20 Fluffy Pumpkin Pancakes Recipes Easy and Delicious

Break out your spatulas and warm up your griddles, because we’re diving into the coziest corner of breakfast heaven with 20 Fluffy Pumpkin Pancakes Recipes Easy and Delicious. Perfect for crisp autumn mornings or whenever you’re craving a touch of pumpkin spice magic, these recipes promise to turn your kitchen into a fall-flavored paradise. Ready to flip your way to fluffy perfection? Let’s get started!

Classic Spiced Pumpkin Pancakes

Whisking together the warmth of autumn spices with the comforting embrace of pumpkin, these pancakes are a celebration of seasonal flavors. Perfect for a leisurely weekend brunch, they promise a delightful start to any day with their fluffy texture and aromatic spices.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 2 tbsp brown sugar (for that deep, molasses-like sweetness)
• 1 tbsp baking powder (the fresher, the better—check the date!)
• 1 tsp ground cinnamon (I adore Saigon cinnamon for its bold flavor)
• 1/2 tsp ground ginger (a little goes a long way)
• 1/4 tsp ground nutmeg (freshly grated if you can)
• 1/4 tsp ground cloves (for a hint of warmth)
• 1/2 tsp salt (I prefer fine sea salt for even distribution)
• 1 cup pumpkin puree (homemade or canned, both work beautifully)
• 1 cup whole milk (room temperature blends more smoothly)
• 1 large egg (room temperature eggs incorporate better)
• 2 tbsp unsalted butter, melted (plus extra for the skillet)
• 1 tsp pure vanilla extract (the real deal makes all the difference)

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
2. In another bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay—overmixing leads to tough pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F is ideal) and lightly butter it.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve immediately with your favorite toppings. These pancakes are wonderfully fluffy with a perfect balance of spice and sweetness. Try them with a dollop of whipped cream and a drizzle of maple syrup for an extra indulgent treat.

These pancakes boast a tender crumb and a rich, spiced flavor that’s irresistibly autumnal. For a festive twist, serve them stacked high with a sprinkle of powdered sugar and a side of crispy bacon.

Cinnamon Roll Pumpkin Pancakes

Blending the warmth of cinnamon rolls with the cozy essence of pumpkin spice, these pancakes are a fall morning dream. Each fluffy stack is a harmonious blend of sweet and spicy, perfect for savoring with a drizzle of maple syrup.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 2 tbsp granulated sugar (a little extra for that cinnamon roll sweetness)
• 1 tsp baking powder (the fresher, the better)
• 1/2 tsp baking soda (helps them rise beautifully)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 tsp ground cinnamon (the star of the show)
• 1/4 tsp ground nutmeg (for that warm, nutty undertone)
• 1/2 cup pumpkin puree (homemade or canned, both work wonders)
• 3/4 cup buttermilk (room temperature blends smoother)
• 1 large egg (I prefer room temp eggs here)
• 2 tbsp unsalted butter, melted (plus extra for the skillet)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
2. In another bowl, mix the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay for tender pancakes.
4. Heat a non-stick skillet over medium heat (350°F is ideal) and lightly butter it.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve warm with a generous drizzle of maple syrup and a sprinkle of cinnamon for that extra cinnamon roll effect.

Delightfully tender with a moist crumb, these pancakes carry the perfect spice kick. For an indulgent twist, sandwich them with a layer of cream cheese frosting, mirroring their cinnamon roll inspiration.

Pumpkin Chocolate Chip Pancakes

Nothing heralds the arrival of fall quite like the warm, spiced aroma of pumpkin chocolate chip pancakes wafting through the kitchen. These fluffy, golden stacks are a delightful twist on the classic breakfast, offering a perfect balance of rich chocolate and earthy pumpkin flavors.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 2 tbsp granulated sugar (a little extra never hurts for that caramelized edge)
• 1 tsp baking powder (the fresher, the better for maximum rise)
• 1/2 tsp baking soda
• 1/2 tsp salt (I use fine sea salt for even distribution)
• 1 tsp pumpkin pie spice (homemade blend is my preference)
• 3/4 cup pumpkin puree (ensure it’s pure pumpkin, not pie filling)
• 1 large egg (room temperature blends more smoothly)
• 3/4 cup buttermilk (for that tangy tenderness)
• 2 tbsp unsalted butter, melted (plus extra for the skillet)
• 1/2 cup semi-sweet chocolate chips (I like a mix of mini and regular for texture)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
2. In another bowl, mix the pumpkin puree, egg, buttermilk, and melted butter until smooth. Tip: Fold the wet ingredients into the dry gently to avoid overmixing.
3. Heat a non-stick skillet over medium heat (325°F if using an electric griddle) and lightly butter it. Pour 1/4 cup of batter for each pancake, sprinkling chocolate chips on top immediately after.
4. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook for another 1-2 minutes until golden. Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest.
5. Serve stacks of pancakes with a drizzle of maple syrup and a dollop of whipped cream. Tip: For an extra indulgent touch, sprinkle with a pinch of cinnamon sugar before serving.

