honestly, I make them year-round.

Ingredients

• 1 1/2 cups whole wheat flour
• 3 1/2 tsp baking powder
• 1 tsp Himalayan pink salt
• 2 tbsp coconut sugar
• 1 1/4 cups almond milk, unsweetened
• 1 cup organic pumpkin puree
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

Instructions

1. In a large mixing bowl, whisk together the whole wheat flour, baking powder, Himalayan pink salt, coconut sugar, cinnamon, nutmeg, and ginger until well combined.
2. In a separate bowl, combine the almond milk, organic pumpkin puree, lightly beaten pasture-raised egg, melted clarified butter, and pure vanilla extract. Mix until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix to ensure fluffy pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 2-3 minutes on the other side, or until golden brown and cooked through.
7. Transfer to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed.

Delightfully fluffy with a subtle spice, these pancakes are a dream when drizzled with maple syrup or topped with a dollop of Greek yogurt and a sprinkle of toasted pecans for added crunch.

Pumpkin Pecan Pancakes

Unbelievably, the first time I whipped up these Pumpkin Pecan Pancakes, it was a chilly autumn morning, and I was craving something that tasted like fall in every bite. The combination of pumpkin and pecans not only satisfied my craving but also became a weekend staple in my household.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup whole milk
• 1/2 cup pumpkin puree
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup pecans, toasted and finely chopped
• Clarified butter, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, sea salt, cinnamon, nutmeg, and cloves until well combined.
2. In a separate bowl, combine the whole milk, pumpkin puree, lightly beaten egg, and melted butter, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure fluffy pancakes.
4. Fold in the toasted and finely chopped pecans into the batter, distributing evenly.
5. Heat a large non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Serve these Pumpkin Pecan Pancakes stacked high with a drizzle of maple syrup and a sprinkle of extra toasted pecans for crunch. The texture is wonderfully fluffy with a moist crumb, thanks to the pumpkin puree, while the pecans add a delightful nuttiness that complements the warm spices perfectly.

Pumpkin Banana Pancakes

Yesterday morning, as the first light of dawn peeked through my kitchen window, I found myself craving something uniquely comforting yet nutritious. That’s when the idea of Pumpkin Banana Pancakes came to mind, a perfect blend of autumnal warmth and tropical sweetness to start the day.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 1 large pasture-raised egg, lightly beaten
• 3/4 cup whole milk
• 1/2 cup pure pumpkin puree
• 1 ripe banana, mashed
• 2 tbsp pure maple syrup
• 1 tbsp clarified butter, plus extra for greasing

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and sea salt until fully combined.
2. In a separate bowl, mix the lightly beaten pasture-raised egg, whole milk, pure pumpkin puree, mashed banana, and pure maple syrup until smooth.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are perfectly fine for fluffy pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Just out of the skillet, these pancakes are a delightful harmony of fluffy and moist, with the pumpkin and banana creating a rich, nuanced flavor profile. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra crunch.

Pumpkin Oatmeal Pancakes

Craving something cozy yet nutritious to kickstart your morning? These Pumpkin Oatmeal Pancakes are my go-to during the fall season, blending the warmth of pumpkin spice with the heartiness of oats for a breakfast that feels like a hug in a plate.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup rolled oats
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup pumpkin puree
• 1 cup buttermilk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, rolled oats, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
2. In a separate bowl, combine the pumpkin puree, buttermilk, lightly beaten egg, melted clarified butter, and pure vanilla extract, stirring until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Perfectly spiced and wonderfully moist, these pancakes boast a tender texture with a slight chew from the oats. Serve them stacked high with a drizzle of maple syrup and a dollop of whipped cream for an extra indulgent touch.

