Pumpkin Spice Pancakes

3 Fluffy Pumpkin pancakes with cut out of side with pecans, syrup and syrup bottle and plate of pancakes in background

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This recipe makes about 15 pancakes and uses half a can of pumpkin puree, so you can easily double the recipe if you'd like to make extra to freeze for busy mornings! 

  • Author: Katia
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25
  • Category: Breakfast
  • Method: Griddle/Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian


Units Scale

Dry Ingredients

1 1/2 cups all-purpose flour (I like to do 50/50 with whole wheat flour)

2 Tbsp brown sugar

2 1/2 tsp Pumpkin Pie Spice

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

 Wet Ingredients

1 cup milk

1/2 cup whole milk Greek yogurt

7.5 oz. 100% pumpkin puree/about 1 cup (1/2 15 oz. can)

2 whole eggs, gently whisked

3 Tbsp butter, melted, but not hot

1 1/2 tsp vanilla extract


  1. Add all of your dry ingredients to a large mixing bowl; flour, brown sugar, baking powder, baking soda, salt and pumpkin pie spice mix. Mix well with whisk.
  2. In a medium bowl or a large measuring cup, add your wet ingredients (except for the eggs), starting with the milk and yogurt. Then mix in your pumpkin puree, butter and vanilla extract. (I like to use a large 4 cup measuring cup so I don't need to dirty extra measuring cups)
  3. Once this wet mixture is thoroughly mixed so there is no more white and it's just a light pumpkin color, add it to your dry flour mixture in the large bowl.
  4. Start heating up your griddle or skillet to medium-high heat. (You might need to adjust the temperature after the first batch if your skillet or burner run hot, everyone's is a little different)
  5. Fold in the whisked eggs once everything is combined well, without obvious dry spots or large lumps. (Some small lumps are ok)
  6. Drop the batter onto your heated cooking surface in 1/4 cup measurements, leaving enough room between pancakes so that you can turn them easily and not let batter run into other another.
  7. Cook batter for about 2 minutes on the first side or until edges brown slightly and small bubbles pop and stay open. Flip and cook another minute or 2, until golden brown and puffed up.
  8. Repeat cooking steps until all the rest of the batter is used and transfer cooked pancakes onto a baking sheet. Keep warm in a 250 degree oven till ready to serve. 



These fluffy pumpkin pancakes are best served with a drizzle of real maple syrup. 

Keywords: pancakes, pumpkin, pumpkin pie spice, breakfast

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