Just out of the skillet, these pancakes boast a tender crumb and pockets of melted chocolate that make every bite a delight. Consider serving them with a side of crispy bacon to contrast the sweetness, or layer them with vanilla yogurt and fresh berries for a brunch-worthy presentation.

Vegan Pumpkin Pancakes

Nothing welcomes the crisp embrace of autumn quite like a stack of warm, spiced Vegan Pumpkin Pancakes, their golden edges whispering promises of cozy mornings and indulgent breakfasts. This recipe, a harmonious blend of seasonal pumpkin and aromatic spices, is a testament to the joy of plant-based baking.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for its consistent quality)
• 2 tbsp coconut sugar (for a subtle caramel note that complements the pumpkin beautifully)
• 1 tbsp baking powder (ensure it’s fresh for the fluffiest pancakes)
• 1/2 tsp salt (I prefer fine sea salt for its delicate texture)
• 1 tsp ground cinnamon (a non-negotiable for that quintessential fall flavor)
• 1/4 tsp ground nutmeg (just a hint to elevate the spice profile)
• 1 cup almond milk (unsweetened, to let the pumpkin shine)
• 1/2 cup pumpkin puree (homemade or canned, but ensure it’s pure pumpkin)
• 1 tbsp apple cider vinegar (the secret to achieving that perfect rise)
• 1 tsp vanilla extract (pure, for the best aroma)
• 2 tbsp melted coconut oil (extra virgin adds a lovely richness)

Instructions

1. In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
2. In a separate bowl, mix the almond milk, pumpkin puree, apple cider vinegar, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. A few lumps are okay; overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (325°F if using an electric griddle) and lightly brush with melted coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip carefully and cook for another 1-2 minutes, until golden brown and cooked through.
7. Repeat with the remaining batter, adding more coconut oil to the skillet as needed.

Creating these pancakes is like painting with the flavors of fall, each bite a masterpiece of texture and taste. Serve them stacked high with a drizzle of maple syrup and a sprinkle of toasted pecans for a breakfast that feels like a hug from the inside out.

Gluten-Free Pumpkin Pancakes

Delightfully aromatic and warmly spiced, these gluten-free pumpkin pancakes are a celebration of autumn’s bounty, offering a tender, fluffy texture that belies their wholesome ingredients. Perfect for a leisurely weekend breakfast, they’re a testament to the fact that dietary restrictions need not compromise flavor or indulgence.

Ingredients

• 1 cup gluten-free all-purpose flour (I swear by Bob’s Red Mill for its consistent results)
• 1 tbsp baking powder (aluminum-free to avoid any metallic aftertaste)
• 1/2 tsp salt (a pinch more if you’re using unsalted butter)
• 1 tsp ground cinnamon (for that quintessential fall warmth)
• 1/4 tsp ground nutmeg (freshly grated if you have it)
• 1/4 tsp ground ginger (adds a lovely zing)
• 1 cup pumpkin puree (homemade or canned, but ensure it’s pure pumpkin)
• 1 large egg, room temperature (for better incorporation into the batter)
• 1 tbsp pure maple syrup (plus extra for serving)
• 1 cup almond milk (or any milk of choice, but almond adds a nice nuttiness)
• 1 tbsp melted coconut oil (extra virgin for its subtle sweetness)

Instructions

1. In a large bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
2. In a separate bowl, mix the pumpkin puree, egg, maple syrup, almond milk, and melted coconut oil until smooth.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix—this ensures your pancakes stay light and fluffy.
4. Heat a non-stick skillet or griddle over medium heat (325°F if using an electric griddle) and lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes, until golden brown and cooked through.
7. Serve warm with a drizzle of maple syrup and a sprinkle of cinnamon for an extra cozy touch.

