Pumpkin pancakes are one of those breakfasts that make an ordinary fall morning feel a little more special. They’re warm, fluffy, lightly spiced, and perfect with maple syrup, butter, toasted nuts, or a cozy cup of coffee.

This collection includes 8 pumpkin pancake recipes with something for every kind of fall breakfast. You’ll find classic pumpkin pancakes, extra-fluffy pancakes, pumpkin spice, chocolate chip, pecan, banana, oatmeal, and creamy pumpkin cheesecake-inspired pancakes.

Quick Summary

These pumpkin pancake recipes use pumpkin puree, warm fall spices, and simple pancake ingredients to create soft and flavorful breakfast stacks. Classic and fluffy versions keep things simple, while chocolate chips, pecans, banana, oats, and cream cheese add different textures and flavors. Most recipes come together in about 20–30 minutes, making them great for weekend breakfasts, fall brunches, Thanksgiving mornings, and cozy family meals.

What Makes Pumpkin Pancakes So Good?

Pumpkin puree adds moisture, flavor, and a naturally warm color to pancakes. The best pumpkin pancakes balance the richness of pumpkin with cinnamon and other fall spices without becoming heavy or gummy.

Freshly cooked pumpkin pancakes are especially good with pure maple syrup, whipped cream, butter, chopped pecans, cinnamon, or a dusting of powdered sugar. A hot stack straight from the skillet is hard to beat.

1. Classic Pumpkin Pancakes Recipe

Classic Pumpkin Pancakes are soft, fluffy, and warmly spiced with real pumpkin flavor in every bite. This easy recipe is a great starting point when you want a traditional fall breakfast without too many extras.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 large egg
• 1 cup milk
• 3/4 cup pumpkin puree
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions

1. Whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
2. In another bowl, whisk together the egg, milk, pumpkin puree, melted butter, and vanilla.
3. Pour the wet ingredients into the dry ingredients.
4. Stir gently until just combined. A few small lumps are perfectly fine.
5. Let the batter rest for about 5 minutes while you heat a lightly greased skillet or griddle over medium heat.
6. Pour about 1/4 cup of batter onto the hot surface for each pancake.
7. Cook until bubbles appear across the surface and the edges look set.
8. Flip and cook for another 1–2 minutes, until golden and cooked through.
9. Repeat with the remaining batter.
10. Serve warm with butter and maple syrup.

2. Fluffy Pumpkin Pancakes Recipe

Fluffy Pumpkin Pancakes are light and tender with a thick, soft texture that makes them perfect for a tall breakfast stack. A little extra attention to the batter helps these pancakes stay airy despite the moisture from the pumpkin.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 large egg
• 1 cup buttermilk
• 3/4 cup pumpkin puree
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions

1. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
2. Whisk the egg, buttermilk, pumpkin puree, melted butter, and vanilla in a separate bowl.
3. Add the wet mixture to the dry ingredients.
4. Stir just until no large streaks of dry flour remain.
5. Let the batter rest for 5–10 minutes.
6. Heat a nonstick skillet or griddle over medium-low heat and lightly grease it.
7. Spoon about 1/4 cup batter onto the skillet.
8. Cook until bubbles form and the edges begin to set.
9. Flip carefully and cook until golden brown.
10. Continue with the remaining batter and serve immediately.

3. Pumpkin Spice Pancakes Recipe

Pumpkin Spice Pancakes combine pumpkin puree with cinnamon, ginger, nutmeg, and cloves for a classic fall breakfast flavor. They taste like a warm pumpkin-spiced treat while keeping the familiar texture of homemade pancakes.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 large egg
• 1 cup milk
• 3/4 cup pumpkin puree
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions

1. Whisk flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
2. Combine the egg, milk, pumpkin puree, melted butter, and vanilla in another bowl.
3. Pour the wet ingredients into the dry mixture.
4. Stir gently until just combined.
5. Let the batter rest for about 5 minutes.
6. Heat a lightly greased skillet over medium heat.
7. Add approximately 1/4 cup batter per pancake.
8. Cook until bubbles appear and the edges are firm.
9. Flip and cook the other side until golden.
10. Serve warm with maple syrup, whipped cream, or a sprinkle of cinnamon.

4. Chocolate Chip Pumpkin Pancakes Recipe

Chocolate Chip Pumpkin Pancakes combine tender pumpkin-spiced pancakes with little pockets of melted chocolate. They’re a fun choice for a sweeter fall breakfast and are especially popular with kids.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 large egg
• 1 cup milk
• 3/4 cup pumpkin puree
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Instructions

1. Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
2. In another bowl, whisk the egg, milk, pumpkin puree, melted butter, and vanilla.
3. Add the wet ingredients to the dry ingredients.
4. Stir gently until just combined.
5. Fold in the chocolate chips without overmixing.
6. Heat a lightly greased skillet over medium-low heat.
7. Pour about 1/4 cup batter onto the skillet for each pancake.
8. Cook until bubbles form on top and the edges look set.
9. Flip and cook for another 1–2 minutes.
10. Serve warm with maple syrup and a few extra chocolate chips on top.

