Fluffy Pumpkin Pancakes Recipe photo by Taste of Home
Total Time
Prep/Total Time: 30 min.
A fall morning is complete with a flickering candle, a steamy beverage and a stack of these pumpkin pancakes.

Updated: Apr. 16, 2024

Pumpkin pancakes are an easy, cozy breakfast made for a relaxed autumn morning. Our recipe is crafted with real pumpkin, a dash of vanilla and the perfect balance of fall spices.

It’s just as simple to stir together as any pancake recipe, but we love this one a little bit more for helping us savor the feeling of fall.

Pumpkin Pancakes Ingredients

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  • All-purpose flour: All-purpose flour is the most versatile flour out there, plus it’s the easiest to find at the grocery store.
  • Whole-wheat flour: Whole-wheat flour adds a bit of healthy fiber and a pleasant, hearty taste and texture to these pancakes.
  • Pumpkin pie spice: This spice mix enhances the natural flavors of pumpkin with the perfect balance of fall spices.
  • Cinnamon: Pumpkin pie spice already contains cinnamon, but we call for a little bit extra to drive home the taste of fall.
  • Fat-free milk: Milk adds moisture and a rich flavor to pancakes.
  • Yogurt: Yogurt adds moisture, a tangy flavor and gut-healthy probiotics to pancakes.
  • Canned pumpkin: It’s better to use canned pumpkin for fall baking, so skip the homemade puree for this recipe.


Step 1: Make the batter

A Person Pouring a Mixture Into a BowlTMB Studio

In a large bowl, whisk together the all-purpose flour, wheat flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. In another bowl, whisk together the egg, milk, yogurt, pumpkin, canola oil and vanilla extract. Add the wet ingredients to the dry ingredients, and stir until just combined, being careful not to overmix the batter.

Step 2: Cook the pancakes

A Pumpkin Pancake Cooking on a PanTMB Studio

Preheat a griddle over medium heat, and lightly coat it with cooking spray. Pour the batter by 1/3 cupfuls onto the griddle. Cook them until bubbles begin to form and pop on the tops of each pancake and their bottoms are golden brown. Flip the pancakes, and cook until the other side is golden brown. Serve with a drizzling of maple syrup.

Editor’s Tip: We’ll let you in a little secret for keeping pancakes warm so you can serve them all at once: Preheat your oven to 250°F, and place a baking sheet inside. Add your cooked pancakes to the baking sheet until you finish your last batch.

Pumpkin Pancakes Variations

  • Make a cinnamon-apple topping: Enhance the flavor of fall in these pancakes by making a cinnamon-apple topping.
  • Sprinkle in chocolate chips: Chocolate and pumpkin are a hit duo for a reason. Once the batter is made, fold in a handful or two of your favorite chocolate chips.
  • Top with nuts: Pecans make a great addition to this pumpkin pancake recipe. Bonus points if you use candied pecans!

How to Store Pumpkin Pancakes

Cool the pancakes to room temperature, then store them in an airtight container in the fridge for a maximum of three days.

Can you freeze pumpkin pancakes?

Yes, you can freeze pumpkin pancakes. Cool the pancakes completely to room temperature, then layer them in an airtight container or resealable plastic bag. Place sheets of parchment or waxed paper in between the stacks so the pancakes don’t stick together. Store in the freezer for up to three months.  

Reheating from frozen is a breeze. Simply place the pancakes on a baking sheet, cover with aluminum foil and warm the pancakes in a 375° oven until the pancakes are heated through, 5 to 10 minutes.  

Pumpkin Pancakes Tips

A Plate of Pumpkin Pancakes With Butter and Syrup on ItTMB Studio

This pumpkin pancake recipe is easy to make, but there are a few tricks for crafting the perfect stack. We consulted with Mark Neufang, one of our Test Kitchen cooks, for pointers on this recipe.

What’s the trick to fluffy pancakes?

The trick to fluffy pancakes, according to Mark, is to not overmix the batter, which can develop the gluten and make the pancakes tough and flat. If you still see some streaks of flour and a few lumps in the batter, that’s good! The flour will incorporate into your pancakes as they heat up on the griddle.

Why do pancakes need oil?

As Mark explains, the oil in pancakes keeps them moist and helps them brown more evenly. While you can substitute melted butter for oil, the milk solids in butter tend to heat up and cook faster on the griddle, resulting in uneven browning. If you’re having trouble with your pancakes, be aware of other mistakes you’re making with your pancakes.

Pumpkin Pancakes

Prep Time 30 min
Yield 2 servings.


  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon ground cinnamon
  • Dash salt
  • 1 large egg
  • 1/2 cup fat-free milk
  • 1/3 cup vanilla yogurt
  • 1/3 cup canned pumpkin
  • 1 tablespoon canola oil
  • 1/8 teaspoon vanilla extract
  • Maple syrup


  1. In a bowl, whisk together the first eight ingredients. In another bowl, whisk the next six ingredients until blended. Add to dry ingredients; stir just until moistened.
  2. Lightly coat a griddle with cooking spray; preheat over medium heat. Pour batter by 1/3 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until golden brown. Serve with syrup.

Nutrition Facts

3 pancakes: 361 calories, 11g fat (2g saturated fat), 96mg cholesterol, 600mg sodium, 55g carbohydrate (23g sugars, 4g fiber), 12g protein.