Outstanding in both flavor and texture, these pancakes boast a moist interior with a slightly crisp exterior, making them irresistibly delicious. For a festive twist, top with toasted pecans or a dollop of coconut whipped cream to elevate this autumnal treat.

Pumpkin Pancakes with Maple Syrup Glaze

Kickstart your autumn mornings with these sumptuous Pumpkin Pancakes, where the warmth of pumpkin spice meets the sweet embrace of maple syrup, creating a symphony of flavors that dance on the palate.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 2 tbsp brown sugar (packed, for that deep molasses flavor)
• 1 tsp baking powder (aluminum-free is my preference)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (homemade blend elevates the taste)
• 3/4 cup pumpkin puree (ensure it’s pure pumpkin, not pie filling)
• 1 large egg (room temperature blends smoother)
• 1 cup buttermilk (for tenderness and a slight tang)
• 2 tbsp unsalted butter, melted (plus extra for the skillet)
• 1/2 cup pure maple syrup (the darker, the richer the flavor)
• 1/2 tsp vanilla extract (a splash enhances the maple glaze)

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
2. In another bowl, mix the pumpkin puree, egg, buttermilk, and melted butter until smooth. Tip: A fork works wonders for breaking up the pumpkin puree.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough pancakes; a few lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F) and brush with melted butter. Tip: The butter should sizzle but not smoke.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip the pancakes and cook until golden brown, about 1-2 minutes more.
7. In a small saucepan, warm the maple syrup and vanilla extract over low heat for 1 minute, stirring constantly.
8. Serve the pancakes warm, drizzled with the maple syrup glaze.

Golden and tender, these pancakes boast a moist interior with a lightly crisp edge, perfectly complemented by the velvety maple glaze. For an extra indulgent twist, top with a dollop of whipped cream and a sprinkle of toasted pecans.

Pumpkin Pecan Pancakes

Brimming with the warmth of autumn, these Pumpkin Pecan Pancakes are a delightful twist on the classic breakfast staple, offering a harmonious blend of spicy pumpkin and buttery pecans that dance on the palate.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 2 tbsp brown sugar (packed, for that deep molasses flavor)
• 1 tsp baking powder (aluminum-free is my preference)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (homemade blend elevates the flavor)
• 3/4 cup pumpkin puree (not pie filling, for pure pumpkin goodness)
• 1 large egg (room temperature blends more smoothly)
• 3/4 cup buttermilk (full-fat for richness)
• 2 tbsp unsalted butter, melted (plus extra for the skillet)
• 1/2 cup chopped pecans (toasted, for a nutty crunch)
• Maple syrup, for serving (the real deal, please)

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
2. In another bowl, mix the pumpkin puree, egg, buttermilk, and melted butter until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid clumping.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough pancakes; a few lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F) and brush with melted butter. Tip: The butter should sizzle but not burn; adjust heat as needed.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle with chopped pecans immediately after pouring.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
7. Serve warm with maple syrup. The pancakes are wonderfully fluffy with a moist interior, the pecans adding a delightful crunch. For an extra indulgent touch, drizzle with caramel sauce and a dollop of whipped cream.

Pumpkin Pancakes with Cream Cheese Frosting

Yield to the allure of autumn with these Pumpkin Pancakes with Cream Cheese Frosting, a dish that marries the warmth of spiced pumpkin with the luxurious tang of cream cheese, creating a breakfast masterpiece that’s as visually stunning as it is delicious.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 2 tbsp granulated sugar (for that perfect hint of sweetness)
• 1 tsp baking powder (freshness is key—check the date!)
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon (I love adding a pinch more for extra warmth)
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup pumpkin puree (homemade or canned, both work beautifully)
• 1 large egg (room temperature blends smoother)
• 3/4 cup buttermilk (for that tender crumb)
• 2 tbsp unsalted butter, melted (and a bit more for the pan)
• 4 oz cream cheese, softened (Philadelphia is my go-to)
• 1/4 cup powdered sugar (sifted to avoid lumps)
• 1/2 tsp vanilla extract (pure, for the best flavor)

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
2. In another bowl, mix the pumpkin puree, egg, buttermilk, and melted butter until smooth. Tip: Don’t overmix to keep the pancakes fluffy.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Let the batter rest for 5 minutes—this helps the flour hydrate.
4. Heat a non-stick skillet over medium heat and lightly brush with butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Keep cooked pancakes warm in a 200°F oven while you finish the batch.
6. For the frosting, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Tip: Soften the cream cheese to avoid lumps.
7. Serve the pancakes warm, topped with a generous dollop of cream cheese frosting.