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5. Pumpkin Pecan Pancakes Recipe

Pumpkin Pecan Pancakes pair soft pumpkin pancakes with crunchy pecans for a warm, nutty fall breakfast. Toasted pecans add extra flavor and a satisfying contrast to the tender pancake texture.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 large egg
• 1 cup milk
• 3/4 cup pumpkin puree
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped pecans

Instructions

1. Combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. Whisk egg, milk, pumpkin puree, melted butter, and vanilla in another bowl.
3. Pour the wet ingredients into the dry ingredients.
4. Stir until just combined.
5. Fold in the chopped pecans.
6. Heat a lightly greased skillet over medium heat.
7. Pour approximately 1/4 cup batter onto the skillet.
8. Cook until the top develops bubbles and the edges begin to set.
9. Flip and cook until golden brown.
10. Repeat with the remaining batter.
11. Serve with maple syrup and extra chopped pecans.

6. Pumpkin Banana Pancakes Recipe

Pumpkin Banana Pancakes combine creamy pumpkin puree with mashed banana for naturally sweet, moist, and tender pancakes. Banana adds sweetness and gives these pancakes a soft texture that works beautifully with pumpkin spice.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 ripe banana, mashed
• 3/4 cup pumpkin puree
• 1 large egg
• 3/4 cup milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1 tablespoon brown sugar

Instructions

1. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
2. In another bowl, mash the banana until mostly smooth.
3. Add pumpkin puree, egg, milk, melted butter, vanilla, and brown sugar.
4. Whisk until the mixture is evenly combined.
5. Add the wet mixture to the dry ingredients.
6. Stir gently until just combined.
7. Let the batter rest for about 5 minutes.
8. Heat a lightly greased skillet over medium-low heat.
9. Pour about 1/4 cup batter for each pancake.
10. Cook until bubbles form and the edges look set.
11. Flip and cook until golden and cooked through.
12. Serve with sliced banana, maple syrup, or chopped walnuts.

7. Pumpkin Oatmeal Pancakes Recipe

Pumpkin Oatmeal Pancakes are hearty, tender, and warmly spiced with oats and pumpkin puree in every bite. They make a filling fall breakfast while still having the comforting texture of a homemade pancake.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 large egg
• 1 cup milk
• 3/4 cup pumpkin puree
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions

1. Stir the oats, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together.
2. In another bowl, whisk the egg, milk, pumpkin puree, melted butter, and vanilla.
3. Add the wet ingredients to the dry ingredients.
4. Stir until everything is moistened.
5. Let the batter rest for 10 minutes so the oats can soften.
6. Heat a lightly greased skillet over medium heat.
7. Add about 1/4 cup batter per pancake.
8. Cook until the surface bubbles and the edges look set.
9. Flip carefully and cook until golden.
10. Serve warm with maple syrup, chopped pecans, or a spoonful of yogurt.

8. Pumpkin Cream Cheese Pancakes Recipe

Pumpkin Cream Cheese Pancakes combine fluffy pumpkin-spiced pancakes with a creamy cheesecake-inspired filling for a rich fall breakfast. The cream cheese mixture adds a tangy contrast to the sweet pumpkin and maple flavors.

Ingredients

For the Pancakes

• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1 large egg
• 1 cup milk
• 3/4 cup pumpkin puree
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

For the Cream Cheese Filling

• 4 ounces cream cheese, softened
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk

Instructions

1. Beat the softened cream cheese, powdered sugar, vanilla, and milk until smooth.
2. Transfer small spoonfuls of the mixture onto parchment paper and freeze for about 20–30 minutes.
3. Prepare the pancake batter by mixing the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
4. Whisk the egg, milk, pumpkin puree, melted butter, and vanilla in another bowl.
5. Add the wet ingredients to the dry ingredients and stir gently.
6. Heat a lightly greased skillet over medium-low heat.
7. Pour a small amount of batter onto the skillet.
8. Place a chilled cream cheese portion in the center.
9. Cover it with a little more pancake batter.
10. Cook until bubbles form and the edges look set.
11. Carefully flip and cook until the pancake is golden and cooked through.
12. Serve warm with maple syrup and a light dusting of powdered sugar.

Final Thoughts

A good stack of pumpkin pancakes is one of the easiest ways to bring those cozy fall flavors to the breakfast table. The classic version is simple enough for a weekday morning, while the chocolate chip, pecan, banana, oatmeal, and cream cheese variations are perfect when you want something a little more special.

The best part is that you don’t need complicated ingredients or advanced cooking skills. Keep the batter gently mixed, give it a little time to rest, and cook the pancakes patiently. Add your favorite toppings, pour on some maple syrup, and you’ve got a warm fall breakfast everyone can enjoy.