Made with part whole wheat flour, these Pumpkin Pancakes will blow your mind with how moist and flavorful they are. Your crisp fall mornings are about to get a whole lot cozier with pumpkin pancakes on the menu!
(This recipe for Pumpkin Pancakes was originally posted in October 2008, but was updated with new photos in 2018).
If you know one thing about me, it’s probably that I LOVE anything pumpkin. Wait, that would be really sad if that’s all you knew about me, but really, that is how much I love pumpkin. Fall is my absolute time of year because I thoroughly enjoy throwing on a fleece jacket and wandering around in the crisp weather with some pumpkin spice coffee. I’m so happy that the rest of the world is finally catching on and loving pumpkin as much as I am. It seems like every time I go to the store, there are new pumpkin products to sample and an endless amount of pumpkin recipes I want to be making in the kitchen. Pumpkin overload? I’m not sure that it’s possible for me.
So, what goes best with pumpkin spice coffee? Pumpkin pancakes, obviously. I had a craving one evening and decided it would be the perfect breakfast for dinner. I was originally obsessed with a pumpkin pancake recipe from Martha Stewart, but after I made it a bunch of times, I kept adjusting it until I came up with the perfect pumpkin pancake recipe for me.
PUMPKIN PANCAKES RECIPE
My favorite thing about these? They’re part whole wheat pumpkin pancakes, which makes me feel better about eating them and doesn’t compromise the taste or texture at all. In fact, thanks to the pumpkin puree, these are seriously the most moist, melt-in-your-mouth pancakes I’ve ever made.
Like most pancakes, they’re incredibly easy to make and perfect for a crowd (though you may want to double my recipe if you’re having guests since it only makes 6 [fairly large] pancakes).
After whisking together the dry ingredients, whisk together the wet ingredients in a bowl. Hello, pumpkin puree; nice to see you first thing in the morning.
Then fold the wet mixture into the dry mixture- note that this pancake batter is definitely a bit thicker than the average one, which I think is partly why they end up so moist and fluffy. Now, heat your frying pan or griddle and add a little butter and cook those pancakes up! I recommend about 3 minutes on each side, but just cook until they start to bubble and then flip and cook until golden brown.
Top the pumpkin pancakes with whatever you want, though I’m being 100% honest when I say they don’t need anything! That said, a little butter and maple syrup never hurt anyone. And maple is just one more of those fall flavors I can’t get enough of. If you happen to have any pumpkin butter laying around, I can also attest to the fact that pumpkin butter on pumpkin pancakes is pretty much what dreams are made of.
In my ever so humble opinion, the pumpkin spice level of these is absolutely perfect, but obviously you can adjust the pumpkin pie spice and cinnamon as you see fit (and if you don’t have pumpkin pie spice on hand but have an otherwise robust spice cabinet, simply use an additional 3/4 teaspoon cinnamon with 1/4 teaspoon of ground ginger, 1/4 teaspoon ground nutmeg, and a 1/4 teaspoon ground cloves).
And just like that, pumpkin pancakes are my new favorite part of fall. But get ready because you’re going to be seeing plentyyy more pumpkin recipes from here ’till Thanksgiving.
If you love pumpkin recipes, be sure to check out my recipes for Pumpkin Linzer Cookies and Pumpkin Cheerios Marshmallow Treats.
Pumpkin Pancakes
Ingredients
- 1/2 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 cup buttermilk
- 1/2 cup pumpkin puree
- 2 Tbsp melted butter
- 1 large egg
Instructions
- In a large bowl, whisk together flours, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate medium bowl, whisk together buttermilk, pumpkin puree, melted butter, and egg until well combined.
- Fold the wet mixture into the dry mixture until just combined. Batter will be pretty thick.
- In a lightly buttered skillet or on a griddle, pour about 1/3 cup of batter for each pancake. Cook for about 3 minutes, until bubbles start forming on the surface. Flip and cook for another 3 minutes until golden brown.
- Serve with maple or pumpkin butter.
Notes
- If you don't have pumpkin pie spice on hand, you can substitute with an additional 3/4 teaspoon cinnamon, 1/4 teaspoon of ground ginger, 1/4 teaspoon ground nutmeg, and a 1/4 teaspoon ground cloves
I love pumpkin pancakes! I just made pumpkin cookies/muffin tops the other night. So delicious!
Where has the best pumpkin coffee, in your opinion? I’m fond of Bruegger’s, but I heard the other day that Dunkin is getting pumpkin. Yum!
Yum! I friggin love pumpkin/spice flavored things for fall…makes me all warm and fuzzy inside 🙂
Susie! I am eating pancakes RIGHT NOW.
But, they aren’t pumpkin.