Pumpkin Cinnamon Roll Pancakes

Nothing says fall like the warm, comforting flavors of pumpkin and cinnamon, and these Pumpkin Cinnamon Roll Pancakes are the perfect way to bring those flavors to your breakfast table. I remember the first time I whipped these up on a crisp October morning; the aroma filled the kitchen, and my family knew they were in for a treat. It’s become a seasonal staple in our home, and I’m thrilled to share it with you.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 3/4 cup pumpkin puree
• 1 large pasture-raised egg, lightly beaten
• 1 cup whole milk
• 2 tbsp clarified butter, melted
• 1 tsp pure vanilla extract
• 1/2 cup packed light brown sugar
• 1/4 cup unsalted butter, softened
• 1 tbsp ground cinnamon

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
2. In a separate bowl, mix the pumpkin puree, lightly beaten egg, whole milk, melted clarified butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Let the batter rest for 5 minutes to allow the baking powder to activate.
4. While the batter rests, prepare the cinnamon filling by mixing the light brown sugar, softened unsalted butter, and cinnamon in a small bowl until creamy.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately dollop 1 tsp of the cinnamon filling onto the center of each pancake.
7. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully and cook for an additional 1-2 minutes, or until golden brown.
8. Repeat with the remaining batter and filling, greasing the skillet as needed.

Zesty and warmly spiced, these pancakes are a delightful twist on the classic cinnamon roll, with the pumpkin adding a moist, tender crumb. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra crunch. Trust me, they’re as fun to make as they are to eat!

Pumpkin Protein Pancakes

Remember those chilly autumn mornings when all you crave is something warm, nutritious, and utterly delicious to start your day? That’s exactly how I stumbled upon the idea of Pumpkin Protein Pancakes, a dish that combines the cozy flavors of fall with the muscle-building benefits of protein. It’s become a staple in my kitchen, especially when I’m looking to impress at brunch or simply treat myself to a hearty breakfast.

Ingredients

• 1 cup pure pumpkin puree
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup vanilla protein powder
• 1/4 cup almond flour
• 1 tbsp clarified butter
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp pure maple syrup
• 1/4 cup unsweetened almond milk

Instructions

1. In a large mixing bowl, combine the pumpkin puree, lightly beaten eggs, and pure maple syrup, whisking until smooth.
2. Add the vanilla protein powder, almond flour, baking powder, ground cinnamon, and ground nutmeg to the wet ingredients, stirring to incorporate fully.
3. Gradually pour in the unsweetened almond milk, adjusting the consistency to a thick but pourable batter.
4. Heat a non-stick skillet over medium heat (350°F) and lightly coat with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer to a plate and repeat with the remaining batter, adding more clarified butter to the skillet as needed.

Fluffy, flavorful, and packed with protein, these Pumpkin Protein Pancakes are a game-changer for breakfast. The subtle sweetness from the maple syrup and the warmth of the spices make them irresistible. Try topping them with a dollop of Greek yogurt and a sprinkle of pecans for an extra crunch.

Pumpkin Apple Pancakes

Sometimes, the best breakfast ideas come from the simplest combinations. That’s exactly how these Pumpkin Apple Pancakes came to be in my kitchen—a happy accident during a cozy autumn morning when I was craving something warm and comforting. The blend of pumpkin’s earthy sweetness with the crisp tartness of apples is nothing short of magical, especially when folded into fluffy pancakes.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup pumpkin puree
• 1/2 cup buttermilk
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp clarified butter, melted
• 1/2 cup finely diced apple
• Clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, sea salt, cinnamon, nutmeg, and ginger until well combined.
2. In a separate bowl, combine the pumpkin puree, buttermilk, lightly beaten egg, and melted clarified butter, stirring until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. The batter should be slightly lumpy.
4. Fold in the finely diced apple until evenly distributed throughout the batter.
5. Heat a large non-stick skillet or griddle over medium heat (350°F) and brush with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer to a warm plate and repeat with the remaining batter, brushing the skillet with more clarified butter as needed.

My favorite thing about these pancakes is their perfect balance of flavors and textures—fluffy with little bursts of apple in every bite. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra crunch.

Pumpkin Gingerbread Pancakes

Venturing into the cozy corners of autumn mornings, I stumbled upon a recipe that marries the warmth of gingerbread with the comforting embrace of pumpkin. It’s a dish that turned my usual pancake routine into a festive celebration, especially on those chilly days when the kitchen becomes my sanctuary.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp freshly grated nutmeg
• 1 cup pure pumpkin puree
• 1/4 cup molasses
• 1 large pasture-raised egg, lightly beaten
• 1 cup buttermilk
• 2 tbsp clarified butter, melted
• 1 tbsp granulated sugar

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, fine sea salt, ground ginger, ground cinnamon, ground cloves, and freshly grated nutmeg until well combined.
2. In a separate bowl, combine the pure pumpkin puree, molasses, lightly beaten pasture-raised egg, buttermilk, melted clarified butter, and granulated sugar, whisking until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to ensure fluffy pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Serve warm with a drizzle of molasses or a dollop of whipped cream for an extra indulgent touch.

