Pumpkin Pancakes

I don’t know about you but when it comes to fall, I cannot get enough of pumpkins. I have pumpkins strewn about my house, can after can of pumpkin puree in my baking cupboard and four real pumpkins that are ready and waiting to be carved. My life becomes engulfed by pumpkins this time of year and it could not make me a happier girl.

Call me crazy but if it were up to me, I would probably have pumpkin and fall decor in our house year-round. I would like to think that my house seems very warm and inviting all the time; however, adding touches of fall decor here and there makes me never want to leave the house. As soon as the door is opened, the warmth and comfort welcomes me home with open arms.

I also can’t forget to mention the smells of fall. Aren’t they just incredible? Sugar and spice and all that’s nice…that’s what fall is made of. Everything from fall-scented candles to cinnamon sticks to pumpkin pie, apple cider doughnuts and apple tarts…the scents of the fall season are hard to beat.

As for the tastes of fall, ever since I spotted cans of pumpkin puree in my local grocery store, I’ve been trying to think of ways to put it to use…and let me tell you, it hasn’t been difficult. So far I’ve made Pumpkin Streusel Bars, Pumpkin Spice Muffins and Pumpkin Bars with Cream Cheese Frosting. I began to realize that I kept creating one baked good after another. Since pumpkin puree is so versatile and perfect for both sweet and savory dishes I decided to whip up a batch of pumpkin pancakes and slather them with butter and maple syrup…and let me just say, I’m so happy I did.

Pumpkin Pancakes


  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup milk
  • 6 tablespoons pumpkin puree
  • 2 tablespoons butter, melted
  • 1 egg


  1. Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl.
  2. Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.
  3. Melt butter in a skillet over medium heat.
  4. Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.
  5. Serve with butter and maple syrup.

Don’t you just love this time of year?

* Recipe adapted from Martha Stewart


  • Reply Flavia October 27, 2010 at 4:01 pm

    These look delicious, Jen! I've been looking for a good pumpkin pancake recipe and now I've found it! And I feel the same way about Fall as you do–I could have the decorations up year-round. I am so happy to have found your blog!

  • Reply CrystalsCozyKitchen October 27, 2010 at 4:34 pm

    Ooh, yum! Those look absolutely delicious.

  • Reply Chicago Cuisine Critique October 27, 2010 at 6:06 pm

    These look awesome!

  • Reply giddy99 October 27, 2010 at 7:43 pm

    Jeebers, that is a GORGEOUS picture!

  • Reply Jenny October 27, 2010 at 8:45 pm

    I could go for a nice plate of these right now! Gorgeous and YUM!

  • Reply Tracy October 27, 2010 at 10:23 pm

    I LOVE pumpkin pancakes. Fall is my favorite season!

  • Reply marla {family fresh cooking} October 28, 2010 at 3:46 am

    You are right – I just dashed over from twitter. These pancakes look amazing! I could be slathered in pumpkin, maple syrup and butter all year round and be very, very happy. With a dash of cinnamon ;) xo

  • Reply bakies October 28, 2010 at 6:45 pm

    they look absolutely delicious!! beautiful picture…

  • Reply barefootcount October 28, 2010 at 8:26 pm

    your pic makes me wanna lick the screen…yum

  • Reply Michelle @ Brown Eyed Baker October 28, 2010 at 10:34 pm

    Absolutely GORGEOUS picture! Those pancakes look awesome!

  • Reply wenderly October 29, 2010 at 4:19 pm

    YUMMY! I'm on my way with a cup off coffee!

  • Reply Eliana November 1, 2010 at 2:41 am

    WOW – these seriously have me drooling right now and it's almost bed time! Super super delish!

  • Reply Cookin' Canuck November 1, 2010 at 2:55 am

    What a gorgeous stack of pancakes. Your photos are always so inviting.

