Pumpkin Pancakes

5 from 2 votes

These fluffy pumpkin pancakes are a cozy fall breakfast made with simple ingredients and warm spices. Naturally sweetened and soft, they’re perfect for toddlers and the whole family. Freeze leftovers for an easy, make-ahead breakfast!

Prep Time5

Cook Time10

Course: Breakfast

Cuisine: American

Keyword: Pancake, Pumpkin

Servings: pancakes

Ingredients

1/2 cup all purpose flour
1/2 cup pumpkin puree
2 eggs
1 tsp baking powder
1/4 tsp pumpkin pie spice
optional chocolate chips or 1 tbsp maple syrup for sweetness

US - Metric

Instructions

In a medium bowl, combine the flour, pumpkin puree, eggs, baking powder, and cinnamon or pumpkin pie spice. Stir until all ingredients are well combined. If you want to make the pancakes sweeter, you can add 1 tablespoon of maple syrup or sprinkle in some chocolate chips.
Preheat a nonstick skillet or griddle over medium-low heat. Lightly grease the pan with butter or cooking spray.
Pour batter onto the skillet. Cook for about 2-3 minutes on one side, until bubbles form on the surface and the edges start to look firm. Flip and cook for another 2 minutes or until the pancakes are fully cooked through.
Remove from the pan and let them cool slightly before serving.

Notes

Don’t overmix the batter; stir until just combined to keep the pancakes fluffy.

Adjust spice levels based on preference — add extra cinnamon or pumpkin pie spice for a stronger fall flavor.

For perfectly even pancakes, use about ¼ cup of batter per pancake.

Serve warm with maple syrup, nut butter, or a sprinkle of cinnamon sugar for toddlers who like sweeter breakfasts.

Nutrition