Old Fashioned Pumpkin Pancakes

I make these Old Fashioned Pumpkin Pancakes every fall because they're quick, cozy, and filled with warm spices. Using canned pumpkin makes this easy pumpkin pancake recipe simple enough for busy mornings while still tasting completely homemade.

These pancakes are soft, fluffy, and lightly sweet with hints of cinnamon and nutmeg in every bite. They're delicious topped with maple syrup, whipped cream, and crunchy walnuts for a breakfast that feels special without much extra work.

They remind me of the kind of breakfast Grandma would make on crisp autumn mornings while the leaves were changing outside.

What You Need to Know

• These homemade pumpkin pancakes are fluffy, tender, and full of classic fall flavor.
• The batter can rest for 5 minutes before cooking to help create even fluffier pancakes.
• You can make a double batch and freeze leftovers for quick breakfasts all season long.
• For a lighter version, substitute 2% milk and reduce the butter slightly without sacrificing great flavor.

Ingredients Overview

• All-purpose flour: Regular all-purpose flour creates soft, fluffy pancakes. A 1-to-1 gluten-free baking flour can also be used.
• Pumpkin puree: Be sure to use pure canned pumpkin, not pumpkin pie filling. Homemade pumpkin puree also works well.
• Baking powder and baking soda: Fresh leavening agents help create light, fluffy pancakes.
• Ground cinnamon: Saigon or Ceylon cinnamon both work beautifully depending on your flavor preference.
• Ground nutmeg: Freshly grated nutmeg gives even more flavor, but ground nutmeg is perfectly convenient.
• Milk: Whole milk makes richer pancakes, while 2% or dairy-free milk can easily be substituted.
• Brown sugar: Light or dark brown sugar both work. Dark brown sugar adds a deeper molasses flavor.
• Egg: A room-temperature egg mixes more easily into the batter.
• Melted butter: Salted or unsalted butter can be used. Coconut oil is another simple substitute.
• Maple syrup, whipped cream, and walnuts: These toppings make every stack feel extra cozy, but pecans or toasted pumpkin seeds are also delicious.

How to Make Old Fashioned Pumpkin Pancakes

Step 1: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and brown sugar until evenly combined.

Step 2: In a separate bowl, whisk together the pumpkin puree, milk, egg, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and gently stir just until no dry flour remains. Be careful not to overmix.

Step 3: Heat a lightly greased nonstick skillet or griddle over medium heat. Using a cookie scoop or small ladle, pour the batter onto the hot surface to make pancakes about 3 to 4 inches wide.

Step 4: Cook for 2 to 3 minutes per side, flipping once bubbles begin to appear on top and the edges look set. Continue cooking until both sides are golden brown. Serve warm with maple syrup, whipped cream, and chopped walnuts.

Grandma's Tips

• Don't overmix the batter. A few small lumps help create soft, fluffy pancakes.
• Wait until bubbles appear across the surface before flipping for perfectly cooked pancakes.
• Keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the remaining batter.

Modern Updates

• Add mini chocolate chips or chopped pecans to the batter for an extra treat.
• Substitute whole wheat flour for half of the all-purpose flour for added fiber.
• Use oat milk or almond milk for a dairy-free version.

Storage

Store leftover pancakes in an airtight container for up to 4 days. Freeze cooled pancakes in a single layer before transferring them to a freezer-safe bag. They'll keep well for up to 2 months.

Reheat in the microwave for 20 to 30 seconds or warm them in a toaster or 325°F oven until heated through.

More Breakfast Recipes

If you love cozy homemade recipes, try these next:

• Pumpkin Dump Cake With Cake Mix
• Grandma's Old Fashioned Pumpkin Pie with Canned Pumpkin
• Homemade Cinnamon Rolls Recipe
• Old Fashioned Banana Bread
• Easy Crock Pot Apple Crisp

FAQs

Can you make pumpkin pancakes with canned pumpkin?

Yes. Canned pumpkin puree is the easiest option and gives these pancakes rich pumpkin flavor and a soft, fluffy texture. Just be sure to use pumpkin puree, not pumpkin pie filling.

Why are my pumpkin pancakes dense?

Dense pancakes are usually caused by overmixing the batter. Stir only until the ingredients are combined, leaving a few small lumps for the fluffiest results.

What toppings go best with pumpkin pancakes?

Maple syrup, whipped cream, chopped walnuts, toasted pecans, cinnamon butter, and fresh fruit are all delicious toppings for homemade pumpkin pancakes.