Pumpkin Pancakes


Pumpkin pancakes are good in any season but are perfect to warm you up on cold winter mornings. You can use either canned or cooked fresh pumpkin.

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
12 pancakes

What's the coziest way to start your day? With a stack of pumpkin pancakes, of course! This recipe will quickly become a staple in your fall breakfast rotation.

a high angle view of 5 stacked pumpkin pancakes on a white speckled plate topped with a pat of butter and drenched in syrup.

Allrecipes/Karen Hibbard

How to Make Pumpkin Pancakes

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated recipe for pumpkin pancakes:

Mix the Wet Ingredients

Stir the milk, pumpkin, egg, oil, and vinegar in a bowl until they're well-combined.

Mix the Dry Ingredients

Whisk the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl.

Cook the Pancakes

Add the flour mixture to the pumpkin mixture and whisk until just-blended. Scoop the batter onto a hot, oiled griddle and cook until the pancake is bubbly on the top. Flip and cook until golden brown. Repeat with the remaining batter.

Canned vs. Fresh Pumpkin

This recipe calls for a cup of pumpkin puree. Whether you use canned or fresh pumpkin is up to you! If you opt for the fresh route, read all about How to Make Pumpkin Puree From Fresh Pumpkins.

Pumpkin Pancake Additions

Optional mix-ins include semisweet or white chocolate chips, chopped walnuts, or chopped pecans. You could also add vanilla to the batter for a little extra warmth or substitute pumpkin pie spice for allspice, cinnamon, and ginger.

Top these pumpkin pancakes with maple syrup, whipped cream, or homemade apple butter for an extra dose of autumnal flavor.

Can You Freeze Pumpkin Pancakes?

Yes, you can freeze pumpkin pancakes. Flash freeze them on a baking sheet, then transfer them to a freezer-bag labeled with the date. Freeze for two months. Reheat in the toaster, in the microwave, or in the oven.

Allrecipes Community Tips and Praise

"This was one of the best pumpkin pancake recipes I have tried," says Berta. I added a large handful of chopped pecans and it was even better. My family raved! Serve with real maple syrup, if you can...it does make a difference."

"These were awesome, even the next day," according to Jordan Luna. "It makes a lot of thick batter, so we put the rest in the fridge and had more the next day. I liked it when the oil was really hot in the pan and it crisped up the edges."

"I love these," raves Robyn. "Such a beautiful sunny color, and cozy flavor. I used evaporated milk and 1/2 whole wheat pastry flour. Yummy! "

an eye level, close up view of a stack of 3 pumpkin pancakes dripping with syrup.


Editorial contributions by Corey Williams


  • 1 ½ cups milk

  • 1 cup pumpkin puree

  • 1 large egg

  • 2 tablespoons vegetable oil

  • 2 tablespoons vinegar

  • 2 cups all-purpose flour

  • 3 tablespoons brown sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon salt

  • cooking spray


  1. Gather all ingredients.

    a top down view of many small bowls holding all the ingredients to make pumpkin pancakes.

    Allrecipes/Karen Hibbard

  2. Stir together milk, pumpkin, egg, oil, and vinegar in a large bowl until well combined.

    a top down view of milk, pumpkin, egg, oil, and vinegar stirred together in a white mixing bowl.

    Allrecipes/Karen Hibbard

  3. Whisk together flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl. Add to pumpkin mixture; whisk just until combined.

    flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt being whisked together.

    Allrecipes/Karen Hibbard

    A top down view of flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt being whisked into pumpkin mixture.

    Allrecipes/Karen Hibbard

  4. Spray a griddle or frying pan with cooking spray; heat over medium-high heat.

  5. Pour 3 to 4 tablespoons batter for each pancake onto the hot griddle and flatten batter slightly with a spoon.

    2, 3 to 4 tablespoons of batter poured onto a hot griddle and flattened slightly with a spoon.

    Allrecipes/Karen Hibbard

  6. Cook until small bubbles appear, about 2 minutes.

    two pumpkin pancakes cooked until small bubbles appear.

    Allrecipes/Karen Hibbard

  7. Flip and cook until golden brown, about 2 more minutes. Repeat with remaining batter.

    a top down view of two pumpkin pancakes cooked until golden-brown.

    Allrecipes/Karen Hibbard

Nutrition Facts (per serving)

278 Calories
7g Fat
46g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 278
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 9%
Cholesterol 36mg 12%
Sodium 608mg 26%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 9%
Total Sugars 11g
Protein 8g
Vitamin C 2mg 10%
Calcium 195mg 15%
Iron 3mg 17%
Potassium 251mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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