Heavenly in texture, these pancakes are delightfully fluffy with a moist crumb, thanks to the pumpkin. The cream cheese frosting adds a creamy contrast that elevates the dish. For a festive twist, drizzle with maple syrup and sprinkle with toasted pecans.

Pumpkin Oatmeal Pancakes

Fall ushers in a season of warmth and comfort, and what better way to embrace it than with a stack of Pumpkin Oatmeal Pancakes? These pancakes are a harmonious blend of cozy spices and hearty oats, promising a breakfast that’s as nourishing as it is indulgent.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup rolled oats (old-fashioned oats give the best texture)
• 2 tbsp brown sugar (for that deep, caramel-like sweetness)
• 1 tsp baking powder (the fresher, the better for rise)
• 1/2 tsp baking soda (a little goes a long way)
• 1/2 tsp salt (I prefer fine sea salt for even distribution)
• 1 tsp pumpkin pie spice (homemade blend elevates the flavor)
• 1 cup buttermilk (room temperature blends more smoothly)
• 1/2 cup pumpkin puree (ensure it’s pure pumpkin, not pie filling)
• 1 large egg (room temperature eggs incorporate better)
• 2 tbsp unsalted butter, melted (plus extra for the skillet)
• 1 tsp vanilla extract (pure vanilla makes all the difference)

Instructions

1. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
2. In another bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay. Overmixing leads to tough pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F is ideal) and lightly butter it.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve immediately with your favorite toppings. These pancakes are best enjoyed fresh off the griddle.

Yield pancakes that are delightfully fluffy with a subtle chew from the oats, spiced just right to highlight the pumpkin’s natural sweetness. For an autumnal twist, drizzle with maple syrup and a sprinkle of toasted pecans.

Pumpkin Pancakes with Caramel Drizzle

Brimming with the warmth of autumn, these pumpkin pancakes are a delightful twist on the classic breakfast, offering a cozy embrace with every bite. The caramel drizzle adds a luxurious finish, making each stack a celebration of seasonal flavors.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 2 tbsp brown sugar (packed, for that deep molasses flavor)
• 1 tsp baking powder (aluminum-free is my preference)
• 1/2 tsp cinnamon (a little extra never hurts)
• 1/4 tsp nutmeg (freshly grated if you can)
• 1/2 cup pumpkin puree (homemade or canned, both work beautifully)
• 3/4 cup milk (whole milk gives the richest texture)
• 1 large egg (room temperature blends more smoothly)
• 2 tbsp unsalted butter, melted (plus extra for the pan)
• 1/2 tsp vanilla extract (pure, for the best aroma)
• 1/4 cup caramel sauce (warmed, for drizzling)

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and nutmeg until well combined.
2. In another bowl, mix the pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay for tender pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly butter it. Tip: The pan is ready when a drop of water sizzles.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip carefully and cook for another 1-2 minutes until golden brown. Tip: Don’t press down; it squeezes out the fluffiness.
7. Repeat with remaining batter, keeping finished pancakes warm in a 200°F oven. Tip: Stack them with parchment paper in between to prevent sticking.
8. Drizzle warm caramel sauce over the stack just before serving.

Whisking together the earthy pumpkin and warm spices creates a pancake that’s irresistibly moist and fragrant. The caramel drizzle not only adds a sweet contrast but also a glossy sheen that makes these pancakes a feast for the eyes as well as the palate. Serve them with a dollop of whipped cream and a sprinkle of toasted pecans for an extra indulgent touch.

