It’s that time of year again when pumpkin spice anything sounds good to me.  Usually it’s some sort of pumpkin cupcakes, pumpkin bar or even pumpkin ice cream…but with pancakes, I can bring my addiction into breakfast time :)  These are a perfect fall breakfast and a great way to use up any half-cans of pumpkin leftover from your other baking endeavors.  Sprinkling the tops with cinnamon sugar and adding just a drizzle of syrup is all these need in the way of topping.  I bet they would also be great with some cinnamon whipped cream.  They would definitely be a big hit at a small brunch, but just keep in mind that you don’t want to spend too much time standing over the stove cooking instead of entertaining guests.

Just wait to see later this week what I did with my left over cinnamon-sugar.  Oh, it is goooood.


1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter


  • 01

    In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.  Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup.  Add the wet ingredients to the dry ingredients and whisk together just until combine.  (The batter may still have a few lumps – that is okay.)

  • 02

    Preheat the oven to 200° F.  Have an oven safe plate or serving dish ready.  Heat a greased skillet or griddle over medium heat.  Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.  Let cool until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.  Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm.  Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.


  • HB

    Will make these this weekend. Tried a different version once and didn’t love it and have been waiting for another to try! Thanks. Love the pic too!

  • I think I’ve eaten my weight in pumpkin so far this season. These pancakes look scrumptious, and I will be making them this weekend!

  • Julia Witbeck

    Looks amazing! I have also been addicted to pumpkin everything: ) Do you remember how many pancakes this recipe made?
    Congrats on your new house! Can’t wait to see the pics of your new kitchen!

  • Perfect way to start the day :)

  • nutmegnanny

    Perfect Fall breakfast! I love the sprinkling of cinnamon sugar on the top….yum!

  • Your pancakes look incredible! I’m wishing I could reach into the screen and grab a few for breakfast.

  • Your pancakes look delicious! I have plans to make sweet potato pancakes tonight…I hope they look as pretty!

  • Yumm! I never thought about adding pumpkin to pancakes!

    Cant wait to hear what you did with your leftover cinnamon-sugar! Anything with cinnamon sugar is a favorite with me!

  • Those look positively DIVINE :) I love pumpkin flavour.

  • I love my pumpkin pancakes topped with toasted pecans and a drizzle of syrup.

    Your pictures are so beautiful that I am craving those pancakes right now. Yum.

  • Mmm, these look fabulous, I will definitely make them one of these weekends!

  • Annie, these pancakes look delicious! I was at an inn in N.H. and they served delicious pumpkin pancakes. It made me think I should give making them a try! Thanks for this recipe!

  • Annie

    Hi Julia,
    I can’t remember exactly. I’m thinking somewhere between 6-8, using 1/3 cup of batter for each.
    :) Annie

  • I think we made these the same weekend. They look wonderful! I ended up freezing some of mine – and it worked out great. I just pop one or two in the toaster for a quick breakfast for Drewby!

  • Heather

    These were great pancakes :) My girls and I baked up a batch this morning and everyone really liked them. The recipe made 10 pancakes which is just enough without leftovers. Thanks so much for another great make again!

  • After cruising through my Bloglines this morning, I jumped up (with 10 min til I had to have a kiddo out the door and off to school) and made these.

    I have to say –

    Boy (who does NOT like pancakes) rated these 8 out of 10.
    Girl (who does NOT like pumpkin) rated them the same.

    They both said they are VERY moist and full of flavor. Anything rated 8 out of 10 is a keeper.

    Thanks for the recipe!~G

  • Mmm pumpkin pancakes! I’ve never tried them but have been tempted to order them at restaurants. I love that this is a great way to use up extra pumpkin puree (which sadly I usually end up throwing out after it sits in the fridge for several days!) Love the cinnamon sugar on top too!

  • What a yummy recipe ! I have some butternut puree leftover, maybe I could try with it…

  • Those have risen beautifully and look really delicious! I wish I could reach in and grab one.

  • Looks great! My mouth is so watering over those pb choc cupcakes! And your little man is so cute:)

  • Becky

    Hi Annie! I’m sure you’ve seen The Pioneer Woman’s giveway today. Who did I name as my favorite food blogger? Annie of!! :-)

  • These pancakes sound wonderful. I know my husband would love these. I think I am going to whip up some of them and freeze them.

  • Those look like some tasty pancakes!! nice job:)

  • Annie

    Hi Becky,
    I did not see it yet, but I certainly appreciate you naming me. So sweet of you! Thanks for following.
    :) Annie

  • I made these this morning and my husband and I are definitely big fans! He didn’t think they sounded good but I made them anyways and we’re glad I did! Thanks for sharing! Mmm.

  • I love the touch of ginger and cloves. very nice recipe.

