10 Fluffy Pumpkin Pancake Recipes (Best Fall Breakfast)

Tall, golden, and impossibly fluffy — these pumpkin pancake recipes bring all the cozy fall spice to the griddle. Stack them high, pour the maple syrup, and watch the whole table smile.

1. Classic Fluffy Pumpkin Pancakes

Tall, golden, and cloud-soft — the definitive pumpkin pancake.

Ingredients

• 2 cups flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1 1/2 cups milk
• 2 eggs

Instructions

1. Whisk flour, sugar, baking powder, spice, and salt.
2. In another bowl, whisk pumpkin, milk, and eggs.
3. Fold wet into dry until just combined; lumps are fine.
4. Rest the batter 5 minutes.
5. Cook 1/4-cup scoops on a buttered griddle, 3 minutes per side.
6. Serve with warm maple syrup.

2. Buttermilk Pumpkin Pancakes

Extra tangy and extra tall thanks to buttermilk magic.

Ingredients

• 1 1/2 cups flour
• 1/2 cup oat flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 3/4 cup pumpkin puree
• 1 1/4 cups buttermilk
• 2 eggs

Instructions

1. Whisk both flours, brown sugar, baking powder, and spice.
2. Whisk pumpkin, buttermilk, and eggs separately.
3. Combine gently; rest 5 minutes.
4. Cook on a buttered griddle over medium heat, 3 minutes per side.
5. Keep warm in a 200°F oven.
6. Serve with butter and syrup.

3. Chocolate Chip Pumpkin Pancakes

Melty chocolate in every fluffy, spiced bite — weekend morning bliss.

Ingredients

• 2 cups flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 3/4 cup pumpkin puree
• 1 1/4 cups milk
• 2 eggs
• 3/4 cup chocolate chips

Instructions

1. Mix the dry ingredients in a large bowl.
2. Whisk pumpkin, milk, and eggs; fold into the dry.
3. Fold in the chocolate chips.
4. Cook 1/4-cup scoops on a buttered griddle.
5. Flip when bubbles appear, about 3 minutes.
6. Serve with extra chocolate chips on top.

4. Pumpkin Cornmeal Pancakes

A hint of cornmeal crunch gives these pancakes amazing texture.

Ingredients

• 1 1/2 cups flour
• 1/2 cup cornmeal
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 3/4 cup pumpkin puree
• 1 1/4 cups milk
• 2 eggs

Instructions

1. Whisk flour, cornmeal, sugar, baking powder, and spice.
2. Whisk pumpkin, milk, and eggs; combine with dry.
3. Rest 5 minutes to hydrate the cornmeal.
4. Cook on a buttered griddle, 3 minutes per side.
5. Serve with honey butter.
6. Dust with cinnamon before serving.

5. Pumpkin Ricotta Pancakes

Whipped egg whites and ricotta make these unbelievably light and lofty.

Ingredients

• 2 cups flour
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1 cup pumpkin puree
• 1 cup ricotta cheese
• 3/4 cup milk
• 3 eggs, separated

Instructions

1. Whisk flour, brown sugar, baking powder, and spice.
2. Beat pumpkin, ricotta, milk, and yolks; fold into dry.
3. Whip the whites to soft peaks; fold in gently.
4. Cook on a buttered griddle over medium-low, 3 minutes per side.
5. Serve immediately.
6. Top with maple syrup and toasted pecans.

6. Whole Wheat Pumpkin Pancakes

Hearty whole wheat with all the pumpkin spice coziness.

Ingredients

• 1 cup flour
• 1 cup whole wheat flour
• 2 tbsp maple syrup
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 3/4 cup pumpkin puree
• 1 1/4 cups milk
• 2 eggs

Instructions

1. Whisk both flours, baking powder, and spice.
2. Whisk pumpkin, milk, maple syrup, and eggs.
3. Combine; rest 5 minutes.
4. Cook on a buttered griddle, 3 minutes per side.
5. Serve with warm maple syrup.
6. Top with sliced bananas for extra goodness.

7. Pecan Praline Pumpkin Pancakes

Buttery praline pecans take these pancakes straight to dessert territory.

Ingredients

• 2 cups flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 3/4 cup pumpkin puree
• 1 1/4 cups milk
• 2 eggs
• 1/2 cup chopped pecans

Instructions

1. Make the classic pumpkin pancake batter.
2. Toast the pecans in butter with a spoonful of brown sugar.
3. Cook the pancakes on a buttered griddle.
4. Stack high and top with the praline pecans.
5. Drizzle with warm maple syrup.
6. Serve immediately.

8. Sheet Pan Pumpkin Pancakes

One pan, zero flipping — feed a crowd with oven-baked pancakes.

Ingredients

• 2 cups flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 3/4 cup pumpkin puree
• 1 cup milk
• 2 eggs
• 1 tsp vanilla

Instructions

1. Preheat oven to 425°F and butter a sheet pan.
2. Whisk the batter until just combined.
3. Pour into the pan and smooth.
4. Bake 12 minutes until set and golden.
5. Cut into squares.
6. Serve with syrup and berries.

9. Keto Pumpkin Pancakes

Low-carb, grain-free pancakes that still stack up fluffy.

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 2 tbsp monk fruit sweetener
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 cup pumpkin puree
• 4 eggs
• 1/2 cup almond milk

Instructions

1. Whisk the dry ingredients.
2. Beat pumpkin, eggs, and almond milk; combine.
3. Rest 5 minutes to thicken.
4. Cook small pancakes on a buttered griddle over medium-low.
5. Flip carefully — they're delicate.
6. Serve with sugar-free syrup.

10. Cinnamon Swirl Pumpkin Pancakes

A buttery cinnamon swirl piped right into each pancake — swirl-tastic.

Ingredients

• 2 cups flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 3/4 cup pumpkin puree
• 1 1/4 cups milk
• 2 eggs
• 1 cup cinnamon roll glaze

Instructions

1. Make the pumpkin pancake batter.
2. Mix softened butter, brown sugar, and cinnamon for the swirl.
3. Cook a pancake 2 minutes; pipe a swirl of cinnamon mix on top.
4. Flip and cook 1 more minute.
5. Stack and drizzle with cream cheese glaze.
6. Serve warm.