Pumpkin Pancakes with Whipped Cream

On a crisp autumn morning, nothing heralds the season quite like a stack of warm, spiced pumpkin pancakes, crowned with a cloud of whipped cream. This dish marries the earthy sweetness of pumpkin with the light, airy texture of classic pancakes, creating a breakfast that feels both indulgent and comforting.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 2 tablespoons granulated sugar (for that perfect hint of sweetness)
• 1 teaspoon baking powder (the fresher, the fluffier the pancakes)
• 1/2 teaspoon baking soda (a little goes a long way)
• 1/2 teaspoon salt (I prefer fine sea salt for its clean taste)
• 1 teaspoon pumpkin pie spice (homemade blend elevates the flavor)
• 3/4 cup buttermilk (room temperature blends more smoothly)
• 1/2 cup pumpkin puree (Libby’s is my go-to for its consistency)
• 1 large egg (room temperature eggs incorporate better)
• 2 tablespoons unsalted butter, melted (plus extra for the skillet)
• 1/2 cup heavy cream (chilled is best for whipping)
• 1 tablespoon powdered sugar (for sweetening the whipped cream)
• 1/2 teaspoon vanilla extract (pure vanilla makes all the difference)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
2. In another bowl, mix the buttermilk, pumpkin puree, egg, and melted butter until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough pancakes; a few lumps are okay.
4. Heat a non-stick skillet over medium heat and brush with melted butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Tip: Wait for the bubbles to ensure they’re ready to flip.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown.
6. While pancakes cook, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Tip: Chill your bowl and beaters for quicker, fluffier whipped cream.
7. Serve the pancakes warm, topped with a generous dollop of whipped cream.

Rich in flavor and delightfully fluffy, these pumpkin pancakes offer a perfect balance of spice and sweetness. For an extra autumnal touch, drizzle with maple syrup or sprinkle with toasted pecans.

Pumpkin Pancakes with Nutella Swirl

As autumn whispers through the air, there’s no better way to embrace the season than with a stack of warm, spiced pumpkin pancakes, each one swirled with the rich, hazelnut embrace of Nutella. This dish is a harmonious blend of cozy and indulgent, perfect for a leisurely weekend breakfast or a festive brunch centerpiece.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 2 tbsp granulated sugar (for that just-right sweetness)
• 1 tsp baking powder (the fresher, the better)
• 1/2 tsp baking soda (a little goes a long way)
• 1/2 tsp salt (I prefer fine sea salt for even distribution)
• 1 tsp pumpkin pie spice (homemade blend if you have it)
• 3/4 cup pumpkin puree (not pie filling, for pure flavor)
• 1 large egg, room temperature (for smoother mixing)
• 3/4 cup buttermilk (full-fat for richness)
• 2 tbsp unsalted butter, melted (and slightly cooled)
• 1/2 cup Nutella, warmed (for easy swirling)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
2. In another bowl, mix the pumpkin puree, egg, buttermilk, and melted butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay to avoid overmixing.
4. Heat a non-stick skillet or griddle over medium heat (350°F is ideal) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately drizzle 1 tbsp of warmed Nutella over the top of each pancake.
6. Using a toothpick or skewer, swirl the Nutella into the batter for a marbled effect.
7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip carefully.
8. Cook for another 1-2 minutes on the second side, until golden and cooked through.
9. Repeat with the remaining batter, keeping cooked pancakes warm in a 200°F oven if necessary.

Just out of the skillet, these pancakes boast a tender crumb and a moist interior, with the Nutella swirls melting into ribbons of chocolate-hazelnut bliss. Serve them stacked high with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of elegance.

Pumpkin Pancakes with Apple Compote

Vibrant hues of autumn inspire this delightful breakfast pairing, where fluffy pumpkin pancakes meet a sweet, spiced apple compote. Perfect for a leisurely weekend morning, this dish brings warmth and comfort to your table with every bite.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 2 tbsp granulated sugar (a little extra for sweetness never hurt)
• 1 tsp baking powder (aluminum-free gives a cleaner taste)
• 1/2 tsp baking soda
• 1/2 tsp salt (I prefer fine sea salt for its subtle brininess)
• 1 tsp pumpkin pie spice (homemade blend elevates the flavor)
• 3/4 cup buttermilk (room temperature blends more smoothly)
• 1/2 cup pumpkin puree (Libby’s is my go-to for its velvety texture)
• 1 large egg (room temperature eggs incorporate better)
• 2 tbsp unsalted butter, melted (and a bit more for the pan)
• 2 medium apples, peeled and diced (Honeycrisp adds a nice sweetness)
• 1/4 cup brown sugar (dark brown sugar for deeper flavor)
• 1/2 tsp cinnamon (Ceylon cinnamon is milder and sweeter)
• 1/4 cup water (to help the apples break down)