  • The Cooking Bride

    I know what you mean – I love anything pumpkin spice! Have you ever had the pumpkin spice doughnuts from Krispy Kreme? I don’t normally eat doughnuts, but ohhhh! I have a recipe for pumpkin pancakes and I have yet to make them. Maybe I need to finally get around to it!

  • Stacy

    These were so good! I didn’t have cloves and it still came out great. I made a double batch since a single didn’t seem enough, but of course, a double made leftovers! On the plus side, they actually re-heat well! I don’t think I have ever said that before about a pancake. Thanks for another winning recipe!

  • Gwyn

    Made these this morning! I made a double batch & had 16 thick pancakes! I served them with butter & cinnamon sugar & they were very yummy! My 3 & 5 year old ate 2 each! Thank you!!!

  • Amanda

    My roommates and I made these this afternoon for brunch, they were amazing!! We added some chocolate chips and topped with cinnamon sugar/ whipped cream. Thanks for the great recipe! :)

  • Colleen

    These were incredible!! They had the perfect texture and consistency. I made them on Saturday morning for some company that had stayed overnight with us. I topped them off with yourhomebasedmom’s cinnamon syrup, delicious!!

  • Awsome stuff … lots of work went in this page. keep it up

  • Kirsten

    These were delicious!

  • Susan

    These are delicious! We spread them with spiced apple jelly and enjoyed them immensely!

  • Meg

    I’m pregnant and these are now must haves for me a few times a week! Thanks!

  • Erin

    Made these last night for dinner and So yummy. Topped them with a cream cheese/cinnamon spread. thank you for these :)

  • Ohhh these look delicious! I am so excited about fall as well!! It just doesn’t get any better. :)

  • Jaime

    I love anything pumpkin, I can’t wait to try these.

  • Ricki

    I made these for breakfast this morning…delicious!! :)

  • Elizabeth

    I made these this weekend and they were fantastic! I love fall foods!

  • Rita

    I made these this weekend. They are awesome! I’ve thrown away my old pumpkin pancake recipe from

  • my husband made these for me at my request last sunday using pumpkin puree i’d made from scratch last year and frozen, and they were simply fantastic! thanks for the great recipe@

  • michelle

    made these for breakfast this morning — delish! the whipped cream really made these almost taste like a slice of pumpkin pie … thank you!

  • Alaina

    I made these for breakfast this morning with my girls and they were wonderful! I loved the texture. They were nice, thick, soft pancakes. I doubled the recipe to have enough to freeze. These will be my go-to breakfast this week! Thanks Annie for another fantastic recipe!….And by the way, have you ever thought about auditioning for a show on Food Network??? Just sayin’ :)

  • Annie

    Yay! So glad you enjoyed them. We made them this morning too!

  • I made these this morning and they had great flavor! However, mine turned out a bit spongy and not fluffy like I desired. I will make them again and pay better attention to my measuring since my kids stole most of my cups to use in the bathtub!!

  • Marilyn Tafro

    These sound like the perfect breakfast now that Fall is in the air. Can’t wait to try them.

  • Caroline

    Thank you so much for posting this recipe! Best recipe for Pumpkin Spice Pancakes–they turn out perfect every time :-)

  • Sara

    Just made these- YUM. I also took 1/2 c. pumpkin with 2/3 cup syrup and blended well to make pumpkin syrup :)

  • Just made them and sprinkled them with toasted, salted pumpkin seeds. Delish!

  • Also added ricotta, since I do it to all my pancakes. However much milk is called for, I split it. Half milk, half ricotta.

  • Oh my goodness! Just came across this on Pinterest. Looks absolutely divine. Cannot wait to try it. Love your website btw.

  • kylee

    I’m getting ready to make these delicious looking pancakes, and was wondering if there is a specific ratio for the cinnamon-sugar mixture you put on top of the pancakes?

  • Annie

    Kylee, I usually just save whatever is leftover from various recipes using cinnamon-sugar in my pantry. I think the recipe for apple turnovers has a ratio you could use. Enjoy!

  • Melanie

    Delicious! We made these this morning – absolutely perfect on this NY Fall morning, and both kids ate them too :)

  • Kelly

    Just made these delicious treats for Halloween breakfast(well the day before anyway) and they were a huge hit! My husband and I love pumpkin in just about anything, and he his a fiend for breakfast so it was a truly winning combo!

  • Kay

    I LOVE THIS! Best ever recipe for pumpkin cakes.
    I’ve tried from a popular site, on where an ample amount of people “revise and THEN leave feedback” on the revises- so even if you follow a 5* recipe: chances are the recipe is a TOTAL FLOP! Done that last year and remembered THIS time to use another site: your recipe is *the best by a landslide*!!!!!!

  • We are trying these tonight. I am pregnant and obsessed with pumpkin. Which gives me horrific indigestion, but I do not care. MMMMMMM.

