Fluffy Pumpkin Pancake Recipe made with real pumpkin purée, warm spices, and golden edges. Perfect for meal prep: you can freeze pancakes for weeks and reheat them in minutes (toaster, oven, microwave, or air fryer).
Table of Contents
Includes healthy swaps (whole-wheat, dairy-free, +protein) so you keep the fluffiness without sacrificing nutrition.
Why You’ll Love These
• Tall, tender, extra fluffy
• Real pumpkin flavor and cozy spices
• Freezer-friendly; quick to reheat
• Flexible healthy swaps
• Kid-approved and brunch-ready
Ingredients (serves ~4; makes ~12 pancakes)
• 1 1/2 cups (190 g) all-purpose flour
• 2 tbsp (25 g) light brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground ginger (optional)
• 1/8 tsp ground cloves (optional)
• 1 cup (240 g) pumpkin purée (not pie filling)
• 1 1/4 cups (300 ml) milk (dairy or plant-based)
• 2 large eggs
• 2 tbsp (28 g) melted butter or neutral oil
• 1 tsp vanilla extract
• Oil or butter for the griddle
Steps (How to Keep Them Fluffy)
- Dry: whisk flour, sugar, baking powder, baking soda, salt, and spices.
- Wet: whisk pumpkin purée, milk, eggs, melted butter/oil, and vanilla.
- Combine & rest: fold wet into dry without overmixing; rest 5–10 minutes.
- Cook: medium heat, lightly greased nonstick griddle. Pour 1/4 cup batter per pancake; cook 2–3 minutes until bubbles form and edges set, flip 1–2 minutes more.
- Keep warm: place pancakes on a wire rack over a sheet pan in a 95–100 °C (200 °F) oven.
Tip:
If batter thickens, add 1–2 tbsp milk. If it’s too thin, sprinkle in 1–2 tsp flour.
Freeze & Reheat (Quick Guide)
• To freeze: cool on a wire rack, freeze in a single layer, then store in bags with parchment between layers (up to 3 weeks).
• Toaster From fridge: 1 medium cycle. From frozen: 1–2 medium cycles.
• Oven 180 °C / 350 °F. From fridge: 4–6 min. From frozen: 6–8 min. Use a rack.
• Microwave From fridge: 20–30 s. From frozen: 30–60 s (softest texture).
• Air fryer 170 °C / 340 °F. From fridge: 3–4 min. From frozen: 5–6 min (check halfway).
Variations & Healthy Swaps
• 50% whole-wheat: replace half the flour; add 1–2 tbsp milk if needed.
• Dairy-free: oat/almond milk + oil instead of butter.
• +Protein: 1 scoop protein powder; add a splash of milk to keep pourable.
• With chips or nuts: fold in 1/2 cup chocolate chips or toasted pecans.
• Gluten-free: use a 1:1 GF baking blend (with xanthan gum); you may need 1–2 tbsp extra milk.
FAQs
Can I use pumpkin pie spice?
Yes use 2–2 1/2 tsp instead of the listed spices.
How do I avoid dense pancakes?
Don’t overmix and rest the batter 5–10 minutes. Cook over medium heat and grease lightly.
How long do they last in the freezer?
Up to 3 weeks when well sealed and separated with parchment.
Best way to reheat?
Toaster for crisp edges; oven for even heating; microwave for soft texture; air fryer for quick and lightly crisp.
Can I make the batter the night before?
Yes, up to 12 hours in the fridge. Stir and add 1–2 tbsp milk if it thickens.
Recipe Card (copy into your recipe plugin fields)
• Name: Pumpkin Pancake Recipe (Fluffy & Freezer-Friendly)
• Yield: ~12 pancakes (4 servings)
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Category: Breakfast
• Cuisine: American
• Ingredients: (same list as above)
• Instructions: (same steps 1–5 as above)
• Nutrition (approx per 3 pancakes): 360 kcal; 8 g protein; 12 g fat; 55 g carbs; 3 g fiber; 530 mg so
Conclusion (Option 1 Classic)
These fluffy pumpkin pancakes bring real pumpkin flavor and cozy spice to any fall morning. Make a fresh stack for brunch or freeze a batch for busy weekdays either way, they reheat beautifully and stay tender. If you try them, leave a rating and comment below, and don’t forget to save the recipe for later!
Conclusion (Option 2 Freezer-Friendly Angle)
Meal-prep win: a single batch gives you today’s breakfast and easy, grab-and-toast pancakes for the next few weeks. Keep a bag in the freezer, reheat in minutes, and rotate toppings to keep things fun. If you enjoyed this recipe, rate it and share your favorite topping ideas!
Conclusion (Option 3 Healthy Swap Angle)
Light, fluffy, and flexible these pumpkin pancakes work with whole-wheat flour, dairy-free milk, or a protein boost without losing their cloud-soft texture. Try a version that fits your goals, then come back and tell us how it went in the comments!
Conclusion (Option 4 Cozy Storytelling)
Crisp mornings, warm spices, and a syrupy stack this recipe is fall in a bite. Make it your weekend ritual, freeze extras for the week, and enjoy a cozy breakfast whenever the craving hits. Pin this post and leave a review if it made your morning brighter.
Pumpkin Pancake Recipe
Ingredients
Equipment
Method
- In a large bowl, combine pumpkin puree, eggs, milk, sugar, and vanilla extract. Whisk until smooth.
- In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Heat a skillet or griddle over medium heat and grease lightly with butter or oil.
- Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve warm with maple syrup and your favorite toppings.