Easy pumpkin pancakes

As the autumn season is settling in nice and cozy, I love to make recipes that go together just perfect with it. So, as you’ve seen on my blog, I love love love pancakes and I have a lot of different recipes for them. This time I have chosen to make some pumpkin pancakes.

Easy pumpkin pancakes

This fall I have experimented a lot with apple and pumpkin. Many different recipes will come as soon as I will find the time to write all of them. Until now I had time just to bake bake bake and make the pictures; but, I promise to make time to share all the recipes with you. And, I will start with this perfect pumpkin pancakes recipe.

Easy pumpkin pancakes

You can find pumpkin all over this time of the year. You can even find canned pumpkin puree. But, because it’s pumpkin season I recommend to use fresh pumpkin. I prefer to buy the pumpkins, bake them, pure them and store the puree in the refrigerator up to 1 week or freeze it and use it when you need it.

Back to my perfect pumpkin pancakes recipe, this is so easy to make and the pancakes are so fluffy and full of flavor from the pumpkin, cinnamon, ginger, and nutmeg.

Easy pumpkin pancakes

These pumpkin pancakes are just perfect on a chilly autumn weekend day, I always love to make pancakes for my husband Sunday morning. It’s our little tradition and he loves devouring the pancakes as much as I love making them!

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Easy pumpkin pancakes

Perfect pumpkin pancakes recipe, fluffy and full of flavor from all the autumn spices: pumpkin, cinnamon, ginger, and nutmeg.
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, pumpkin, pumpkin pancakes
Servings: 12


  • 250 gr flour (2 cups)
  • 3 tsp  baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 50 gr  brown sugar (1/4 cup)
  • 50 gr sugar (1/4 cup)
  • 1 tsp vanilla essence
  • 2 eggs
  • 200 gr pumpkin puree (1 3/4 cup)
  • 4 tbsp butter, melted
  • 350 ml milk (1 1/2 cup)


  • Preheat a non-stick pan to medium heat.
  • In a bowl whisk together the flour, baking powder, salt, cinnamon, cloves and nutmeg.
  • In a separate bowl whisk together both of the sugars, vanilla extract, pumpkin puree, eggs, melted butter, and milk.
  • Pour the dry ingredients over the wet ones and whisk to combine. Don't over mix it as the batter has to be a little lumpy
  • Set the batter aside for 10-12 minutes.
  • Butter or oil your pan. Pour 2 tablespoons of batter for each pancake and spread it into a circle.
  • Cook each pancake for approximately 1-2 minutes per side until little bubbles appear on the surface.
  • Serve the pancakes with butter, syrup, whipped cream, jam, or any other favorite toppings. You can also serve them as they are because they are already sweet and delicious like this too


I used freshly baked pumpkin that I’ve pureed, but you can use very easily canned pumpkin


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