Thanks for making me feel bad about myself.
ahhh! so yummy! i need to go get some pumpkin butter asap, i’ve missed it. i also had a pumpkin spice martini tonight. um, heaven!
I have had pumpkin pancakes once – a friend made them for a group of us that were visiting her in DC. I couldn’t remember how they were made, but I have pretty much been craving them ever since. Thanks for this recipe!
This looks absolutely delicious! I love Pumpkin too. Keep ’em coming.
These look so yummy! Great idea to put pumpkin butter on top!
Pumpkin pancakes sound like a really nice seasonal way to start the day. The pumpkin butter idea sounds intriguing as well.
OMG I’m def going to make this! It looks AMAZING!
btw, I come to your blog all the time, you guys are so adorable!
Yum!!
I am also an avid pumpkin fan (one of my favorite parts about Fall) and these pancakes look wonderful! I’ve been using pumpkin butter for the past couple weeks as well on my toast.
Any good muffin recipies?
Rachel- I’m not a huge fan of lattes so I usually get hot coffee with “2 pumps of pumpkin spice syrup” at both Starbucks and Peet’s and I love that. I do love Bruegger’s too but I don’t get there very often. If you like to make your own coffee, go to Polcari’s in the North End and buy some of their pumpkin spice. It’s SO good!!
dmb5_libra- ME TOO! That’s why I love it so much.
Peter- Pumpkin pancakes are sooo much better than regular!
emrlds- Mmm I love pumpkin spice martinis too. Where did you have yours??
transienttravels- You’re welcome!! If you make them, let me know how they come out!
Raquelle- Oh, the pumpkin recipes will keep coming this fall!!
Meg- I love any way to make anything more pumpkin-y
Kevin- You’re pretty much guaranteed to have a good day if you start it by eating pumpkin pancakes!
Melissacole- Aww thank you :)Let us know how they come out!
ttfn300- Exactly what I said!
Blondesilverlining- A pumpkin muffin recipe is coming veryy soon- I made some the other day and loved them!
These look great! I’ve always been tempted to buy the Stonewall Kitchen mix but these look so much better and I have all of the ingredients already! I’ll definitely be making these soon. I love pumpkin recipes too, I’ve been posting pumpkin and apple recipes nonstop lately!
Ooh, I LOVE some pumpkin pancakes!! On my food blog, I have a pumpkin bread and pumpkin scones that are to die FOR!
I’m most definitely going to make these!!!
I tried this recipe the other day, complete with pumpkin butter. So yummy. I didn’t miss the maple syrup at all. I like how they are moist and squidgy and not cakey like other pancakes.
Yes! I could go for these tomorrow morning with a maple syrup whipped cream. Just like I like my pumpkin pie 😉
Pumpkin? I’m all about pumpkin. I’d visit Starcrack if they sold their pumpkin spice lattes year round.
I MUST try these pancakes 🙂
Can’t wait to see more recipes here!
Pumpkin pancakes are so good! You have to try them with some homeade apple syrup!
your post came up when i google searched “pumpkin pancakes,” in search of some yummy recipes to make with my trader joe’s canned pumpkin…lo and behold, you’re hoarding the same delish product! i’m delighted that you call for whole wheat flour, and that i actually have everything in my kitch to make these in the morning. yay!!
OK…this sounds yummy so we’re giving it a shot!
Hello! I stumbled on your sight while in search of a pumpkin pancake recipe to turn gluten free. They turned out great! I substituted the flour for a gf flour combo (sorghum, brown rice, white rice, tapico) and misread your 2tsp B.Powder for 2TBL B.Powder. I also added brown sugar into the wet ingredients.
I love your blog! Keep the recipes coming!
Pumpkin is yum. I tweaked your recipe just a wee bit with 1 t vanilla, 3/4 C raisins and 1/2 C glazed pecans. I top mine with just the barest whiff of whipped cream.
how would you suggest making these with fresh pumpkins? how to get the pumpkin in a can consistency from whole pumpkins? i live in germany and pumpkin mass in a can is nowhere to be found and your recipe looks great.
Funny you use Trader Joes Pumpkin because I just bought boxed Pumpkin Pancake Mix from Trader Joes. I love their Multi-Grain boxed Pancake Mix so I am anxious to try the Pumpkin Mix tomorrow AM.
im so making this on a crisp, fall, saturday morning. i absolutely adore fall! but ive never had pumpkin pancakes! but trust me….i will!!!
They turned out a bit thick for me, just added some more milk
I’m so glad I stumbled upon your recipe. I love a pumpkin pancake with plenty of flavor, and yours is it for me! Thank you for sharing this recipe.
These pancakes are perfect for chilly fall mornings!
Pumpkin pancakes are one of the best things about fall. Yours look so yummy!
These look so thick and fluffy and scrumptious! I think I need to try these this weekend!