Instructions

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
2. In another bowl, mix the buttermilk, pumpkin puree, egg, and melted butter until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid clumping.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough pancakes; a few lumps are okay.
4. Heat a non-stick skillet over medium heat and brush with melted butter. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Tip: Keep pancakes warm in a 200°F oven while you finish the batch.
5. For the compote, combine apples, brown sugar, cinnamon, and water in a small saucepan. Simmer over medium-low heat, stirring occasionally, until apples are tender and sauce thickens, about 10 minutes.
6. Serve warm pancakes topped with the apple compote. For an extra touch, a drizzle of maple syrup or a dollop of whipped cream complements the spices beautifully.

Fluffy and spiced, these pumpkin pancakes paired with the tender apple compote offer a harmonious blend of textures and flavors. Consider serving them with a side of crispy bacon or a sprinkle of toasted pecans for added crunch and contrast.

Pumpkin Pancakes with Candied Ginger

Kindly imagine a morning where the air is crisp, and the scent of warm spices fills your kitchen—this is the essence of our pumpkin pancakes with candied ginger, a dish that marries the comforting flavors of fall with a delightful spark of sweetness.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 2 tbsp brown sugar (packed, for that deep molasses flavor)
• 1 tsp baking powder (aluminum-free is my preference)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon (I adore Ceylon cinnamon for its subtlety)
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 cup buttermilk (room temperature blends smoother)
• 1/2 cup pumpkin puree (homemade or canned, both work beautifully)
• 1 large egg (room temperature, as always)
• 2 tbsp unsalted butter, melted (plus extra for the skillet)
• 1/4 cup candied ginger, finely chopped (for that irresistible zing)

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
2. In another bowl, beat the buttermilk, pumpkin puree, egg, and melted butter until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough pancakes; a few lumps are perfectly fine.
4. Heat a non-stick skillet over medium heat and brush with melted butter. Tip: The skillet is ready when a drop of water sizzles upon contact.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Sprinkle a pinch of candied ginger on top before bubbles form on the surface.
6. Cook until the edges look set and bubbles pop, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter, adding more butter to the skillet as needed.

Fluffy and fragrant, these pancakes boast a tender crumb and a warm, spiced flavor that’s perfectly balanced by the candied ginger’s sweet heat. Serve them stacked high with a drizzle of maple syrup and a dollop of whipped cream for an autumnal breakfast that feels like a hug.

Pumpkin Pancakes with Brown Butter Sauce

Vibrant hues of autumn inspire this delightful breakfast treat, where the warmth of pumpkin meets the rich, nutty allure of brown butter sauce, creating a symphony of flavors perfect for a cozy morning.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 2 tbsp granulated sugar (a touch of sweetness to balance the pumpkin)
• 1 tsp baking powder (the secret to those perfect rises)
• 1/2 tsp baking soda (for that ideal texture)
• 1/4 tsp salt (just enough to enhance all the flavors)
• 1 cup buttermilk (room temperature blends smoother)
• 1/2 cup pumpkin puree (homemade or canned, both work wonders)
• 1 large egg (room temperature, as always)
• 2 tbsp unsalted butter, melted (for that rich, golden finish)
• 1/2 tsp vanilla extract (my little splash of luxury)
• 4 tbsp unsalted butter (for the sauce, because more butter is always better)
• 1/4 cup maple syrup (the real deal, please)
• 1/2 tsp cinnamon (for that warm, spicy note)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, mix the buttermilk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the pancakes tender.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. For the brown butter sauce, melt the butter in a small saucepan over medium heat, stirring constantly until it turns a deep golden color and smells nutty, about 3-4 minutes.
8. Remove from heat and immediately stir in the maple syrup and cinnamon until well combined.
9. Serve the pancakes warm, drizzled generously with the brown butter sauce.

Heavenly stacks of these pumpkin pancakes boast a moist, fluffy interior with a slightly crisp edge, all enveloped in the decadent, aromatic brown butter sauce. For an extra festive touch, top with toasted pecans or a dollop of whipped cream.

