Fluffy Pumpkin Pancakes Recipe with Cinnamon and Maple

This fluffy pumpkin pancake recipe is a cozy fall favorite, perfect for a weekend breakfast or a special brunch. Made with simple pantry ingredients and pureéd pumpkin, these pancakes are soft, moist, and full of warm spice.

Pureéd pumpkin brings a naturally sweet, velvety texture while cinnamon, allspice, and nutmeg add the familiar autumn spice notes we all love. The recipe is straightforward and forgiving, so even novice cooks can make a batch with great results.

I make these pumpkin pancakes every fall—my family requests them year after year. They’re easy to prepare and adaptable if you want to add mix-ins or change the sweetness level.

Ingredient Notes

See the printable recipe card below for detailed measurements and complete instructions.

• Unsalted butter: Adds richness and moisture to the batter.
• Large egg (room temperature): Helps the pancakes set and keeps them tender.
• Pureéd pumpkin: The primary flavor and moisture source.
• Vanilla extract: Enhances the overall flavor.
• Maple extract: Optional, adds a hint of maple sweetness.
• All-purpose flour: Provides structure.
• Milk: Use dairy or a 1:1 plant milk substitute for creaminess.
• Finely ground sea salt: Balances the sweetness and spices.
• Ground cinnamon, allspice, nutmeg: The warm spice blend for characteristic pumpkin flavor.
• Baking soda & baking powder: Leavening agents that make the pancakes light and fluffy.
• Granulated sugar: Sweetens and helps with browning; can be swapped for brown sugar for extra depth.

Pancake Variations

• Chocolate chip: Sprinkle chips onto each pancake after pouring the batter so they melt into little pockets of chocolate.
• Pecan or walnut: Stir in chopped nuts for crunch and a toasty flavor.
• Cream cheese swirl: Dollop softened cream cheese on top of batter in the pan and swirl with a toothpick for a tangy ribbon.
• Maple-pecan syrup: Stir chopped pecans into maple syrup for a nutty, warm topping.

How To Make Pumpkin Pancakes

Start by gathering your ingredients. Melt the butter in short bursts in the microwave or on the stove and set it aside to cool slightly.

In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and spices. In a separate bowl, mix the egg, milk, melted butter, and extracts until combined. Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix.

Fold in the pureéd pumpkin. The batter will be slightly lumpy—this is normal and helps keep the pancakes tender.

Heat a lightly greased griddle or nonstick pan over medium heat. For multiple servings, an electric griddle set to medium works well to cook several pancakes at once.

Spoon about 1/2 cup of batter per pancake onto the hot surface. Cook until bubbles appear on the surface and the edges look set (about 2 minutes), then flip and cook another 1–2 minutes until golden brown. Serve warm with butter and syrup, or top with whipped cream and chocolate chips for a sweeter treat.

Storing and Freezing

Make ahead: You can prepare the batter up to a day in advance. Mix the dry and wet ingredients, then fold in the pumpkin just before refrigerating. Keep covered in the refrigerator until ready to cook.

Storing: Cool pancakes completely, then stack and store in an airtight container or zip-top bag in the refrigerator for up to 3 days. Reheat in a toaster, skillet, or microwave.

Freezing: Cool completely, place parchment between each pancake, stack, and wrap tightly. Freeze in an airtight container up to 2 months. Reheat from frozen in a toaster or microwave until warmed through.

Tips For Making Pancakes

• This recipe makes approximately 12–15 pancakes, depending on size.
• Swap granulated sugar for 1/4 cup brown sugar for a deeper, caramel-like sweetness.
• Preheat the griddle fully—sprinkle a few drops of water to test; they should sizzle and evaporate.
• Stir wet and dry ingredients until just combined. A few batter lumps are fine; overmixing yields tougher pancakes.
• Flip when edges look set and the pancake surface has bubbles. Cooking times vary by stove and pan.

Ways To Serve Pancakes

The classic pairing is pure maple syrup and a pat of butter. For a richer brunch, add whipped cream and extra chocolate chips. You can also make a pumpkin-spiced whipped cream by folding a pinch of cinnamon and nutmeg into whipped cream for an indulgent topping.

Can I use whole wheat flour? Yes—substituting whole wheat will change texture and flavor and may produce slightly denser pancakes.

Can I use almond or oat milk? Yes—use a 1:1 ratio to replace dairy milk for a dairy-free option.

These pumpkin pancakes are a warm, comforting way to celebrate fall flavors. If you try them, consider leaving a rating or comment where you found the recipe—feedback helps other cooks and is always appreciated.

Pumpkin Pancake Recipe

Ingredients

• 4 Tablespoons unsalted butter
• 1 large egg (room temperature)
• ½ cup pureéd pumpkin
• 1 teaspoon vanilla extract
• 1 teaspoon maple extract
• 2 cups all-purpose flour
• 1¾ cups milk
• ½ teaspoon finely ground sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon baking soda
• 4 teaspoons baking powder
• ⅓ cup granulated sugar

Instructions

1. Melt the butter in short bursts in the microwave or melt on the stove; set aside to cool slightly.
2. In a large bowl, whisk the dry ingredients together: flour, sugar, baking powder, baking soda, salt, and spices.
3. In another bowl, whisk the egg, milk, melted butter, vanilla, and maple extract. Add the wet mixture to the dry ingredients and stir until just combined.
4. Fold in the pureéd pumpkin. The batter will be a bit lumpy—avoid overmixing.
5. Grease a griddle or nonstick pan and heat to medium. Scoop about ½ cup batter per pancake onto the griddle.
6. Cook until bubbles form and edges are set (about 2 minutes), then flip and cook another 1–2 minutes until golden. Repeat with remaining batter.
7. Serve warm with syrup, butter, or desired toppings. Enjoy!

Notes

Nutrition (per pancake, approximate)