  • Reply clubdinein November 18, 2010 at 6:56 pm

    were your pancakes still a little gooey and not completly dry like regular pancakes? I can't get mine to be soft and fluffy, without the gooey. I followed the recipe exactly.

  • Reply Paul Byron Downs December 19, 2010 at 1:51 pm

    Sound delicious. Just right to serve on a cool autumn day. Think might add some baked apples too.


  • Reply Anonymous January 1, 2011 at 3:59 pm

    I followed the recipe for Pumpkin Pancakes exactly, and I'm sorry to say that there was really no flavour. You could smell a hint of pumpkin but couldn't taste the spices at all. So disappointing as I made them for guests on New Years 2010, this morning.

  • Reply thecrunchysoup September 25, 2011 at 8:48 pm

    The pictures are beautiful! I am sorry but I agree with "Anonymous" I tried these this morning (since I ran out of oatmeal) for my family. They thought they were a little bland, but loved the texture. I even upped the amount of spices too. I guess everyone has their own tastes. That is what is so great about cooking! Here is my personal take on pumpkin oatmeal pancakes. http://thecrunchysoup.wordpress.com/2010/08/24/pumpkin-oatmeal-pancakes/
    Great blog!!!

  • Reply Anonymous October 25, 2011 at 6:19 pm

    Let me say that the recipe as is is wonderful, but what I did to make them zing is top them with Hershey's Special Dark chocolate morsels. This kind of chocolate draws out the flavors more without making them over sweet like a milk chocolate. This is a perfect combination flavors and texture to make any plain meal into a memorable one that can be shared with friends and family!

  • Reply Kare October 26, 2011 at 1:20 am

    Thanks so much for this recipe. I was looking for a simple recipe for pumpkin pancakes that was similar to the recipe I use for regular pancakes without adding/changing too much. I wasn't looking for all the extra ingredients lots of people add to make their recipe totally unique. Not to say this won't be just as good as those! Thanks again!

  • Reply Kelly November 10, 2011 at 4:49 pm

    I enjoyed these, thanks! For those who felt they were bland, is it possible your spices are old? That was happening to me for a while before I figured it out. Just a thought.

  • Reply Erin November 17, 2011 at 3:52 am

    These look so tasty!!

  • Reply Bohemian November 21, 2011 at 5:03 am

    Okay now I have a project for my fresh Pumpkins sitting out on the Porch…

    Dawn… The Bohemian

  • Reply Linda December 5, 2011 at 4:26 pm

    Thanks for sharing. Now the weather actually gets colder, I am craving pancakes when I get up over the weekends. This mixes things up a bit and is very festive instead of having plain one. Yum!

  • Reply Anonymous January 5, 2012 at 10:06 pm

    thank you for this recipe, I love pumpkin everything too, but here in Australia we don't have canned pumpkin so to see the spices listed instead of 'canned spiced pie pumpkin' is a real thrill. Now I can go tackle all those recipes that called for spiced pie pumpkin. Again thank you for sharing.

  • Reply CommonSenseMom January 7, 2012 at 11:00 pm

    Make your own pumpkin puree! This is how I did it:


  • Reply Jas.sie Singh March 3, 2012 at 8:21 pm

    I come from Trinidad in the West Indies, where we have a LOT of Pumpkins ALL year round! I have never even thought about it, but ALWAYS grate the pumpkin on the small curly side of a hand grater, and it works in every recipe calling for Pumpkin…..Pies, Cakes, Breads, Pancakes!!

  • Reply Unknown May 27, 2012 at 12:28 am

    Made these this morning using stone ground wheat flour; a great hearty spin on this recipe! Needless to say, they were all consumed!

  • Reply abby June 17, 2012 at 4:43 pm

    it was ok, but nothin special

  • Reply Anonymous July 4, 2012 at 10:06 am

    I used mostly whole wheat flour and added a tiny bit of vanilla extract and extra pumpkin. I don't know if I seasoned them wrong, but I don't understand how people could think these were bland. And this is coming from someone who thinks lots of things are bland. They were amazing. Thank you for the recipe.