Pumpkin Pancakes with Toasted Coconut

Savory aromas of autumn fill the kitchen as we embark on crafting these Pumpkin Pancakes with Toasted Coconut, a dish that marries the warmth of pumpkin spice with the tropical crunch of coconut for a breakfast that feels both indulgent and wholesome.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 2 tbsp brown sugar (packed, for that deep molasses flavor)
• 1 tsp baking powder (aluminum-free is my preference)
• 1/2 tsp baking soda
• 1/2 tsp salt (I use fine sea salt for even distribution)
• 1 tsp pumpkin pie spice (homemade blend if you have it)
• 3/4 cup pumpkin puree (not pie filling)
• 1 large egg (room temperature blends better)
• 3/4 cup buttermilk (shaken well before measuring)
• 2 tbsp unsalted butter (melted and slightly cooled)
• 1/2 cup shredded coconut (toasted, for garnish and texture)

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
2. In another bowl, mix the pumpkin puree, egg, buttermilk, and melted butter until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
3. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay. Overmixing leads to tough pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F is ideal) and lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more. Tip: Adjust heat as needed to prevent burning.
7. Transfer cooked pancakes to a warm plate. Repeat with remaining batter, greasing the skillet as needed.
8. Sprinkle toasted coconut over the stack of pancakes before serving. Tip: Toast coconut in a dry skillet over medium heat until golden, stirring frequently for even color.

Perfectly fluffy with a hint of spice, these pancakes are a delightful contrast of textures thanks to the crispy coconut topping. Serve them with a drizzle of maple syrup and a dollop of whipped cream for an extra special touch.

Pumpkin Pancakes with Honey Butter

Unveiling the essence of autumn in every bite, these pumpkin pancakes paired with honey butter are a celebration of seasonal flavors. Perfect for a cozy weekend breakfast, they bring warmth and comfort to your table with their spiced aroma and velvety texture.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 2 tbsp brown sugar (packed, for that deep molasses sweetness)
• 1 tsp baking powder (aluminum-free is my preference)
• 1/2 tsp cinnamon (a must for that autumnal spice)
• 1/4 tsp nutmeg (freshly grated, if possible)
• 1/4 tsp salt (I use fine sea salt for even distribution)
• 3/4 cup pumpkin puree (homemade or canned, both work beautifully)
• 1 large egg (room temperature blends more smoothly)
• 1 cup milk (whole milk lends the best richness)
• 2 tbsp unsalted butter, melted (plus extra for the skillet)
• For the honey butter: 1/2 cup unsalted butter, softened, and 2 tbsp honey (local honey adds a lovely floral note)

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
2. In another bowl, mix the pumpkin puree, egg, milk, and melted butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; a few lumps are okay to avoid overmixing.
4. Heat a non-stick skillet over medium heat (350°F) and lightly butter it. Pour 1/4 cup of batter for each pancake.
5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden.
6. For the honey butter, whip the softened butter and honey together until light and fluffy.
7. Serve the pancakes warm, topped with a generous dollop of honey butter.

Light as air yet rich in flavor, these pancakes boast a tender crumb and a hint of spice that pairs wonderfully with the creamy honey butter. For an extra touch, drizzle with maple syrup or sprinkle with toasted pecans for added crunch.

Pumpkin Pancakes with Berry Coulis

Nothing welcomes the crisp embrace of autumn quite like the warm, spiced aroma of pumpkin pancakes, especially when adorned with a vibrant berry coulis that dances between sweet and tart. This dish, a harmonious blend of seasonal flavors, promises to elevate your morning ritual into a celebration of fall’s bounty.

Ingredients

• 1 cup all-purpose flour (I always sift mine for that extra light texture)
• 2 tbsp brown sugar (for a deeper, molasses-like sweetness)
• 1 tsp baking powder (the fresher, the fluffier the pancakes)
• 1/2 tsp cinnamon (a non-negotiable for that quintessential fall spice)
• 1/4 tsp nutmeg (just a whisper, to complement the cinnamon)
• 1/4 tsp salt (to balance the sweetness)
• 3/4 cup pumpkin puree (homemade or canned, but always unsweetened)
• 3/4 cup buttermilk (room temperature blends more smoothly)
• 1 large egg (room temperature, as it incorporates better)
• 2 tbsp unsalted butter, melted (plus extra for the skillet)
• 1 cup mixed berries (frozen works in a pinch, but fresh is sublime)
• 1 tbsp lemon juice (to brighten the berry coulis)
• 1 tbsp honey (for a natural sweetness in the coulis)

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
2. In another bowl, mix the pumpkin puree, buttermilk, egg, and melted butter until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to dense pancakes; a few lumps are okay.
4. Heat a non-stick skillet over medium heat and brush with melted butter. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface and edges look set, about 2-3 minutes. Tip: Wait for those bubbles—it’s the pancake’s way of telling you it’s ready to flip.
5. Flip and cook for another 1-2 minutes until golden brown. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.
6. For the berry coulis, combine berries, lemon juice, and honey in a small saucepan over medium heat. Simmer for 5 minutes, then blend until smooth. Strain for a silky texture, if desired.