Best enjoyed fresh off the griddle, these Pumpkin Gingerbread Pancakes boast a tender crumb and a harmonious blend of spicy and sweet flavors. For a festive twist, layer them with cinnamon-spiced apples or a sprinkle of toasted pecans.

Pumpkin Coconut Flour Pancakes

Delightfully fluffy and subtly sweet, these Pumpkin Coconut Flour Pancakes have become my go-to breakfast during the crisp autumn mornings. Inspired by a surplus of pumpkin puree from last weekend’s pie-making spree, I decided to experiment with coconut flour for a gluten-free twist that doesn’t skimp on flavor or texture.

Ingredients

• 1/2 cup pumpkin puree, homemade or canned
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup coconut flour, sifted
• 1 tbsp pure maple syrup
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the pumpkin puree and lightly beaten eggs until smooth.
2. Add the sifted coconut flour, maple syrup, baking soda, sea salt, cinnamon, and nutmeg to the bowl. Whisk until the batter is uniform with no lumps.
3. Heat a non-stick skillet over medium-low heat (300°F) and add 1 tsp of clarified butter, swirling to coat the pan evenly.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
5. Flip the pancakes carefully and cook for an additional 1-2 minutes until golden brown and cooked through.
6. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.

These pancakes are wonderfully moist with a tender crumb, thanks to the pumpkin puree, and the coconut flour adds a delicate, nutty undertone. Try stacking them high with a dollop of whipped coconut cream and a drizzle of maple syrup for an extra indulgent breakfast.

Pumpkin Maple Syrup Pancakes

Zesty mornings call for something special, and that’s exactly what these Pumpkin Maple Syrup Pancakes are. I remember the first time I whipped these up; the aroma of pumpkin and maple filled my kitchen, turning an ordinary breakfast into a cozy autumn feast, no matter the season.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup whole milk
• 1/2 cup pumpkin puree
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1/2 cup pure maple syrup, plus extra for serving
• Clarified butter, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, sea salt, cinnamon, nutmeg, and cloves until well combined.
2. In a separate bowl, combine the whole milk, pumpkin puree, lightly beaten egg, melted butter, and vanilla extract. Whisk until smooth.
3. Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined; do not overmix to ensure fluffy pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Serve warm, drizzled with pure maple syrup. For an extra touch, a dollop of whipped cream or a sprinkle of toasted pecans adds texture and flavor.

Golden and tender, these pancakes have a perfect balance of spice and sweetness, with the pumpkin adding a moist, dense texture that’s utterly satisfying. Try stacking them high with layers of syrup in between for a decadent breakfast treat that’s sure to impress.

Pumpkin Buttermilk Pancakes

Last weekend, as the first hints of autumn whispered through the air, I found myself craving something that perfectly bridges the gap between summer’s lightness and fall’s richness. That’s when I decided to whip up a batch of these Pumpkin Buttermilk Pancakes, a recipe that has become a staple in my kitchen during this transitional season.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup buttermilk, room temperature
• 1/2 cup pumpkin puree
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, fine sea salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
2. In a separate bowl, combine the room temperature buttermilk, pumpkin puree, lightly beaten egg, melted unsalted butter, and pure vanilla extract, whisking until smooth.
3. Gently fold the wet ingredients into the dry ingredients using a rubber spatula, being careful not to overmix. The batter should be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Rich in flavor and perfectly spiced, these Pumpkin Buttermilk Pancakes boast a tender, fluffy texture that pairs wonderfully with a drizzle of maple syrup or a dollop of whipped cream. For an extra festive touch, sprinkle with toasted pecans or a pinch of cinnamon sugar before serving.