  • Reply Chantal September 5, 2012 at 10:30 pm

    I just made a double batch of these for diner tonight. I wanted to make pancakes but also wanted to add a bit of nutrition to them. I only had enough pumpkin for 1 batch so I also added yellow squash. Well the kids gobbled them up without a complaint. I am a happy camper. Thanks.

  • Reply Anonymous September 15, 2012 at 11:10 pm

    Made this recipe for breakfast this morning and they are wonderful! Thanks for posting the recipe!!


  • Reply Anonymous September 18, 2012 at 12:54 am

    So yummy! We just enjoyed them for dinner & my kids will probably never want to eat regular pancakes again!! No way these are bland!!

  • Reply Liz Fiorentino September 27, 2012 at 5:25 pm

    Made these for breakfast this AM; not sure if it was because I used a gluten-free baking mix, but I had to add almost a full cup extra of milk to get it to the right consistency. Loved the spice amount, but it could use more pumpkin flavor. Will definitely try this again!

  • Reply 1AllNaturalMommy September 30, 2012 at 2:30 am

    I've made these using a different recipe before and the results weren't great (tasted awesome but the texture was horrible… like an unfinished custard in the centers)… I've got my fingers crossed for this one!

  • Reply Anonymous October 7, 2012 at 12:30 am

    Very good recipie from martha stewarts website credit where credit is due?

  • Reply Jen October 7, 2012 at 12:46 am

    Anonymous: I gave credit to Martha Stewart's website at the bottom of the post: "Recipe adapted from Martha Stewart."

  • Reply sunnymum October 22, 2012 at 9:58 pm

    Tasty! Worked out fine with 2% milk. Not a super-strong pumpkin flavor, but it might not taste like a pancake otherwise. Thanks!

  • Reply Anonymous October 29, 2012 at 2:36 pm

    Just made these this morning waiting for Hurricane Sandy to hit – they were amazing! My daughter loves all things pumpkin and we both agreed – they are a keeper in my recipe book! Thanks for posting this – will definitely make them again!

  • Reply Anonymous November 3, 2012 at 12:25 am

    Could you use buttermilk?

  • Reply Anonymous November 4, 2012 at 4:09 pm

    I found your recipe via Pinterest. These are SO good! Thanks for sharing the recipe with us.

  • Reply Anonymous November 10, 2012 at 1:46 pm

    I made these this morning and they were delicious! I added extra spices and an extra tablespoon of pumpkin and pat of melted butter. YUM!

  • Reply Anonymous November 22, 2012 at 3:38 pm

    They were amazing!! Made them for Thanksgiving breakfast and they were a hit for all ages

  • Reply Anonymous November 3, 2013 at 9:45 pm

    Yuck. Needs a lot more flavor and more fluffiness. I will keep looking.

  • Reply Marie Brewer November 21, 2013 at 6:57 pm

    Delish! I substituted almond milk for milk, honey for sugar, coconut oil for butter, and almond/glutenfree flour for flour…Thanks so much!!

  • Reply Kat Brown September 20, 2014 at 2:56 pm

    Just made our first batch of Pumpkin pancakes for the Fall. I've been making these each Fall for 2 years now. Everyone loves them!

    • Reply Jen October 19, 2014 at 6:26 pm

      Aren't pumpkin pancakes the best? They are the perfect fall recipe.

  • Reply Anonymous October 19, 2014 at 4:18 pm

    I don't think we will ever go back to normal pancakes after eating these.

    • Reply Jen October 19, 2014 at 6:27 pm

      That makes me so happy to hear you say that. This is one of my favorite recipes. I'm glad you enjoyed it! Happy Fall!

  • Reply Breanne September 5, 2016 at 8:39 am

    I can’t wait any longer, I’m making these today !

    • Reply Jen September 5, 2016 at 6:31 pm

      I hope you liked them! Yum!

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