Kissed with the warmth of pumpkin spice and the bright acidity of berry coulis, these pancakes offer a textural symphony—fluffy interiors with crisp edges. Serve them stacked high, drizzled generously with coulis, and perhaps a dollop of whipped cream for an indulgent twist.

Pumpkin Pancakes with Walnut Crumble

Unveiling the essence of autumn in every bite, these Pumpkin Pancakes with Walnut Crumble are a harmonious blend of warm spices and crunchy texture, perfect for a cozy morning or a festive brunch.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1 tbsp baking powder (freshness is key for fluffy pancakes)
• 1/2 tsp salt (I prefer fine sea salt for its subtle minerality)
• 1 tsp ground cinnamon (Saigon cinnamon adds a lovely depth)
• 1/2 tsp ground nutmeg (freshly grated makes all the difference)
• 1/4 tsp ground cloves (a little goes a long way)
• 1 cup pumpkin puree (homemade or Libby’s works beautifully)
• 1 cup whole milk (room temperature blends more smoothly)
• 1 large egg (room temperature eggs incorporate better)
• 2 tbsp unsalted butter, melted (plus extra for greasing the pan)
• 1/2 cup chopped walnuts (toasted for extra crunch)
• 2 tbsp brown sugar (for that caramelized crumble topping)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
2. In another bowl, mix the pumpkin puree, milk, egg, and melted butter until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
3. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough pancakes; a few lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter. Tip: A drop of water should sizzle when the pan is ready.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Sprinkle with chopped walnuts and brown sugar immediately after pouring.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
7. Repeat with remaining batter, greasing the pan as needed.

Best enjoyed straight off the griddle, these pancakes boast a tender interior with a delightful crunch from the walnut crumble. Drizzle with maple syrup or a dollop of whipped cream for an extra indulgent touch.

Pumpkin Pancakes with Vanilla Yogurt

Savory aromas of autumn fill the kitchen as we embark on crafting Pumpkin Pancakes with Vanilla Yogurt, a dish that marries the warmth of seasonal spices with the creamy tang of yogurt for a breakfast that feels both indulgent and wholesome.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 2 tbsp brown sugar (packed for that deep molasses flavor)
• 1 tsp baking powder (aluminum-free keeps the taste clean)
• 1/2 tsp baking soda
• 1/2 tsp cinnamon (a little extra never hurts)
• 1/4 tsp nutmeg (freshly grated if you can)
• 1/4 tsp salt
• 3/4 cup pumpkin puree (homemade or Libby’s, both work beautifully)
• 3/4 cup buttermilk (room temperature blends smoother)
• 1 large egg (room temperature eggs incorporate better)
• 2 tbsp unsalted butter, melted (and a bit more for the skillet)
• 1 tsp vanilla extract (pure, for the best flavor)
• 1/2 cup vanilla yogurt (I love the creaminess of Greek yogurt here)

Instructions

1. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
2. In another bowl, mix the pumpkin puree, buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are okay for tender pancakes.
4. Heat a non-stick skillet over medium heat (350°F is ideal) and brush with a little melted butter.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve warm with a dollop of vanilla yogurt on top.

Unbelievably fluffy with a hint of spice, these pancakes are a delightful contrast to the cool, creamy yogurt. For an extra touch, drizzle with maple syrup or sprinkle with toasted pecans for crunch.

Summary

Unleash the cozy flavors of fall with our roundup of 20 fluffy pumpkin pancakes recipes—each easy and delicious! Perfect for home cooks looking to spice up their breakfast routine. We’d love to hear which recipe stole your heart, so drop a comment below. Loved this collection? Share the pumpkin love by pinning this article on Pinterest for others to enjoy!