Pumpkin Pancakes

pumpkin pancakes on a plate with whipped cream

The Spruce Eats / Leah Maroney

Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Yield: 12 pancakes
Nutrition Facts (per serving)
783 Calories
51g Fat
69g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 783
% Daily Value*
Total Fat 51g 66%
Saturated Fat 32g 161%
Cholesterol 200mg 67%
Sodium 766mg 33%
Total Carbohydrate 69g 25%
Dietary Fiber 3g 11%
Total Sugars 29g
Protein 13g
Vitamin C 3mg 17%
Calcium 420mg 32%
Iron 4mg 22%
Potassium 439mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fluffy and full of autumnal spices, pumpkin pancakes make for a delicious fall breakfast. They’re just as easy to make as any regular old pancake and only require a few additional ingredients. We made a delicious maple bourbon whipped cream to go on top, but you can also use regular whipped cream or plain maple syrup

Shape the pancakes into pumpkins or leave them as regular circles—either way, they’re sure to please kids and grownups alike.


For the Pumpkin Pancakes:

  • 1 1/2 cups flour

  • 3 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons pumpkin pie spice

  • 2 tablespoons brown sugar

  • 1 egg, beaten

  • 1 1/4 cups milk

  • 1 cup pumpkin puree

  • 1/2 teaspoon pure vanilla extract

  • 2 tablespoons melted butter

For the Whipped Cream:

  • 1 pint heavy cream

  • 1/2 teaspoon maple extract

  • 1/2 teaspoon pure vanilla extract

  • 1 teaspoon bourbon whiskey

  • 1/2 cup confectioners' sugar

Steps to Make It

Make the Pancakes

  1. Gather the ingredients.

    ingredients for pumpkin pancakes on a board
  2. Mix the flour, baking powder, salt, and pumpkin pie spice together in a bowl until well combined.

    dry ingredients for pumpkin pancakes mixed in a bowl
  3. Beat the brown sugar, egg, milk, pumpkin puree, vanilla extract, and melted butter together in another bowl until well mixed.

    wet ingredients blended for pancakes
  4. Add the dry ingredients to the wet ingredients until the dry ingredients are just moistened. Do not overmix.

    pumpkin pancake batter
  5. Heat a non-stick or cast iron skillet on medium low heat. Once it is hot add cooking spray or butter and place a1/3 cup of batter into the skillet. Cook for 1 to 2 minutes and then flip. Continue cooking until cooked through, usually less than a minute.

    pumpkin pancakes cooked in a pan
  6. Continue cooking the pancakes. While they are cooking you can also prepare the whipped cream.

Make the Whipped Cream

  1. Gather the ingredients.

    bourbon whipped cream ingredients
  2. Whip the cream in a chilled bowl with a hand mixer until soft peaks form.

    bourbon whipped cream
  3. Add in the extracts and sugar and beat for a few more seconds or until slightly stiffer peaks form. Do not overbeat or it will become butter. Once pancakes are all cooked, serve with the whipped cream.

    bourbon whipped cream

Recipe Variations

  • We used regular white flour, but to kick up the nutrition factor, you can use whole wheat flour. This also makes the pancakes look even more pumpkiny. They will be a bit darker in color and richer in flavor.  You can substitute one for one, just add another 1/4 cup of milk as the whole wheat flour mixture will be thicker. 
  • You can make these pancakes vegan and dairy free. Use egg replacer or applesauce to in place of the beaten egg and a dairy-free milk, such as oat or almond milks. You can use unsweetened or sweetened non-dairy milk. Vanilla flavored milk also tastes great in this recipe.