  • Morgan

    These were great. I used buttermilk and ended up adding more than a cup because my batter was really thick. It was still thick when I started cooking them up. I also added some chocolate chips while cooking them. They were so delicious!

  • My son begged for pumpkin pancakes and I’ve tried other recipes. These are my fave with the nutmeg and cloves! The cinnamon sugar sprinkled on top was a yummy touch!

  • Missmarti23

    My 10 yr. old grandson and I are having apancake bake-off next Sunday. Can’t wait to try these. Sounds so yummy

  • Barbara

    The best pancakes ever! I’ve had them twice this week already, guilty pleasure ;)) had so much pumpkin purée left frozen from last fall & it finally looks like I may use it all up soon! Big thank you :))

  • Chalyndam

    Can i use soy milk?

  • annieseats

    Please see the FAQ page. Thanks!

  • use almond milk, more calcium

  • Coby

    We just had these for breakfast this morning – they are seriously AMAZING! My kids told me they want to have them every day! These are definitely going to be a fall staple!

  • Jan

    Fabulous!! I didn’t have pumpkin so I used whole cranberry sauce and omitted the ginger. Turned out perfectly. I used the remainder of the cranberry sauce to make a syrup. I added some brown sugar, a little pancake syrup, nutmeg, cloves, and ground cinnamon, all to taste. Delicious!!!

  • Jan

    Fabulous!! I did not have pumpkin so I used whole cranberry sauce and omitted the ginger. I used the remaining cranberry sauce to make a syrup. I added some brown sugar, a little bit of pancake syrup, cinnamon, cloves, and nutmeg all to taste and simmered on low heat, stirring often until the sugar was dissolved. Delicious!!!!

  • Lisa

    Annie, thank you so much for such wonderful recipes. You have inspired me to pay attention to detail, and to bake outside of my comfort zone. Thanks for a really superb blog!

  • Claudia

    What a great recipe!! They came out fluffy and delicious! Like autumn in my mouth:)

  • Michelle

    I just made these with my husband and he said “This is literally the best breakfast I have ever had!” Thank you for making my autumn full of pumpkin dishes.

  • Diane

    Just found your site recently and can tell I will love your recipes! This one was a huge hit this morning! Better than other pumpkin pancake recipes I’ve tried. I added a little cinnamon to pure maple syrup and with just a little of that on top these were divine! I did mostly whole wheat flour and they were still light and fluffy. Thanks for the recipe!

  • Kim

    What about wheat flour? would that work?

  • annieseats

    Please see the FAQ page. Thanks!

  • Deb

    Best pancakes ever! Love how quickly they came together and delivered such awesome flavor. I added mini chocolate chips to the better (because pumpkin and chocolate are the bomb) and served toasted pecans on the side for sprinkling. Will make again and again. Thanks so much!

  • I made these with Bob’s Whole Wheat Pastry Flour and they turned out great! Still light and fluffy. I also made a dairy and egg free version substituting coconut milk and EnerG for my son who has food allergies, and they turned out awesome as well!

  • Hadar

    Hi Annie,
    Will the pancakes be negatively effected if i leave the batter in the refrigerator overnight? I am usually short on time in the morning, and I wanted to know if I could prepare the batter the night before…?

  • annieseats

    I haven’t tried it myself so you’ll have to experiment. Good luck!

  • Jco71

    I’m trying this recipe right now and the apartment smells so yummy!! From scratch feels sooo good…..

  • I know this post was written a few years ago, but just wanted to say my mom (with my guidance) made these this morning for breakfast. Success! We added chocolate chips and got 8 pancakes (in case anyone was wondering how many it made).

  • April

    Awesome worth making!

  • dawn

    We made these this morning and they did not turn out well for us. :( They seemed raw on the inside despite being cooked a long time and brown on the inside. My guess was that it was just the pumpkin that made them too moist, so we ate them anyway. I hope the egg was cooked. Anyway, I will not be making these again.

  • annieseats

    If they were raw, they needed to be cooked longer. If they were brown outside and raw inside, your griddle/pan heat was too high and you needed to lower it. The recipe is not at fault, unfortunately. Better luck next time!

  • dawn

    Actually, after the first one I did turn down the griddle quite low (from medium to low – the flame was never on medium high) and left them on quite a long time. It was definitely something in the mix, but maybe I just measured something wrong. :)

  • Nicole Miller

    Just made these and they are yummy! My husband isn’t crazy about pumpkin everything like I am but he liked them as well. They weren’t quite as sweet as he likes so the last few I sprinkled with sugar and cinnamon just before flipping them and they were better. Thanks for the recipe, I will make it again!

  • Kristi Kay Ellsworth

    these are amazing!

  • Anna Sammelson

    Made these for breakfast-for-dinner last night and they were fantastic! I loved the “spiciness” of them. Thanks for the great recipe. I kept the leftovers in a container on my counter overnight and my kids at them at room temperature with Nutella spread on them for breakfast.