These pumpkin pancakes are light, tender, and extra fluffy—made with pumpkin puree, warm pumpkin spice, brown sugar, and vanilla for a cozy fall breakfast that’s easy to prepare and delicious to serve.
The Fluffiest Pumpkin Pancake Recipe
To keep these pancakes light and airy, this recipe uses egg whites instead of whole eggs, which gives the batter lift and a softer, taller pancake in the skillet. The combination of pumpkin puree, pumpkin pie spice, cinnamon, brown sugar, and vanilla produces a classic, comforting fall flavor perfect for weekend breakfasts or a special holiday brunch.
Why These Pumpkin Pancakes Make Fall Mornings Better
I love filling our seasonal menu with pumpkin recipes, and these pancakes have become a family favorite. They’re easy to make, comforting, and versatile—dress them up with your favorite toppings for a crowd-pleasing breakfast.
- Light, fluffy texture: Egg whites and baking powder help produce tall, tender pancakes.
- Warm, cozy flavor: Pumpkin puree, pumpkin pie spice, cinnamon, brown sugar, and vanilla create classic autumn taste.
- Quick and simple: Minimal prep and about 20 minutes total from start to finish.
Pumpkin Pancakes
Homemade pumpkin pancakes with pumpkin puree, brown sugar, pumpkin pie spice, and vanilla—perfect for a hearty autumn breakfast or a cozy weekend brunch.
Yield: 4 servings — Serving size: 2 pancakes
Prep: 10 mins Cook: 10 mins Total: 20 mins
Nutrition (per serving): ~172 kcal • Protein 9.5g • Carbs 34g • Fat 2.5g • Fiber 1.5g
Ingredients
- 1 cup all-purpose flour (or whole wheat flour)
- 2 tablespoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (or more to taste)
- 1/4 cup canned pumpkin puree
- 2 tablespoons brown sugar (or brown sugar monk fruit sweetener)
- 3/4 cup fat-free milk
- 3 large egg whites (about 1/2 cup)
- 2 teaspoons oil (coconut or a neutral oil)
- 1 teaspoon vanilla extract
- Cooking spray for the skillet or griddle
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice until evenly combined.
- In a separate bowl, whisk the milk, egg whites, canned pumpkin, brown sugar, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until there are no dry streaks—do not over-mix; a few small lumps are okay.
- Heat a large nonstick skillet or griddle over medium heat and lightly coat with cooking spray.
- Use a heaping 1/4 cup measure for each pancake. Pour batter onto the hot skillet and cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip the pancakes and cook until golden and cooked through on the second side, about 1–2 minutes more.
- Repeat with remaining batter, adjusting heat as needed. Serve warm with maple syrup, pumpkin butter, toasted nuts, or your favorite toppings.
Last Step
If you try this recipe, please leave a rating and comment to let others know how it turned out—feedback helps improve and share trusted recipes.
Nutrition
Serving: 2 pancakes • Calories: 172 kcal • Carbohydrates: 34 g • Protein: 9.5 g • Fat: 2.5 g • Fiber: 1.5 g • Sugar: 2 g
Ingredients You’ll Need
These pantry staples and a can of pumpkin puree are all you need to make delicious pumpkin pancakes. Choose whole wheat flour for a heartier texture or regular all-purpose flour for a lighter result.
- Flour: All-purpose or whole wheat
- Leavening: Baking powder
- Seasoning: Cinnamon and pumpkin pie spice
- Sweetener: Brown sugar or a brown monk fruit alternative
- Wet ingredients: Pumpkin puree, milk, egg whites, oil, and vanilla
- Finishing: Cooking spray for the pan and desired toppings
How to Make Pumpkin Pancakes — Quick Overview
Whisk dry ingredients in one bowl and wet ingredients in another, then gently combine. Cook pancakes on a preheated, lightly greased skillet, flipping when bubbles form and edges set. Serve warm with your favorite toppings.
- Mix dry: Whisk flour, baking powder, salt, and spices.
- Mix wet: Stir pumpkin, milk, egg whites, sweetener, oil, and vanilla.
- Combine: Gently fold wet into dry until mostly combined.
- Cook: Pour 1/4 cup batter per pancake on a hot griddle; flip when edges set and bubbles pop.
Tips and Variations
- Know when to flip: Look for set edges and bubbles that form and leave small holes.
- Control browning: Lower the heat if pancakes brown too quickly before cooking through.
- Add-ins: Stir in chocolate chips, chopped nuts, or small apple pieces for texture and extra flavor.
- Sweeteners: Swap brown sugar for maple syrup or a sugar substitute to suit your preference.
What to Serve With Pumpkin Pancakes
Top pancakes with pure maple syrup, agave, pumpkin butter, a pat of butter, toasted pecans, or a sprinkle of cinnamon sugar. Serve alongside savory options like breakfast sausage, scrambled eggs, or a simple fall fruit salad to make it a full meal.
Topping Ideas
- Pumpkin butter or apple butter
- Toasted pecans or walnuts
- Maple syrup or agave nectar
- Greek yogurt and a drizzle of honey
Accompaniments
- Breakfast sausage or turkey sausage patties
- High-protein scrambled eggs with cottage cheese
- Crispy oven-baked bacon
- Fresh fall fruit salad with apples and grapes
Proper Storage & Reheating
- Refrigerator: Store leftovers in an airtight container up to 4 days.
- Freezer: Freeze pancakes in a sealed bag for up to 3 months; separate layers with parchment paper if stacking.
- To reheat: Warm in the microwave, a 350°F oven, or a toaster oven until heated through.
More Pancake Recipes to Try
- Banana Nut Pancakes
- Zucchini Pancakes
- Lemon Blueberry Buttermilk Sheet Pan Pancakes
- Summer Squash and Chive Pancakes