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Simply Pumpkin Pancakes


"Quick, easy, delicious pumpkin pancakes from scratch. Developed for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Serve warm with butter and syrup."
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25 m servings 282 cals
Original recipe yields 4 servings (8 pumpkin pancakes)

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  • Prep

  • Cook

  • Ready In

  1. Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
  2. Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
  3. Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.


  • Cook's Note:
  • You can use white or brown sugar in this recipe.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 282 calories; 6.4 g fat; 48.7 g carbohydrates; 8 g protein; 51 mg cholesterol; 361 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 80
  1. 94 Ratings

Most helpful positive review

These would be 5 stars for us if the recipe included 1/2 tsp salt. The batter is very thick as written and using medium heat allowed the center to cook through. I added a little splash of milk...

Most helpful critical review

The batter was too thick so after I cooked the first ones, I added a bit more milk...none of the pancakes cooked through even at 400 degrees on an electric griddle...definitely won't make again.

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Most positive
Least positive

These would be 5 stars for us if the recipe included 1/2 tsp salt. The batter is very thick as written and using medium heat allowed the center to cook through. I added a little splash of milk...

It's simple, good flavor, but the thing I would change is the temperature. Medium-high is too hot, and I burnt the first pancake and the inside wasn't cooked. Stick to medium or a little less an...

These were easy and awesome! I added 1/2 teaspoon of salt, 1/4 teaspoon allspice and a splash of vinegar. I made them again the next day and cut the sugar in half and they were still just as ...

These are sooo good. The golden color they have is so pretty and I love the creamy texture that the pumpkin puree gives it. I tweaked the recipe a little to give the pancakes more of a "pumpkin...

I used Bisquick for the flour & baking powder & added a pinch of allspice & ginger. If you really want to die for use real maple syrup & pecans. OMG I'm in love. A little sausage patty on the s...

This recipe is soo good.Fluffy,and great flavor. I would make it everyday, but I'm too lazy to clean up the mess. I added a little extra cinnamon, because I looove my spices. I thought there wou...

I substituted 2 tbls. Butter for the veg. Oil and added another egg, 1/4 cup flour, tsp. Vanilla extract and another 1/2 tsp. Baking powder.Perfect taste, perfect for this Halloween Breakfast. N...

We love this recipe! I always substitute raw honey fir the sugar, and we eat them with butter, honey and cinnamon! Tastes like pumpkin bread! Yes, you do have to watch your temp- as these pancak...

I tried a gluten free version. I used this instead of the flour called for: 1/2 cup millet flour 1/2 cup Bob's Red Mill gluten free flour 1/4 cup Trader Joes gluten free flour 2 tsp cornmeal