Pumpkin Cream Cheese Stuffed Pancakes

Venturing into the kitchen this morning, I was craving something that perfectly blends the cozy essence of autumn with the indulgent comfort of a weekend breakfast. That’s when the idea of these Pumpkin Cream Cheese Stuffed Pancakes came to mind, a dish that’s as fun to make as it is to eat.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup pumpkin puree
• 1 large pasture-raised egg, lightly beaten
• 3/4 cup buttermilk
• 2 tbsp clarified butter, melted
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, sea salt, cinnamon, and nutmeg until well combined.
2. In a separate bowl, mix the pumpkin puree, lightly beaten egg, buttermilk, and melted clarified butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Let the batter rest for 5 minutes to allow the baking powder to activate.
4. While the batter rests, prepare the cream cheese filling by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
6. Pour 1/4 cup of batter onto the skillet, then dollop 1 tbsp of the cream cheese mixture onto the center of the pancake. Cover with another 1/4 cup of batter.
7. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully and cook for an additional 2-3 minutes, or until golden brown.
8. Repeat with the remaining batter and filling, adjusting the heat as necessary to prevent burning.

Absolutely divine, these pancakes offer a delightful contrast between the fluffy, spiced pumpkin exterior and the creamy, tangy center. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra crunch.

Pumpkin Walnut Pancakes

Unbelievably, the first time I tried making Pumpkin Walnut Pancakes, it was a chilly autumn morning, and I was craving something that would warm me up from the inside out. These pancakes, with their rich pumpkin flavor and crunchy walnut bits, became an instant favorite in my household, perfect for those lazy weekend breakfasts.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 3/4 cup pumpkin puree
• 1 large pasture-raised egg, lightly beaten
• 3/4 cup buttermilk
• 2 tbsp clarified butter, melted
• 1/2 cup walnuts, finely chopped
• Clarified butter, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, sea salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
2. In a separate bowl, combine the pumpkin puree, lightly beaten pasture-raised egg, buttermilk, and melted clarified butter, stirring until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix. The batter should be slightly lumpy.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, sprinkling a teaspoon of finely chopped walnuts onto the uncooked side before flipping.
6. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set, then flip and cook for an additional 1-2 minutes until golden brown.
7. Repeat with the remaining batter, greasing the skillet as needed between batches.

Absolutely divine, these Pumpkin Walnut Pancakes boast a fluffy texture with a delightful crunch from the walnuts. Serve them stacked high with a drizzle of maple syrup and a dollop of whipped cream for an extra indulgent breakfast treat.

Pumpkin Almond Flour Pancakes

Very few things compare to the joy of flipping pancakes on a lazy Sunday morning, especially when they’re as nutritious as they are delicious. I stumbled upon this Pumpkin Almond Flour Pancakes recipe during a cozy autumn weekend, and it’s been a staple in my kitchen ever since, perfect for those who love a gluten-free option without sacrificing flavor.

Ingredients

• 1 cup almond flour, finely sifted
• 2 tbsp coconut sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup pure pumpkin puree
• 1/4 cup almond milk, unsweetened
• 1 tbsp clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the almond flour, coconut sugar, baking powder, cinnamon, nutmeg, and sea salt until well combined.
2. In a separate bowl, combine the lightly beaten eggs, pumpkin puree, and almond milk, stirring until the mixture is smooth.
3. Gently fold the wet ingredients into the dry ingredients, mixing just until incorporated to avoid overworking the batter.
4. Heat a non-stick skillet over medium-low heat (300°F) and add 1 tsp of clarified butter, swirling to coat the pan evenly.
5. Pour 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Carefully flip each pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Repeat with the remaining batter, adding more clarified butter to the skillet as needed to prevent sticking.

Out of the skillet, these pancakes boast a tender, fluffy texture with a rich, spiced pumpkin flavor that’s subtly sweet. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for an extra crunch that contrasts beautifully with their soft interior.

Conclusion

Whether you’re a pumpkin spice enthusiast or simply love a fluffy stack of pancakes, our roundup of 18 delicious pumpkin pancake recipes offers something for everyone. From classic flavors to creative twists, these recipes are sure to brighten your breakfast table. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share this article on Pinterest to spread the pumpkin love!

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